Garlic and Oregano Green Beans

A member of the mint family widely used in both the medicinal and culinary world, oregano, from the Italian origano, is native to Eurasia and the Mediterranean. Like many other herbs, the flavor of oregano, found in the aromatic oils, depends upon the conditions under which it is grown. Most commonly, oregano is associated with Mediterranean, Middle Eastern and Latin American cuisines and was likely brought to popularity in the states by soldiers returning from Italy during World War II. Although dried oregano can be very flavorful, I prefer fresh herbs and so prefer to cook with fresh oregano. Due to the strong aromatic oils it possesses, small quantities of oregano can be sufficient to impart abundant flavor in a given dish. Because the fresh leaves are delicate, allowing them to roast for a short period of time retains their flavor and prevents them from burning. Garlic and oregano green beans are delicious with wheat berry salad and celeriac purée.

1 lb green beans, trimmed

4 cloves garlic, smashed

2 tbsp fresh oregano leaves

1 lemon, halved

1 tbsp olive oil

salt and pepper

1. Preheat oven to 450 degrees. Toss the green beans with olive oil and salt and pepper, spread them on a baking sheet and arrange the garlic on top. Place the green beans in the oven and roast for 8-10 minutes, until beans are just tender.

2. Sprinkle the oregano on the green beans and return to oven for 1-2 more minutes or until oregano is wilted. Remove the beans from the oven and set aside to cool slightly. Chop the roasted garlic and fold into the green beans. Squeeze lemon juice on beans just before serving. Season to taste with salt and pepper. Serve green beans warm.

Serves 3-4

Vegetarian Borscht

Beets were initially domesticated along the Mediterranean for their edible leaves and later for their sweet colorful roots. Though borscht may be served hot or cold, spelled any number of ways and made with a great variety of ingredients, the essential ingredient of borscht is beet. Borscht originated in Eastern Europe, likely in the Ukraine where the greatest number of variations on the soup are found and was predominately a peasant dish as beets were inexpensive. Eastern European and Middle Eastern immigrants introduced borscht into American cuisine and it continues to be a commonly served soup. Borscht is delicious served with a leek galette and arugula salad.

4 medium beets

2 carrots, peeled and roughly chopped

2 stalks celery, trimmed and roughly chopped

1 medium onion, trimmed and roughly chopped

1 clove garlic, peeled

1 sprig rosemary

1 sprig parsley

1 sprig oregano

3 tbsp butter

3-4 c water

salt and pepper

sour cream

parsley

1. In a large pot and steamer basket, steam beets until tender, 30-45 minutes. Peel beets while still warm and roughly chop. Set beets aside.

2. Meanwhile, in a large heavy bottomed pot, heat butter over medium low heat. Add onion, garlic, celery, carrot and herbs. Cover and simmer until vegetables are tender, stirring occasionally, 15-20 minutes.

3. Once vegetables are tender, add steamed beets and 3 c water. Return to a simmer, remove from heat and cool slightly. Using a blender, food processor or immersion blender, purée ingredients until smooth, adding additional water as desired.

4. Season to taste with salt and pepper. Add sour cream and fresh parsley as desired. Serve borscht warm, room temperature or chilled.

Serves 3-4

Veggie Burgers

Burgers made with vegetables, grains, egg and cheese are a great alternative or addition to burgers made with meat. Though it is possible to grill a veggie burger with a good amount of fat and care, they fry up just as easily and taste just as delicious. Most any ingredients can be used for the burger depending upon what flavors are desired but I have found beans create great texture and flavor not to mention additional protein. Veggie burgers are delicious topped with traditional and non-traditional burger toppings and a great with any number of vegetable sides.

Different kind of beans may be used, along with different cheeses and herbs.

½ c cooked black beans

1 c cooked chickpeas

2 eggs

½ c bread crumbs, finely ground

½ tsp rosemary, finely chopped

½ tsp oregano, finely chopped

1 shallot, finely diced

1 scallion, finely diced

½ c cheddar cheese, grated

½ tsp salt

¼ tsp ground pepper

1 tbsp olive oil

1. Place chickpeas and black beans in a food processor and pulse into a course meal. Combine beans, eggs, breadcrumbs, rosemary, oregano, shallot, scallion, cheese, salt and pepper in a medium-mixing bowl. Thoroughly combine ingredients.

2. Form mixture into patties of desired size, depending upon burger preference.

3. Heat olive oil in a large skillet over medium heat. Fry patties in batches until golden brown, 3-4 minutes per side. Serve veggie burgers warm with bread and toppings of choice.

Makes 4-12 patties depending on size of patty

Balsamic Roasted Vegetables

Asparagus is a beautiful spring vegetable, a wonderful ingredient for late May. Native to the old world, asparagus has been cultivated with the young shoot being consumed by humans for thousands of years appearing in the likes of Roman cookbooks and Egyptian friezes. Because of its wide appeal, asparagus lends itself well to any number of dishes and cooking techniques, but tends to shine with minor cooking. Balsamic vinegar, fresh herbs, garlic and honey provide and deliciously neutral flavor palate for roasted vegetables, so that they may be paired with many different entrées or eaten on their own as an appetizer, salad or snack. Balsamic roasted vegetables could easily be paired with an stuffed peppers, homemade pizza or a chicken tagine.

