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Happy Holidays!!!

4 Days of Free Shipping... Black Friday - Cyber Monday

Save these Dates!

4 Days of Free shipping... Black Friday - Cyber Monday.

 We want to make your Holiday shopping season a little easier.
Here's some great gift ideas below:

 

You can mix and match any balsamic vinegar and olive oil, in these gift boxes in 

12.7 oz. or 6 oz bottles. 

Or maybe you want to order the Monthly Recipe Box?  

It comes in a box with product for the seasonal recipe and includes the recipe.  It can be easily wrapped for that special chef in your life....

How can you go wrong with Free Shipping?

Bon Apetite!

Rosemary Lemon Pepper Linguini with Tuna Meatballs

What better to combine with a wild pasta then an out of the ordinary meatball? This recipe combines our Pastamore Gluten-free Lemon Pepper Linguini with tuna meatballs. The meatballs can be made in two ways, either in the food processor or simply mixed together in a bowl. The food processor will give a tighter texture that you might expect with a regular meatball while the other may end up looking a little free form. Either way, this recipe combines great flavors for a nice change of pace.

Ingredients:
1 12 oz package - Pastamore Gluten-free Lemon Pepper Linguini
2 5 oz cans - tuna, in water
1/2 cup - bread crumbs
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 - egg, lightly beaten
1/8 tsp - black pepper
1/4 tsp - salt

1. Preheat oven to 400ºF. While oven is heating, drain tuna and combine in mixing bowl or processor with egg, bread crumbs, black pepper, and 1/2 Tbsp Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix until all ingredients are evenly incorporated. Lightly grease a baking dish and form tuna into balls. Place into oven and cook until internal temperature of 135ºF is reached.

2. While meatballs are cooking bring a large pot of water to a boil. Add the Pastamore Gluten-free Lemon Pepper Linguini and cook until al dente. Drain using a colander and rinse throughly. Return to the pot and mix in the remaining Pastamore Roasted Garlic with Rosemary Dipping Oil.

3. Season the pasta to taste with salt.

4. Plate the pasta and top with the tuna meatballs.

Cranberry Walnut Harvest Orzo

Thanksgiving is just around the corner and fresh cranberries are popping up in grocery stores. Our Pastamore Harvest Orzo is a great match for all of the classic fall flavors. Cranberries with only a little bit of sweetness makes for a great and unexpected sauce. This dish is topped off with toasted walnuts for some nice texture.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 cups - fresh cranberries
2 oz - toasted walnut pieces
3 cloves- garlic
1/2 - medium yellow onion
2 tsp - fresh sage, finely diced
1 Tbsp - butter
1 cup - orange juice
1 cup - water
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. Chop onion into 1/4" x 1/4" pieces, mince garlic, rinse the cranberries, and finely dice the fresh sage. Heat a pot on the stove over medium-medium high heat. Once hot, add the butter and onion. Cook for 3-4 minutes and then add the cranberries. Cook until the cranberries have split (5 minutes), and add the garlic and cook until fragrant. Next, add the water and orange juice. Bring to a boil and reduce to a simmer.

3. Add the Pastamore Harvest Orzo to the pot of boiling water. Cook until al dente. Drain using a colander.

4. Season the cranberry sauce with salt and black pepper. Add the minced sage and mix well.

5. Plate the orzo, top with the cranberry sauce, and top with the toasted walnut pieces.

Italian Penne with Tomato Spinach Cream Sauce

It sure looks like a penne kind of week, and with the weather getting colder what better than a hearty, creamy sauce. This recipe uses our Pastamore Italian Herb Penne with tomatoes, spinach, and milk. Cream sauces can be difficult as if not tended to properly can break and separate. Follow this link for some tips on ho to keep your cream sauce in tip top shape. The more fat in the dairy the easier it will be to cook, but with care lower fat milk can be used.

Ingredients:
1 12 oz package - Pastamore Italian Herb Penne
12 oz - milk
1 large - tomato
1 cup - baby spinach
1 Tbsp - butter
To taste - salt and black pepper
As garnish - parmesan cheese

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse tomato and dice into 1/4" cubes.

2. While the water is heating, place a large frying pan on the stove over medium heat. Once hot, add the  butter and tomatoes. Cook for 3-4 minutes and then slowly add the milk. Reduce heat to medium-low, and reduce.

