Oregano


Just add 2 teaspoons of your favorite combination of fresh oregano, thyme, rosemary, basil or cilantro to 1 stick softened butter (1/2 cup), blend with your preferred appliance, form into roll and wrap in plastic and refrigerate overnight for next day! Enjoy!

Great on Fresh Bread!

Also delicious on fish, meat and vegetables.

by Moonstruck Farms

Advertisements

4 fresh Pasilla Peppers

1 Tablespoons Butter

1.5 cups fresh or frozen, thawed, Corn kernels

3 whole Green Onions, sliced

1/2 C White Onion

2 Tablespoons Sugar

1 tablespoon chopped Fresh Oregano

1 cup Mexican Crema or Sour Cream

1/4 cup crumbled Mexican Cotija or grated Parmesan

Salt and Pepper

1/2 pound small cooked Shrimp

✓Roast peppers & deseed.

✓While peppers roast put butter, corn, onions, oregano, & sugar in skillet, saute for about 5 min. Cool.

✓Once cool combine corn mixture with the last of the ingredients. Stuff the peppers.

✓Bake @ 350 for 15 min, covered.

1/3 cup white wine vinegar

1 to 2 tablespoons sugar (optional)

1 clove garlic, finely chopped

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

1/8 teaspoon dry mustard

4 cups finely shredded red & green cabbage

2 cups shredded carrots

1 cup thinly sliced green onions (scallions)

Salt and pepper to taste

• Whisk together the first 6 ingredients. Then add vegetables & toss to combine. Top with salt & pepper. Top with sliced  Chicken & Peanuts for a complete meal.

Wash & trim ends off zucchini.  split once length wise.  Put into a zip lock bag with organic olive oil, and any herbs you like.  I use garlic, basel, oregano, pepper and sea salt.  Marinate in fridge 2 hours or overnight.  (This also works with peppers, portabello mushrooms, green onions, etc)

Throw on the BBQ until tender…enjoy.

by Debbie

Pour 2 taplespoons of olive oil into bottom of cookie sheet and layer with sliced zucchini wheels cut about 1/2 inch thick.  Mix together about 4-6 chopped tomatoes (depending on size, should cover zucchini),  1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 4 tablespoons fresh oregano, 1 teaspoon salt, and pepper.  Pour over zucchini slices and bake at 350 for about 30 minutes or until zucchini are tender.  Serve with rice pilaf.