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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Taco Macaroni & Cheese
[vc_row][vc_column][vc_column_text]Looking for a family favorite with a wholesome twist? This taco macaroni blends gluten-free pasta, grass-fed beef and organic cheese into a hearty, cheesy meal that’s both comforting and nourishing. Perfect for busy weeknights or cozy Sundays.
Taco Macaroni & Cheese
- 1 pkg. gluten-free elbow macaroni (or other short pasta)
- 1 Tbsp. avocado oil
- 1 lb. grass-fed ground beef
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 tsp. Redmond Real Salt
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. turmeric
- 1 tsp. black pepper
- 1 cup diced organic tomatoes (fresh or canned, drained)
Sauce
- 2 Tbsp. butter
- 2 Tbsp. gluten-free flour (or arrowroot starch)
- 1-1/2 cups organic whole milk
- 1 cup organic heavy cream (or sub with additional whole milk for lighter option)
- 2 cups shredded organic pasteurized cheddar cheese
- 1/2 cup shredded organic pasteurized Monterey Jack cheese
To Serve
- 1/4 cup fresh cilantro (chopped)
- Organic tortilla chips
- Organic salsa
- Guacamole
- Bring large pot of salted water to boil. Cook gluten-free macaroni according to package directions. Drain and set aside.
- In large skillet over medium heat, heat oil and add onion and ground beef. Cook until beef is browned and onion is soft, about 5–7 minutes. Add garlic and cook for another minute.
- Stir in seasonings and diced tomatoes. Cook 2–3 more minutes to allow flavors to combine. Set aside.
- In large saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook 1 minute to make roux. Slowly whisk in milk and cream, cooking until thickened, about 3–4 minutes.
- Lower heat and stir in shredded cheddar and Monterey Jack until melted and creamy. Season with salt and pepper to taste.
- To saucepan with cheese sauce, add cooked pasta and taco-seasoned beef mixture. Stir until everything is evenly coated in sauce.
- To serve, spoon into bowls, top with fresh chopped cilantro and serve with tortilla chips, salsa and guacamole on the side.
Get the healthier ingredients you’ll need from Vitacost.
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