Oregano is great dried. If you have a gas oven you can arrange the oregano stems evenly over a baking pan (undo the bunch). Put it in the oven with just the pilot light and it should dry nicely. You can also try hanging the bunch (possibly make a couple of smaller bunches) upside down in a dark, dry place. If you have a food dehydrator, try that, using the instructions for drying herbs.
Creamy Yogurt Oregano Dip
This would make a great sauce for falafel, hamburgers, or just crackers/vegetables as dip delivery devices. This recipe can be halved.
2 Cups Plain Lowfat Greek (strained) yogurt (see note below)
2 tablespoons chopped fresh oregano
1/2 teaspoon dried oregano
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 small onion, finely chopped (or two green onions) juice from 1 garlic clove, (I used a microplane, you can also try a garlic press and just add the juice)
2 quick dashes of Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
Mix all ingredients together. Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours. Serve as a thick sauce for lamb burgers, falafel, as a dip plate, etc.
Makes 6 Servings (About 1 3/4 Cups of Dip).
Greek Yogurt Note: it’s a strained therefore thicker yogurt. You can use nonfat or full fat if you like. Trader Joe’s sells a Greek brand and their own brand of Greek yogurt. You can make your own too: Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.
Oregano Dressing for Lettuce Salad
1/4 cup fresh lemon juice
3/4 cup olive oil
3 teaspoons fresh chopped oregano leaves
salt and pepper
Combine all ingredients and dress a lettuce salad. Add feta cheese, chopped tomatoes (in season), and greek olives if desired.
Grilled Chicken with Oregano, Cinnamon and Paprika
from Bon Apetit June 2000
3 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
2 Tablespoons chopped fresh oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
6 skinless boneless chicken breast halves
Whisk first 7 ingredients to blend in 13x9x2 inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. Spray grill with non stick spray; prepare barbeque (med. high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes.
Roasted Potatoes with Garlic, Lemon & Oregano
- 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 cup beef stock or chicken stock
- 1/3 cup freshly squeezed lemon juice
- 2-3 tablespoons chopped fresh oregano
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once.
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.