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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:
- 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.
- 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.
- In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing, then pour over tortellini mixture; toss gently to coat.
- 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:
- While pasta cooks, heat chicken broth to boiling in a small saucepan. Remove from heat, add sun-dried tomatoes, and set aside.
- 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.
- 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.
- 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:
- Preheat oven to 350 degrees.
- 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.
- Remove from skillet and place into a large casserole dish. Blend in cheese and bread crumbs.
- Bake 40 minutes.