"Just Potatoes"

Potatoes, diced

Onions, diced

White pepper

Parsley (fresh or dried)

Thyme (fresh or dried)

Dry mustard

Cayenne

Oregano (fresh or dried)

Put the potatoes in a saute pan with a little water and the onions. Sprinkle with the white pepper, parsley, thyme, mustard, cayenne and oregano. Cover and cook over low-medium heat until the potatoes are soft. Adjust the seasonings to taste. Let the odor fill your house. 

Adapted from Forks over Knives, p. 170.

Bow-Tie Pasta Toss

8 oz. uncooked bow tie pasta

3/4 t. salt, divided

1 c. grape tomatoes, cut in half

1 2.25-oz. can sliced black olives, drained

1 T. finely chopped sweet onion

3 T. olive oil

3 T. balsamic vinegar

1 small garlic clove, pressed

1 t. chopped fresh oregano

4 oz. crumbled feta cheese

More fresh oregano for garnish

Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.

Place pasta in a large bowl. Stir in tomatoes, olives, and onion.

Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired. 

Serves 2-3.

 Adapted from Southern Living Dinner in a Dish, p. 69.

Marinated Avocado

1/3 c. olive oil

1/4 c. fresh lemon juice

1/4 c. white wine vinegar

2 T. honey

1/8 to 1/4 t. crushed red pepper (optional)

1/4 t. salt

dash of black pepper

2 small, ripe, firm avocados, halved, seeded, peeled, and sliced

3 sprigs fresh oregano

In a medium bowl, whisk together olive oil, lemon juice, vinegar, honey, red pepper, salt, and black pepper.

Place avocado pieces into a pint jar. Pour marinade over the top; add oregano sprigs. Cover and let stand at room temperature for 30 minutes. Store in refrigerator for up to 2 days.

These will be the star of your charcuterie board, or spoon onto salmon, or into a hearty grain bowl.

 

Serves 6.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.

Slow Cooker Salsa Chicken

2 lbs. boneless, skinless chicken thighs
1 t. kosher salt
1/2 t. black pepper
2 16-oz. containers refrigerated medium salsa
1/4 c. chopped fresh oregano
8 c. hot cooked yellow rice (such as 2 5-oz. packages seasoned yellow rice)
Chopped fresh cilantro
Lime wedges

Place chicken in 6-qt. slow cooker and sprinkle evenly with salt and pepper. Add salsa and oregano. Cover and cook on HIGH until done, about 2 hours.

Turn off slow cooker. Transfer chicken to a large heatproof bowl and cool 10 minutes. Shred meat into bite-sized pieces. Add liquid in slow cooker to chicken and toss to coat.

Serve over hot rice, with cilantro and lime wedges.

Chicken and/or leftovers can also be served over a baked potato, inside warmed tortillas or taco shells, or stirred into hot pasta.

Serves 8.

Adapted from Southern Living magazine, Sept. 2020, p. 114.

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Black & Green Olive Vinaigrette

1 garlic clove
1 T. fresh oregano leaves
1/4 c. pitted black olives
1/4 c. pitted green olives
3 T. red wine vinegar
6 T. extra-virgin olive oil
Freshly ground black pepper

In a blender or food processor, process the garlic and oregano until finely chopped. Add the black and green olives and process to finely chop. Scrape down the sides, pour in the vinegar, and process until mixed.

With the motor running, slowly pour in the olive oil and process until the mixture is thick and smooth. Season to taste with pepper.

Serve immediately or store in an airtight jar in the refrigerator for up to 1 week. Remix before serving.

Makes about 3/4 cup.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 94.

Chimichurri Sauce

1 c. packed parsley
1/3 c. olive oil
2 T. chopped cilantro (optional)
2 T. fresh oregano
3 cloves garlic
1 T. red wine vinegar
1 T. fresh lemon juice
1/4 t. red pepper flakes
Salt to taste

Place all the ingredients except salt into a food processor and pulse until well blended. Season with salt to taste.

Excellent as a sauce for vegetables or pasta.

Makes 1 cup.

Adapted from The Leafy Greens Cookbook, p. 35.

Southwest Frittata

3 T. unsalted butter, divided
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish

Position an oven rack about 5" from the broiler element and heat the broiler.

In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.

Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.

Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.

Serves 2-4.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.

Herbed Cheese Spread

8 oz. feta cheese, crumbled
8 oz. cream cheese, softened
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. dried dill weed

Combine all ingredients in a large bowl. Beat on low speed of an electric mixer until combined. Increase speed to high and beat until smooth. (The feta will still have some tiny lumps.)

Spoon cheese into a serving bowl, cover, and chill several hours to blend flavors.

Makes 16 servings.

Adapted from The Meatless Gourmet, p. 292.

Super Easy Tomato Sauce

2 T. olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
3 T. tomato paste
1 medium or large tomato, diced
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. salt
1/2 t. pepper

In blender or food processor, blend together all the ingredients until you've reached the desired consistency. Use immediately.

Makes 1 cup.

From How It All Vegan!, p. 81.

Beans Baked with Tomatoes & Herbs

8 oz. cannellini or white kidney beans, soaked overnight and drained
1 lb. peeled and chopped tomatoes
2 cloves garlic, minced
2 T. finely chopped mixed fresh herbs (such as thyme, basil and oregano)
1/3 c. extra-virgin olive oil
Salt and freshly ground black pepper

Cook the beans in a large pot of salted water until tender, about 1 hour. Drain well.

Preheat the oven to 400 degrees.

Place the beans in a large baking dish. Mix in the tomatoes, garlic, herbs, and oil. Season with salt and pepper.

Bake for 1 hour. Serve hot.

Serves 4.

Adapted from Simply Delicious Vegetarian, p. 250.