Type what you have

Ingredients

• ✓ oregano
• albacore tuna
• red onion
• rosemary
• green chile pepper
• black pepper
• red pepper hummus

Instructions

1. 1 Mix tuna, onion, oregano, rosemary, chile pepper, pepper, and hummus together in a bowl.

By A Turtle in the Kitchen

Ingredients

• ✓ oregano
• canola oil
• onion
• green bell pepper
• flour tortilla
• garlic powder
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw

Ingredients

• ✓ oregano
• turkey breast
• olive oil
• kosher salt
• black pepper
• thyme
• rosemary
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees (230 degrees C).
2. 2 Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
3. 3 While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
4. 4 Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
5. 5 Add about 1/2 inch of water to the bottom of the baking dish.
6. 6 Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
7. 7 Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

By John Mitzewich

Ingredients

• ✓ oregano
• bread
• garlic
• feta cheese
• heirloom tomato
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Ingredients

• ✓ oregano
• vegetable oil
• cider vinegar
• white sugar
• parsley
• basil
• salt
• cherry tomato

Instructions

1. 1 Whisk oil, vinegar, sugar, parsley, basil, oregano, and salt together in a small bowl or measuring cup until vinaigrette is well combined.
2. 2 Place cherry tomatoes in a serving dish; pour vinaigrette over tomatoes and gently stir to coat. Chill in the refrigerator for at least 2 hours.
3. 3 Gently stir salad from the bottom to the top, coating all tomatoes, before serving.

By RAINEYJR

Ingredients

• ✓ oregano
• balsamic vinegar
• honey
• mustard
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

By CopperGoat9161

Ingredients

• ✓ oregano
• olive oil
• soy sauce
• tahini
• lemon
• nutritional yeast
• agave
• black pepper
• water

Instructions

1. 1 Combine olive oil, tamari, tahini, lemon juice, nutritional yeast, agave, oregano, and pepper in a blender; blend until smooth. If dressing is too thick, add water to thin it out to desired consistency.

By Shaveezy

Ingredients

• ✓ oregano
• ✓ oregano
• green olive
• black olive
• olive oil
• cream cheese
• garlic powder
• flour tortilla
• ham
• provolone cheese
• salami
• mozzarella cheese

Instructions

1. 1 Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.
2. 2 Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.
3. 3 Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.
4. 4 When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

By Greg

Ingredients

• ✓ oregano
• paprika
• thyme
• garlic powder
• salt
• black pepper
• cayenne pepper
• shrimp
• vegetable oil

Instructions

1. 1 Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
2. 2 Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

By SlimCookins

Ingredients

• ✓ oregano
• potato
• olive oil
• zucchini
• onion
• egg
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
2. 2 Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
3. 3 Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

By Tatiana

Ingredients

• ✓ oregano
• red potato
• red bell pepper
• garlic
• olive oil
• salt
• pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. 3 Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. 4 Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. 5 Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. 6 Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. 7 Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. 8 Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

By Holly

Ingredients

• ✓ oregano
• lentil
• olive oil
• red wine vinegar
• garlic
• red pepper flakes
• salt
• parsley
• cilantro
• feta cheese

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking

Ingredients

• ✓ oregano
• avocado
• garlic salt
• lemon juice
• croissant
• turkey breast
• swiss cheese
• bacon
• tomato
• lettuce
• brown mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Ingredients

• ✓ oregano
• tomato
• olive oil
• thyme
• parsley
• chive
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

By MOMAZIRLOTT

Ingredients

• ✓ oregano
• tomato
• cucumber
• red onion
• olive oil
• lemon juice
• salt
• pepper
• feta cheese
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Toss tomatoes, cucumbers, and red onion together in a shallow salad bowl.
3. 3 Drizzle oil and lemon juice over top, then sprinkle with oregano, salt, and pepper.
4. 4 Top with feta and olives. Enjoy!

