Fresh Greek Oregano

Fresh Greek oregano boasts a robust, earthy flavor with a hint of sweetness and a pungent aroma reminiscent of warm, sunny Mediterranean landscapes. Its velvety green leaves are slightly chewy with a pleasant, peppery kick. Originating from Greece, this variety is prized for its intense flavor, surpassing that of common oregano. It's a staple in Greek cuisine, bringing depth and complexity to dishes.

Notes

Store fresh Greek oregano in the refrigerator wrapped in a damp paper towel to maintain freshness for up to a week. Its potency is best preserved when added towards the end of cooking. Handle gently to avoid bruising the leaves.

Uses

Sprinkle over roasted vegetables for an aromatic boost.
Infuse olive oil for a fragrant base in salads and grilled meats.
Add to tomato sauces and stews for a rich, savory depth.
Mix into herb butters for a flavorful spread on bread or meats.
Use as a seasoning for grilled fish or lamb.

Replacements

Italian oregano (though milder)
Marjoram (for a slightly sweeter profile)
A blend of thyme and rosemary (to mimic the robust flavor)

Toasted Pumpkin Seeds

Toasted pumpkin seeds, also known as pepitas, are a nutritious and versatile snack derived from the seeds of pumpkins, a staple in North American cuisine, particularly during the fall season. These seeds are typically harvested, cleaned, and then toasted to bring out their rich, nutty flavor and pleasant aroma. When eaten, toasted pumpkin seeds offer a satisfyingly crunchy texture, making them an excellent addition to both sweet and savory dishes. In cooking, they add a delightful crunch to salads, baked goods, and soups, and they can withstand moderate heat without losing their texture, making them a reliable ingredient for a variety of culinary applications.

Pastrami

Pastrami is a seasoned and cured meat product traditionally made from beef, though it can also be crafted from turkey or other meats. Its origins trace back to Eastern Europe, particularly Romania, where it was originally made from brisket. Pastrami is renowned for its distinctive smoky, savory flavor and slightly tangy aroma, thanks to a curing process that often involves a blend of spices like coriander, garlic, and black pepper. The texture is tender and somewhat chewy, with a satisfyingly meaty bite. When cooked, pastrami benefits from gentle heating methods like steaming, which helps maintain its succulent texture while enhancing its rich, complex flavor profile.

Recipes to try

Shrimp Alfredo Stuffed Pasta Shells

Creamy, cheesy alfredo sauce stuffed into plump pasta shells and topped with succulent shrimp—comfort food at its finest.

Mushroom, Onion, and Gruyère Tart

Golden, flaky pastry cradles a rich, earthy filling of sautéed mushrooms and onions, crowned with melty Gruyère.