Steak and Potatoes

Growing up in the midwest I can always appreciate a simple meat and potatoes meal.  The key to a dish like this is having very few ingredients but letting all of them shine.  For this recipe I used Teeny Tiny Potatoes from Trader Joe's, but any small potato (like a fingerling) will work just great.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil which gives the potatoes a great flavor!

Ingredients:    Serves 3
1.5 lb - ribeye steak
1 lb - small potatoes
2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 tsp - salt
1/4 tsp - black pepper
1/8 tsp - garlic powder
1/8 tsp - dried rosemary
To taste - salt and black pepper

Directions:
1.  Preheat oven to 400ºF.  Wash and rinse the potatoes, dry using a towel.  Place the potatoes into a baking dish, add the Pastamore Roasted Garlic Grapeseed Oil, and generously season with salt and black pepper.  Mix until the potatoes are evenly coated.  Place into the oven and cook for 45 minutes or until the potatoes are tender.

2.  After the potatoes have been cooking for 30 minutes, place a cast iron pan or frying pan onto the stove over medium/medium-high heat.  As the pan is warming, season the steaks with the black pepper, garlic powder, salt, and dried rosemary.  Place the steaks into the pan and cook until a nice sear has been reached.  Turn the steak over and sear the second side.  Cook until the desired doneness has been reached.  If the exterior is cooking too quickly, reduce the heat.

3.  Remove the steaks from the pan and allow to rest for at least 5 minutes.  Plate the potatoes, the steak, and serve with your favorite green vegetable.

Warm Kale Salad

     So, you said you wanted to make something super healthy???  Why not a warm kale salad to pair with your meal!  We used our White Balsamic Vinegar with Pear to kick up the flavor! It's a little something different, healthy and easy to make.

 Warm Kale Salad 

Serves 4

Ingredients:

1 lb - Latacino kale

1 Tbsp - Pastamore White Balsamic Vinegar with Pear

1 Tbsp - extra virgin olive oil

1/2 - butternut squash

1 oz - toasted almonds

2 cloves - garlic

To taste - salt and black pepper

1 oz - shredded Parmesan cheese (optional)

Directions:

1.  Heat a large pot on the stove over high heat.  While the water is boiling, peel the 1/2 butternut squash, remove the seeds, and chop into 1/2" x 1/2" x 1/2" pieces.  Once the water is boiling, add the squash to the water.  Cook until tender but still with a bite.  While the squash is cooking, mince the garlic.

2.  Place the squash into a colander and rinse with cold water.  Place to the side.

3.  Place a large pot on the stove over medium-low heat.  Add 1 Tbsp extra virgin olive oil and the kale.  Cook for a few minutes before adding the minced garlic, toasted almonds,and butternut squash.  Cook until warm throughout.

4.  Before removing from the heat, add the 1 Tbsp of Pastamore White Balsamic Vinegar with Pear and mix well.  Season to taste with salt and black pepper.

5.  Serve immediately.  Top lightly with shredded Parmesan cheese.

Pastamore March Seasonal Recipe

     The beginning of Asparagus season starts in March, and it is a short season when you will find that they are cheap and tasty.  The recipe is quick and easy to make using Pastamore Citrus Balsamic Vinegar which is most appropriate to use with asparagus, as it packs a full and savory flavor to this Frittata.

 Asparagus and Mozzarella Frittata
6 servings

Ingredients: 

5 - eggs

1 lb - asparagus

1 cup - spinach

4 oz - grape tomatoes

1/4 - white onion

2 oz - shredded mozzarella cheese

1/2 Tbsp+ - Pastamore Citrus Balsamic Vinegar

1/8 tsp - thyme

1/2 tsp - salt

1/4 tsp - black pepper

Directions:

1.  Preheat oven to 375ºF.

2.  Rince asparagus and grape tomatoes.  Roughly chop the spinach, and slice the tomatoes into quarters vertically.  Finely dice the onion.  Cut off the fibrous bottoms of the asparagus, and chop into 1/2" pieces.

3.  Heat a 10" cast iron or oven-safe pan on the stove over medium heat.  Once the pan is hot, add oil or cooking spray needed to keep the food from sticking.  Add the onions and asparagus and begin to cook.  Cook until the asparagus is tender but still has a bite.  Add the tomatoes and spinach and cook for 2 more minutes.

4.  While the onions and asparagus are cooking, place the eggs into a mixing bowl.  Whisk until the eggs are light and frothy.  Add the Pastamore Citrus Balsamic Vinegar, mozzarella, thyme, salt and black pepper to the mixing bowl and throughly mix.

5.  Add the egg mixture to the pan with the vegetables.  Stir until mixed well.  Place into the oven, and cook for 12-15 minutes.  The internal temperature should reach 155ºF.

6.  Serve immediately with avocado and a drizzle of Pastamore Citrus Balsamic Vinegar.