By jen

Ingredients

• ✓ oregano
• crookneck yellow squash
• green bean
• extra-virgin olive oil
• paprika
• red pepper flakes
• salt
• black pepper
• chickpea pasta shells
• kalamata olive
• sun-dried tomato
• sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF

Ingredients

• ✓ oregano
• salt
• flour
• black pepper
• italian seasoning
• garlic powder
• onion powder
• cayenne pepper
• ground beef
• evaporated milk
• white sugar
• garlic powder
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

Ingredients

• ✓ oregano
• zucchini
• cucumber
• cherry tomato
• kalamata olive
• red onion
• feta cheese
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

By France Cevallos

Ingredients

• ✓ oregano
• red onion
• green bell pepper
• celery
• imitation crab meat
• sour cream
• mayonnaise
• salad dressing
• lemon juice
• salt
• pepper

Instructions

1. 1 In a large bowl, combine onion, green pepper, celery and imitation crab meat.
2. 2 In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
3. 3 Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

By DThomRN2

Ingredients

• ✓ oregano
• macaroni
• pasta
• artichoke heart
• mushroom
• cherry tomato
• black olive
• parsley
• basil
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. Drain well and rinse with cold water.
2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
3. 3 Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

By Maryanne

Ingredients

• ✓ oregano
• ground beef
• onion
• tomato sauce
• water
• salt
• black pepper
• basil
• garlic powder
• cumin
• red pepper flakes
• yellow mustard

Instructions

1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Ingredients

• ✓ oregano
• turkey sausage
• onion
• green bell pepper
• red bell pepper
• garlic
• olive oil
• tomato
• basil
• garlic
• red pepper flakes
• hoagie roll

Instructions

1. 1 Cook sausage, onion, peppers, and garlic in oil in a large skillet until vegetables are tender, about 10 minutes.
2. 2 Add tomatoes and pepper flakes; cook and stir until heated through, about 5 minutes.
3. 3 Serve on rolls.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ oregano
• water
• active dry yeast
• water
• salt
• bread flour
• olive oil
• mozzarella cheese
• black pepper
• tomato
• olive oil
• basil

Instructions

1. 1 Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.
2. 2 Knead dough on a floured surface until smooth, about 10 minutes.
3. 3 Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.
4. 4 Make the pizzas: Remove dough from the refrigerator one hour prior to using.
5. 5 Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.
6. 6 Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.
7. 7 Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.
8. 8 With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.
9. 9 Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.
10. 10 Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.
11. 11 Follow Steps 5 through 9 to make the second pizza.

By CDM68

Ingredients

• ✓ oregano
• rotini pasta
• white sugar
• water
• salt
• white vinegar
• vegetable oil
• tomato
• red bell pepper
• sweet onion
• cheddar cheese
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; rinse with cold water to cool. Set aside.
2. 2 Whisk sugar, water, and salt together in a large bowl until sugar dissolves; whisk in vinegar, oil, and oregano. Stir tomato, bell pepper, and onion into vinaigrette; gently fold in cheese and rotini. Season salad with black pepper.

By islandgirlejfan

Ingredients

• ✓ oregano
• watermelon
• tomato
• cucumber
• onion
• red wine vinegar
• olive oil
• salt
• sugar
• basil
• thyme
• black pepper

Instructions

1. 1 Combine watermelon, tomatoes, cucumber, and onion in a large bowl.
2. 2 Whisk vinegar, olive oil, salt, sugar, oregano, basil, thyme, and black pepper together in a separate bowl; pour over salad and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate before serving for 20 minutes.

By Domestic Chicks

Ingredients

• ✓ oregano
• olive oil
• onion
• celery
• garlic
• chicken broth
• carrot
• chicken breast
• basil
• thyme
• salt
• black pepper
• zucchini squash

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
2. 2 Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
3. 3 Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

By bdweld

Ingredients

• ✓ oregano
• butter
• onion
• garlic
• potato
• all-purpose flour
• beef broth
• green chile pepper
• milk
• cumin
• salt
• monterey jack cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
2. 2 Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.
3. 3 Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

By Franny

Ingredients

• ✓ oregano
• ✓ oregano
• orzo pasta
• olive oil
• red wine vinegar
• mustard
• garlic powder
• basil
• onion powder
• salt
• black pepper
• grape tomato
• black olive
• feta cheese
• chicken breast
• red bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

By geranium

Ingredients

• ✓ oregano
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• ground beef
• seasoned salt
• chili powder
• cumin
• red pepper flake
• sugar
• garlic
• tomato sauce
• black bean
• tomato

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Ingredients

• ✓ oregano
• tomato
• red onion
• yellow onion
• cucumber
• olive oil
• red wine vinegar
• sugar
• garlic
• salt
• pepper
• romaine lettuce
• egg
• anchovy filet

Instructions

1. 1 In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
2. 2 Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

By Debra Rose