Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Oregano Leaf Description
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Mediterranean
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Extra Fancy Grade
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Non GMO Project Verifed
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USDA Organic
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Kosher
- Non-Irradiated
- Non-ETO
Frontier Co-op® Organic 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 many vegetable, cheese, pasta and tomato dishes, 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.
Free Of
GMOs, artificial ingredients.
*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 oregano.
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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Stuffed Butternut Squash With Beef & Broccoli
[vc_row][vc_column][vc_column_text]Nourish your body and your taste buds with this hearty stuffed butternut squash. Packed with essential vitamins, minerals and antioxidants, butternut squash is a nutritional powerhouse. This delightful dish features a savory filling of grass-fed ground beef, broccoli and aromatic spices. Dig into a delicious and healthy meal that's perfect for fall.
Stuffed Butternut Squash With Beef & Broccoli
- 2 butternut squash (or acorn squash, halved lengthwise, seeds scooped out)
- 1/2 tsp. Redmond Real Salt
- 1/2 tsp. black pepper
- 1 lb. grass-fed ground beef
- 1-2 Tbsp. olive oil (or avocado oil)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup broccoli florets (chopped into small pieces)
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1 Tbsp. Redmond Real Salt Organic Season Salt
- 1/4 cup fresh parsley (chopped, plus more for garnish)
Optional
- 1/4 cup grated Parmesan (dairy-free cheese or nutritional yeast)
- Preheat oven to 400 degrees F.
- In baking dish, set squash, cut-side up and brush with olive oil, coating entire surface of flesh. Season with salt and pepper. Roast 35-40 minutes, or until flesh is tender when pierced with fork. Once done, remove from oven and let cool slightly.
- In large skillet over medium heat, heat 1 tablespoon oil, add onion and garlic, and sauté 3-4 minutes until softened.
- To skillet, add beef and cook until browned, about 5-7 minutes, breaking it up as it cooks.
- Stir in broccoli, thyme, oregano and season salt. Cook 4-5 minutes, until broccoli is tender.
- Once squash is cool enough to handle, scoop about 1/2-cup flesh from each squash half and add it to beef and broccoli mixture in skillet. Mix well to combine.
- Stuff squash generously with beef and broccoli mixture.
- Sprinkle grated Parmesan, dairy-free cheese or nutritional yeast, if using, on top of each squash.
- Return squash to oven to bake additional 10-15 minutes, until tops are golden and everything is heated through.
- Remove from oven and garnish with fresh parsley.
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