I might experiment with
fresh oregano next time just for fun.
Not exact matches
Finely dice 10
fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried
oregano, sea salt and freshly cracked black pepper,
next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
Stay tuned for another perfect pair
next week, who met by swiping right on Hinge... Mushroom Stuffed Pork Tenderloin Ingredients: 2 (1 — 1 1/2 pounds) Pork Tenderloins 2 tablespoons Extra-Virgin Olive Oil 4 ounces Prosciutto, chopped 2 tablespoons Shallots, minced 2 cups Button Mushrooms, finely chopped 2 cloves Garlic, minced 1 tablespoon
fresh Rosemary, chopped 1 - 2 Sprigs
fresh Thyme 1/2 teaspoon
Oregano 1 teaspoon Kosher Salt 1/2 teaspoon Ground Black Pepper 1 tablespoon
fresh Parsley, minced Directions: Preheat oven to 400 degrees Fahrenheit.
Next, stir in the diced potatoes, 2 cups
fresh corn,
oregano, thyme, parsley and 3 cups of vegetable broth; just enough broth to cover the potatoes.
I added the pork, corn (I love hominy, but my wife and daughter just won't eat it) and dried
oregano (I'll definitely use
fresh next time).
(
Next time I may leave out the
oregano or use
fresh herbs rather than dried.)
And then, finally, when you think it can't get any better, the
next bite of lettuce is tossed with
fresh oregano,
fresh mint and green onions.
Next time, I'd add a sprinkling of
fresh oregano leaves for a nice herby finish!