Garlic-Oregano Vinaigrette

This week we have more oregano than we can shake a stick at.  So we decided to explore some recipes that really highlight our oregano from the farm.  Last night we made a very simple and very tasty garlic-oregano vinaigrette using a lot of fresh oregano and green garlic we harvested from the farm.  We adapted this from a Bobby Flay recipe from 2007:

Combine 2 whole stems of green garlic, the leaves from 2-3 large sprigs of oregano, 1/4 cup red wine vinegar, 2 tablespoons fresh parsley leaves, 1 tablespoon honey, 1/2 teaspoon kosher salt, 3/4 cup olive oil, and 1/4 teaspoon red chili flakes in a blender and blend until smooth.

We used the vinaigrette on a fresh salad and it was wonderful.  But Christopher had the best idea:  we boiled some small red potatoes, quartered them, and then heated up a cast iron skillet with some olive oil.  We added some chicken breasts to the skillet, cooked until done, then added the quartered potatoes for the last couple of minutes.  We drizzled a couple of tablespoons of the vinaigrette we had just made over the cooked chicken and potatoes for a very fast and very yummy meal.

This week we should have plenty of oregano and some green garlic at the Person County Farmer’s Market.  Last week, S&H Farms had parsley for sale at their booth and Hester Produce had honey for sale (although he sold out pretty quickly), so if you get to market early you should be able to get most of the items you need for this wonderful dressing right at the market on Saturday.  See you there!

Our mostly-sold-out farmer's market booth from last Saturday.

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