Frontier Co-op: Ethically Sourced Spices Available at Vitacost
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
Frontier Co-op® Bulk Organic Cut & Sifted Fancy-Grade Oregano is an indispensable seasoning in Italian, Mexican and Mediterranean cooking — and the lynchpin of pizza sauce. Our oregano is a robust spice, strongly and complexly aromatic, earthy with a pungent overtone. It's commonly used in every sort of vegetable, cheese, pasta and tomato dish, and it's also great in sauces, dressings, and casseroles. Oregano combines well with other spices, including garlic, for general seasoning and has a special affinity for basil.
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.
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.
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
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Sheet Pan Tofu & Veggies for Two
[vc_row][vc_column][vc_column_text]It takes just 10 minutes to prep and 15 minutes to roast this easy and flavorful dinner. The tofu is flash-marinated in a Greek souvlaki-style marinade of lemon juice, olive oil and oregano and comes out crispy on the outside, while the vegetables are perfectly tender. Feel free to incorporate any veggies you have on hand, keeping in mind that how you chop them will make all the difference in cook time. To coax heartier fall vegetables to cook more quickly in just 15 minutes, simply chop them smaller. Also, experiment with spices in your cupboard! It’s all meant to be easy, economical and nutritious. The light Mediterranean seasonings coupled with oven roasting coaxes out the deepest flavor in any veggie you choose.
Sheet Pan Tofu & Veggies for Two
Tofu
- 1 block (12 oz.) firm tofu ( firm tofu)
- 3 tsp. fresh squeezed lemon juice
- 3 tsp. olive oil
- 1 tsp. dried oregano
- Pinch salt
- Pinch pepper
Veggies
- 3 carrots (sliced in 1/4-inch coins)
- 1 pint cherry tomatoes (sliced in half)
- 1 red onion (sliced thin)
- 3 bell peppers (sliced thin)
- 1 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Optional
- Cooked rice
- Chopped parsley
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
- Using clean dish towel, blot or press out excess moisture from tofu. Slice into bite-sized cubes.
- In bowl with olive oil, lemon juice and oregano, toss tofu cubes. Let marinate 10 minutes.
- On sheet pans, arrange veggies, add olive oil, oregano, salt and pepper and toss with spatula to distribute and coat. Arrange veggies in flat, even layer, being careful not to overcrowd. Add tofu to one of the trays in a flat, even layer.
- Bake 15 minutes, or until desired doneness.
- To serve, divide veggies and tofu into two bowls.
- If desired, pair with whole grain of choice, such as brown rice or black rice, and chopped fresh herbs.
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