973 oregano recipes

This savory tomato sauce made with carrots, green bell peppers and tomatoes will become one of your crockpot favorites.

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

"SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything." Jacqueline Higuera McMahan

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.

Stuffed cheese pizza: Chicago-style deep dish with whole wheat crust hiding mozzarella and broccoli between two layers, topped with pizza sauce at the end. Inside-out flavor.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Easy spaghetti tosses al dente noodles with a quick onion-garlic-tomato sauce simmered in a single skillet. Pantry weeknight pasta in 35 minutes, no jar required.

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Slow-simmered puttanesca sauce cooked 6 to 8 hours with plum tomatoes, a whole head of garlic, anchovies, kalamata olives, and capers. Dark, rich, and deeply concentrated.

Homemade Caesar salad dressing mix with lemon zest, oregano, garlic, and Parmesan. Shelf-stable dry blend ready to shake into dressing whenever you need it.