Southwestern Chocolate Cake

This is my version of a quick cake from my childhood. Use a mild oregano or marjoram instead of the hot, biting oreganos.

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
2 teaspoons fresh oregano, finely chopped or 1 teaspoon dried, crushed
1 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons vinegar (cider or white)
2/3 cups cooking oil
2 cups cold water

Combine all ingredients in bowl and mix thoroughly.

Pour into ungreased 9 x 12 baking pan and bake 30-35 minutes at 350 degrees.

Ice with your favorite chocolate icing.

Lemonade Oregano Sorbet

The combination of oregano with fruit juices makes a great dessert or a palate cleanser between courses in a meal. This is both sweet and “herby” with a refreshing taste. Use a hand-cranked sorbet mixer or a small ice cream freezer. If all of your ingredients are chilled in advance, it takes only about 15 minutes to make this dessert.

1 small can frozen lemonade concentrate (about 4-6 ounces)
3 cups water
Juice of 1/2 fresh lemon
1/4 cup sugar
2 sprigs (about 2 teaspoons) oregano or marjoram leaves

Combine all ingredients in blender and blend until leaves are pulverized. Chill until ready to freeze. Pour into freezer and freeze according to manufacturer’s directions.

Serve in chilled dishes with a sprig of fresh oregano on the side.

Orange Oregano Sorbet

This is a simple and quick dessert if you have a Donvier sorbet maker, or any small electric ice cream freezer. Make sure everything is well chilled before you begin the freezing process and it will freeze quickly. (For more sorbet recipes, see my book, Fabulous Herb and Flower Sorbets, available on my website: www.Longcreekherbs.com).

3 1/2 cups fresh orange juice
3 tablespoons honey or sugar
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
Juice of 1/2 freshly-squeezed lemon
2 tablespoons fresh mild oregano or sweet marjoram leaves
1 tablespoon vodka (optional; adding it makes a smoother, less firm sorbet but it’s not necessary)

Combine all ingredients in blender and process until the leaves are well pulverized. Pour into bowl of ice cream freezer and freeze according to manufacturer’s directions.

Skillet Corn Bread with Oregano and Roasted Pepper

Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.

1 medium poblano chile pepper or similar roasting pepper
2 cups cornmeal
1 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground black pepper
3 eggs
1 cup buttermilk
1 tablespoon minced fresh oregano
1/4 cup (1/2 stick) butter

Char poblano chile over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chile.

Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chile and oregano. Combine egg mixture and dry ingredients, mixing lightly.

Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven.

Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes.

Cut bread into wedges and serve warm from skillet.

Grilled Yellow Squash with Oregano

This is a simple, quick side dish. I like to pick the yellow squash when they are about 1 day old, for grilling.

About 6-8 very small yellow squash, cut in half lengthwise
5 tablespoons vegetable or olive oil
2 teaspoons dried (or 1 tablespoon freshly chopped ) oregano
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh parsley, finely chopped

Mix everything except the squash together, then brush on the squash and grill on medium heat grill, turning often, until squash is tender. Brush on more of the oil mixture during grilling. Serve hot.

Serves 3-4 people.

Green Beans with Tomatoes and Oregano

2 teaspoons olive oil
1/4 cup diced mild onion
2 garlic cloves minced
3 cups fresh green beans trimmed, and cut into 1" lengths
1/4 cup chicken broth
1 tomato, diced
1 tablespoon minced fresh oregano
1 tablespoon fresh parsley, chopped fine
Salt and pepper to taste

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and sauté for 3 minutes. Add the green beans and broth, cover and let simmer for 5 minutes. Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute. Serves 4-6.

Oregano Pesto Potatoes

2 cups torn-up fresh greens (mustard greens, spinach or similar)
2 cups fresh parsley flat Italian or regular standard
1/2 cup fresh oregano
1/2 cup fresh basil
1/4 cup grated Parmesan cheese
3 tablespoons sliced, toasted almonds or soy nuts
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 garlic garlic cloves, peeled
3 tablespoons olive oil
About 8 medium sized potatoes, peeled and quartered

Combine everything except potatoes in the bowl of a food processor. Pulse blend to chop the greens, then with food processor on, slowly add oil through food chute; process until well blended into a pesto. Set aside.

Preheat oven to 425F. Place potatoes on a baking pan and bake for 20 minutes or until tender, turning as needed. Remove potatoes to a large bowl; add 1/3 cup pesto and roll potatoes to coat. Return potatoes to oven for 5 minutes before serving.

Remaining pesto will store in the refrigerator for up to a week, or can be frozen and used as needed. Or, use it for Pesto Bread:

Slice French bread in thick slices. Brush each slice with melted butter, then spread pesto on the bread and toast until lightly browned.