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Beans and Greens Tartine
Lunch French

Beans and Greens Tartine

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drizzle olive oil on both sides of the bread.
  3. 3 Bake in the preheated oven until light golden brown, about 20 minutes.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
  5. 5 Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
  6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  8. 8 Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
  9. 9 Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
  10. 10 Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
  11. 11 Serve topped with Fresno chile pepper slices and green onions.

By John Mitzewich

Lemon Chicken Oregano
Lunch

Lemon Chicken Oregano

3.9

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Quick and Easy Grilled Cheese
Lunch

Quick and Easy Grilled Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Layer Cheddar slices onto 1 piece bread. Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter.
  2. 2 Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top. Cook until cheese has melted, about 3 minutes per side.

By jofdo

Ultimate Grilled Cheese
Lunch

Ultimate Grilled Cheese

2.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Assemble the sandwich by placing Cheddar and mozzarella cheese on the bread. Season with oregano, salt, and pepper.
  2. 2 Heat butter in a pan over medium-low heat. Add sandwich and cook until cheeses melt, 3 to 5 minutes, increasing heat if needed. Flip and cook until golden brown, 3 to 5 minutes more.
  3. 3 Cut in half and top with parsley and chives.

By pratham

Marinated Green Beans with Olives, Tomatoes, and Feta
Lunch

Marinated Green Beans with Olives, Tomatoes, and Feta

4.6

Prep
30 min
Cook
10 min
Total
220 min

Instructions

  1. 1 Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
  2. 2 Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
  3. 3 Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

By Lynne23235

TexMex Scrambler
Lunch

TexMex Scrambler

3.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
  2. 2 Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

By HoneeBee

Curtido (El Salvadoran Cabbage Salad)
Lunch Latin American

Curtido (El Salvadoran Cabbage Salad)

4.4

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Chunky Pizza Dip
Lunch Italian

Chunky Pizza Dip

3.9

Prep
Cook
Total

Instructions

  1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Split Pea Smoked Turkey Soup
Lunch

Split Pea Smoked Turkey Soup

4.6

Prep
25 min
Cook
240 min
Total
265 min

Instructions

  1. 1 Combine split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Set the cooker on Low, cover, and cook until peas are tender and soup is thickened, 4 to 5 hours. Discard bay leaves before serving.

By Bruce Crowell

Karen's Spring Mix Salad
Lunch

Karen's Spring Mix Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
  2. 2 In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

By Michelle

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

New Year Three-Bean and Artichoke Salad
Lunch

New Year Three-Bean and Artichoke Salad

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Red Pepper and Tomato Soup
Lunch

Red Pepper and Tomato Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
  2. 2 Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

By Tish Young

California Tortilla Pizzas
Lunch American

California Tortilla Pizzas

4.4

Prep
10 min
Cook
15 min
Total
25 min

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

Deli-Style Roast Turkey for Sandwiches
Lunch American

Deli-Style Roast Turkey for Sandwiches

5.0

Prep
10 min
Cook
75 min
Total
580 min

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

Balsamic Tuna Salad
Lunch

Balsamic Tuna Salad

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
  2. 2 Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

By DUBYANGE

Chicken Cacciatore Sandwich
Lunch

Chicken Cacciatore Sandwich

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
  2. 2 Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
  3. 3 While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
  5. 5 Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
  6. 6 Fill each toasted bun with chicken mixture and top with sliced olives.

By Mark Stroginis

Cheese and Pecan Pasta Salad
Lunch

Cheese and Pecan Pasta Salad

4.0

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
  2. 2 Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

By michellej

Heirloom Tomato Toast with Feta
Lunch American

Heirloom Tomato Toast with Feta

5.0

Prep
5 min
Cook
5 min
Total
10 min

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

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Marinated Cherry Tomato Salad
Lunch American

Marinated Cherry Tomato Salad

4.4

Prep
10 min
Cook
Total
130 min

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

Spinach and Mushroom Soup with Spaetzle
Lunch

Spinach and Mushroom Soup with Spaetzle

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
  2. 2 Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
  3. 3 Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
  4. 4 Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
  5. 5 Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Rutabaga Salad
Lunch

Rutabaga Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
  2. 2 Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
  3. 3 Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
  4. 4 Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

By sueb