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Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
helps prevent tumors and cancer

Recipe

Green Salad with Goat Cheese, Artichoke Hearts and Migas

serves
prep time: 10
cook time: 492

ingredients

4 6.2/3 cup jars marinated artichoke hearts, well drained
3/4 cup extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons minced fresh oregano
3/4 cup thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
1 1/4 quarts 0.5 inch pieces crustless baguette (from 1 16 ounce loaf)
1 1/2 quarts lightly packed bite-size pieces romaine lettuce
1 quart lightly packed arugula (about 2 large bunches)
2/3 cup sliced red onion
1/4 cup Sherry wine vinegar or balsamic vinegar
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet, about 2/3 cup)

directions

Combine artichoke hearts, 1/3 cup oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.

Heat remaining 1/3 cup oil in heavy large skillet over medium-high heat. Add prosciutto, stir 2 minutes. Add bread pieces, stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low, stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper, sprinkle lightly with salt.

Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture, toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.