Cut some up and put on your salads,, put some on your sliced tomatoes, mix some oregano in with your spaghetti sauce...
Fresh herbs go anywhere you would use dried....but they look prettier and taste better.
Linda C

Oh Oh OH!! Try Sol's Lemon Garlic Chicken!!

Here's her recipe:

Sol's Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3½ pound fryer chicken, cut up
25 garlic cloves
¾ cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper.

Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.

Pat, I agree. An herb salad would be delicious. But you could also make Basil Oil dressing. Actually, the herb oil would be great on just about anything. Poured over chicken, mashed or roasted potatoes, fish, soups, etc. And don't forget my Lemon Garlic Chicken uses a lot of herbs. I normally toss in basil, rosemary and oregano.

Basil Oil

1 bunch of Basil
1 cup extra-virgin olive oil

Dip the herbs in boiling water for 1 second. Refresh in ice water and drain well.
Purée in a blender, then -very gradually- dribble in the olive oil until well blended. Strain through cheesecloth.

Sol

Shaun, we were typing simultaneously. Anyway, I love you.

Sol

Basil and tomatoes are the perfect pair. So perfect I always grow them side-by-side. Sliced ripe tomatoes, a drizzle of olive oil, sprinkle of kosher salt and freshly-ground pepper and chopped fresh basil (perhaps a little feta cheese). I roll basil leaves up into a thin roll and take my kitchen shears and cut the roll into fine shreds rather than chopping with a knife.

Make pesto - LOTS of pesto.
-------------------------------

VEGGIE and BASIL PACKETS
- Cut a 10x10-inch square of aluminum foil and set it shiny-side-down. arrange slices of zucchini, onion, and tomato in the middle of the square and toss in several basil leaves. Fold the square around the vegetables to make a tight packet, then bake in a 350°F oven (or on the grill) for 20 minutes.

MACARONI WITH MARINATED TOMATOES
2 c. chopped tomatoes (about 2 medium)
2 green onions (with tops), chopped (I often use chives.)
2 c.oves garlic, finely chopped
1/4 c. chopped fresh parsley
2 T. olive oil or vegetable oil
2 t. chopped fresh basil
1/4 t. salt
1/8 t. coarsely cracked pepper
1 package (7-oz.) macaroni shells

Mix all ingredients except macaroni shells. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Cook macaroni as directed on package; drain. Immediately toss with tomato mixture. Makes 6 servings.
-------------------------

ROASTED VEGETABLE COMBO

1-1/2 c. fresh baby carrots
1-pound small red potatoes, unpeeled, quartered (3 cups)
1 medium onion, cut into thin wedges
1 T. olive oil
1 t. dried basil leaves
1 t. dried thyme leaves
1/2 t. garlic salt
1/4 t. black pepper
14-oz. Frozen Whole Green Beans

Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine carrots, potatoes and onion. Add oil, basil, thyme, garlic salt and pepper; mix well. Spread evenly in sprayed pan. Bake at 425°F for 20 minutes.

Remove vegetables from oven. Add green beans; toss to mix.

Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once

Yields: 6 (1-cup) servings

OREGANO -

* Drizzle a chunk of feta cheese with a little olive oil. Sprinkle on minced fresh oregano and serve with crusty bread and ripe tomatoes.

* Toss thinly sliced red radishes with minced scallions (I usually use chives), minced fresh oregano, lemon juice and olive oil, and serve on a bed of shredded spinach.

* How to harvest... You can begin to snip the plant when it is at least 6-inches high. I do my major harvest of herbs in spring and dry or dehydrate for storage. I cut the whole plant in June when it's budding and leave only a low set of leaves. In a couple weeks it will start leafing out again. Cut the plant drastically in August.

-Grainlady

Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads.

Greek

Italian

Recipes using fresh Oregano:

Home Cookin Chapter: Recipes From Thibeault's Table

Tomato - Oregano Tarts
======================
Source: Roger Verges Vegetables

1 lb very ripe tomatoes
2 Tablespoons olive oil
1 clove of garlic
Salt and pepper

1 slice of bread
1/2 lb puff pastry
2 Tablespoons or Capers or
4 oz black olives (Nicoise or Kalamata) - pitted
6 oregano sprigs

.
Peel and seed tomatoes. Chop coarsely.

Put olive oil into a sauce pan or skillet heat, add tomatoes, minced
garli and salt and pepper to taste and saute for 7 to 8 minutes.

Trim crusts from bread and process into crumbs. Mix crumbs with 2
oregano sprigs. Add to Tomato mixture. Set Aside.

