Fish Tacos with Pineapple Salsa

Fish tacos are always a favorite, and adding fresh fruit salsa on top goes a long way in adding sweetness and freshness. The tacos are also topped with a slaw made with our Pastamore White Balsamic Vinegar with Pear. The salsa is made with our Pastamore Fresh Jalapeño Oil, and this adds a great spice and flavor to the dish. I used tilapia for the fish (because it was on sale), but any white fish would work great. Wahoo is excellent if you can get your hands on it or mahi mahi is also a go-to.

Ingredients:
Fish:
1 lb - tilapia
1/2 tsp - salt
1/2 tsp - garlic powder
1/4 tsp - oregano
1/4 tsp - black pepper
As needed - vegetable oil
As needed - corn tortillas

Salsa:
1 - pineapple, skin removed and cored
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 large - tomato
1/8 - red onion
5 sprigs - fresh cilantro
To taste - salt and black pepper

Slaw:
2 cups - shredded cabbage
1/4 cup - mayonnaise
1 Tbsp - Pastamore White Balsamic Vinegar with Pear
To taste - salt

Directions:
1. Combine shredded cabbage, mayonnaise, and Pastamore White Balsamic Vinegar with Pear into a medium-sized mixing bowl. Fold until evenly mixed. Season to taste with salt. Place into the refrigerator.

2. Chop pineapple into 1/2" x 1/2" pieces. Dice tomato into 1/4" cubes. Finely dice onion. Finely dice the cilantro. Add prepped ingredients to a medium-sized mixing bowl along with the Pastamore Fresh Jalapeño Oil. Mix well and season to taste with salt and black pepper.

3. Combine salt, garlic powder, oregano, and black pepper into a small mixing bowl. Mix well using a spoon or whisk. Season both sides of the fish using the spice mix. Heat a large frying pan on the stove over medium-high heat. Add enough oil to keep the fish from sticking.

4. Add the fish to the pan and cook to a minimum temperature of 145ºF, turning once during the cooking process. Adjust seasoning if needed.

5. While the fish is cooking, heat as many corn tortillas as needed. I like to heat them in a lightly oiled pan on medium-high heat and transfer to a cover pot after heating both sides.

6. Plate the tortilla and top with the fish. Add the white balsamic slaw next, and finish with the pineapple salsa. Serve and enjoy!

Spicy Shrimp Tacos

Living near the Gulf of Mexico has given me the opportunity to get my hands on some delicious, local shrimp. Seafood tacos are always a hit, and these shrimp tacos have a great savory flavor. Our Pastamore Fresh Jalapeño Oil adds a nice heat and depth to the dish which pairs with the sweetness of the fresh tomato and red onion.

Ingredients:
3/4 lb - 21/25 shrimp, tail removed and deveined
1 Tbsp - Pastamore Fresh Jalapeño Oil
2 - medium tomatoes
1/2 - red onion
8 oz - mushrooms, sliced
1/4 tsp - cumin
1/2 tsp - garlic powder
To taste - salt and black pepper
2 tsp - olive oil
As needed - corn tortillas

Directions:
1. Rinse tomatoes and dice into 1/4" cubes. Remove top and bottom of onion and thinly slice one half. Heat a large frying pan on the stove over medium-medium/high heat. Once hot add the olive oil, onion, mushrooms, and tomatoes. Cook for 6-8 minutes.

2. Add garlic powder, cumin, and season to taste with salt and black pepper. Place shrimp and Pastamore Fresh Jalapeño Oil into the pan and cook until shrimp are cooked throughout (2-4 minutes). Adjust seasoning as needed.

3. Heat tortillas using your favorite method (I like to heat them quickly in a lightly oiled pan).

4. Serve with lime wedges and enjoy!

Korean BBQ Flatbread

After having some delicious Korean BBQ I was looking for a way to incorporate the flavors into a recipe. Following the recent easy flatbread recipes I thought this would be an excellent way to feature the great flavors. Our Pastamore Asian with a Hint of Ginger Dipping makes a great base for a tasty Korean inspired marinade. This flatbread would also be great with a finishing drizzle of sriracha sauce.

