Marjoram

Marinated Red Peppers with Garlic and Marjoram

INGREDIENTS:

  • 8 red bell peppers

  • 2 garlic cloves, very thinly sliced

  • 1/4 cup olive oil

  • 2 tablespoons (or more) sherry vinegar or red wine vinegar

  • 2 tablespoons chopped marjoram, divided

  • Kosher salt

PREPARATION:

  1. Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

  2. Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

  3. Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

 

Roasted Beets with Sesame and Marjoram

INGREDIENTS:

  • 4 bunches of beets with tops or 2 pounds medium beets

  • 1/2 bunch Swiss chard, ribs and stems removed, leaves torn into large pieces

  • 5 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1/2 bunch marjoram or oregano, plus 2 tablespoons leaves

  • 1/2 cup crème fraîche

  • 1/2 cup plain whole-milk Greek yogurt

  • 1 teaspoon plus 1 tablespoon Sherry vinegar or red wine vinegar

  • 2 tablespoons toasted sesame seeds

PREPARATION:

  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

  2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

  3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

  4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

  5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

  6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.