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Spicely Organics Sage Rubbed Jar -- 0.6 oz


Spicely Organics Sage Rubbed Jar
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Spicely Organics Sage Rubbed Jar -- 0.6 oz

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Spicely Organics Sage Rubbed Jar Description

  • Crafted in Small Batches
  • USDA Organic
  • Gluten Free Certified
  • Non-GMO Project Verified
  • Vegan

Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbread, muffins and other savory breads. Rub Sage, cracked pepper and garlic onto pork tenderloin or chops before cooking.


Directions

Use 1 teaspoon sage per 1 LB of meat or 2 cups of vegetables
Free Of
Gluten, GMOs, salt, MSG, preservatives, sugar, irradiation, peanuts, soybeans, milk, eggs, crustacean shellfish, tree nuts, wheat, artificial coloring.

*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.


Ingredients: Organic sage rubbed.
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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Crustless Mushroom & Spinach Quiche (Paleo & Dairy Free)

A versatile little pie, quiche works for breakfast, brunch, lunch or dinner. It’s a complete meal with plenty of protein and veggies – and when it’s crustless, like this recipe, it’s quick and easy! Brimming with mushrooms and spinach, and stunningly spiced with sage, oregano and basil, we’ll be whipping up this dairy-free version quite often. You should, too! Really, all we are saying is give quiche a chance. Crustless Mushroom & Spinach Quiche in White Baking Dish on Wire Rack | Vitacost.com/Blog

Crustless Mushroom & Spinach Quiche (Paleo & Dairy Free)

  • 8 large eggs
  • 1 Tbsp. olive oil
  • 2 cups sliced baby portabella (or white mushrooms)
  • 2 cups finely chopped spinach
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried basil
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • Olive oil cooking spray
  1. Preheat oven to 350 degrees F.
  2. In bowl, whisk eggs; add salt and pepper and set aside.
  3. In pan over medium heat, add olive oil and mushrooms; sauté until tender. Add spinach and herbs and stir for about 1 minute until spinach starts to wilt. Let cool briefly.
  4. Add veggie mixture to eggs and combine well.
  5. In square baking dish sprayed with olive oil, pour egg and veggie mixture. Bake for 30 minutes.

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