-2 lb. fresh large Poblano chiles
-1 onion, quartered, cut crosswise into 1/4-inch slices
-4 garlic cloves, minced
-2 t. dried oregano, preferably Mexican
-3/4 c. crème fraîche or sour cream
-1/4 c. shredded Monterey Jack
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add
onion; cook, stirring often, until beginning to char, 6–7 minutes.
Add garlic; cook until fragrant, about 1 minute.
Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by tablespoonfuls if mixture is too dry.
Season to taste with salt. Enjoy!
Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
-1 lg. zucchini or 2 small
-1 clove of garlic, peeled and minced
-¼ c. fresh basil
-¼ c. fresh oregano
-1 T. lemon zest
-¼ c. flour
-¼ t. onion powder or to taste
-1 t. salt or to taste
-¼ t. of pepper or to taste
2 T. olive oil or other oil of choice
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach! Enjoy!
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
6 to 8 servings
-¾ c. plus 1 T. extra-virgin olive oil, more for serving
-¼ c. packed fresh oregano leaves
-3 T. packed fresh thyme leaves
-1 t.coarse kosher salt, more to taste
-3 pita breads, whole wheat or regular
-1 ½ lb. small, thin eggplant like Japanese or Italian
-3 garlic cloves, minced
-⅓ c. plain Greek yogurt
-Juice of 1/2 lemon, more to taste
-½ t. black pepper
-Fresh mint leaves, for garnish (optional)
-Pitted, sliced dates, for garnish (optional)
-Pomegranate seeds, for garnish (optional)
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired. Enjoy!
-1 1/2 lb. gold or red beets, trimmed and cut into 1-inch
pieces or wedges
-4 t. extra virgin olive oil
-2 T. chopped fresh or 2 t. dried herbs, such as
marjoram, oregano and/or rosemary
-1 t. freshly grated lemon zest
-1/2 t. salt
-1/4 t. freshly ground pepper
-1 T. lemon juice, optional
Position rack in lower third of oven; preheat to 450°.
Combine olive oil, herbs, lemon zest, salt and pepper in a
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast,
stirring once or twice, until the beets are tender and
browned, 20 to 25 minutes.
Toss the roasted vegetables with lemon juice, if using.
-1 T. olive oil
-2 leeks, white & 1′ of pale-green part, diced
-4 garlic cloves, finely chopped
-2 lg. carrots, peeled, cut into 1/4′ cubes
-2 lg. or 3 med. parsnips, peeled, halved lengthwise if large
(remove woody center, if needed), cut into -1/4′ cubes
-1–1 1/2 T. ground ancho chiles (aka dried poblanos)
-1 t. ground cumin
-1/2 t. dried oregano
-2 t. kosher salt, plus more for seasoning
-1 1/4 c. dried cannellini (white kidney) beans, soaked
overnight (about 3 c.) or two 15-oz. cans cannellini beans, rinsed
-Cilantro leaves (optional)
-1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic,
and 2 tablespoons water. Cook until leeks are softened, about
Add carrots and parsnips; stir to coat. Cook, stirring often, until
just beginning to soften, about 2 minutes.
Add ground chiles, cumin, oregano, and 2 teaspoons salt. Stir
until fragrant, about 1 minute. Fold in beans.
Add 5 cups water and bring to a boil. Reduce heat and simmer
to allow flavors to meld, about 30 minutes (if using soaked
beans, cook until tender, which may take a few more minutes).
Season with salt to taste. Garnish with cilantro leaves, if desired,
and chopped avocado. Enjoy!
-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.
Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!
DO AHEAD: Salad can be dressed the night before. Cover and
Recipe by Dawn Perry on bonappetit.com, 4/14
1 T. olive oil
1/2 c. finely minced yellow onion
3 cloves garlic, minced
4 small Yukon gold potatoes, diced 1/2″ small, about 3 cups
2 cans Cannelini beans, or Great Northern beans
2 T. tomato paste
6 c. water
2 T. veggie base
1 t. kosher salt
1/4 – 1/2 t. crushed red pepper flakes, adjust to taste
1/2 t. dried thyme
1/2 t. dried oregano
1 small bunch of kale, stems removed and leaves chopped bite size, about 3-4 cups
Optional: Pecorino Romano cheese, finely grated for topping
In a large heavy bottomed pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft.
Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and veggie base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!
-1-2 zucchini (14 oz. worth )
-1 garlic clove, finely sliced
-4 1/2 oz. feta cheese, crumbled
-2 T. finely chopped fresh mint
-2 T. finely chopped fresh oregano
-zest of 1/2 lemon
-2 T. all-purpose flour
-2 eggs, beaten
-9 oz. strained plain yogurt
-1 T. finely chopped fresh dill
Top and tail the zucchini and cut them in half lengthwise. Cut out the center and seeds (if there are any) as this part is too watery for frying. Grate all zucchini.
Put the zucchini into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, salt, pepper and eggs. Mix well.
Heat oil in a large, wide frying pan over medium heat. For each fritter, drop 1/4 cup of the batter into the pan, leave space in between each and cook for 2-3 minutes on each side.
Remove, drain on paper towels and keep warm until you cook the rest of the mixture.
To make the dip: Mix the yogurt and the dill, season to taste.
Serve the fritters hot with the dip. Enjoy!