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GOODNESS
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.
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Grilled Yellow Squash with Oregano

serves
prep time: 10
cook time: 14

ingredients

  • 3/4 pound yellow squash, cut diagonally into 0.25 inch-thick slices
  • 2 1/2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice, or to taste
  • 1/2 teaspoon dried oregano, crumbled
  • 1 tablespoon minced fresh parsley leaves

directions

Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the oregan, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.