Purple Potato Shepherd's Pie

Back at it here again with the remaining purple potatoes in the kitchen. Shepherd's pie is a traditional dish which can use a little something special like purple potatoes. The natural sweetness of the purple potatoes play well off of the savory flavors of the rest of the dish. This recipe uses our Pastamore Barrel-Aged Worcestershire Sauce in the meat and Pastamore Roasted Garlic Grapeseed Oil in the purple potatoes.

Ingredients:
1 lb - ground beef
1.5 lb - purple potatoes
1/2 cup - corn kernels
1/4 cup - green peas
1/2 - medium yellow onion
4 oz - mushrooms, sliced
1 - medium tomato
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 cup - vegetable broth/stock
1/2 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse potatoes and chop into 1" cubes and add to the boiling water. Cook until fork tender. Drain using a colander and return to stove over medium heat. Add the Pastamore Roasted Garlic Grapeseed Oil and vegetable broth and mash until smooth. Add more broth or water if needed. Season to taste with salt and black pepper and set to the side.

2. Preheat oven to 450ºF.

3. Heat a large pot on the stove over medium-high heat. Slice the onion and add with the vegetable oil to the pot. Add the sliced mushroom and cook for 4-5 minutes. Chop the tomato into 1/2" cubes and add to the pot. Next, add the ground beef and cook until the internal temperature reaches 165ºF. Add the peas, corn, and Pastamore Barrel-Aged Worcestershire Sauce and heat until warm. Season to taste with salt and black pepper.

4. Turn the oven to broil.  Place the ground beef mixture into a baking dish, and then top with the mashed purple potatoes. Spread the potatoes evenly across the top and place into the oven. Cook until the potatoes are lightly browned.

5. Scoop, serve, and enjoy!

Spicy Tomato Chicken and Purple Potatoes

Everybody has heard of russet potatoes or sweet potatoes. However, not every has had the chance to try the delicious and nutritious purple potatoes. Purple potatoes are a little sweeter than regular potatoes and pairs very well with our Pastamore Traditional Barrel-Aged Balsamic Vinegar. Purple potatoes are full of anti-oxidants and should be added into your grocery cart.

Ingredients:
1.25 lb - chicken breast (4 filets)
1 lb - small purple potatoes
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp - Pastamore Spicy Tomato Dipping Oil
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1. Heat a large pot on the stove over medium heat. Rinse the potatoes and chop into quarters. Add enough vegetable oil to keep the potatoes from sticking, and then add the potatoes to the pot. Stir often while cooking.

2. After the potatoes have cooked for 8-10 minutes place a large frying pan on the stove over medium-high heat. Season both sides of the chicken with salt and black pepper. Add the chicken to the pan. Cook until an internal temperature of 165ºF has been reached turning once during the cooking process.

3. Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar to the potatoes. Season to taste with salt and black pepper and mix well.

4. Plate potatoes and then add then top with the chicken. Drizzle .5 Tbsp of Pastamore Spicy Tomato Dipping Oil onto each piece of chicken.

5. Serve with lightly dressed fresh greens and enjoy!

Tips and Tricks for the Perfect Jack-O-Lantern

Butternut Squash and Sausage Sautee

Butternut squash makes a great side dish, but that doesn't mean it just has to be roasted or mashed. This recipe combines our Pastamore Basil Parmesan Dipping Oil with butternut squash, sausage, and dried cranberries. It is a great combination of flavors that will work great as a breakfast or dinner side. For this recipe I used maple chicken sausage, but your favorite sausage will work just fine.

Ingredients:
1/2 - medium butternut squash
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
2 - maple chicken sausage, cooked
1/4 cup - dried cranberries
To taste - salt and black pepper
As needed - vegetable oil or cooking spray

Directions:
1. Cut off the top and bottom of the squash, cut in half from top to bottom, and remove seeds from one half. Cut off the skin of this side and store the remaining 1/2. Chop the squash into 1/2" cubes.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil or cooking spray to keep the squash from sticking and then add the butternut squash to the pan.

3. Cook the squash until it is almost fork tender (10-15 minutes). Slice the sausage on a bias into 1/2" pieces. Add to the squash along with the dried cranberries. Cook until warm.

4. Add the Pastamore Basil Parmesan Dipping Oil and season to taste with salt and black pepper. Serve and enjoy!

Sautéed Butternut Squash Pasta

While some people may be going crazy over pumpkin spice everything (seriously, gum?) I am in full butternut squash mode. I rarely cook with squash during any other time of the year, and it is always fun to see how versatile they are. This recipe combines our Pastamore Roasted Garlic Balsamic Dipping Oil with sautéed butternut squash and toasted walnuts. Sautéed squash cooks quite a bit faster than roasted squash and still has that same great flavor.

Ingredients:
1 12 oz package - Pastamore Gluten-free Plain Linguini
1/2 - medium butternut squash
1.5 oz - toasted walnuts, roughly chopped
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
To taste - salt and black pepper
As needed - cooking spray or vegetable oil

Directions:
1. Cut off top and bottom of butternut squash. Cut in half from top to bottom, and scrape out the seeds and cut the skin off of one half. Chop into 1/2" cubes and store the remaining half squash.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil or spray to keep the squash from sticking, and then add the butternut squash to the pan. Cook for 10-15 minutes.

