Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Whole Black Peppercorns Description
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Piper nigrum
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Non-Irradiated
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Kosher
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier® Whole Black Peppercorns lend satisfying heat and bite to most any dish and are great for adding flavor at the stove or table. Consisent in size and flavor, you'll find them perfect for use in peppermills. They work well in combination with other herbs and spices, too, and are commonly found in spice blends. Frontier bulk black peppercorns are kosher certified and non-irradiated.
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.
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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Lentil & Sweet Potato Skillet
Easy to make and nutritious, this green lentil and sweet potato skillet is savory, sweet, a little tangy and thoroughly comforting. Aromatic with sundried tomatoes and basil, this light but filling dish will become a go-to meatless favorite on a busy weeknight. Rule to live by: Never pass up an opportunity to try a new lentil recipe – they cook quickly, are packed with protein, and soak up the flavors they’re cooked with. Their culinary possibilities are endless! If you know, you know.
Lentil & Sweet Potato Skillet
- 1 large sweet potato (3 cups peeled and cubed)
- 1 cup green lentils (rinsed)
- 3 cups vegetable broth
- ¼ cup sun-dried tomatoes
- 2 cloves garlic (crushed)
- ½ tsp. pink salt
- ¼ tsp. black pepper
- ¼ cup fresh basil (chopped)
- Preheat oven to 400 degrees F. Bake sweet potato for 30 minutes. Allow to cool; peel and cube.
- To large skillet, add broth and lentils and bring to boil. Reduce heat, cover and simmer 15 minutes.
- To skillet, add sweet potatoes, sun-dried tomatoes, garlic, salt and pepper. Stir together and simmer 10-15 minutes until sweet potatoes are soft.
- Stir in basil before serving.
Get the ingredients you’ll need and more from Vitacost.
