Breakfast Flatbread Pizza

If there is one thing I like more than breakfast it is pizza. So the obvious solution is to combine the two. This recipe combines eggs, sausage, a little bit of cheese, and our Pastamore Rosemary with Roasted Garlic Dipping Oil. This recipe would also work well with bacon, but the sausage dose a good job keeping the egg in place. If you have issues with the egg running off you can lightly cook them in a pan for the bottom of the whites to set. Just be careful not to overcook the egg. The yolk should still be slightly runny.

Ingredients:
1 - naan/flatbread
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 - chicken apple sausage
2 - eggs
1 ounce - cheddar cheese, shredded
To taste - salt and black pepper
As garnish - fresh chives

Directions:
1. Preheat oven to 400° F with pizza stone in place. Slice sausage into 10-12 pieces. 

2. Carefully remove stone from oven and place naan onto stone. Add the Pastamore Rosemary with Roasted Garlic Dipping Oil and spread evenly. Place the sausage around the crust. Crack both eggs into the center of the crust and season with salt and black pepper. 

2. Cook until eggs are not quite set and top with shredded cheese. Return to oven and cook until egg whites have set.

3. Remove from oven and top with finely chopped chives. 

Cherry Balsamic Oatmeal

Breakfast food is so tasty, and it can be eaten at any time of the day. I'm a huge fan of oatmeal, and I like to try ways to make it a little more interesting than just brown sugar oatmeal from a little packet. This recipe pairs our Pastamore Dark Sweet Cherry Balsamic Vinegar with berries and a few super foods. What better way to start or finish off your day?

Ingredients:           serves 4
1 cup - old fashioned oatmeal
2 cups - Water or milk
2 cups - fresh or frozen mixed berries
1 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
1 Tbsp - honey
1 Tbsp - chia seeds
1 Tbsp - cocoa nibs
To taste - salt

Directions:
1. Add water to a large pot and bring to a boil. Once boiling, add the old fashioned oatmeal and stir. Add Pastamore Dark Sweet Cherry Balsamic Vinegar and honey. Mix well and cook until desired thickness has been reached. Salt to taste if desired.

2. Plate oatmeal and top with chia seeds, cocoa nibs, and berries. Finish with a drizzle of Pastamore Dark Sweet Cherry Balsamic Vinegar.

Walnut Oil Sausage Sautee

Walnut oil is an excellent ingredient that provides great nutty flavor. The oil is best added to a cold dish or after a dish has been cooked as heat may negatively effect the flavor. Look out for some new Pastamore Walnut Oil recipes to come.

Ingredients:     serves 4
4 - chicken sausages, cooked
1 lb - asparagus
1 - tomato
1 Tbsp - Pastamore Walnut Oil
1/2 tsp - garlic powder
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Rinse asparagus and cut off fibrous bottom. Chop into 1.5" pieces. Rinse tomato and dice into 1/2" cubes. Slice sausages into 1/2" thick pieces and set to side.

2. Heat a large frying pan on the stove over medium heat. Once hot spray with cooking oil and add asparagus. Cook for 3-5 minutes and add chicken sausage. Add garlic powder and cook until browned, mixing often.

3. Add tomato and season to taste with salt and black pepper. Remove from heat and add Pastamore Walnut Oil. Mix well.

4. Plate and serve with rice.

Pan Seared Rosemary Garlic Tofu

As a part of meatless Monday this week I made something I haven't eaten in quite some time, tofu. The extra firm tofu is paired with our Pastamore Rosemary with Roasted Garlic Dipping Oil and a side of mushrooms for a earthy and flavorful meal. The great part of tofu is that it will take up the flavor of any of our great oils.

Ingredients:      serves 4
1 16 oz package - extra firm, tofu
1 10 oz package - baby portabella mushrooms
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Drain tofu and cut into 1/2" thick fillets. Place into zip top bag or baking dish with Pastamore Rosemary with Roasted Garlic Dipping Oil. Allow to marinate for 10-15 minutes. Rinse mushrooms and cut into quarters.

2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot add the marinated tofu and Pastamore Rosemary with Roasted Garlic Dipping Oil to the pan. Cook until browned on each side, turning once during the cooking process. Season to taste with salt and black pepper.

3. Heat a medium pot on the stove over medium heat. Once hot, spray with cooking spray and add mushrooms. Cook until tender and season to taste with salt and black pepper.

4. Plate mushrooms and top with seared tofu.