Roll puff pastry into a generous 12 inch square. Place on a chilled
baking sheet. (may also be made into 4 six inch circles, use a tart
ring or plate as a template and cut out)

Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10
minutes.

Remove from oven and spread a layer of tomato mixture and sprinkle with
capers or olives. Return to the oven and bake an additional 8 minutes.

If serving as a first course, allow one per person.

Or cut the large tart into small squares and serve as an appetizer in
the living room.

Garnish with sprig of oregano.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

.
1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth
. Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and sauté 5 minutes.Add Garlic and green beans and sauté until
onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne
pepper, parsley and oregano. Pour tomatoes and their juices over
vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and
simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. Can be prepared
1 day ahead -- cover and refrigerate. Serve warm or at room
temperature. 6 To 8 Servings

We love this dressing...

BASIL GREEN GODDESS DRESSING

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

/tricia

Wow - so many responses already. And some really great ideas. I had forgotten about Sol's Lemon Garlic chicken. And Tricia - I have all the ingredients to make that dressing. Cool!

Pat I chop up fresh herbs and put them into just about everything I make because we have them growing year round here.
No specific recipes other than Delia's on the link below.

Just experiment with your herbs chopped on many dishes, especially salads. You'll soon learn what you like best.
Oregano, of course is wonderful on pizzas and in Italian sauces.

SharonCb

That'll teach me to use accents...if you have a garbled word, it's Nicoise (without the cedilla.) Sorry!

SharonCb

I use fresh herbs a lot. I use them where dried herbs were called for or in salads. Like you, I don't care much for pesto. Here's my favorite summer recipe and you don't even cook anything but the pasta. It's enough for two people. Be sure not to use grocery store tomatoes for this dish.

Fresh Summer Tomato Sauce over Angel Hair Pasta

8 cloves of garlic, smashed
4 tablespoons olive oil
2 large ripe summer tomatoes, peeled and seeded
1/2 cup chopped basil leaves
1/4 cup chopped scallions
1/4 tsp. kosher salt, or to taste
Fresh ground pepper, to taste
Fresh grated Parmesan, for garnish
Angel Hair pasta for two people (cooked in well salted water)
-
Place the smashed garlic into 3 tablespoons of the oil and saute for a few minutes until the oil tastes of garlic. Do not brown. Remove the garlic from the oil and discard.
Dice the tomatoes and combine with 1 tablespoon of the oil. Add basil, scallions, salt and pepper. Pour garlic oil over the cooked spaghetti, mix well, then pour the tomato mixture over the spaghetti. Top with Parmesan and serve.

Basil goes well in/with:
Italian, Mediterranean and Thai cuisines, especially pasta, meats, tomatoes, eggplant, zucchini, and onions, poultry, soups, eggs. Use with mackerel or shellfish, add chopped leaves of several varieties to salads. Good in soups and fish cocktails with crab and prawns. Goes well with veal, lamb, duck, and game.

Oregano goes well in/with:
Tomato sauce, egg/cheese combinations, breads, vegetables (especially squash, eggplant, tomatoes, beans, mushrooms, capsicum), meats, fish, chicken, pizza, pastas, Greek salads and sauces. Soups, stews, stuffings, sausage and pork.

Best of all, these two herbs go very well together!

Make your own herb butter, just by finely chopping the herbs and mashing them into some butter. You can add other herbs like garlic or parsley. Put the butter onto some plastic wrap, roll it into a sausage-shape, and refrigerate until firm. Then slice off rounds and serve it on vegetables, or meat, or spread it onto French loaves to make herb bread.

The simplest salad in the world is sliced tomatoes with a sprinkling of fresh basil.

Never, never be afraid to experiment with fresh herbs in your cooking! Start with a little, do a taste-test, and work from there. You'll get more and more daring and adventurous, and may one day venture into the world of Basil Ice Cream (yes, it exists! - but even I, a herb fanatic, haven't tried it yet).

A favorite summer side dish here

olive oil
grape tomatoes
basil
salt

Saute halved grape tomotoes in oil til just hot
add basil chiffonade and salt- serve. So easy and so good.

I have my tomatoes and basil planted next to each other too.

You can't go wrong with Caprese Pasta when you have a ton of fresh basil. It's quick and easy and with the exception of the cheese, very cheap if you have a garden full of tomatoes and basil.

There's plenty of different twists on the recipe out there if you google them.

I make an uncooked tomato sauce almost identical to beverlyal's but I add lump crabmeat and small cubes of brie cheese to it right before tossing with the pasta. The hot pasta melts the cheese.