Garlic and Greens Side

Here is a recipe for a side that would be a nice compliment to a fish or chicken dish. Arugula, broccoli, and almonds come together for a nutritious and delicious recipe. You could also try our Pastamore Basil Parmesan Dipping Oil for a different flavor!

Ingredients:
1/2 lb - broccoli
1 bunch - arugula
1 - chicken sausage, precooked
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
1/4 cup - almonds, toasted
1/2 tsp - low sodium soy sauce
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Add broccoli to pan.

2. Slice sausage into 1/4" thick pieces. Add to the pan. Cook until browned, stirring often.

3. Add almonds, arugula, and soy sauce to pan. Cook until arugula is tender. Adjust seasoning with salt and black pepper.

Chopped Chicken Butternut Squash with Blackberry Balsamic Vinegar

The weather continues to get colder, and my desire for tasty winter vegetables grows as well. This recipe uses our Pastamore Blackberry Balsamic Vinegar as a great tart note paired with delicious butternut squash. This recipe would be great served over quinoa, and also works great to top greens as done in this dish.

Ingredients:
1 lb - chicken breast
1 medium - butternut squash
1.5 Tbsp - Pastamore Blackberry Balsamic Vinegar
1/2 cup - white wine
1 Tbsp - olive oil
4-6 cups - baby spinach
1/2 tsp - garlic powder
1 pinch - ground cinnamon
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash. Cut in half from top to bottom and remove seeds. Dice into 1/2" cubes.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the olive oil and allow to heat. Next, add the butternut squash and cook for 10 minutes, stirring often.

3. Chop chicken in small pieces. Add to frying pan along with 1/2 Tbsp Pastamore Blackberry Balsamic Vinegar. Add seasoning. Cook until cooked throughout, stirring often.

4. Add white wine to pan and allow to cook off. Adjust seasoning with salt and black pepper.

5. Plate over bed of baby spinach and finish with a drizzle Pastamore Blackberry Balsamic Vinegar.

Mexican Fried Rice

Fusion restaurants are still pretty popular these days, but you typically can expect a hefty bill. What better way to swing for the fences then putting some leftovers to use in a new way? This recipe combines leftover rice and beans with pulled chicken and our Pastamore Fresh Jalapeno Oil. Any variety of leftovers and vegetables can be added, and this just happened to be what I had around the house. You can always experiment a little in the kitchen when our Jalapeno Oil is on your list of ingredients.

Ingredients:

2 Tbsp - Pastamore Fresh Jalapeno Oil

1 lb - chicken breast

2 - eggs, beaten

3 cups - cooked rice

1 15 oz can - black beans

1/2 cup - roasted corn kernels

1/2 - medium yellow onion

1 - tomato 

2 oz - shredded cheese

1/2 tsp - red pepper flakes

1/2 tsp - garlic powder

To taste - salt and black pepper

Directions:

1. Heat a large pot of water on the stove over high heat. Once boiling, add the chicken breasts. Cook until chicken reaches a temperature of 165F. Drain using a colander. Use two forks to finely shred the chicken.

2. Remove skin from onion and thickly slice. Drain and rinse black beans. 

3. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Fresh Jalapeno Oil. Allow to heat and then add the shredded chicken and onion. Cook until browned, stirring often.

4. Add the black beans, roasted corn, cooked rice, and spices to the pot. Stir often, cooking until warm.

5. Create a well in the middle of the pot and add the eggs. Scramble the eggs as they are cooked. Once set, add the tomatoes and mix well.

6. Adjust seasoning as needed. Plate and top with avocado and shredded cheese.

Spicy Tomato Penne

You better believe that I can find a way to add beans to just about any recipe. For this dish spicy chili beans are added to penne and our Pastamore Spicy Tomato Dipping Oil. This recipe would be great topped with grilled chicken or shredded cheesee.

Ingredients:
1 lb - penne pasta
2 - tomatoes on the vine
1 15 oz can - chili beans
1.5 Tbsp - Pastamore Spicy Tomato Dipping Oil
1/2 tsp - cumin
1/2 tsp - smoked paprika
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the penne pasta. Cook until al dente and drain using a colander.