3. Add the Pastamore Italian Herb Penne to the boiling water. Cook until al dente and drain using a colander. Return to the stove over medium low heat.

4. Season the sauce to taste with salt and black pepper. Turn off the heat and add the baby spinach. Stir for one minute and add to the pot with the pasta.

5. Mix well and adjust seasoning as needed. Plate and top with parmesan cheese as garnish.

Basil Parmesan Italian Herb Penne

Sometimes our pastas and oils are just meant to be together. In this case, our Pastamore Italian Herb Penne pairs perfectly with our Pastamore Basil Parmesan Dipping Oil. This is another quick and easy meal that packs a serious amount of flavor. The fresh tomato added to this dish does a great job of cutting through the richness of the oil and ground beef by adding in some freshness and acidity.

Ingredients:
1 lb - ground beef, 85/15 or leaner
1 12 oz package - Pastamore Italian Herb Penne
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
2 - medium tomatoes
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While the water is heating, place a large frying pan on the stove over medium-high heat. Once hot, add the ground beef and cook to an internal temperature of 165ºF. Season to taste with salt and black pepper.

3. Once the water is boiling, add the Pastamore Italian Herb Penne and cook until al dente. Drain using a colander, and return to the stove over medium-low heat. Rinse tomatoes and chop into 1/4" cubes.

4. Use a slotted spoon to add the ground beef to the pasta. Add the Patamore Basil Parmesan Dipping Oil and tomatoes to the pasta. Stir well. Season to taste with salt and black pepper. Heat until warm.

5. Serve and enjoy!

Harvest Orzo with Sweet Potato

What better time of year to cook up some Pastamore Harvest Orzo than during harvest time? This recipe combines these great fall flavors with sweet potatoes and a great splash of lemon flavor. This dish would work great as a side or a light entree. Try adding some chopped or shredded turkey for something a little heavier. This recipe would also be great with our Pastamore Gluten-free Sweet Potato Orzo.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 - medium sweet potatoes
Juice of 1/2 lemon
Zest of 1/2 lemon
2 Tbsp - Extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Bake sweet potatoes via preferred method (oven or microwave). Place to the side and allow to cool.

2. Heat a large pot of water on the stove over high heat. Once the water is boiling add the Pastamore Harvest Orzo. Cook until al dente. Drain using a colander and return to the cooking pot over medium heat.

3. Slice the sweet potatoes in quarters vertically and then chop into 1/2" wide pieces.  Add to the orzo along with the extra virgin olive oil. Add the juice of 1/2 lemon and heat until warm.

4. Season to taste with salt and black pepper. Plate the pasta and top with lemon zest. Serve and enjoy!

Spicy Southwestern Penne and Ground Beef

Penne is always great to have around the house because it seems to pair well with whatever you might have. Penne is also excellent because its thickness gives the dish a nice bit and not the mushy texture you can get with thinner pastas. This recipe combines our Pastamore Gluten-free Southwestern Blend Penne and our Pastamore Spicy Tomato Dipping Oil with ground beef. The dish is finished with cotija cheese for a great look and flavor.

Ingredients:
1 12 oz package - Pastamore Gluten-free Southwestern Blend Penne
3/4 lb - ground beef, 85/15
2 Tbsp - Pastamore Spicy Tomato Dipping Oil
2 oz - cotija cheese, crumbled
1/2 - 13.5 oz can black beans
1/2 - medium onion
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Thinly slice onion and drain beans.

2. While the pan is heating, place a large frying pan on the stove over medium-high heat. Once hot lightly spray with cooking oil and add the sliced onions. Cook until translucent. Add the ground beef and cook until desired doneness has been reached. Add the black beans and heat until warm.

3. Add the Pastamore Gluten-free Southwestern Blend Penne to the water once boiling. Cook until al dente and drain using a colander. Rinse throughly with water and return to the pot over medium-low heat. Add the ground beef mixture to the pasta as well as the Pastamore Spicy Tomato Dipping Oil.

4. Season to taste with salt and black pepper and mix well. Remove from the heat and serve. Plate the pasta and top with the cotija cheese.

Citrus Kale Salad

Like a lot of people out there I'm at the point where I'm about over kale. It is tasty and nutritious, but all kale all the time can be pretty monotonous. After taking a kale sabbatical, I worked up this delicious recipe using produce that is coming into season. This recipe uses our Pastamore Meyer Lemon Oil to brighten up the kale and balance the rich goat cheese.

