Tasty and Easy Recipes

Ingredients:
Coarse salt, for pasta water
12 ounces penne pasta, cooked and drained
7 tablespoons extra virgin olive oil
7 tablespoons red wine vinegar
2 cloves garlic, minced
Freshly ground black pepper
1 tablespoon chopped fresh oregano
1 cup thinly sliced red onion
3/4 cup pitted Kalamata olives, coarsely chopped
5 tablespoons drained capers
1 small green bell pepper, thinly sliced
1 small yellow or orange bell pepper, thinly sliced
1 pint small cherry tomatoes or grape tomatoes, halved or quartered
8 ounces feta cheese, crumbled
Oregano sprigs for garnish

Method:
After draining the pasta, toss it immediately with 1 tablespoon olive oil; let cool completely in the refrigerator.
In a large bowl, whisk the remaining 6 tablespoons olive oil with the vinegar and garlic. Season to taste with salt and pepper.
Add the penne, chopped oregano, red onions, olives, capers, peppers and tomatoes. At this point, you can refrigerate the pasta for up to a few hours.
To serve, add the feta and stir until just combined. Taste and season with salt and pepper. Turn the pasta into a serving bowl and garnish with the oregano sprigs.

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Method:
In a large saucepan, sprayed with nonstick cooking spray, saute’ carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 5 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.

Ingredients:
12 ounces lean ground beef or lean ground lamb
1 small fennel bulb, chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
4 cups beef broth
2 cups water
1 teaspoon dried oregano, crushed
2 bay leaves
1/4 teaspoon cracked black pepper
1/2 cup orzo pasta
4 cups shredded escarole, curly endive, and/or spinach

Method:
In large saucepan cook beef, fennel, onion, and garlic, uncovered, over medium-high heat for 5 minutes or until meat is browned and vegetables are nearly tender, stirring occasionally. Drain fat, if necessary.
Add broth, water, oregano, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove bay leaves. Reserve for garnish, if desired.
Stir in orzo. Return to boiling; reduce heat to medium. Boil gently, uncovered, 10 minutes or until pasta is just tender, stirring occasionally. Remove from heat; stir in escarole.
To serve, ladle hot soup into bowls. Top with reserved bay leaves.