Ingredients:
1/2 lb - ground beef, 85/15
2 - 6-8" flatbreads or pre-made pizza crusts
1/2 cup - red cabbage, shredded
1/2 - lime
3 sprigs - cilantro, chopped
2 tsp - Pastamore Asian with a Hint of Ginger Dipping Oil
4 oz - mozzarella cheese
To taste - salt and black pepper

Beef marinade:
2 tsp - Pastamore Asian with a Hint of Ginger Dipping Oil
1/4 tsp - garlic powder
1/2 tsp - brown sugar

Directions:
1. Preheat oven to 400ºF.

2. Combine ground beef into mixing bowl with Pastamore Asian with a Hint of Ginger Dipping Oil,  garlic powder, and brown sugar. Mix well and allow to marinate for at least 10 minutes. Heat a large frying pan over medium/medium-high heat. Once hot, add the marinated beef and cook until desired doneness has been reached.

3. Place flatbreads onto baking pan. Spoon 1 tsp of Pastamore Asian with a Hint of Ginger Dipping Oil onto each and spread evenly. Add half of the meat to eat flatbread and top with 2 oz of mozzarella cheese. Place into the oven and cook for 10-14 minutes or until desired doneness has been reached.

4. Slice flatbreads into 4 pieces and top with the shredded cabbage and chopped cilantro. Serve with sliced lime wedges.

Avocado Salmon Flatbread

I've been on a roll with the naan/flatbread recipes. They are duper delicious and are easy to throw in the oven after getting home from work. This recipe uses our Pastamore Sundried Tomato Harissa Oil and pairs it with smoked salmon, avocado, and parmesan cheese. The salmon brings a great flavor to the dish while the avocado is a nice creamy texture to contrast the crispy flatbread. This recipe would also be great with a final drizzle of Pastamore Meyer Lemon Oil.

Ingredients:
1 - flatbread/naan
1 Tbsp - Pastamore Sundried Tomato Harissa Oil
1/2 - avocado
2 oz - smoked salmon
1-2 oz - shredded parmesan cheese

Directions:
1. Preheat oven to 375º F.

2. Spoon the Pastamore Sundried Tomato Harissa Oil onto the flatbread and spread evenly. Lightly shred the smoked salmon and place on top of the flatbread. Place onto foil or a baking pan and put into the oven. Cook for 12-15 minutes or until desired doneness has been reached.

3. Cut avocado in half. Use a knife to score the flesh from top to bottom making 6-8 slices. Use a large spoon to scrape out the avocado from the skin without breaking the slices. Lay the slices on top of the flatbread and top with the shredded parmesan.

4. Slice into 4-6 slices. Serve and enjoy!

Spicy Bean and Kale Side

While kale may be super healthy for you, it can be hard to come up with tasty new ways to eat it. This recipe combines our Pastamore Fresh Jalapeño Oil with chili beans, corn, and tomatoes. This kale concoction pairs well with eggs, chicken, or pork. If the recipe looks too spicy the hot chili beans pinto beans can be substituted.

Ingredients:
4 cups - kale, chopped
1/2 Tbsp - olive oil
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - spicy chili beans
1 15 oz can - corn
2 - medium tomates
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Drain chili beans and corn, and chop and rinse kale as needed.

2. Heat a large frying pan on the stove over medium heat. Add the 1/2 Tbsp of olive oil and allow to heat. Next, add the corn, tomatoes,  and beans. Add garlic powder and cook for 4-5 minutes.

3.  Add the Pastamore Fresh Jalapeño Oil and kale and cook until tender. Season to taste with salt and black pepper.

Chocolate Chipotle Fettuccine with Passion Fruit Chicken

 
Chocolate and chipotle is a popular flavor combination, and the chicken has a nice bright flavor. I used the gluten-free version of the pasta for the recipe, and this months recipe box can be sold with the gluten-free or regular version. 

Ingredients:

1-12 oz package - Pastamore Gluten Free Chipotle Fettuccine 

3/4 lb - chicken breast

2 Tbsp - olive oil

1 Tbsp - Pastamore Passion Fruit White Balsamic Vinegar

2 Tbsp - Pastamore Dark Chocolate Balsamic Vinegar

1/2 tsp - oregano

To taste - salt and black pepper

Directions:

1. Chop chicken breast into bite-sized pieces. Place Pastamore Passion Fruit White Balsamic Vinegar, 1/2 tsp oregano, and 1/4 tsp salt to a small mixing bowl. Slowly drizzle 1 Tbsp of olive oil into the vinegar while mixing with a whisk. Place chicken and sauce into ziptop back and mix well. Marinate for a minimum of 15 minutes.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Gluten Free Chipotle Fettuccine and cook until al dente. Drain using a colander. And return to cooking pot with remaining olive oil over low heat.

