Coconut Lime Shrimp

I love that rich, creamy taste you can get out of heavy cream. However, if you have issues with dairy or are looking for something different, coconut milk can be a great substitute. In this recipe, coconut milk is paired with shrimp, lime, and our Pastamore Asian with a Hint of Ginger Dipping Oil. This is a rich and flavorful seafood dish you will love.

Ingredients:

1 15 oz can - lite coconut milk

1/2 lb - medium shrimp (shelled, deveined, tail removed)

1 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil

Juice of 1/2 lime

To taste - salt and black pepper

As garnish - chives, minced

Directions:
1. Heat a medium pot on the stove over medium-high heat. Once hot, add the shrimp to the pot. Quickly brown.

2. Add the lite coconut milk, bring to a boil and reduce heat. Whisk in Pastamore Asian with a Hint of Ginger Dipping Oil and juice of 1/2 lime. Adjust seasoning with salt and black pepper.

3. Serve over rice or as an appetizer. Garnish with minced chives.

Deconstructed Shrimp Guacamole

Deconstructed this and that use to be the rage in a lot of restaurants. Things have slowed down on that front, but sometimes these are great to use for an appetizer. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil and Pastamore Fresh Jalapeño Oil as two of the guacamole flavors. This recipe would also be great if the shrimp was swapped out for some carne asada or pulled chicken.

Ingredients:
2 - avocados
2 - roma tomatoes
8-12 - medium shrimp, deveined and shell removed
2 Tbsp - onion, finely diced
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
2 tsp - Pastamore Fresh Jalapeño Oil
1/2 tsp - cilantro, minced
To taste - salt and black pepper

Directions:
1. Cut avocados in half. Use a sharp knife to score the skin in the middle, and remove the skin from the avocados. Cut from top to bottom into slices. Rinse tomatoes and slice into 1/4" coins. Place tomatoes into a mixing bowl along with the Pastamore Fresh Jalapeño Oil. Finely dice the onion.

2. Heat a medium frying pan on the stove over medium/medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Allow to heat and then add the shrimp. Season with salt and black pepper. Cook until firm and opaque, turning once during the cooking process.

3. Plate the avocado and lightly salt. Top with the tomato slice and lightly salt and pepper. Place the shrimp on top of the tomato and finish with the minced onion and cilantro. Complete the dish with a drizzle of Pastamore Fresh Jalapeño Oil.

Garlic Green Bean Red Curry

What luck to have a hankering for curry and to have coconut milk in the pantry? I usually prefer my curry to be spicy (maybe made with our Fresh Jalapeno Oil), but sometimes it is nice to try something a little different. For this recipe, I got a great flavor out of our Pastamore Roasted Garlic Grapeseed Oil. I went with lite coconut milk for this recipe, but feel free to substitute in regular coconut milk.

Ingredients:
1 lb - chicken breast
1 15 oz can - lite coconut milk
1/2 lb - fresh green beans
2 Tbsp - red curry paste
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - medium onion
3 - carrots, peeled
To taste - salt and black pepper

Directions:
1. Heat a large pot on the stove over medium-high heat. While the pan is heating, chop the chicken into bite-sized pieces. Dice onion into 1/4"x1/4". Add the Pastamore Roasted Garlic Grapeseed Oil to the pot and allow to heat. Add the chicken and onions, and cook until browned. Once browned, add red curry paste and mix well.

2. Rinse green beans and remove stems. Slice carrots into 1/4" thick coins. Add coconut milk to pot along with beans and carrots. Bring to a boil and reduce to a simmer.

3. Cook until chicken is cooked throughout and sauce has reached desired consistency. Adjust seasoning with salt and black pepper.

4. Finish with a drizzle of Pastamore Roasted Garlic Grapeseed Oil. Serve over rice and enjoy!

Spinach Parmesan Rotini

Sometimes dealing with long, squirrely pasta can get tiresome. Well good news, as we have a delicious and easy to fork rotini! Not only is our Pastamore Tomato, Spinach, and Red Bell Pepper Rotini tasty, but it also livens up a plate with its three colors. Paired with our Pastamore Roasted Garlic Balsamic Dipping Oil, this dish is quick, easy, and packs a punch of flavor.

