Recipes from the November/December 2012 Issue of EatingWell (Slide 23)
Try this oregano-, rosemary-and marjoram-infused vinegar drizzled over tomatoes and fresh mozzarella or combine with olive oil and a little Dijon mustard to make a quick dressing for pasta salad. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.
Recipe: Oregano, Rosemary & Marjoram Vinegar
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Braised Endive
Often a scoop for appetizers, Belgian endives also make an outstanding side dish. Slow braising in a…
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