Friday, October 30, 2015
Thursday, July 2, 2015
This beautiful oregano plant grows on my balcony. Because it grows so fast and full I have to trim it often. I use the fresh oregano leaves in everything from salads to omelets to tomato based sauces and soups. My favorite thing: finely chop the leaves and incorporate into an "oregano vinaigrette" of which I toss over fresh organic spinach or romaine, cucumbers, tomatoes and a little red onion. Ahh, the perfect greek style salad, served on a chilled plate!