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Posts Tagged oregano

Grilled Eggplant Salad

From your share:
1 eggplant cut into 1” thick slices

From your garden:
1 T coarsely chopped oregano leaves

From your kitchen:
1 large red onion cut into rounds
Canola oil
1 avocado halved, pitted and flesh chopped
1 T red wine vinegar
1 t Dijon mustard
Olive oil
Salt and freshly ground black pepper
1 lemon zested

From your garden:
Parsley sprigs for garnish

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.


From: BobbyFlay, thefoodnetwork




Grilled Tomato and Bell Pepper Salsa

2 firm-ripe tomatoes
1 small onion, cut into 3/4 -inch-thick slices
2 teaspoons olive oil
1 ear corn, inner layer of husk intact
1 small red bell pepper, seeded and finely chopped
1 small yellow bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon chili powder
2 tablespoons chopped cilantro

Heat grill to medium hot or preheat broiler.

Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.

Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.

When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.

In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro.

Refrigerate until ready to serve.

Boursin Cheese (Homemade)

Every year I prepared this cheese with my students as a part of a lesson about herbs. Everyone loved it!  Now that we have all of these herbs growing in our gardens it might be the perfect time for you to prepare and serve.

•    2 garlic cloves
•    8 ounces butter, at room temperature
•    16 ounces cream cheese, at room temperature
•    3 tablespoons grated parmesan cheese (freshly-grated)
•    1 tablespoon fresh dill, minced or 1 t dried dill weed, crumbled
•    1 teaspoon minced fresh oregano or marjoram
•    1 Tablespoon minced basil
•    2  teaspoons fresh chopped chives
•    1/2 teaspoon black pepper
•    1/2 teaspoon fresh thyme, crumbled
•    2 tablespoons minced fresh parsley

Have cheeses and butter at room temperature.

Crush garlic.

Beat together the cheeses, butter and garlic until smooth.

Add remaining ingredients, mix well.

Pack the cheese into a container just large enough to hold the boursin and store in refrigerator.

To serve, bring to room temperature.

Serve with slices of French bread, bread sticks or crackers.

Adapted from:

Grilled Ratatouille

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Preheat grill to medium-high.   Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat.  Season with salt and pepper,  to taste.  Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste.

Serve at room temperature.

Recipe from: Bobby Flay

Eggplant, Zucchini, and Tomato Stacks

¾ c olive oil
3 yellow onions, chopped
Salt and freshly ground pepper, to taste
6 garlic cloves, minced
1/4c fresh basil leaves, cut into thin strips
1/2 Tbsp. minced fresh oregano
1/4 cup chopped fresh parsley
1 eggplant, 2 1/2 to 3 inches in diameter, sliced 1/8 inch thick
5 tomatoes, sliced 1/4 inch thick
4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick
1/2 cup grated Parmigiano-Reggiano cheese


Preheat an oven to 425°F. In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 5 minutes longer. Add the basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat. Coat the bottom of a 12-heavy frying pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onions and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil. Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with 1 Tbs. cheese and bake for 7 to 10 minutes more. Let the vegetables rest for 5 minutes before serving. Serves 8.

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