Kale and Chicken Lemon Orzo

Want pasta for dinner but don't want to wait too long for the pasta to cook? Well you're in luck because our Lemon Garlic Orzo cooks up in minutes. In this recipe, the flavorful orzo is paired with chicken, tomatoes, and kale for a bright summer dish.

Ingredients:
1 12 ounce package Pastamore Lemon Garlic Orzo
1 lb chicken breast, boneless/skinless
4 cups kale, chopped
1 pint cherry tomatoes, rinsed and halved
To taste salt and black pepper
1 Tbsp Olive oil
As needed cooking spray

Directions:
1. Slice chicken into bite-sized strips. Heat a large non-stick pan on the stove over medium heat. Once hot, coat pan with cooking spray and add chicken breast. Season to taste with salt and black pepper. Cook until minimum internal temperature of 165° F has been reached.

2. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Lemon Garlic Orzo. Cook for 3-5 minutes or until al dente. Drain using a colander, retaining a small portion of the cooking water. Return to the pot.

3. Add olive oil, kale, tomatoes, and chicken to the pot. Cook until kale is wilted and chicken is warm. Season to taste with salt and black pepper. Serve and enjoy.

Avocado Balsamic Seared Salmon

Ingredients:
4 6 oz salmon fillets
1 avocado
1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 cup cherry tomatoes
1 clove fresh garlic, minced
To taste salt and black pepper
As needed cooking spray or vegetable oil

Directions:
1. Rinse tomatoes and cut in half. Cut avocado in half and remove seed. Cut avocado into 1/2" pieces. Add minced garlic, avocado, tomatoes, and Pastamore Traditional Barrel-Aged Balsamic Vinegar to a large mixing bowl. Season to taste with salt and black pepper and gently mix.

2. Heat a large non-stick pan on the stove over medium heat. While pan is heating, season both sides of the salmon with salt and black pepper. Lightly coat the pan with cooking spray or oil. Add the salmon and cook until a minimum internal temperature of 145°F is reached turning once during the cooking process.

3. Plate salmon and top with 1/4 of balsamic avocado mixture.

Basil Parmesan Grilled Chicken

Tired of dry grilled chicken? Look no further than our Pastamore Basil Parmean Olive Oil. This grilled chicken recipe is easy and full of flavor whether you choose to cook chicken breast or chicken thighs.

Ingredients:
1 lb chicken (breasts or thighs)
2 Tbsp Pastamore Basil Parmesan Olive Oil
1 tsp salt
1/2 tsp black pepper

Directions:
1. Heat grill to medium-high heat.

2. Combine Pastamore Basil Parmesan Olive Oil with chicken, salt, and pepper into a large mixing bowl. Mix well.

3. Once grill is hot, add chicken (presentation side down) to the grill. Cook to a minimum internal temperature of 165° F turning once during the cooking process.

4. Garnish with a fresh drizzle of Pastamore Basil Parmesan Olive Oil and serve with your favorite starch and vegetable.

Lemon Orzo with Pan-seared Tofu

Looking for a meatless Monday recipe or tired of your same old tofu recipe? Then you're in luck because this recipe combines our flavorful Lemon Garlic Orzo with pan-seared tofu. Another quick, simple recipe to liven up your meal.

Ingredients:
1 14 oz package extra firm tofu
1 12 oz package Pastamore Lemon Garlic Orzo
1 large red bell pepper
1 medium yellow onion
1 tsp canola or avocado oil
To taste salt and black pepper
Lemon as garnish

Directions:
1. Heat a large pot of water on the stove over high heat. Bring to a boil.

2. Drain tofu and dry on paper towel. Cut tofu in half, and cut halves into 1/4-1/2" thick pieces. Season both sides with salt and pepper.

3. Rinse red bell pepper and remove stem and seeds. Cut into 2-3" x 1/4" strips. Remove skin from onion and slice into 1/4" thick slices. Heat large non-stick pan on the stove over medium heat. Once hot, add the oil, red pepper, and onion. Season to taste with salt and black pepper. Cook until browned and tender. Remove from heat.

4. Place a large non-stick pan on the stove over medium heat. Add 1/2 of the tofu. Cook until golden brown and flip. Once second side is browned, remove from pan and cook the second half of tofu.

5. Once water is boiling, add the Pastamore Lemon Garlic Orzo. Cook until al dente (4-5 minutes). Drain orzo using a fine colander retaining a little liquid in the pot.

6. Add all ingredients to the pot. Gently mix and heat until warm. Plate and top with lemon garnish.

Spicy Avocado Hot Dogs

Summer time = grilling time. Hot dogs often get a bad wrap for being boring or flavorless. With this recipe, the simple hot dog is elevated to another level with heat and flavor. Our Pastamore Kettle Roasted Jalapeno Oil pairs perfectly with the richness of avocado and the brightness of cherry tomatoes.

Ingredients:
8 hot dogs
2 avocados
2 Tbsp Pastamore Kettle Roasted Jalapeno Oil
Juice of 1/2 lime
2 cloves garlic
To taste salt and black pepper
16-24 cherry tomatoes
8 hot dog buns
Hot sauce as garnish

Directions:
1. Mince garlic. Combine avocados, garlic, lime juice, Pastamore Kettle Roasted Jalapeno Oil, salt, and pepper in a mixing bowl. Mash until desired smoothness has been reached.

2. Heat grill to medium-high heat. Once hot, add hot dogs. Cook until heated throughout and grill marks are achieved.

3. Rinse cherry tomatoes and cut in halves.

4. Place hot dog in bun and top with avocado mixture. Finish with cherry tomatoes and a drizzle of your favorite hot sauce.

Lemongrass Chicken Sliders

Chicken thighs are cheap, delicious, and fit surprisingly well in a slider bun. This quick and easy recipe pairs chicken thighs with our versatile Lemongrass with White Balsamic Vinegar. Top this slider with a drizzle of sriracha for a little extra kick.

Ingredients:
1 lb chicken thighs, boneless and skinless
2 cups baby kale
1/2 Tbsp Avocado or canola oil
2 Tbsp Pastamore Lemongrass with White Balsamic Vinegar
1/4 tsp garlic powder
To taste salt and black pepper
Slider buns as needed

Directions:
1. Combine chicken thighs in large mixing bowl with 1 Tbsp Pastamore Lemongrass with White Balsamic Vinegar, oil, garlic powder, salt, and pepper. Mix well.

2. Heat grill to medium-high heat. Once hot, place the chicken thighs on the grill. Cook until an internal temperature of 165° F has been reached turning once during the cooking process.

3. Plate bottom bun and top with baby kale. Add the cooked chicken thigh (trimmed to fit the bun if needed) and top with a drizzle of Pastamore Lemongrass with White Balsamic Vinegar. Add the top of the bun and serve.