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    Frontier Co-op

    Frontier Co-op Italian Seasoning, Organic 0.64 oz.

    0.64 oz.
    SKU
    18912
    $5.19
    In stock
    Kosher Yes
    No Artificial Ingredients Yes
    Non ETO Yes
    Non Irradiated Yes
    Organic Yes
    Bring the authentic flavors of Italy to your kitchen with Frontier Co-op® Organic Italian Seasoning. This aromatic blend of organic herbs is crafted to elevate a wide range of savory dishes, from classic pasta sauces to grilled vegetables.

    Organic Oregano, Organic Thyme, Organic Basil, Organic Rosemary, Organic Marjoram, Organic Sage, Organic Spearmint.

    Suggested Uses

    Stir into pasta sauces, sprinkle over pizza before baking, add to marinades, soups, stews or use to season grilled vegetables.
    UPC 089836189127
    Units Per Case 12
    Weight 0.35Lb
    Form Whole
    Packaging Glass bottle w/metal cap
    Kosher Yes
    No Artificial Ingredients Yes
    Non ETO Yes
    Non Irradiated Yes
    Organic Yes

    Deli-Style Pasta Salad

    You'll Need:

    • 8 or 9 ounces frozen or refrigerated cheese-filled tortellini
    • 1 1/2 cups broccoli florets
    • 1 large carrot, thinly sliced
    • 1/4 cup white wine vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon Frontier Co-op® Italian Seasoning
    • 1 teaspoon Dijon-style mustard
    • 1/4 teaspoon Frontier Co-op® Black Pepper Medium Grind
    • 1/8 teaspoon Frontier Co-op® Garlic Powder
    • 1 medium red or yellow sweet pepper, cut into thin, bite-size strips
    • Optional: fresh chives

    To Make:

    1. In a large saucepan cook tortellini according to package directions, except omit any oil or salt and add brococoli and carrot for the last 3 minutes of cooking. Drain tortellini and vegetables. Rinse with cold water; drain again.
    2. Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper and garlic powder. Cover and shake well. Set aside.
    3. In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing, then pour over tortellini mixture; toss gently to coat.
    4. To serve, divide among 4 dinner plates. If desired, garnish with fresh chives.

    Chicken Linguine with Tomato Cream Sauce

    You'll Need:

    • 8 ounces linguine, cooked to package directions
    • 1/2 cup chicken broth
    • 1/2 cup sun-dried tomatoes
    • 1 tablespoon olive oil
    • 1 cup diced onion (about 1 medium onion)
    • 1/2 teaspoon Frontier Co-op® Minced Garlic
    • 1 lb. boneless, skinless chicken breast, cut into 1-1 1/2 inch strips
    • 1/2 teaspoon Frontier Co-op® Italian Seasoning
    • 1/4 teaspoon Frontier Co-op® Table Grind Sea Salt
    • 1/8 teaspoon Frontier Co-op® Medium Grind Black Pepper
    • 1/2 cup fat-free half and half or soy milk
    • 1 tablespoon fresh basil leaves, sliced thin

    To Make:

    1. While pasta cooks, heat chicken broth to boiling in a small saucepan. Remove from heat, add sun-dried tomatoes, and set aside.
    2. Heat olive oil in a skillet over medium-high heat. Add onion and cook about 5 minutes. Add garlic and cook 1 minute more. Add chicken strips, Italian seasoning, salt and pepper, and cook until chicken is browned, about 5 minutes.
    3. Chop the sun-dried tomatoes and add to skillet along with the broth and bring to a boil. Reduce heat, cover, and simmer about 10 minutes, until chicken is no longer pink inside.
    4. Stir in half and half and simmer 3 to 5 minutes, until sauce has slightly thickened. Serve over hot linguini and garnish with sliced basil.

    Prize-Winning Ratatouille

    You'll Need:

    • 1/2 cup virgin olive oil
    • 2 medium-sized yellow bell peppers, cored and cut into slices
    • 1 1/2 cups fresh button mushrooms, sliced
    • 4 roma tomatoes, cut into chunks
    • 2 medium-sized zucchini, cut into chunks
    • 1 medium onion, sliced
    • 2 garlic cloves, finely chopped
    • 1 teaspoon Frontier Co-op® Table Grind Sea Salt
    • 1/2 teaspoon Frontier Co-op® White Pepper Ground
    • 1 teaspoon Frontier Co-op® Italian Sesasoning
    • 1 cup Italian shredded cheese
    • 3/4 cup dry Italian bread crumbs

    To Make:

    1. Preheat oven to 350 degrees.
    2. Place olive oil in a large skillet on medium heat. Saute bell peppers, mushrooms, tomatoes, zucchini, onions and garlic. Cook until tender, 10 minutes. Season with salt, white pepper and Italian Seasoning.
    3. Remove from skillet and place into a large casserole dish. Blend in cheese and bread crumbs.
    4. Bake 40 minutes.