I love roast potatoes with marjoram, salt, pepper, and olive oil. Yum.

Marjoram also, I think, goes nicely in mushroom & rice pilafs too, especially if you use chicken stock as the liquid. I've used it in stews, and in meat or chicken pot or shepherd's pies in the past. One really yummy use for it was in a tourtiere (meat pie) that used ground turkey instead of ground beef.

It also makes a nice seasoning in something like a stuffed eggplant, the kind where you mix in breadcrumbs with egg and rice and eggplant bits.

Now I'm hungry!

Teresa