I used approximately
equal parts of oregano, marjoram and chives, a small amount of sorrel / 2/3 C olive oil.
Not exact matches
I didn't have any Adobo seasoning, so I made my own using
equal parts garlic salt, coarse black pepper, Mexican
oregano and turmeric and used 2 tsp
of that mixture.
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle
of salt and pepper 2 t. dried herbes de provence (or
equal parts dried
oregano and thyme and a pinch
of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs -
equal parts thyme, tarragon,
oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty
of toast, for serving
We suggest blending
equal parts oil
of oregano with jojoba, coconut or olive oil.