Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Ceylon White Peppercorns Description
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Grinders
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Non-ETO
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Non-Irradiated
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USDA Organic
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Adjustable Grinder Top
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Non-GMO Project Verified
Ceylon white peppercorns come from the same plant as black peppercorns. Once fully ripe, the outer hulls are removed from the pepper berries, leaving the distinctive light-colored inner core. White pepper’s light color and subtle taste are especially suited to white sauces. Use anywhere a milder, finer pepper flavor is desired. Add at the end of cooking to retain full flavor.
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.
Free Of
GMOs, ETO.
*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
full disclaimer.
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Butternut Squash Dinner Pie
[vc_row][vc_column][vc_column_text]This butternut squash dinner pie is a comforting and flavorful dish that's perfect for fall. Sweet butternut squash, savory ground turkey and creamy cheese combine over a flaky crust with warm fall spices for a truly satisfying meal. Best of all, the recipe is easily customizable for meat-free eaters. Simply replace the turkey with hemp seeds and the shredded cheddar with your favorite vegan cheese variety. As the finishing touch, top with your choice of sliced almonds, avocado, parsley or fresh basil. Whatever you choose, this casserole is sure to become a family favorite.
Butternut Squash Dinner Pie
Crust
- 1 cup almond flour
- 1 cup arrowroot powder or tapioca flour
- Pinch of salt
- 2 Tbsp. extra virgin olive oil
- 1 large egg or chia-flax egg
Filling
- 1 large butternut squash (baked and seeds scooped)
- 1 lb. ground turkey
- 8 oz. shredded cheddar
- Avocado oil
- White pepper (to taste)
- Pinch sea salt
- 1/3 cup green onions (chopped)
- 1/3 cup canned chiles (diced)
Optional: 1 tsp. cinnamon
Optional: ¼ tsp. nutmeg
Optional toppings: Hemp seeds, sliced almonds, avocado, parsley or fresh basil
Crust
- Preheat oven to 350 degrees F. Lightly grease casserole dish with avocado oil.
- In small bowl, beat egg or make chia-flax egg.
- In medium bowl, combine dry ingredients, then add egg and oil. Mix well.
- Rub oil on hands to avoid sticking, and knead mixture into a ball. Spread out evenly into dish.
- Bake 8 to 10 minutes.
Filling
- Keep oven preheated at 350 degrees F.
- In blender or mixing bowl, mash or puree cooked butternut squash flesh.
- In medium skillet, heat avocado oil and add ground turkey. Add salt, pepper, green onions, Ortega chiles and optional cinnamon and/or nutmeg.
- Transfer cooked meat mixture and cheese to squash mash and mix together.
- Transfer mixture to prepared casserole dish and top with hemp seeds and sliced almonds
- Bake 15-20 minutes or until it starts to bubble.
- Top with optional garnish.
- To make a vegan version, substitute hemp seeds for ground turkey and vegan cheddar shreds for shredded cheddar.
- Grab these ingredients and more at Vitacost.
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