Frontier Co-Op Certified Organic Mediterranean Oregano Leaf Cut & Sifted Description
USDA Certified Organic
This "pizza spice" is full of flavor and aroma-- a strong personality, but one that partners well with other seasonings, too. It's indispensable in Italian and other Mediterranean cooking as well as Mexican fare.
Mediterranean oregano is milder than Mexican, has a sweeter flavor and is considered better for Italian cooking.
Suggested Uses: Strongly and complexly aromatic, earthy, pungent, slightly bitter and astringent, oregano is a robust spice. It's indispensable in Italian and other Mediterranean cooking. Its special affinity for basil makes the two a great combination in vegetable, cheese, pasta and tomato dishes, and especially pizza. Mediterranean oregano is milder than Mexican, has a sweeter flavor and is considered better for Italian cooking. Mexican oregano is more often used in chili powders, chili con carne, and other hot/spicy dishes.
Use either variety for cream and tomato sauces, soups, vinegars, herb butters, and salad dressings. Add oregano to egg and cheese dishes (like omelets, frittatas, and quiche), gravies, casseroles, breads, and meat and grain dishes. Combine oregano with olive oil and brush on foods for the grill, or add it to other spices for a salt-substitute blend. It partners well with basil, garlic, thyme, and parsley.
*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.
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Slow Cooker Pasta with Lentils & Red Peppers
Your short list of must-make weekly meals is missing something: this slow cooker pasta. This easy, hands-off recipe is incredibly easy to prepare. You simply slice, dice and toss ingredients into your crockpot. That’s it! Plus, with only one pot used for cooking, cleanup is a breeze! It’s also made without gluten, dairy, soy or nuts, so even those with sensitive stomachs can eat up!
1 cup Vitacost Red Lentils
1 box (12 oz) Explore Cuisine Brown Rice Fusilli
2 red peppers, sliced
2 sticks celery, diced
3 garlic cloves, diced
1 brown onion, sliced
3 cups vegetable stock
2 Tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/3 tsp. dried rosemary
1/2 tsp. Redmond Real Salt
1/4 tsp. black pepper
Dash cayenne pepper
- In a slow cooker, combine all ingredients except for the brown rice pasta. Set to high and cook for 1 hour.
- Add pasta, reduce heat to medium-high and cook 20 more minutes.