We are huge fans of any type of Greek food at our house, and this easy to make dressing is a constant staple in our fridge. Our favorite way to use it is on dark leafy greens with whatever veggies we pick from the garden, a few olives and a sprinkle of quality feta cheese.
1/4 cup extra virgin olive oil 2 tbsp fresh lemon juice 2 tbsp red wine vinegar 1.5 tsp dried oregano
Combine all ingredients together in a jar with a tight fitting lid and shake well to combine. Dressing will keep in the fridge for 5-7 days.
After a weekend of relaxation, sun and fun it is difficult for us to get back into the regular work week routine. By dinner time we are usually exhausted and not in the mood for preparing an extravagant meal. Last week (while tempted to give in and order take out), I searched "easy baked white fish" and found this recipe on food.com - what a great find! This recipe is easy to prepare, healthy and most importantly delicious! You can add or substitute any fresh herbs you have growing in the garden.
4 white fish fillets, about 1 1/2 lbs total ( cod, halibut, etc.--I used tilapia)
4 cloves fresh garlic, minced
4 teaspoons fresh rosemary leaves, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 large lemon, thinly sliced,seeded,end pieces discarded
Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
Combine remaining ingredients except lemon slices in a small bowl and stir well.
Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.