Garlic Red Pepper Mahi Mahi

In an attempt to finish the mahi mahi in my freezer I looked around the kitchen for some inspiration.  I set my eyes on a beautiful red pepper I picked up today at the store.  A quick and easy red pepper sauce matched with our Pastamore Roasted Garlic Grapeseed Oil came together for a light and delicious meal.

Ingredients;   Serves 4
4 - Mahi mahi fillets (~1-1.5 lb)
2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 - red peppers
2 cloves - garlic
1/2 cup - low sodium vegetable broth/stock
To taste - salt, black pepper, and oregano
As needed - vegetable oil

Directions:
1.  Rinse the red peppers, cut in half, and remove stem and seeds.  Rough chop.  Heat a medium sized frying pan on the stove over medium heat.  Once hot, add enough vegetable oil to prevent sticking.  Add the red pepper and whole garlic cloves.  Cook for 7-10 minutes.

2.  Add the red pepper, garlic, and vegetable stock into a food processor or blender.  Mix on high and slowly drizzle in the Pastamore Roasted Garlic Grapeseed Oil.  Mix until smooth.  Strain using a fine colander and season to taste with salt and black pepper.

3.  Heat a large frying pan on the stove over medium heat.  Once hot, add enough vegetable oil to prevent sticking.  Generously season the mahi mahi with salt, black pepper, and oregano and place the fish in the pan.  Cook to a minimum internal temperature of 145ºF turning once during the cooking process.

4.  Plate the fish and top with the red pepper sauce.  Serve with brown rice and steamed vegetables

Avocado Shrimp Dip

Avocados can be used for other great dips besides guacamole.  This recipe combines fresh avocados, shrimp, and Pastamore Citrus Balsamic Vinegar.  This is a great recipe to use for fresh shrimp or if you have any left overs hanging out in the refrigerator.

Ingredients:
2 - avocados
1/4 lb - shrimp
2 tsp - Pastamore Citrus Balsamic Vinegar
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1.  Clean and devein shrimp if necessary.  Heat a large frying pan on the stove over medium heat.  Lightly coat the shrimp in vegetable oil and season with salt and black pepper.  Cook to a minimum temperature of 145º F, turning once during the cooking process.  Set to the side and allow to cool.

2.  Split the avocados and scoop the flesh into a mixing bowl.  Add the Pastamore Citrus Balsamic Vinegar and mash until smooth.  Chop the shrimp into 1/4" long pieces and add to the mixing bowl.  Mix well and season to taste with salt and black pepper.

3.  Place into the refrigerator to chill.  Drizzle with Pastamore Citrus Balsamic Vinegar and serve with pita or tortilla chips.

Spinach Artichoke Dip

Dips are always great whether they are as a snack or for a party.  This recipe takes a twist on a classic, spinach artichoke dip.  The base of this recipe is our Pastamore Lemon Caper Artichoke Tapenade.  The addition of greek yogurt and fresh sautéed spinach make a quick and delicious dip.  This is a great chance to make a restaurant favorite right at home!

Ingredients:   Makes 1 cup
1/2 cup - Pastamore Lemon Caper Artichoke Tapenade
4 cups - fresh baby spinach
1/4 cup - greek yogurt
2 Tbsp - vegetable stock/broth (water is also acceptable)
1 tsp - vegetable oil
To taste - salt

Directions:
1.  Heat a medium pot on the stove over medium heat.  Add the vegetable oil and allow to heat.  Add the baby spinach to the pot.  Cook for 3-5 minutes (until tender) and stir often.

2.  Add the Pastamore Lemon Caper Artichoke Tapenade, yogurt, cooked spinach, and vegetable stock into a food processor.  Pulse until smooth.

3.  Return to the spinach pot and heat until warm.  Serve immediately with chips or fresh vegetables.

Spicy Thai Peanut Sauce and Shrimp

Sometimes there are those dishes that you always eat at restaurants and avoid making at home because you think they are too complicated.  This was always my thought about Thai peanut sauce, but the good news is it is a quick, cheap, and tasty dish.  I was able to come up with a great flavor without too many crazy ingredients you will have to run to the store to grab.  The spice from this recipe comes from our Pastamore Fresh Jalapeno Oil, but more spice can be added if desired.

