Enjoy the warm, aromatic nature of this warm-weather herb in our favorite oregano recipes.
April 12, 2013
1 of 10Photo: Oxmoor House
Fresh herbs can take a dish from good to great. A staple of Italian-American cuisine,
2 of 10Photo: John Autry
Wild Rice with Bell Pepper and Fennel
If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice for this delicious, easy-to-make side dish.
3 of 10Photo: John Autry and Randy Mayor
Fresh oregano has a more intense flavor than dried and complements roasted vegetables well. The three beans are done in a flash. Mix it all together for a crisp, seasonal salad with a snappy shallot vinaigrette. Don’t underestimate this green garden salad; it offers bold flavor and a healthy dose of protein.
4 of 10Photo: Francesco Tonelli
Quick, simple, delicious, this pizza will satisfy your weeknight hunger. Serve with a fresh salad for a complete meal.
5 of 10Photo: Randy Mayor
Kalamata Olive Bread with Oregano
A Greek salad and pork chops go well with this fragrant loaf, though simply buttered slices will also satisfy.
6 of 10Photo: Becky Luigart-Stayner
Lemon-Oregano Lamb Chops
Thirty minutes and five ingredients are all you need to get this fresh-flavored lamb dish on the dinner table. Nestle an oregano sprig under each serving for a lively garnish. A side of orzo pilaf rounds out the menu.
7 of 10Photo: Becky Luigart-Stayner
Summer Squash Ribbons with Oregano, Basil, and Lemon
You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.
8 of 10Photo: Becky Luigart-Stayner
Cuban Black Bean Soup
Here we use both fresh and dried oregano because each imparts a different flavor to the final dish.
9 of 10Photo: Becky Luigart-Stayner
Spaghetti Squash Gratins with Chunky Tomato Sauce
These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.
10 of 10Photo: Howard L. Puckett
Lemon and Oregano-Rubbed Chicken Paillards
Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.