Ingredients:
1 bunch - green kale
2 - medium oranges
2 tsp - Pastamore Meyer Lemon Oil
1 oz - goat cheese crumbles
1/2 - medium red onion
1 tsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Cut off the top and bottom of the oranges. Cut off the skin by cutting from top to bottom running along the flesh. Use a sharp knife to cut out the segments between the white interior.

2. Heat a large pot on the stove over medium/medium-high heat. Cut off top and bottom of onion and cut in half. Reserve one half and thinly slice the other. Add the vegetable oil and onions to the pot. Cook until translucent.

3. Rinse the kale and cut off the end of the stems. Roughly chop into bite-sized pieces. Add the kale to the pot and reduce the heat to medium. Cook until tender.

4. Remove from the heat. Add the goat cheese and Pastamore Meyer Lemon Oil. Mix well and season to taste with salt and black pepper.

Rosemary Chicken with Lemon Linguini

Lemon pepper chicken is a pretty common and tasty combo. This recipe adds rosemary to the mix to add a great depth of flavor and ties the recipe together. This recipe uses our Pastamore Rosemary  with Roasted Garlic Dipping Oil with our bright and lemony Pastamore Gluen-free Lemon Pepper Linguini. This is a quick dish that packs big flavor.

Ingredients:

1 12 oz package - Pastamore Gluten-free Lemon Pepper Linguini

1 lb - chicken breast

1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil 

To taste - salt and black pepper

As needed - vegetable oil

Directions:

1. Heat a large pot of water on the stove over high heat. While the water is heating, place a large frying pan on the stove over medium-high heat. Chop the chicken breast into 1/2" x 1/2" pieces. Add enough vegetable oil to the pan to keep the chicken from sticking. Place the chicken into the pan. 

2. Once the water is boiling add the Pastamore Gluten-free Lemon Pepper Linguini. Cook until al dente. Drain using a colander and rinse thoroughly with water.

3. Season the chicken to taste with salt and black pepper once the temperature has reached 165ºF. Combine the pasta with the chicken in the large pan, add the Pastamore Rosemary with Roasted Garlic Dipping Oil, and season to taste with salt and black pepper.

4. Serve immediately and enjoy!

November 2014 Seasonal Recipe

Turkey Stuffed Golden Acorn Squash    Serves 4

Ingredients:

2 - golden acorn squash

3/4 lb - ground turkey

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

1/4 cup - dried cranberries

1/2 medium - onion

1 Tbsp - fresh sage, minced

As needed - Pastamore Fig Balsamic Vinegar

As needed - vegetable oil

To taste - salt and black pepper

Directions:

1. Preheat oven to 375ºF. Cut squash in half from top to bottom. Remove seeds using a spoon and lightly oil flesh with vegetable oil. Place the squash cut side down on a baking dish or pan and place into the oven. Cook for 30 minutes or until the squash is fork tender. Set to the side to cool.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil to the pan to keep the turkey from sticking. Dice the onion into 1/4" x 1/4" pieces. Add the onion to the pan and cook until translucent. Add the ground turkey. Cook until a minimum internal temperature of 165ºF is reached, and season to taste with salt and black pepper.

3. Add the Pastamore Roasted Garlic Grapeseed Oil and dried cranberries. Season to taste with salt and black pepper and heat until warm.

4. Scrape out the squash into the pan with the turkey and add the sage being sure to reserve the squash shell. Mix until all ingredients are evenly spread.

5. Place the squash mixture back into shells and plate. Garnish with a generous drizzle of  Pastamore Fig Balsamic Vinegar.

November 2014 Monthly Recipe Box Ships Free

November 2014 Monthly Recipe Box hits a home run!

Since we introduced our monthly recipe box in October, it so far, has proved to be quite a popular item.  Once a month you can get two featured products with a "seasonal" recipe included in the box.  It takes the brain work out of deciding how to use our products, in addition we have over 500 recipes on line. It's a great way to gift someone in your life or even yourself.

This months box  just so happens to be available for 4 days of free shipping.  Save the dates!

http://www.pastamore.com/
 
Hopefully you don't happen to miss this great offer, but if you do, consider doing gift cards this Holiday Season!

 

http://www.pastamore.com/