Light Red Curry

I love curry, and sometimes coconut milk will really tie things together. Other times, you may not want to deal with the fat and calories that come along with it. This recipe takes a lighter take on a previous red curry by replacing the coconut milk with low sodium chicken broth. The flavor in the dish is tied together with our Pastamore Roasted Garlic Grapeseed Oil. This works great over rice, served with vegetables, or as a soup.

Ingredients:
1 lb - white fish (flounder, tilapia, etc.)
2 cups - chicken broth, low sodium
1 Tbsp - coconut oil
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - medium yellow onion
2 - tomatoes
5 - carrots
2 Tbsp - red curry paste
2 cups - baby spinach (optional)
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Rinse tomatoes, peel carrots, and remove skin from onion. Cut tomatoes into wedges. Slice the onion in 1/2 thick pieces, and cut carrots into 1/4" coins.

2. Place a large pot on the stove over medium heat. Once hot, add the coconut oil and Pastamore Roasted Garlic Grapeseed Oil. onion, and carrots. Cook for 5 minutes.

3. Add the red curry paste and mix well. Cook for 3-5 minutes.

4. Add chicken broth, fish, and red pepper flakes. Bring to a boil and reduce to a simmer. Cook until fish is cooked throughout and broth has reached desired thickness. Toss in tomatoes and heat until warm.

5. Season to taste with salt and black pepper. Serve over rice or baby spinach.

Spicy Chicken Taco Salad

Those boring old salad kits from the grocery store can't keep up with this spicy and delicious taco salad. This recipe combines our Pastamore Fresh Jalapeno Oil along with some of your favorite taco fixings. I topped this recipe with Greek yogurt in place of sour cream for an extra bit of protein and reduced fat. This dish would also be great topped with crispy tortilla strips for a nice crunch.

Ingredients:       Serves 4
1 lb - chicken breast
3 Tbsp - Pastamore Fresh Jalapeno Oil
1/2 cup - shredded Mexican blend cheese
6-8 cups - baby spinach
1/2 cup - roasted corn
1 cup - Greek yogurt
1 cup - salsa
2 - medium tomatoes
1/2 tsp - cumin
1/2 tsp - oregano
1/4 tsp - garlic powder
1/4 tsp - paprika
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over high heat. Dice chicken into bite-sized pieces. Add 1 Tbsp of Pastamore Fresh Jalapeno Oil and add chicken breast. Add cumin, oregano, paprika, and red pepper flakes. Cook until chicken is nearly finished and add the roasted corn. Cook until the chicken has reached 165ºF and season to taste with salt and black pepper.

2. Rinse tomatoes and cut into wedges. Add tomatoes, spinach, and cheese into a large mixing bowl and mix well.

3. Split salad between 4 bowls. Top with the cooked chicken and a drizzle of the Pastamore Fresh Jalapeno Oil.

4. Top the chicken with salsa and Greek yogurt (or sour cream). Serve and enjoy.

Rosemary Sirloin Steak

Steak, rosemary, and garlic make for a great combination. In this recipe, these ingredients come together to make a quick, easy, and delicious entree. Fresh sirloin steak is combined with our Rosemary with Roasted Garlic Dipping Oil and Barrel-Aged Worcestershire Sauce. Why pay big money for a steak at a restaurant when you can get a great flavor at home for a fraction of the price?

Ingredients:
1 lb - sirloin steak
1 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - black pepper
As needed - dried rosemary

Directions:
1. Heat grill to high heat.

2. Add salt, black pepper, Pastamore Rosemary with Roasted Garlic Dipping Oil, and Pastamore Barrel-Aged Balsamic Vinegar into a mixing bowl. Mix well.

3. Add steak to and thoroughly coat.

4. Place steak on grill and cook to desired temperature. Turn once during the cooking process.

5. Garnish steak with dried rosemary. Serve with fresh sauteed vegetables.

Green Bean Almond Stir Fry

Some times the best stir fry is what you happen to have laying around at the house. For this recipe I was able to combine fresh and tasty ingredients with our Pastamore Asian with a Hint of Ginger Dipping Oil for a delicious dish. This recipe is great served over brown rice, and it would also pair well with a homemade fried rice.

Ingredients:
2 cups - frozen green beans
1/2 cup - roasted almonds
1 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil
1/2 cup - roasted corn kernels
1/2 - medium yellow onion
1 pinch - Chinese 5 spice
To taste - salt and black pepper
1 tsp - fish sauce (optional)

Directions:
1. Peel onion and thinly slice one half.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the Pastamore Asian with a Hint of Ginger Dipping Oil and onion. Cook for 3-5 minutes stirring often. Add the green beans, almonds, and corn kernels.

3. Add the fish sauce and Chinese 5 spice. Mix well. Cook until vegetables have reached desired tenderness.

4. Season to taste with salt and black pepper. Serve over brown rice.

Kale and Squash Sliders

The time for fall weather and flavors are here! Winter squash is hitting the grocery store shelves at great prices and will be around for months. This is a great recipe to make while the weather is still warm enough for outside grilling but cool enough for memorable fall flavors. These sliders would be a nice savory treat while rooting on your favorite football team this weekend.

Ingredients:
1 lb - ground beef
6 - slider buns
2-3 oz - goat cheese crumbles
1/2 - acorn squash
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/4 tsp - rosemary

2 cups - chopped kale
4 oz - mushrooms, quartered
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Remove seeds and skin from acorn squash. Slice into 1/4" thick slices. Add to the boiling water and cook until fork tender. Do not cut too thin or cook for too long as they will fall apart on the grill. Drain using a colander.

2. Heat grill to medium-high heat.

3. Combine ground beef, Pastamore Barrel-Aged Worcestershire Sauce, salt, black pepper, garlic powder, and rosemary. Mix well and form into 6 even patties. Place onto grill along with acorn squash. Cook to desired temperature, turning once during the cooking process. Remove squash from grill.

4. Heat a large frying pan on the stove over medium heat. Add Pastamore Roasted Garlic Grapeseed Oil and mushrooms. Cook for 2 minutes. Add kale and cook until tender. Season to taste with salt and black pepper.

5. Plate bottom bun and top with squash. Add burger patty and top with cooked kale. Finish with goat cheese crumbles and top with the bun.