Frontier Co-Op Certified Organic Mediterranean Oregano Leaf Cut & Sifted Description
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USDA Certified Organic
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Origanum onites
- Non-Irradiated
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Kosher
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.
Directions
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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Healthier Spinach & Artichoke Dip
Spinach and artichoke dip gets a better-for-you, plant-based makeover with this easy recipe. Blend tofu, lemon juice and spices to create a super creamy base without dairy, add artichoke hearts and spinach and bake until bubbling. Now serve to gathered friends and get the party started!
Healthier Spinach & Artichoke Dip
- 1 14 oz. can artichoke hearts (drained)
- 1 6 oz. pkg. frozen spinach (thawed, liquid drained)
- 1 14 oz. pkg. organic extra firm tofu (drained)
- 2 cloves garlic
- 1 tsp. dried oregano
- 3 Tbsp. fresh lemon juice
- ¼ cup hemp seeds
- 2 Tbsp. capers
- ½ cup water
- 1 tsp. Himalayan pink salt
- Preheat oven to 400 degrees F.
- In blender, combine tofu, garlic, oregano, lemon juice, hemp seeds, capers, water and salt. Process until smooth.
- Using clean dish towel, squeeze and pat artichoke hearts to remove excess liquid. Chop finely.
- In 9x9 baking dish, combine tofu mixture, artichoke hearts and spinach. Stir until well combined.
- Bake 20 minutes.
- Serve with tortilla chips or bread.
Note: Can also be used as a spread.
Add the ingredients to your cart and mix this up.
