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Posts Tagged ‘oregano’

by Sarah Steimer

Chili verde with chicken

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.

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by Caitlin Saniga

Herbal balsamic vinaigrette

I serve this dressing drizzled over fresh beet greens, roasted beets, and toasted walnuts. Use whatever herbs you have — dill, mint and tarragon might also be nice.

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by Caitlin Saniga

Shaved candy cane beets and tomatoes with spicy oregano

I’ve always wanted to make something with candy cane beets because they’re so gorgeous. I knew that roasting and other heavy heat methods of cooking can mute the striped pattern, so I thought that if I sliced the beets thinly enough, they wouldn’t need to be cooked as much. The super-fine raw beets weren’t bad, but in the end I decided to steam them, which helped. Placing them in a single layer encouraged them to soften quickly and preserved the pretty red-and-white pattern.

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by Sarah Steimer

Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

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by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

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by Sarah Steimer

It totally bums me out that I can't easily compost at my apartment, so this was my little solution to that problem. On the day before our usual farmer's market trip, I went through the refrigerator and grabbed up all the vegetables that looked toward the end of their life. I also made sure to save some scraps from my prep during the week: corn cobs sans corn, broccoli stalks and onion stems.

My neighborhood just got a compost program! But before that, this was (and will continue to occasionally be) my vegetable scraps solution. On the day before our usual farmer’s market trip, I went through the refrigerator and grabbed up all the vegetables that looked toward the end of their life. I also made sure to save some scraps from my prep during the week: corn cobs sans corn, broccoli stalks and onion stems.


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by Sarah Steimer

Sweet potato and kale pockets with chimichurri

Sweet potato and kale pockets with chimichurri

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