Ingredients:
1 12 oz package - Pastamore Tomato, Spinach, and Red Bell Pepper Rotini
1.5 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
3 cups - baby spinach
2 - medium tomatoes
1-2 oz - shaved parmesan cheese
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 Tomato, Spinach, and Red Bell Pepper Rotini.

2. Heat a large frying pan on the stove over medium heat. Rinse the tomatoes and dice into 1/2" x 1/2" pieces. Add to the pan along with the Pastamore Roasted Garlic Balsamic Dipping Oil.

3. Cook the pasta until al dente and drain using a colander. Return to the cooking pot. Pour in the tomatoes along with the baby spinach. Mix until the spinach becomes tender. Season to taste with salt and black pepper.

4. Plate the pasta and top with the shaved parmesan cheese.

Pesto Spinach Side

Here is a quick and tasty side that would pair well with a plate of pasta or something fresh off the grill. This recipe uses pesto from our previous recipe, but you can use your favorite homemade or store bought pesto. All of this ingredients combine together for a rich and delicious flavor. Sun-dried could be used for a nice tangy bite.

Ingredients:
4 cups - baby spinach
2 - sun-dried tomato chicken sausage
1/4 cup - pesto
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
4 oz - mushrooms
1 oz - shaved parmesan cheese
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Slice the sausage into 1/4" thick pieces on a bias. Rinse the mushrooms and cut into quarters. Add the Pastamore Rosted Garlic Grapeseed Oil to the pan and allow to heat. Once hot, add the mushrooms and sausage.

2. Cook, stirring often. Once the sausage is browned, add the spinach to the pan. Cook for 2-3 minutes. Season to taste with salt and black pepper.

3. Plate the side, top with the pesto, and finish with a pinch of shaved parmesan cheese.

Smoked Salmon Bacon Scramble

Bacon and smoked salmon are two great protein choices for breakfast. So what's stopping you from having them together? This recipe uses our Pastamore Roasted Garlic Balsamic Dipping Oil and eggs to make an excellent breakfast. This dish could also be spiced up with a drizzle of our Pastamore Fresh Jalapeño Oil.

Ingredients:
6 - eggs
2 oz - smoked salmon
2 - bacon strips
2 tsp - Pastamore Roasted garlic Balsamic Dipping Oil
1/4 cup - milk or milk substitute
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium-high heat. Once the pan is hot, add the strips of bacon. Cook until desired crispness is reached, turning once during the cooking process. Remove from the pan and place onto a towel to absorb excess grease.

2. Shred the smoked salmon and add to the pan along with the Pastamore Roasted Garlic Balsamic Dipping Oil. Mix well and heat until warm. Remove the salmon from the pan.

3. Crack the eggs into a medium-sized mixing bowl along with the milk. Mix with a whisk until smooth. Add to the pan. Stir often during cooking. When the eggs are nearly cooked, crumble the bacon in and season to taste with salt and black pepper.

4. Plate the eggs and top with the smoked salmon. Serve with toast and enjoy.

Spicy Tomato Zucchini Bite

Here is another take on a tasty zucchini appetizer. This recipe is spiced with our Pastamore Spicy Tomato Dipping Oil and finished with a drizzle of our Pastamore Barrel-Aged Balsamic Vinegar. The zucchini is topped with a Colby jack for a nice rich flavor and great meltability.

Ingredients:
1 - large zucchini
3 - roma tomatoes
1 Tbsp - Pastamore Spicy Tomato Dipping Oil
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
2 oz - shredded Colby jack cheese
To taste - salt and black pepper

Directions:
1. Preheat oven to 350ºF.

2. Rinse zucchini and slice into 1/4"-1/2" thick coins. Place into a mixing bowl along with the Pastamore Spicy Tomato Dipping Oil. Mix until evenly coated. Place into a 9" x 13" baking dish as a single layer. Slice the tomatoes into 1/4" thick slices. Place on top of the zucchini and place into the oven.