This recipe also works well on the grill. Different combination of vegetables and herbs may be used depending upon availability.

½ lb asparagus, trimmed

2 medium summer squash, trimmed and sliced lengthwise and ¼" thick

1 medium red bell pepper, trimmed and sliced lengthwise into 1" segments

1 medium red onion, trimmed and sliced lengthwise and ½" thick

2 tbsp balsamic vinegar

2 medium clove garlic, smashed

2 tsp honey

2 tbsp olive oil

½ tsp salt

¼ tsp ground pepper

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh oregano, finely chopped

1. Arrange vegetables evenly in a large glass-baking dish. Combine vinegar, honey, salt, pepper, garlic and olive oil in a small bowl. Pour over vegetables and gently toss to evenly coat. Cover vegetables, place in refrigerator and marinate overnight, gently tossing occasionally.

2. In a single layer, arrange marinated squash, asparagus and bell pepper on a large baking sheet with edges. Spread onions and garlic on top of vegetables.

3. Preheat broiler. Broil vegetables for 5-7 minutes, until asparagus and onions are done. Remove asparagus, onions and garlic, flip squash and bell pepper, return to broiler for 2-3 minutes, until done. Once done, remove vegetables from heat and set aside

4. Meanwhile, place marinade in a small saucepan over medium heat. Bring marinade to a simmer and continue simmering until marinade has been reduced and thickened, about half as thick. Remove reduction from heat, cool slightly and add freshly chopped herbs.

5. Spoon reduction over vegetables before serving. Serve vegetables warm, room temperature or chilled.

Serves 3-4

Toasted Corn and Tomato Salad

I grew up in a family with a deep love for Mexico and for as long as I can remember I have been especially fond of Mexican and so influenced cuisine as their flavors, color and textures are vivid and delicious. I was thinking of Mexican cuisine when I decided to make corn and tomato salad, adding cilantro and oregano, herbs commonly used in Mexico. Skillet toasted corn reminds me of the sweet smoky flavor imparted on corn by grilling, which I very much enjoy. Corn originated in the Americas and has been cultivated by people for thousands of years. I like making corn salad during the summer with tomatoes and corn are in season and abundant. Aside from complimenting any number of Mexican-inspired dishes, toasted corn salad also goes well with braised lentils and brown rice fritters.

Frozen corn may be used instead of or in addition to fresh corn depending upon availability.

2 c fresh corn, removed from cob

1 medium tomato, diced

3 scallions, finely diced

1 clove garlic, pressed or finely chopped

1 tbsp cilantro, finely chopped

½ tsp oregano, finely chopped

1 tsp vegetable oil

salt and pepper

1. Heat a medium skillet over medium-high heat. Add the corn and toast until light-golden brown, about 5 minutes, stirring continually.

2. Once corn is toasted, add oil, scallions and garlic, stir to combine and sauté until fragrant, about 1 minute. Remove ingredients from heat and place in a medium-mixing bowl.

3. Add tomatoes and herbs to toasted corn and stir to combine. Season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

4. Serve salad at room temperature.

Serves 3-4

Tomato Braised Lentils

Lentils, a type of pulse or legume, have been a part of the human diet for thousands of years and were one of the first crops domesticated in the Near East. They are an excellent and inexpensive source of protein and so an important part of the diet in parts of the world with large vegetarian populations. Lentils are easy to cook and a versatile ingredient, which lend them well to an array of dishes aside from lentil soup. I like braised lentils along side feta roasted potatoes and fried sweet potatoes.

Any type of lentil will work for this dish, though water amounts and cooking times might require adjustments.

1 c lentils

1 medium carrot, peeled and finely diced

1 stalk celery, trimmed and finely diced

1 medium yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

½ c white wine

3 c water plus more as necessary

1 c tomato purée

1 tbsp parsley, finely chopped

½ tsp oregano, finely chopped

½ tsp basil finely chopped

1 tbsp olive oil

salt and pepper

1. Heat olive oil in a medium Dutch oven or similar style heavy-bottomed pot over medium heat. Add onion, carrot and celery and sauté until translucent, about 5 minutes. Add garlic and lentils, stir to combine, add wine and bring to a simmer. Add water, cover pot, reduce heat to medium or medium-low and simmer lentils until tender, about 30-45 minutes.

2. Once lentils are tender, stir in tomato purée, bring to a simmer, cover and braise until liquid has been reduced.

3. Add freshly chopped herbs, remove lentils from heat and set aside for about 10 minutes. Season to taste with salt and pepper. Serve warm or room temperature

Serves 3-4