Garlic Chive Carbonara

Carbonara may seem like a complicated dish, but it is pretty straight forward and the results are worth the trouble. This recipe pairs our Pastamore Garlic Chive Pappardelle with the classic flavors of a carbonara. You would ideally use pancetta to make this recipe, but bacon is a perfectly fine replacement.

Ingredients:
1 12 oz package Pastamore Garlic Chive Pappardelle
2 egg yolks
2 oz pancetta or bacon
2 oz grated Parmesan cheese
To taste salt and black pepper

1. Chop pancetta or bacon into small pieces. Heat a large pot on the stove over medium/medium-low heat. Once hot, cook pancetta until browned. Remove pancetta from pan and reserve approximately 2 Tbsp of fat in the pan. Dispose of remaining fat.

2. Whisk the egg yolks in a mixing bowl. Add Parmesan cheese and mix well.

3. Bring a large pot of water to a boil. Add the Pastamore Garlic Chive Pappardelle and cook until almost al dente. Drain using a colander and reserve 1 1/4 cup cooking liquid.

4. Add the pasta to the pot the bacon was cooked in along with 3/4 cup of the reserved liquid. Cook until liquid is reduced by half stirring often.

5. Slowly whisk the remaining 1/2 cup of reserved cooking water into the egg yolk mixture. Slowly incorporate the water or the eggs will scramble.

6. Add the egg mixture and pancetta to the pasta. Mix well and cook for 1-2 more minutes.

7. Plate and top with additional Parmesan cheese if desired.

Lemon Garlic Greek Chicken Bowls

If you haven't been able to make it to your favorite Greek restaurant, this recipe is a great substitution. This dish combines our flavorful Pastamore Lemon Garlic Orzo with marinated chicken thighs and homemade Greek Salad. The chicken is marinated with our versatile Pastamore Cabernet and Roasted Garlic Marinade.

Ingredients:
1 12 oz package Pastamore Lemon Garlic Orzo
1 lb chicken thighs, boneless and skinless
1/4 cup Pastamore Cabernet and Roasted Garlic Marinade 
1 medium zucchini
1 cucumber
1 pint grape tomatoes
1/4 red onion
1/4 cup kalamata olives, pits removed
1/4 cup feta
1 Tbsp red wine vinegar
3 Tbsp olive oil
1 tsp oregano
Zest of 1 lemon
To taste salt and black pepper

Directions:
1. Rinse tomatoes and cucumber. Cut tomatoes in half from top to bottom and add to a mixing bowl. Cut cucumber in half and cut into 1/4" thick pieces. Thinly slice onion. Add onion, cucumber, 1 Tbsp olive oil, feta and red wine vinegar to the mixing bowl. Mix well and season to taste with salt and black pepper. Place in refrigerator to cool. Mix again prior to serving.

2. Bring a large pot of water to a boil.

3. Heat a large non-stick pan on the stove over medium heat. While the pan is heating, add chicken thighs and Pastamore Cabernet and Roasted Garlic Marinade to a large bowl. Mix well and season to taste with salt and black pepper. Add to pan and cook chicken to until internal temperature of 165F is reached turning once during the cooking process.

4. While the chicken is cooking, heat a non-stick pan on the stove over medium-low heat. Rinse zucchini and cut into 1/4" cubes. Coat pan with non-stick pan and add zucchini. Cook until browned and tender.

5. Add Pastamore Lemon Garlic Orzo to boiling water. Cook until al dente and drain using a fine colander. Return the pot along with cooked zucchini, oregano, 1 Tbsp olive oil, salt and black pepper. Mix well.

6. Plate orzo and Greek salad. Slice the chicken and place on top of the orzo. Finish the plate by grating fresh lemon zest over chicken.

Mini Lemon Salmon Tacos

If you are looking for a snack or an easy appetizer, then this recipe is for you. This dish combines the great flavor of our Pastamore Meyer Lemon Oil along with salmon and bright lemon zest. The curry powder adds a great depth of flavor that pairs with the bite of arugula.

Ingredients:      makes 6-8 servings
6 oz salmon
1 cup arugula
1/2 small jalapeno
1.5 Tsp Pastamore Meyer Lemon Oil
1-2 tsp curry powder
To taste salt and black pepper
6-8 flour and corn tortillas
Zest of one lemon
Cooking spray as needed

Directions:
1. Use a large round cutter to cut smaller tortillas out of the tortillas. These can be done with a wide brim glass, pastry cutter, cookie cutter, etc. You can also use "street taco" size tortillas as a substitute.

2. Heat a medium non-stick pan on the stove over medium heat. Cut salmon into 3/4" wide pieces. Season salmon with salt, black pepper, and curry powder.

3. Spray pan with cooking spray and add salmon to pan. Cook until desired temperature rotating the salmon to cook on every side. Heat tortillas.

4. Plate tortilla and top with arugula and drizzle with 1/4 tsp Pastamore Meyer Lemon Oil. Top with salmon and lemon zest. Finish with finely sliced jalapeno.

Cabernet Garlic Grilled Shrimp

For most of the country, grilling season is already in full swing. Grilling is a quick and delicious way to cook seafood including shrimp. This recipe combines fresh shrimp with our versatile Pastamore Cabernet and Roasted Garlic Marinade.

Ingredients:
1 lb medium shrimp (21/25), peeled and deveined
1/4 cup Pastamore Cabernet and Roasted Garlic Marinade
To taste salt and black pepper
As need wooden skewers

Directions:
1. Fill a large baking dish with water. Add the wooden skewers and weigh down to ensure they are submerged. Soak for 30 minutes. This will help prevent the skewers from burning and breaking.

2. While skewers are soaking, add peeled and deveined shrimp to a mixing bowl. Add 1/4 cup Pastamore Caberent and Roasted Garlic Marinade. Season to taste with salt and black pepper and mix well.

3. Heat grill to medium-high temperature.

4. Skewer shrimp using two skewers spread apart. This will prevent the shrimp from curling up during cooking. Cook until shrimp are firm turning once during the cooking process. Do not overcook.

Burrata Caprese Salad

Ingredients:

4 fresh burrata balls

1 pint cherry tomatoes

4-8 leafs fresh basil

To taste salt and black pepper

2 Tbsp olive oil

2 Tbsp Traditional Balsamic Vinegar

Directions:

1. Rinse tomatoes and cut in half from top to bottom. Add tomatoes to a mixing bowl along with the olive oil. Mix well and season to taste with salt and black pepper.

2. Plate burrata, top with tomatoes, and drizzle ½ Tbsp of Balsamic vinegar on top.

Roasted Garlic Balsamic Onion Dip

I have always been a huge fan of bread bowls and onion dips. I can remember going to family get togethers and holiday parties and eating more than my share. This recipe takes the classic dip and substitues in some healthier ingredients like Pastamore Roasted Garlic Balsamic Olive Oil, light mayonnaise and light sour cream, and non-fat Greek yogurt.

Ingredients:            Makes one bread bowl

1 loaf sweet round bread

2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil

1 sweet onion, diced

32 oz non-fat plain Greek yogurt

8 oz light sour cream

1 cup light mayonnaise

1/4 cup Italian parsley, minced

To taste salt and black pepper

As needed cooking spray

Directions:

1. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add diced onion. Cook until caramelized, stirring often.

2. Combine Pastamore Roasted Garlic Balsamic Olive Oil and all ingredients into a large mixing bowl. Fold until mixed well. Cover and refrigerate for at least 1 hour.

3. Cut out center of round bread, and cut bread pieces into bite-sized pieces. Scoop the garlic onion dip into the bread bowl and serve.