Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Black Pepper Coarse Grind Description
Frontier Co-op® Black Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). 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.
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.
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Gnocchi in Yogurt-Asparagus Cream Sauce
[vc_row][vc_column][vc_column_text]Consider this gnocchi in cream sauce your latest green-lit comfort meal, where pillowy potato dumplings lounge under a silky asparagus sauce that feels a little like spring showed up in a sweater. Yogurt — or cashews for a vegan option — blends with garlic-sautéed asparagus, peas, spinach and pine nuts to form a velvety cloak. It’s weeknight-easy, family-style friendly, and best enjoyed curled up on the couch while holiday-movie dialogue dances in your head.
Gnocchi in Yogurt-Asparagus Cream Sauce
- 14 oz. potato gnocchi (cooked per package instructions, or homemade gnocchi)
Sauce
- 2 Tbsp. avocado oil
- 5 cloves garlic (minced)
- 12 oz. fresh asparagus (lightly peeled, chopped)
- 1/3 cup frozen green peas
- 1/2 cup baby spinach
- Pinch black pepper
- Pinch sea salt
- 1 tsp. paprika
- 1/3 cup pine nuts
- 1 cup plain organic yogurt (or ½ cup soaked cashews for vegan)
Garnish
- Handful whole peas (cooked)
- Handful asparagus tips (cooked)
- Sprinkle black sesame seeds
- Sprinkle pine nuts
- Sprinkle pomegranate arils
- Sprinkle shredded Parmesan cheese (or nutritional yeast for vegan)
- Using vegetable peeler, lightly peel first layer of skin off asparagus (Note: This will ensure that no woody texture remains.)
In pan on stove over medium heat, heat avocado oil and sauté garlic. Add asparagus, peas and spinach, mix and sauté about 5 minutes, or until asparagus is soft. Stir in salt, pepper and pine nuts. Remove from heat. Reserve some cooked asparagus tips and peas for garnish.
- Transfer to food processor, add yogurt and blend until smooth sauce forms. (Note: Add a little more yogurt, if needed.)
To serve, spoon sauce over cooked gnocchi, garnish with asparagus tips, peas, pine nuts, black sesame seeds and shredded parmesan.
Grab the ingredients you’ll need (and more to explore) from Vitacost.
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