Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Black Pepper Course Grind Description
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USDA Certified Organic
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Coarse Grind
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Piper nigrum
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Non-Irradiated
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Kosher
Frontier Co-op® Organic Coarse Grind Black Pepper lends satisfying heat and bite to most any dish. It works well in combination with other herbs and spices and is commonly found in spice blends. Black pepper's woody, floral and pungenet flavor is thought to inspire the appetite. Our black pepper is carefully selected from the world's premier pepper-producing regions. Because the coarse grind so closely resembles the look and flavor of freshly ground peppercorns, it's often favored by gourmet cooks. Our coarse-grind, bulk black pepper is kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Salmon Lasagna
[vc_row][vc_column][vc_column_text]Looking for a lasagna that’s anything but ordinary? Say hello to your new comfort food favorite! This salmon lasagna skips the marinara in favor of a bright, lemony creme fraiche sauce and layers in tender zucchini and perfectly flaky salmon for a fresh take on the classic bake. It’s creamy, cozy and just a little bit fancy with melty mozzarella on top to seal the deal. Ideal for a dinner party or weeknight upgrade, this unexpected twist on traditional lasagna will have everyone coming back for seconds (and asking for the recipe).
Salmon Lasagna
- 2 Tbsp. olive oil (divided)
- 1-1/2 lbs. skinned salmon fillets (cut into bite-sized pieces)
- 2 medium zucchini (cut into 1/4-in pieces)
- 1 tsp. kosher salt (divided)
- 1-1/2 cups creme fraiche
- 1/2 lemon (juiced)
- 1/4 tsp. nutmeg
- 1/2 tsp. black pepper
- 6-8 no-boil lasagna sheets
- 1 cup shredded mozzarella
- Preheat oven to 400 degrees F. Heat 1 tablespoon oil in large skillet over medium heat. Add salmon and cook, stirring until opaque, 1 to 2 minutes. Transfer to medium bowl.
- Add the remaining 1 tablespoon oil to skillet over medium heat. Add zucchini, sprinkle with ½ teaspoon salt and cook until tender, 5 to 7 minutes. Transfer to bowl with salmon
- In medium bowl, combine creme fraiche, lemon juice, nutmeg, remaining ½ teaspoon salt and pepper.
- Spread 1/3 creme fraiche mixture over bottom of 9x9-inch baking dish. Top with layer of lasagna sheets, breaking them as necessary to cover pan. Spread 1/2 salmon mixture over lasagna sheets. Add another layer of lasagna sheets, another 1/3 creme fraiche mixture and remaining salmon mixture. Top with a third layer of lasagna sheets, remaining creme fraiche mixture and shredded mozzarella.
- Cover and bake 30 minutes. Remove cover and bake another 10 or so minutes, until top is crispy and melty. Cool 5 to 10 minutes in the pan before slicing and serving.
Grab these ingredients and more for pasta night on Vitacost.
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