2. Rinse tomatoes. Cut in half and slice into 1/4" thick pieces. Drain excess liquid from chili beans.

3. Return pasta to cooking pot over medium heat. Add the Pastamore Spicy Tomato Dipping Oil and all remaining ingredients. Heat until warm. Season to taste with salt and black pepper.

Chicken and Black Bean Squash Stew

Fall flavors pair great a fall dish, stew. In this recipe, acorn squash is paired with the fall flavors of squash and rosemary to make a hearty and tasty dinner. As the squash cooks down it will turn into an excellent base for the soup. If you're really looking for that fall flavor you could finish this stew off with a pinch of nutmeg, cinnamon, or clove.

Ingredients:
1 lb - chicken breast
1 - acorn squash
1 15 oz can - black beans
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 cups - low sodium chicken broth
1/2 tsp - rosemary
To taste - salt and black pepper

Directions:
1. Remove skin from squash. Cut acorn squash from top to bottom and cut into 1/2" cubes. Remove seeds from center. Drain can of beans. Cut chicken breast into bite-sized pieces.

2. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Cook until the the squash are nearly tender.

3. Add the chicken breast to the pot and increase to medium-high heat. Brown chicken and add rosemary, chicken broth, and black beans. Bring to a boil and reduce to a simmer. Stir often.

4. Cook until chicken is cooked throughout and the desired thickness of the stew has been reached. Adjust seasoning with salt and black pepper.

Double Basil Burger

Sometimes the only thing better than basil is more basil. This recipe takes pesto flavor to the next level by combining it with our Pastamore Basil Parmesan Dipping Oil. Adding the pesto to the burgers results in a juicy and tasty bite that will prevent those lean ground beef burgers from being dry. This recipe would also work great with ground turkey in place of beef. A little finishing drizzle of Pastamore Barrel-Aged Balsamic Vinegar would provide some nice acid to a rich dish.

Ingredients:

1 lb - ground beef, 93/7

1/4 cup - pesto (Pastamore recipe or store bought)

1-1.5 cups - baby spinach

1 Tbsp - Pastamore Basil Parmesan Dipping Oil

2 oz - mozzarella cheese

1 - tomato

1/2 tsp - salt

1/4 tsp - black pepper

As needed - slider buns

Directions:

1. Heat grill to medium-high heat.

2. Add ground beef to mixing bowl along with pesto, salt, and black pepper. Mix well. Form into 4-6 even patties. Place on grill. Cook to desired temperature, turning once during the cooking process. Melt mozzarella cheese on burgers when they are nearly cooked.

3. Combine spinach and Pastamore Basil Parmesan Dipping Oil into a small bowl. Mix until evenly covered. Rinse tomato and slice into 1/4" thick slices.

4. Plate bottom bun and top with dressed spinach. Next, add burger patty and top with tomato and top bun. Serve and enjoy!

Basil Butternut Squash and Sausage

It was a rare occasion to find tasty looking asparagus in the store at the end of fall. It was that perfect size between tree stalk and twig, and paired well with the autumn flavor of butternut squash. These flavors are paired with chicken sausage and our Pastamore Basil Parmesan Dipping Oil to make an excellent one pot meal.

Ingredients:
2 - chicken sausages, cooked
1 - butternut squash, large
1 lb - fresh asparagus
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Cut butternut squash from top to bottom. Scrape out seeds and remove skin. Cut into 1/2" cubes. Rinse asparagus and cut off bottom of stalk. Chop into 1" long pieces.

2. Heat a large pot on the stove over medium heat. Lightly spray with cooking spray. Once hot, add butternut squash. Cook until squash is al dente (10-15 minutes). Add asparagus and cook for 2-4 minutes.

3. Add sausage and Pastamore Basil Parmesan Dipping Oil. Season to taste with salt and black pepper. Cook until sausage is warmed.

4. Serve and enjoy.