February Seasonal Recipe

Apple Basil Flat Bread

Ingredients:

2 - flatbreads/naan

1 large - granny smith apple

1.5 Tbsp - Pastamore Basil Parmesan Dipping Oil

2 oz - goat cheese

1 Tbsp - roasted sunflower seeds

Directions:

1. Preheat oven to 375ºF.

2. Place flatbreads on pizza tray or baking pan. Pour 1/2 Tbsp of Pastamore Basil Parmesan Dipping Oil onto each flatbread and spread evenly with a spoon. 

3. Rinse apple, cut in half, and remove core. Cut apple into 1/4" thick slices. Lay slices flat onto the flatbreads. Place chunks of goat cheese across the top, and then sprinkle 1/2 Tbsp of sunflower seeds onto the top of each flatbread. Place into oven and cook for 10-14 minutes or until desired crispness has been reached.

4. Remove flatbreads from the oven and drizzle the remaining Pastamore Basil Parmesan Dipping Oil onto the flatbreads. Cut as desired and serve.

Pan Seared Flounder with Balsamic Butternut Squash Puree

Winter squash season is in full swing, and flavorful squash can be found at great prices. Butternut squash already has a nice subtle sweetness, and when it is combined with our Pastamore Traditional Barrel-Aged Balsamic Vinegar is a great pear with flounder or other white fish. The fish and puree in this recipe are paired with rice flavored with our Pastamore Meyer Lemon Oil. All of the parts of this dish taste great separately, and together make a lovely bright dish.

Ingredients:
1 lb - flounder
1 large - butternut squash
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Meyer Lemon Oil
1//2 Tbsp - fresh sage, chopped
1 cup - rice
2 cups - water
1 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash, cut in half from top to bottom, and scrape out seeds with a spoon. Cut into 1/2" cubes. Heat a large pot on the stove over medium heat. Add the vegetable oil and  chopped butternut squash. Cook until fork tender (20-30 minutes).

2. Combine rice and water in a large pot over high heat. Bring to a boil and reduce to a simmer. Cook until tender. Add the Pastamore Meyer Lemon Oil to the rice and mix well. Season to taste with salt and black pepper.

3. While the rice is cooking, heat a large frying pan on the stove over medium/medium-high heat. Lightly oil the pan as needed and season flounder on both sides with salt and black pepper. Add the flounder to the pan and cook to a minimum temperature of 145ºF turning once during the cooking process.

4. Place the cooked butternut squash, sage, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a food processor. Blend until smooth. Season to taste with salt and black pepper.

5. Plate the rice and butternut squash puree, and top with the flounder filet. Serve and enjoy.

Flounder with Saffron Pear Pasta

Flounder is a delicious and tender white fish. Saffron is an amazing spice that adds great color and flavor to dishes. Together, these ingredients combine for a great tasting recipe. This dish combines our Pastamore Saffron Fettuccine with seasonal pears, fresh flounder, and spices. This recipe is a great way to incorporate fish into your diet as well as trying a unique pasta.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
1 - pear, ripe
1 lb - flounder filets
2 Tbsp - extra virgin olive oil
1/2 tsp - dried mint
1/4 tsp - chili powder
As needed - vegetable oil/cooking spray
To taste - salt and black pepper

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

2. Rinse pear and remove core. Cut into 1/2" cubes and place to the side. Heat a large frying pan on the stove over medium/medium-high heat and lightly oil with cooking spray/vegetable oil. Season both sides of the flounder with salt and black pepper and add to the pan. Cook to a minimum internal temperature of 145ºF turning once during the cooking process.

3. Add the Pastamore Saffron Fettuccine to the pot of boiling water. Cook until al dente and drain using a colander. Return to the cooking pot and add the spices, olive oil, and pear. Heat until warm. Season to taste with salt and black pepper.

4. Plate the pasta and top with the cooked flounder.

Spicy Chicken Kale Salad

Ingredients:
3 cups - kale, chopped
1/2 lb - chicken breast
1/2 15 oz can - pinto beans
1/2 pint - grape tomatoes
1 - avocado
1 Tbsp - Pastamore Fresh Jalapeno Oil
1/4 tsp - red pepper flakes
1/4 tsp - oregano
1/4 tsp - cumin
As needed - cooking spray/vegetable oil
To taste - salt and black pepper

Directions:
1. Chop chicken into 1/2" cubes. Rinse tomatoes and drain pinto beans.

