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Recipes and Home Ideas with fresh oregano?

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Any ideas on things to do with FRESH oregano?

I started an herb garden this summer and my oregano plants produced a lot more than I was expecting. I have about three cups of the fresh stuff to use within the next few days, or preserve it (freeze or dry). Most recipes only call for a teaspoon or so of the dried stuff but I am looking for a recipe that calls for much more and requires fresh.

Any ideas?

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    1. I love when I grow too much oregano, I just dry it for a few days on the dining room table and put it in a jar to get me through the winter. Once you've had fresh, it's real hard to go back to McCormicks, and oregano retains most of its flavor after drying. PS it's really good on garlic bread.

      1. take some italian sausage links, cut into about 2" chunks, then saute them in a little bit of olive oil until they get to light brown in a skillet. drain excess oil, then add some water and lots of chopped oregano to braise the sausage slowly, in the partially covered skillet. this makes regular ol' store bought sausage taste like the most fantastic designer sausage.

        another dish i love with oregano is the greek dish of shrimp with feta, tomato, and ouzo -- serve it with linguine. yum! http://www.foodnetwork.com/recipes/em...

        1. i forgot to mention my current addiction: chimichurri! http://www.chow.com/recipes/28393-arg...

          it is awesome with grilled beef (and any other meat, as far as i'm concerned). as i've said before, i could drink the stuff!

          1. You can make salmoriglio -- just olive oil, lemon juice, and fresh oregano. It's a simple sauce to top grilled fish like sword. And it's one of those things you cannot use the dried herb for!

            1. Thanks for the tips! I ended up drying some and making salmoriglio for some friends who joined for dinner. Delicious!

              1. We dry most of our oregano, too, for the winter. But at least a couple of times, I like to use it fresh in a chicken marinade: juice and zest of one lemon (I actually just cut the lemon in half, give it a good squeeze into the bag of chicken, then toss the whole thing in), a small (miniscule) sprig of rosemary, about 3 small sprigs of thyme, 3 large branches of oregano, 1 clove of garlic, mashed, a glug of olive oil, maybe a splash of white wine, a pinch of salt and a couple of grinds of black pepper. Kind of mash everything together in a zip-top bag and let it marinate, then grill. I don't like to let it marinate for more than a couple of hours, though, because of the lemon juice.