2 tablespoons extra-virgin olive oil

1 teaspoon dried marjoram

1/4 teaspoon salt

Freshly ground pepper to taste

2 tablespoons balsamic vinegar

1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt & pepper in a large bowl. Spread on a large baking sheet and roast until starting to soften and brown on the bottom, 15-20 minutes. Toss cauliflower with vinegar and sprinkle with cheese. Return to oven and roast until cheese is melted and any moisture has evaporated, 5-10 minutes more. From EatingWell, Jan/Feb 2008.

1 peach, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

2 teaspoons vin cotto or balsamic vinegar

Salt and freshly ground pepper

2 tablespoons chopped basil

2 tablespoons chopped marjoram

1/2 pound fresh mozzarella, chopped

8 thin slices of prosciutto (2 ounces)

In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.  From www.foodandwine.com.

2 tablespoons extra-virgin olive oil

1 10-ounce tube refrigerated pizza dough, rolled to 12-inch square

1 garlic clove, minced

18-ounce package shredded pizza blend cheese

1 small green bell pepper, thinly sliced

1 small red onion, thinly sliced

1/3 cup sliced black olives

1 tablespoon chopped fresh marjoram

Preheat oven to 400°F. Heat oil in medium ovenproof skillet over medium-high heat. Ease dough into skillet (dough will extend partially up sides). Cook until golden on bottom, about 4 minutes. Turn dough over. Top with remaining ingredients. Transfer skillet to oven; bake until cheese melts and toppings are hot, about 10 minutes. Cut into quarters and serve.  From Bon Appetit, March 2003.

4 tablespoons olive oil

Zest and juice of 1 lemon

1 tablespoon fresh marjoram

Salt and freshly ground peppercorns

Mint Sauce

1 sweet onion, chopped

1 clove garlic, peeled and crushed

3 tablespoons balsamic vinegar

Salt and freshly ground peppercorns

4 tablespoons olive oil

½ cup packed mint leaves, finely chopped

Salt and freshly ground pepper to taste

Preheat a charcoal or gas grill for indirect grilling over medium heat and oil the grill rack. Toss chicken with oil, lemon zest, juice, marjoram, & pepper. Marinate in refrigerator 1 to 6 hours. Stir together onion, garlic, vinegar, salt & pepper, in small bowl. Whisk in olive oil. Set aside. Remove chicken from marinade, pat dry. Grill chicken strips over medium heat. Turn strips often, cook until no longer pink, or until chicken is firm to touch. Transfer strips onto platter. Stir fresh mint into the onion sauce, and season to taste. Pour over the grilled chicken strips.

From www.sweetonions.org.

2 teaspoons olive oil

4 cups water

2 cups sliced fingerling potatoes

2 leeks, green parts removed, sliced

1/2 cup sliced carrot

1 teaspoon salt

1/2 teaspoon each dried marjoram, thyme and rosemary, crushed

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley

In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 min or until the vegetables are tender.

In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 min. or until thickened. Yield: 6 servings.

Adapted from www.tasteofhome.com.