Walnut Pesto Burger

Grilling season and pesto season go together so well. This recipe replaces those expensive and elusive pine nuts in pesto with our Pastamore Walnut Oil. The burger is paired with grilled yellow squash and topped with crumbled goat cheese.

Ingredients:
1 lb - ground beef
2 - yellow squash
2 cups - basil, packed
1/4 cup - parmesan cheese
1/2 cup - Pastamore Walnut Oil
1 clove - garlic
To taste - salt and black pepper
1/2 tsp - salt
1/2 tsp - red pepper flakes
1/2 tsp - garlic powder
1/4 tsp - black pepper
1/2 tsp - soy sauce
2 tsp - mustard
3-4 - egg buns

Directions:
1. Combine ground beef, salt, red pepper flakes, garlic powder, soy sauce, and mustard in a large mixing bowl. Mix well and form into 3-4 patties. Heat grill to medium-high heat.

2. Combine basil, garlic clove, parmesan cheese, and 3/4 of the Pastamore Walnut Oil into a food processor. Mix until smooth. Add the remaining Pastamore Walnut Oil and pulse until smooth. Season to taste with salt and black pepper.

3. Place burgers on grill. Cook until desired temperature is reached, turning once during the cooking process.

4. Rinse yellow squash and cut off top and bottom. Cut into slices from top to bottom. Lightly coat with vegetable oil and season with salt and black pepper. Place on grill. Cook until tender, turning once during the cooking process.

5. Plate bottom bun and top with grilled squash. Next, add the burger and top with pesto. Finish with crumbled goat cheese and the top bun. Serve and enjoy!

Roasted Garlic Vegetable Fried Rice

Is it still Meatless Monday if it has eggs? Either way, here is a delicious and easy vegetable fried rice recipe. This dish combines our Pastamore Roasted Garlic Balsamic Dipping Oil with mushrooms, zucchini, and fresh chive. You could add in your favorite vegetable or spices to make this your own.

Ingredients:
2 cups - cooked rice
1 - zucchini
10 oz - baby portabella mushrooms
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
1 - egg, beaten
As garnish - fresh chives
1/2 tsp - red pepper flakes
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Rinse zucchini and cut off top and bottom. Cut into 1/4" thick coins. Rinse mushrooms and cut into quarters.

2. Heat a large frying pan on the stove over medium heat. Once hot, lightly spray with cooking spray and add zucchini and mushrooms. Cook for 3-5 minutes.

3. Add cooked rice, red pepper flakes, and Pastamore Roasted Garlic Balsamic Dipping Oil. Mix well and cook for 2-4 minutes.

4. Create a small well in the middle and pour in egg. Cook until egg is firm, stirring often. Season to taste with salt and black pepper. Finely dice fresh chives and add top each dish.

Grilled Chardonnay Chicken Lettuce Cups

The weather has finally warmed up and grilling season is here! This means it is time to use all of our easy and delicious marinades and BBQ sauces. This recipe pairs our Pastamore Chardonnay and Roasted Garlic Marinade with chicken and the fresh summer flavors of guacamole and lettuce cups.

Ingredients:
1 lb - chicken breast
1/4 cup - Pastamore Chardonnay and Roasted Garlic Marinade
2 - ripe avocados
Juice of 1/2 lime
1 clove - garlic
1-2 heads - Boston lettuce
To taste - salt and black pepper

 Directions:
1. Place chicken breast and Pastamore Chardonnay and Roasted Garlic Marinade into a large zip-top bag. Mix well and allow to marinade for 30 minutes.

2. Remove skin and seed from avocado, and place flesh into a medium mixing bowl. Mince garlic clove. Add garlic and juice of 1/2 lime to bowl. Smash until smooth and season to taste with salt and black pepper.

3. Heat grill to medium-high heat. Once hot, add chicken breast and season to taste with salt and black pepper. Cook to an internal temperature of 165ºF, turning once during the cooking process. Allow to sit for 5 minutes before slicing.

4. Slice chicken into 1/4" thick slices. Remove leaves from the lettuce and plate. Top with chicken breast and guacamole. Add your favorite salsa if desired.