3. Bring a large pot of water to a boil. Add the Pastamore Gluten-free Plain Linguini.

4. Once the squash is tender, add the Pastamore Rosted Garlic Balsamic Dipping Oil to the pan. Reduce the heat to medium-low.

5. Once the pasta is al dente, drain using a colander and rinse throughly with water. Return the pasta to the cooking pan on the stove.

6. Add the squash to the pot with the pasta, using a spatula to get all of the oil out of the pan. Add the walnuts, season to taste with salt and black pepper, and serve.

Garden Pantry Meat Sauce

Winter is just around the corner, and the choice of fresh, seasonal vegetables is decreasing. Canned fruit and vegetables can be very healthy as long as the high sodium ones are avoided. Canned or frozen produce are picked and packaged at peak ripeness and can offer passable taste and while being nutritious. This recipe takes a few fresh ingredients that can be found in most kitchens (onions, tomato, garlic) and pairs it with  an ordinary can of mixed vegetables. The flavor will be a great surprise.

Ingredients:
1 lb - ground beef (80/20 or 85/15)
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 12 oz package - Pastamore Gluten-free Plain Linguini
1 - medium onion
1 - large tomato
3 cloves - garlic
1 15 oz can - mixed vegetables, low sodium
1 tsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Cut of top and bottom of onion, remove skin, and dice into 1/4" pieces. Rinse the tomato and chop into 1/2" pieces. Finely mince the garlic cloves.

2. Bring a large pot of water to a boil.

3. While the water is heating, place a second large pot on the stove over medium-high heat. Add the vegetable oil to the pot and add the onion. Cook until translucent, and then add the garlic and cook until it becomes fragrant. Add the tomato, ground beef, and Pastamore Traditional Barrel-Aged Balsamic Vinegar.

4. Add the Pastamore Gluten-free Plain Linguini to the pot of boiling water. Cook until al dente, draining using a colander. Rinse throughly with water.

5. Drain the canned vegetables, add to the pot of sauce, and heat until warm. Season to taste with salt and black pepper.

6. Plate the pasta and top with the sauce.

Basil Parm Breakfast Scramble

Our dipping oils aren't just for bread. They can add depth and flavor to a wide variety of dishes. This recipe uses our Pastamore Basil Parmesan Dipping Oil with scrambed eggs, provolone cheese, and veggies. You can substitute in your favorite omelet or scrambled egg ingredients to make this just the way you would like.

Ingredients:
4 - eggs
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - Baby portabella mushrooms, sliced
1/2 cup - grape tomatoes
1 oz - provolone cheese, shredded
1 cup - baby spinach
1/4 cup - milk
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, oil with cooking spray and add the sliced mushrooms and grape tomatoes. Cook until the mushrooms are tender.

2. Combine the eggs and milk in a medium mixing bowl and whisk well. Add the eggs to the pan and cook for two minutes stirring often. Add the provolone cheese and season with salt and black pepper.

3. Once the eggs have reached the desired doneness add the spinach and Pastamore Basil Parmesan Dipping Oil. Remove from the heat and mix well.

4. Serve immediately and enjoy!

Rosemary Garlic Turnip Hash

When autumn rolls around it is time to cook some forgotten root vegetables. This recipe combines turnips, bacon, and our Pastamore Rosemary with Roasted Garlic Dipping Oil to make a great hash. Using turnips instead of potatoes changes the flavor profile without making much of a difference to the texture. Combine this recipe with eggs, pork, or chicken and surprise your family or friends.

Ingredients:
1.5 lb - turnips
6 oz - bacon, cooked
1/2 - medium yellow onion
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1/2 Tbsp - butter
To taste - salt and black pepper

Directions:
1. Dice the onion into 1/4" x 1/4" pieces. Cut or wash off the outside skin of the turnips. Cut off the top and bottom. Dice into 1/4-1/2" cubes. Chop cooked bacon into 1/4" strips.

2. Heat a large pot on the stove over medium/medium-high heat. Once hot, add the butter and onions. Cook the onions until they are translucent.

3. Add the turnips to the pot. Cook until the turnips are browned and tender. Add the bacon, Pastamore Rosemary with Roasted Garlic Dipping Oil  and mix well. Season to taste with salt and black pepper.

4. Heat until the bacon is warm, and serve immediately and enjoy!

Lemon Tuna Dip

So you find out company is coming over and your cupboards are bare. All you have is a lousy can of tuna, a few ingredients, and not enough time to hit the store. With a few extra ingredients, this can of tuna can turn into a perfect dip for some pita chips or crackers. This recipe uses our Pastamore Meyer Lemon Oil to add a slash of freshness to your ordinary can of tuna. 

