Currently viewing the tag: "oregano"
This a colorful and aromatic dish that has plenty of crunch due to just cooking the vegetables lightly and quickly. The recipe lists shiso, which is a Japanese herb that usually shows up in sushi. If you do not have it, don’t worry, carry on without it. I used as it was in the garden, and it adds depth to the dish, but you won’t miss it if it is not there. Leftovers make a good cold salad as is, or you could lightly dress it with a little white balsamic vinaigrette.
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Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.
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Tagged with: cauliflower • cherry tomatoes • filet beans • oregano • parsley • potatoes • Purplette onions • stew
This salad also features an oregano infused olive oil and calls for optional quickled red spring onions. The dressing has some fennel seed powder to echo the shaved fennel. You want to use a Ben Riner or other fixed blade slicer for this.
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Tagged with: fennel • lettuce • little gem lettuce • Meyer lemon • oregano • quickles • red spring onions • salad
The carrot top “pesto” isn’t really that pesto-ish to my mind as there is no garlic in it, or basil, but there you have it. Roasting the carrots on sprigs of oregano will give them a lighter aroma and flavor than chopping the herbs and putting it all over the carrots, and this way the more delicate topping will come through without interference. Serving these carrots on sautéed spinach will point up the sweetness of the carrots, but is entirely optional as the carrots are fine on their own.
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This oil is originally for a Provençal inspired shaved fennel salad, but has many other uses. Once made it will keep in the refrigerator for a week or two before the flavor starts to drop off.
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Not truly a pesto, but as it is close, and it is in the same spirit of “cucina povera” that true pesto was invented in, why not call it a pesto? No basil or pine nuts, but oregano and almonds stand in. Garlic could easily overwhelm this, but if you decide to give it a go, try using only half a small clove of peeled and de-germed garlic. Use this on roast carrots, sautéed mushrooms, or with cappelinni pasta.
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Use this to top grilled or roasted fish, or serve as a side. This would be good mixed into hearty grains or thinned with a little pasta cooking water and used as a sauce on pasta shapes like campanelle or dischi volante. The fava greens are the tips of some of the plants and may include flowers. They have a “green” spring quality to them, and you want to just cook them.
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The cabbage is rendered tender but still crunchy by salt-wilting it, then it is gently warmed in a sauté pan with a mélange of soft cooked leeks and green garlic. This method brings out the sweetness of the cabbage which works well with the sweetness of the alliums and makes a great foil to the silkiness of the leeks and garlic.
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Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
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Tagged with: cheese • eggs • herbs • Italian parsley • lettuce • little gem lettuce • nuts • onions • oregano • parsley • quickles • salad • vinaigrette
This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
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Tagged with: beans • carrots • celery • cranberry shelling beans • herbs • lacinato kale • oregano • parsley • sausage • soup
This dish got its name when my wife would ask what’s for dinner and I’d say, “Seared fish with a small tomato salad”. Not small because I use small tomatoes, but because I never made that much of it. This salad depends entirely on the tomatoes, so use the best. I like to use several different types of heirloom tomatoes for the different colors and flavors they bring to the plate. This is the basic salad that I use to top seared fish, but see below for other uses.
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When I received both artichokes and favas in my box, I thought, “how about a combination?” It turned out great!
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