November 25th, 2008

contributed by alys martin

beets, roasted and peeled (roast with 1 inch of greens on)
4 sprigs fresh oregano
1 garlic clove, sauteed and minced
splash white wine
goat cheese, amount depending on number of beets

Cut off greens.  Slice beets about 1/8 inch thick.  Small beets work best for this.  If using larger beets, cut beet slices in halves or quarters after slicing.

Combine oregano, garlic, wine and goat cheese and stir until well mixed.

Arrange beet slices on serving plate and top with dollop of cheese mixture.

“These make great appetizers.”

November 24th, 2008

contributed by laura king

Saute’ rainbow chard in olive oil with salt, pepper, garlic and fresh oregano.

Saute’ with olive oil, pine nuts, garlic and goat cheese (just until it starts to melt).  Add fresh dill and a squirt of lemon.

November 15th, 2008

contributed by kristy maligro

1 cup roasted tomatoes (see recipe under tomatoes)
1/2 c cold pressed extra virgin olive oil
1 handful basil leaves
1 T fresh oregano (or 1 t dried)
1 c tomato puree

Blend all ingredients together.  Add salt as desired.