Ingredients:

1 5 oz can - tuna, drained

1/4 cup - plain greek yogurt

1 tsp - Pastamore Meyer Lemon Oil

1 Tbsp - mayonnaise (optional)

2 Tbsp - dried cranberries

1 oz - pecan pieces

To taste - salt and black pepper

As garnish - zest of 1/2 lemon

Directions:

1. Open tuna and drain excess water. Add to a medium-sized mixing bowl.

2. Add the Pastamore Meyer Lemon Oil, greek yogurt, and cranberries and mix well.

3. Add the pecan pieces and season to taste with salt and black pepper.

4. Serve with pita chips, crackers, or as a nice change on tuna salad.

Mushroom Sage Chicken

Fall has started, and cool weather meals are finding their way back into the rotation. I've always found mushroom and sage sauce to have a very comfort food feel, and this recipe is a great savory meal for a chilly night. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar to create a great depth of flavor. I used bone-in skinless chicken thighs as they have more flavor, but chicken breast are an acceptable substitute.

Ingredients:
1.5 lb - chicken thighs, bone-in
10 oz - baby portabella mushrooms, sliced
4-8 - sage leaves
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
2 cups - low sodium chicken stock
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. After the oil is hot, place the chicken thighs into the pan smooth side down. Season generously with salt and black pepper. Cook until a nice sear is achieved, and then turn the chicken over and season with salt and black pepper.

2. After a nice sear has been reached on the second side, add the chicken stock, Pastamore Barrel-Aged Balsamic Vinegar, baby portabella mushrooms, and 4 sage leaves. Add more sage later if necessary as sage can be an overpowering flavor and it can always be added but not removed. Adjust heat as needed to bring to a strong simmer.

3. Cook until the chicken becomes tender (10-20 minutes), with a minimum internal temperature of 165ºF being reached. Remove the cooked chicken from the pan and allow to rest.

4. If the sauce is too thin, thicken using a roux and if the sauce is too thick add more chicken stock. Season to taste with salt and black pepper if needed. Discard of the sage leaves.

5. Serve with sautéed spinach and brown rice. Plate the chicken and top with the mushroom sage sauce.

The Alburquerque International Ballon Fiesta

The Albuquerque International Balloon Fiesta is a unique and spectacular event, if you've ever gone you might understand...Maybe that's why we hitch up the trailer, pack it full and drive full throttle for 6 hours to set up our tents for two solid weekends. It's a lot of fun and we get to meet some interesting people.


Artists come from all over to sport their best works. There is music, balloon rides, balloon races, photo contests and lots of things for the whole family.  It truly is a unique and wonderful experience that our Pastamore Family is honored and thrilled to participate in this event. 
http://www.balloonfiesta.com/

 Look at this little guy we found last year at the fiesta. A local food artist was showing off his wonderful carvings.  We can't wait to see what he comes up with this year.


And FYI ladies, Oct. 4 - 6 our booth will be staffed with a couple of very handsome young men, if you go stop by our booth and say hello!

Monthly Seasonal Recipe Box October 2014

Monthly Seasonal Recipe Box
October 2014 Debut

Introducing the "New Kid on the Block" October 2014  Monthly "Seasonal" Recipe Gift Box is now available.  The October box includes all the great products the you see, along with a fabulous fall recipe!  Now you can send your friends, family, co workers, spouse, or even yourself a unique and seasonally delicious "gift box."

Featured Seasonal October Recipe: Squash Pasta with Ground Beef Serves 4  Welcome Friends to the Fall Season....as we debut our first Monthly "Seasonal" Recipe Gift Box  featuring the all new Spicy Tomato Dipping Oil and our very own Traditional Barrel-Aged Balsamic Vinegar, we created this fabulous Autumn dish with you in mind, it's guaranteed to warm any heart and palate this time of year! It's a simple, easy and delicious recipe combined with our featured products, you just add the squash, ground beef, roasted sunflower seeds and once our products arrive together with the recipe enclosed inside the box...it will be a delight to make it onto any kitchen table.  Bon apetit!

October Seasonal Recipe 2014

October is a time when pumpkins are everywhere, it's a reminder that the fall season here. This recipe was created using Pastamore Fig Balsamic, canned pumpkin, cranberries and walnuts.

Pumpkin Fig Chicken

 Serves 4
Ingredients: 

4 - chicken breast, boneless and skinless
1-15 oz can - pumpkin, unsweetened
1 Tbsp - Pastamore Fig Balsamic Vinegar
2 tsp - vegetable oil
1/4 cup - water
To taste - salt and black pepper
As garnish - dried cranberries and chopped walnuts

Directions:

1. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add the vegetable oil to the pan and allow to heat. Season the chicken breasts on both sides with salt and black pepper and place into the pan. Cook until an internal temperature of 165ºF is reached, turning once during the cooking process.

2. Remove the chicken from the pan and place to the side. Add the canned pumpkin, water, and Pastamore Fig Balsamic Vinegar to the pan. Mix well using a whisk and cook until warm. Season to taste with salt and black pepper.

3. Plate the chicken and top with the pumpkin fig sauce. Garnish with dried cranberries and chopped walnuts. Serve with brown rice, quinoa, or mashed potatoes.