3. Cook for 15 and remove from the oven. Spread the cheese onto the tomatoes and return to the oven. Cook until cheese is melted.

4. Remove from the oven and move zucchini pieces to a serving platter. Top with a drizzle of Pastamore Barrel-Aged Balsamic Vinegar.

Roasted Zucchini Bites

Here is another quick and healthy appetizer using roasted zucchini. The zucchini in this recipe is flavored with our Pastamore Rosemary with Roasted Garlic Dipping Oil. The zucchini is topped with a tasty bite of sausage and some flavorful parmesan cheese. This recipe could easily be changed to fit your taste by changing types of sausage or switching in one of your other favorite oils.

Ingredients:
1 - large zucchini
2 - sundried tomato chicken sausage
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1/2-1 oz - parmesan cheese
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Preheat oven to 350ºF.

2. Rinse zucchini and slice into 1/4"-1/2" inch coins. Place into a mixing bowl along with the Pastamore Rosemary with Roasted Garlic Dipping Oil. Season to taste with salt and black pepper. Place as a single layer in a 9" x 13" baking dish. Place into the oven and bake for 12-16 minutes.

3. While the zucchini is cooking, heat a medium frying pan on the stove over medium heat. Lightly oil with cooking spray. Slice the sausage into 1/4" thick coins. Add to the pan and cook until lightly browned. Remove from the pan.

4. Top the zucchini pieces with the cooked sausage. Plate and thinly shred the parmesan cheese. Add to the zucchini and serve.

Zucchini Pizza Appetizer

The summer is in full swing, and parties are also in full swing with the warm weather. This is a unique and healthy take on pizza that is a great appetizer option. The zucchini is flavored with our Pastamore Basil Parmesan Dipping Oil  and the tomato is finished off with some tasty cheese. This appetizer would also be great with a drizzle of our Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Ingredients:
1 - large zucchini
3 - roma tomatoes
2-3 oz - mozzarella, shredded
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350ºF. Rinse zucchini and slice into 1/4"-1"2 thick coins. Place into a mixing bowl along with the Pastamore Basil Parmesan Dipping Oil and mix until evenly covered.

2. Place the zucchini in a single layer in a 9 x 13 baking dish. Season with salt and black pepper. Slice the tomatoes into 1/4" thick slices. Top the zucchini with the tomatoes and place into the oven.

3. Cook for 15-20 minutes. Remove from the oven and top with the shredded cheese. Return to the oven. Cook for 3-6 minutes (until cheese is melted).

4. Serve and enjoy.

Spicy Mango Chicken

I have always been a fan of pairing sweet and heat. Most often, I like to do this by pairing fruit with something spicy. In this case, I have paired delicious, fresh mango with our Pastamore Fresh Jalapeño Oil. This recipe would also be great with pineapple, but the mangoes at the store were too good to pass up.

Ingredients:
1 lb - chicken breast, boneless and skinless
2 - mangoes
1.5 Tbsp - Pastamore Fresh Jalapeño Oil
1/2 - medium onion
1/2 tsp - salt
1/4 tsp - black pepper
1/2 tsp - garlic powder

Directions:
1. Preheat oven to 375ºF. While oven is heating, cut onion in half and remove skin. Thinly slice onion and spread onto the bottom of a lightly oiled baking dish. Remove skin from mangoes, and chop into bite-sized pieces.

2. Drizzle .5 Tbsp of Pastamore Fresh Jalapeño Oil onto the chicken breasts, and season evenly with the spices. Place on top of the onions in the dish. Add the mangoes to the dish and place into the oven.

3. Cook for 20-30 minutes or until the chicken reaches a temperature of 165ºF. Remove from the oven and allow to rest.

4. Serve the chicken with brown rice and a veggie of your choice. Finish off by topping the chicken with a drizzle of the remaining Pastamore Fresh Jalapeño Oil.