Recipes with oregano

An easy way to make a delicious antipasto bread. Yum.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

This quick and easy dish tastes refreshingly delicious, and it's also packed with nutrients. Use whole wheat pasta to add extra goodness, or use gluten-free pasta if you are on a gluten-free diet.

Try this original pasta dish that is ideal for a dinner for two. Great served with freshly toasted garlic bread.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Use zucchini slices to replace lasagna noodles, which reduces lots of calories and carbohydrate, but it still tastes cheesy and flavorful. A great recipe to cook some seasonal zucchinis into a light yet delicious meal.

These lovely biscuits are made with cheddar, parmesan, buttermilk and assorted fresh herbs. They are golden-brown outside, cheesy, herby and moist inside, have both great taste and texture.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

Make your own bulk Italian sausage at home with ground pork, fennel seeds, red pepper flakes, and a bold garlic punch. Season it your way, skip the casings, and freeze in batches for pasta night, pizza, and more.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

A delicious and succulent dish that will have you and your friends licking your lips and fingers!