3. While the pasta is cooking, heat, a large frying pan on the stove over medium/medium-high heat. Once the pan is hot, add the marinated chicken and cook until internal temperature reaches 165ºF. Season to taste with salt and black pepper.

4. Combine chicken with pasta and mix well. Plate the pasta and top with a drizzle of Pastamore Dark Chocolate Balsamic Vinegar.

February Recipe Box includes 2 bonus recipes for a heated passion vinaigrette and a dessert recipe using our Dark Chocolate Balsamic Vinegar.  To order the box click here.

Smoked Salmon Flatbread

Smoked salmon has always been a favorite of mine, and I am always looking for new and interesting ways to incorporate it into recipes. This recipe is another quick and tasty flatbread recipe that packs serious flavor. Our Pastamore Rosemary with Rosted garlic Dipping Oil pairs great with the smoked salmon and other ingredients. This recipe would also be great with our Pastamore Spicy Tomato Dipping Oil in place of the Rosemary with Roasted Garlic Dipping Oil.

Ingredients:
2 oz - smoked salmon
1/8 - red onion
1 Tbsp - sun-dried tomatoes, chopped
2 oz - goat cheese
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping oil
1 - flatbread/naan

Directions:
1. Preheat oven to 375ºF.

2. Slice onions into thin strips. Chop sun-dried as needed.

3. Spread the Pastamore Rosemary with Roasted Garlic Dipping Oil onto the flatbread. Lightly shred the smoked salmon and spread evenly across the flatbread. Next, top with the onion and crumbled goat cheese. Finish by topping with the sun-dried tomatoes.

4. Place into the oven on foil or a baking pan for 12-15 minutes or until desired doneness is reached. Cut into 4-6 pieces and serve.

Margarita Flatbread

Basil, mozzarella, and tomatoe is a classic flavor combination. Whether it is a salad, pizza, or pasta dish these flavors come together to make a great dish. Adding a drizzle of our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to add a bit of sweetness and depth.






Ingredients:
2 - flatbreads/naan
1/2 pint - grape tomatoes
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - fresh mozzarella cheese
1.5 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar

Directions:
1. Preheat oven to 375ºF. Slice cheese into 1/4" thick pieces. Rinse tomatoes and cut in half length-wise.

2. Spread 1 Tbsp of Pastamore Basil Parmesan Dipping Oil onto a flatbread. Top with half of the cheese then half of the tomatoes. Repeat the process for the second flatbread.

3. Place onto foil or a baking pan and put in the oven and cook for 12-15 minutes or until desired doneness has been reached. Drizzle 3/4 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar on top of each flatbread. Cut as desired and serve.

Saffron Shrimp Pasta

Saffron and seafood is always a great combination. In this recipe, our Pastamore Saffron Fettuccine is paired with fresh gulf shrimp. Sweetness is added to the dish with the fresh tomatoes and red onions. This is a quick and easy recipe that packs a serious punch of flavor.

Ingredients:
1 12 oz package - Pastamore Saffron Fettuccine
3/4 lb - shrimp
1/2 - red onion
1 lb - tomato
2 Tbsp - olive oil
1/2 tsp - oregano
1/4 tsp - garlic powder
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, rinse tomato and remove skin and top and bottom of onion. Slice onion and dice tomato into 1/2" cubes. Heat a large pan on the stove over medium heat. Once hot, add 1 Tbsp of olive oil along with the tomatoes, onions, and oregano. Cook for 5-8 minutes stirring often.

3. Place the Pastamore Saffron Fettucine in the boiling water and cook until al dente. Drain using a colander and return to the cooking pot. Add the remaining olive oil and mix well.

4. Add the shrimp to the pan of tomatoes and cook until cooked throughout. Season to taste with salt and black pepper. Add the shrimp mixture to the pot of pasta and heat until warm.

5. Serve and enjoy!