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.

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.