Ingredients:     Serves 4
3/4 lb - fresh shrimp
1 - 6.5-8.0 oz rice noodles
1 cup - creamy peanut butter
1/4 cup - Pastamore Fresh Jalapeno Oil
1/4 cup - light soy sauce
1 cup+ - low sodium chicken or vegetable broth
1 - lime
2 cloves - garlic
1 Tbsp - fresh ginger
1/4 bunch - fresh cilantro
To taste - salt

1.  Place the soy sauce, broth, garlic, ginger, the juice of 1/2 lime, and Pastamore Fresh Jalapeno Oil into a food processor.  Mix until all ingredients are finely chopped.  Add the peanut butter and blend until smooth.  Add more liquid if needed, and adjust seasoning with salt.

2.  Cook rice noodles according to directions.  Place into a large mixing bowl.

3.  Remove the shell and devein the shrimp is necessary.  Heat a frying pan on the stove over medium heat.  While the pan is heating, lightly oil the shrimp and season with salt and black pepper.  Add the enough vegetable oil to the pan to keep the shrimp from sticking.  Place the shrimp into the pan.  Turn over once during the cooking process.  After turning, squeeze the remaining lime juice onto the shrimp and cook to a minimum temperature of 145º F. 

4.  Add as much sauce as desired to the rice noodles and mix well.  Plate the noodles, top with the cooked shrimp, and garnish with fresh cilantro.

Lemon Caper Artichoke Mahi Mahi

It has been a while since I have written a recipe with one of our tapenades, so I grabbed our Lemon Caper Artichoke Tapenade and some mahi mahi and went to work.  While most may see tapenades as great for dips or for bruschetta, they can go a long way towards making a meal.  In this case the tapenade is mixed with shredded fish and sun-dried tomatoes to make a great flavor combo.

Ingredients:   Serves 4
4 - mahi mahi fillets (1-1.5 lb)
1/2 cup - Pastamore Lemon Caper Artichoke Tapenade
1/3 cup - chopped sun-dried tomatoes
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1.  Heat a medium frying pan on the stove over medium-high heat.  Once heated, add enough oil to keep the fish from sticking to the pan.  Add the fish and sear on both sides.  Once seared, used a fork to shred the fish in the pan.

2.  Add the Pastamore Lemon Caper Artichoke Tapenade and sun-dried tomatoes to the pan.  Mix well.  Heat until the tapenade is warm and the fish is cook throughout. 

3.  Season to taste with salt and black pepper and serve over brown rice.

Junes seasonal recipe was created for one of those wonderful rain storms that we can get through out the Spring.... and this recipe would be perfect!

We used the light and refreshing White Balsamic Vinegar with Pear and corn for this recipe, as it will soon be in season and will be really cheap at stores and the Farmers Markets.

Bon Appetite!

Pastamore: Chicken Corn Soup
Serves 3-4

Ingredients:

3 - ears of corn

.75-1 lb - chicken breast

4 cups - vegetable or chicken broth

1 tbsp - Pastamore White Balsamic Vinegar with Pear

1/4 tsp - oregano

1/4 tsp - red peppers flakes

1/8 tsp - smoked paprika

2 - bay leafs

To taste - salt and black pepper

Directions:

1. Remove husks and stalks from corn, and rinse to remove any excess strands.  Over a large bowl, hold the corn vertically while using a sharp knife to remove the kernels. Cut the corn cobs in half and reserve. 

2. Heat a large pot on the stove over high heat. Add the vegetable broth, corn cobs, and spices.  Bring to a boil and reduce to a simmer.  Cook for 5 minutes, then add the corn kernels and cook for 10 minutes. 

3. Chop the chicken breasts into bite sized pieces.  Heat a frying pan on the stove over medium/medium-high heat. Once hot, lightly oil the pan and quickly sear the chicken. 

4. Remove the corn cobs and bay leafs and pour the soup into a blender or food processor along with the Pastamore White Balsamic Vinegar with Pear. Mix on high for 1 minute.  Strain the soup with a fine colander while pouring it back into the pot. 

5. Add the chicken to the soup, bring to a boil and reduce to a simmer.  Cook until chicken reaches 165 degrees F.

6.  Garnish with oregano and serve.