The inspiration for this salad comes from Grano, a popular Italian restaurant in Toronto. If you like, use yellow tomatoes to make this dish even more colourful.
Tangy, salty feta is the perfect base for this creamy dip, which comes together effortlessly in a food processor. Serve it with our citrusy shrimp as a casual starter, or as a satisfying accompaniment to your main pasta course.
Here's a versatile way to add protein to your dinner, even at the last minute. Double the recipe to pair with rice for a vegetarian meal. In summer, substitute 2 tsp (10 mL) chopped fresh oregano or dill for the dried oregano.
Ask your butcher for frenched lamb chops (with the meat scraped off the long bones). Freeze any leftover pesto in an airtight container for up to six months; thaw and use as an instant flavour booster in pastas or sandwiches.
An Italian twist on the toasted western, this sandwich uses provolone cheese, prosciutto and oregano. Topped of with fresh peppery arugula, this one will be a hit with the kids and adults.
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
Here's a simple canapé chock-full of mellow roasted garlic flavour - an earthy yet sophisticated match for drinks. You can also garnish with chopped fresh chives, parsely, oregano or basil for a bit of colour.
Za'atar is a Middle Eastern spice blend made from a combination of ground sesame seeds, thyme, sumac, marjoram and oregano. Exotic blends like this are becoming easier to find in most grocery stores. Serve over couscous.
Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).
