OREGANO

Herbed Greek Salad
From From Asparagus to Zucchini

½ cup crumbled feta cheese
½ cup sliced black Greek olives
1 cup sliced radishes
¼ cup chopped green onions
2 small cucumbers, thinly sliced
2 Tbs. lemon juice
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh oregano
1 tsp. chopped fresh basil
½ tsp. chopped fresh thyme
1-2 tsp. minced garlic
Salt and pepper to taste

Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl.  Combine remaining ingredients in a small bowl.  Toss with dressing with vegetable mixture.  Chill 1-2 hours.  Makes 6-8 servings.

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Greek-Style Grill Sauce for Lamb, Chicken, Fish, or Vegetables
From From Asparagus to Zucchini

¼ cup extra-virgin olive oil
2-3 Tbs. chopped fresh oregano
2 tsp. minced garlic
Juice of 1 lemon
½ tsp. freshly ground black pepper

Combine all ingredients.  Use this sauce to drizzle over grilled shoulder-cut lamb chops, chicken breasts, fish steaks, or “grillable” vegetables like eggplant or zucchini (cut into planks).  Apply the sauce right after the food comes off the grill.  Serve immediately.  Makes enough for 4 servings.

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