Baked Fish Fillet

4 (1 1/4-inch-thick) 6 0z. pieces skinless fish fillets
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted green olives,halved lengthwise
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano

Put oven rack in upper third of oven and preheat oven to 450°F. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down,until browned well, 3 to 4 minutes.Transfer, seared sides up, to 2 1/2 qt. baking dish (reserve skillet), then top each fillet with a slice of lemon. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper. Spoon over fish.

Green Bean Casserole

2 pounds fresh green beans, cut into 2 inch pieces
2 tablespoons chopped fresh oregano
1/4 teaspoon celery salt
1/2 teaspoon onion powder
1/2 pint fresh, ripe blackberries
salt and pepper to taste

Fill a saucepan with 1 inch of water, and insert a steamer basket. Place the green beans into the steamer basket, and sprinkle with oregano, celery salt, and onion powder. Cover and bring to a boil over high heat. Steam for 5 minutes, then remove beans from steamer basket, and place into a large bowl.
Gently fold in the blackberries, allowing the heat from the green beans to pull out their juices. Season to taste with salt and pepper, and serve.

Meatloaf

1-1/2 pounds lean ground chuck
1/2 pound ground pork unseasoned sausage
2 eggs, lightly beaten
1 cup fine bread crumbs
1 to 2 large cloves of garlic, pressed
1 cup diced sweet onion
1/4 cup diced green bell pepper
2 teaspoon fresh oregano. , chopped
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 package dry onion soup mix
1/2 cup milk
1 (6-ounce) can tomato paste
2 to 4 strips bacon, cut in half

Preheat oven to 350 degrees. Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion bell pepper, oregano, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top. Bake for 1 hour and 15 minutes Let meatloaf rest 15 minutes before cutting to serve.

Grilled Shrimp

1 lb. lg. shrimp, shelled and deveined
Flour, for dredging the shrimp
2 tbsp. unsalted butter
1 tbsp. olive oil
2 tbsp. minced fresh oregano
Lemon wedges, as an accompaniment
Salt and pepper to taste

Season the shrimp with salt and pepper. Dredge them in the flour; shaking off excess. In a skillet, heat the butter with the olive oil over moderately high heat until foam subsides. In the fat, saute the shrimp for 1 to 2 minutes on each side, or until golden and crisp and transfer them to paper towels to drain. In a bowl toss the shrimp with the oregano. Serve the shrimp with the lemon wedges pepper, and serve.