OREGANO

OREGANO is used in cooking for the flavor of its dried leaves. It has a fragrant, warm but slightly bitter taste that varies in intensity. High quality oregano can numb the tongue, but the variety raised in colder climates usually has a milder flavor. Oregano gained popularity in Italian-American cooking after WW II  as returning soldiers brought home a taste for the “pizza herb” of southern Italy . Oregano had probably been used in this area for centuries.

PINCH OF WISDOM Christianity at times increases in popularity much like oregano. In the years since the resurrection, followers of Christ have taken the gospel to their homes throughout the world. Whether it is in a time of popularity or a time of persecution the message is the same, but much like the flavor of oregano, the effect of the message can be strong enough to change the individual or so mild as to be barely discernible.

TASTE OF SCRIPTURE “Jesus Christ is the same yesterday and today and forever.” Hebrew 13:8

RECIPE

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts0

Recipe by USA WEEKEND Pam Anderson 

"Roasted stuffed tomatoes work best with the firm, dry Italian plum (often called Roma) tomato. Salt the tomato shells, then let sit upside down for 30 minutes to drain off excess liquid before stuffing."

Ingredients


12 medium plum tomatoes, halved lengthwise and seeded


1 1/4 teaspoons salt


1/2 cup pinenuts


2 cups crumbled feta cheese


1 (3 ounce) package cream cheese


2/3 cup coarsely chopped kalamata olives


2 teaspoons dried oregano


2 tablespoons extra-virgin olive oil

Directions

.                 Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pine nuts; sauté, stirring constantly until golden brown, 3 to 4 minutes. Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pine nuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.

Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.