That good to hear the Zaatar is a cross between a oregano and thyme. I do like thyme, so maybe that would be interesting. The Zaíatar pita bread also sounds great and grilling would make it better in my opinion. I will search for some recipes next year when I can buy some of that oregano. I donít have access to any now.
Thanks for your information,
The salad was only spinach, seedless cucumbers, Jet Star Tomatoes, and mozzarella. I forgot to add the basil, but the spinach tasted good. It only took about 10 minutes to cut up. I usually use Chef Timís Sweet Balsamic Vinaigrette on the salad. He has a stand at market and I really like his vinaigrette. http://www.cheftimfoods.com/index.php?option=com_virtuemart&Itemid=6&vmcchk=1&Itemid=6 http://www.cheftimfoods.com/
This is a little about him. He is a funny, crazy guy. You can buy it online if you want to try it. Some of his recipes.http://www.cheftimfoods.com/index.php?option=com_content&view=category&id=3&Itemid=5
Chef Tim is a graduate of Pennsylvania Institute Culinary Arts in Pittsburgh, PA. He has worked and served his unique Balsamic Vinaigrette recipe during his positions as Chef at the Pentagon in Washington, DC; at the Wyndam Gardens Setac Hotel in Seattle; Highmark Blue Shield in Camp Hill, at the Nationwide corporate offices cafť in Harrisburg, and at the GlaxoSmithKline complex cafť in Marietta, PA. Chef Tim learned ethnic cooking as a specialty cook at a Jewish fraternity house at the University of Maryland, and working at a wonderful Tratteria.
After numerous customer comments that his customers would love to buy his dressing if it were bottled, Chef Tim decided not to dismiss the plethora of requests and started Chef Tim Foods in November, 2008. Timís has received Peopleís Choice Awards for his ďBurning DesiresĒ chili at the Pennsylvania Chili Cook-Off. In 2000 won 1st Place in the Pennsylvania Salsa Contest and was asked to represent his state in Reno, NV at the National Salsa Cook-off.
Tim is working on bottling more products. In the works are: Honey Mustard dressing, Oriental Sesame/Pineapple dressing, Burgundy Wine Marinade & Glaze, and a Fish seasoning.
I will check out the peppers for next year. I wonder how those chocolate peppers are going to taste. Sounds interesting. Let us know what they taste like. I only planted one pepper plant this year, but might try more next year. I also would like to see what the Speckled Roman and the Austin's Pear tomatoes look like how you would describe their taste.