At the end of yesterday’s faculty meeting, my colleague Marsha hollered: “Anyone here cook?” I immediately waved my hands and hollered back: “Me me me!” Marsha very graciously gifted me with a big bag of fresh marjoram from her garden. It turns out that the crows eat all her other herbs, but leave the marjoram alone. 🙂
Well, I don’t know about the crows’ taste in herbs, but I *love* marjoram, and its wonderful aroma and flavor are showcased at their best in this recipe – a vegetable-packed, spicy pasta sauce. I served it atop spiralized zucchini, but you can of course substitute the pasta of your choice.
1/4 cup water or vegetable broth
1 cup leeks–green part or mixed
3 garlic cloves
1 can diced tomatoes
2 red bell peppers
1 small eggplant
about 8 green olives, pitted
2 tsp capers
generous handful of fresh marjoram
pinch smoked paprika
optional: tofu cubes or chickpeas
In a wok or skillet, heat up water or broth and add sliced leeks and garlic cloves. Saute until fragrant. Then, add peppers, eggplant, and tofu cubes or chickpeas. Continue cooking for about 5 minutes, then add the diced tomatoes, olives, capers, marjoram, and paprika. Lower the heat and continue cooking until the peppers are soft and the tofu is flavorful. Serve atop the pasta of your choice.
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