One of the suggestions I make to my health coaching clients that always gets a "yah, I have to do that" reaction is to make sauces. At any given time I have at least 3-5 difference sauces in my fridge. Pick one to pair with a protein, toss in a salad, use as a vinaigrette for roasted veggies, throw in a quinoa bowl, slather on raw veggies, add flavor to avocado toast, spruce up everyday eggs. You get it. I use them for everything. If you're seeking variety, it simplifies cooking by eliminating the need for complicated recipes.
In honor of my spring upcoming Root to Rise Retreat at Elawa Farm with James Beard Award Winning Chef Gale Gand, I whipped up these dressings and sauces using oregano and mint. When I asked Elawa's Garden Manager Erika Johnson which herbs to get for my guests' home gardens, she hands-down recommended these two springtime perennial herbs that don't need much maintenance. The mint does well in shade and moisture (which explains why mine is already coming up) and oregano likes the sun. Honestly I love mint, but I'm a little ornery on fresh oregano. Knowing its anti-bacterial qualities and its ability to kill yeast in the gut, I attempted to down four drops of DoTerra essential oregano oil in 4 oz of water and almost burned out my sinuses and choked to death. It packs a serious medicinal punch and is not for wimps like me. But, I made an oregano concoction even I like. The mint dressings are no-brainers. Who doesn't like fresh mint in a dressing? It's springtime in a bowl.