Oregano is an excellent source of antioxidants including carvacrol, thymol, and rosmarinic acid.
Carvacrol is known for its antibacterial and antioxidant properties; it is also studied for its antiinflammatory and cancer-preventive activity as well as its role in heart health.
This month we will explore the potential of this wonderful herb to enhance human health while at the same time tasting a sampling of delicious recipes that make use of it.
The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
First, we eat, then we do everything else – MFK Fisher
Notes
Notes from Dr. Doody:
I could very happily eat shoe leather if it was covered with this sauce; however, I prefer skirt, flank, fluff, flatiron, ribeye, or porterhouse steak.
This recipe is from one of my long-time go-to cookbooks, Seriously Simple: Easy Recipes for Creative Cooks, Diane Rossen Worthington [2002]. It’s worth seeking out in a used bookstore or website.
Ingredients
- 10 cloves garlic, peeled (to quickly peel garlic cloves, smash individually under the flat side of a chef’s knife with the heel of your hand. The white papery skin peels right off)
- 1 bunch flat-leaf parsley, stemmed
- ¾ cup olive oil
- ¼ cup white balsamic vinegar or white wine vinegar (white balsamic works best)
- ¼ cup water or chicken broth
- ¾ tsp dried oregano
- ¾ tsp red pepper flakes
- Salt and pepper
Instructions
- In a food processor with a metal blade, pureé the garlic. Add parsley and process until finely chopped. Add the oil, vinegar, water/broth, and seasonings. Process to blend. Taste and adjust seasoning.
- Serve with grilled steak, chicken, or tofu. If used with chicken breast, marinate for at least 30 minutes or up to 4 hours with 3 Tbsp chimichurri sauce and 2 Tbsp olive oil in a Ziplock bag prior to grilling.