2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add enough vegetable oil to keep the chicken from sticking. Add the chopped chicken and cook for 3-4 minutes. Add the tomatoes and spices and cook until chicken is cooked through.

3. Reduce heat to medium-low and add chopped kale, Pastamore Fresh Jalapeno Oil, and pinto beans. Cook until kale becomes tender, stirring often. Season to taste with salt and black pepper. Remove from heat.

4. Chop avocado into 1/2" cubes. Lightly fold into the kale salad.

5. Serve immediately and enjoy!

Cheesy Rosemary Chicken Orzo

With a busy schedule, orzo can be a great friend for a fast pasta dinner. The small pasta pieces cook up very quickly, and the texture can be a nice change of pace from your normal spaghetti dinner. For this recipe I used half of a rotisserie chicken I had in the refrigerator, but the effect would be the same with freshly cooked chicken. Gouda cheese was used in this recipe, and a mixture of your favorite cheeses could be substituted to suit your taste.

Ingredients:
1 12 oz package - Pastamore Supremo Orzo
1.5 cups - cooked chicken breast, shredded
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
2-3 oz - gouda cheese, shredded
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Supremo Orzo. Cook until al dente, drain using a colander, and return to cooking pot over medium-low heat.

2. Add shredded chicken, cheese, and Pastamore Rosemary with Roasted Garlic Dipping Oil to the pot. Mix well and heat until warm. Season to taste with salt and black pepper.

3. Plate orzo and top with a garnish of dried rosemary.

Chicken Mushroom Supremo Orzo

With all the products we sell, there are times when I can barely keep track of them all. Our Pastamore Supremo Orzo is one of the pastas that I have not written very many recipes for and am pleasantly surprised every time I make it for dinner. It is full of flavor, and matches great with chicken or beef. In this recipes, the flavors of the orzo are complemented by the fresh tomatoes, mushrooms, and dried rosemary.

Ingredients:
1 12 oz package - Pastamore Supremo Orzo
1 lb - chicken breast
8 oz - white mushrooms, sliced
1 pint - grape tomatoes
1/2 tsp - rosemary
1 Tbsp - olive 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 pot is heating, chop chicken breast into 1/2" x 1/2" pieces. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add enough vegetable oil to keep the chicken from sticking. Add the chicken and brown. Add the Pastamore Supremo Orzo to the pot of boiling water.

2. Add grape tomatoes and sliced mushrooms to the chicken. Cook for 5 minutes. Lightly smash the tomatoes, add the olive oil and rosemary, and season to taste with salt and black pepper. Reduce heat and continue to cook.

3. Cook the orzo until al dente. Drain using a colander. Add to the pan with chicken and mushrooms. Mix well and adjust seasoning as needed.

4. Serve and enjoy.

Pastamore January Seasonal Recipe

 Happy New Year!!

 








Rosemary Pear Biscuits 
Makes 4-6 biscuits

Ingredients:
1.25 cups - all purpose flour
1 tsp - salt
2 tsp - baking powder
2 tsp - sugar .5 cup - milk
2.5 Tbsp - butter
 
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 large - Bartlett pear

Directions:

1. Preheat oven to 425°F.

2. Rinse and pears and remove cores. Dice into 1/2" x 1/2" pieces. Place to the side.

3. Combine dry ingredients into a large mixing bowl. Whisk well. Cut in butter until mixture resembles gravel. Add milk, pears, and Pastamore Rosemary with Roasted Garlic Dipping Oil and mix until dough pulls from sides of bowl.

4. Place the dough onto a flour airfare and knead approximately 15 times. Pat down until dough is 1" thick. Use a floured cutter or glass to cut rounds. Form remaining dough into 1" thick piece and cut additional pieces.

5. Place the biscuits onto an ungreased baking dish or cooking stone. Cook for 12-16 minutes.

6. Brush the remaining Pastamore Rosemary with Roasted Garlic Dipping Oil onto the top of the biscuits.