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.

Sundried Tomato Seared Salmon

Salmon is a great source of omega-3 fats, but sometimes fish can be difficult to cook at home. Whether you don't like the fishy flavor or it always sticks to your pan, salmon can give us all a hard time. This recipe takes the great flavor of our Pastamore Sundried Tomato and Harissa Oil and puts it to use in an easy to follow recipe.

Ingredients:
4 4-6 oz salmon fillets (skin on)
2 Tbsp Pastamore Sundried Tomato and Harissa Oil
To taste salt and black pepper

Directions:
1. Place large non-stick pan on the stove over medium heat.

2. Add salmon fillets and Pastamore Sundred Tomato and Harissa Oil to a mixing bowl. Mix until fish is evenly coated.

3. Add salmon fillets to pan skin side down. Cook until skin is crispy and flip. Cook until desired level of doneness has been reached (minimum internal temperature of 145°F).

4. Plate and serve with a drizzle of Pastamore Sundrired Tomato and Harissa Oil.

Balsamic Roasted Broccoli

Trying to get the kids (or the rest of the family) to eat broccoli? The easiest way to boost the flavor of this common green veggie is by tossing it with a few ingredients and roasting it in the oven. This recipe simply combines salt, pepper, oil, and our Pastamore Traditional Barrel-Aged Balsamic Vinegar. This makes for a great base that you can spice up with your favorite herbs and spices.

Ingredients:
1 lb broccoli florets
2 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp Avocado oil (or canola oil)
1/4 tsp salt
1 dash black pepepr

Directions:
1. Preheat oven to 425°F.

2. Combine broccoli, oil, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and seasoning to a large mixing bowl. Mix well.

3. Place broccoli in large baking dish or on large baking pan. Cook for 30 minutes or until broccoli is al dente and edges are browned.

Basil Parmesan Roasted Green Beans

Tired of the same old microwave steamed vegetables? An easy and low mess way to boost the flavor of your favorite vegetables is by roasting them in the oven. Green beans are a perfect example of a vegetable that comes to life once roasted, and our Pastamore Basil Parmesan Olive Oil completes the flavor. Class this recipe up by garnishing with fresh grated Parmesan cheese.

Ingredients:

1 lb fresh green beans

1 Tbsp Pastamore Basil Parmesan Olive Oil

To taste salt and black pepper

Directions:

1. Preheat oven to 425° F.

2. Rinse green beans and cut off all stems. Place green beans to a large mixing bowl. Add Pastamore Basil Parmesan Olive Oil, salt, and pepper to the bowl. Mix well. Place green beans onto a baking sheet, spreading the green beans out as much as possible.

3. Cook for 25-30 minutes or until green beans are tender and browned on the edges. Remove from the oven and serve. 

White Balsamic and Peach Fruit Salad

Fruit salads are an easy, healthy dessert to finish off a meal. This recipe uses our Pastamore White Balsamic with Pear Vinegar to add a nice flavor to the fresh fruit. If you're looking for a little extra sweetness, serve with a drizzle of honey.

Ingredients:
1/4 cup Pastamore White Balsamic with Pear Vinegar
2 peaches
6 oz blueberries
6 oz rasperries
16 oz strawberries
1 red delicious apple
1/2 fresh pineapple

Directions:
1. Wash all fruit. Remove core from apple and cut into bite-sized pieces. Remove seeds from peaches and slice into wedges. Remove core and skin from pineapple and cut into bite-sized pieces. Cut strawberries into quarters.

2. Heat a non-stick pan over low heat. Add the Pastamore White Balsamic with Pear Vinegar and peaches to the pan. Cook until the vinegar is reduced by half.

3. Combine all ingredients into a bowl and mix well. Place into the refrigerator and allow to chill for at least 2 hours.

Cowboy Sliders

Looking for an easy, delicious, and budget friendly recipe for game day? Try out this great dish featuring our Pastamore Sweet Sriracha Marinade and Grill Sauce. With one pan and some familiar ingredients you should be able to make a crowd pleaser quicker than half-time.

Ingredients:
1 lb 85/15 ground beef
1 15 oz can pinto beans, drained
1 7 oz can corn, drained
1/3 cup Pastamore Sweet Sriracha Marinade and BBQ Sauce
1 oz Pepper Jack cheese, shredded
1 jalapeno, stem and seeds removed
1/2 tsp garlic powder
To taste salt and black pepper
12 Hawaiian sweet dinner rolls

Directions:
1. Heat a large pan on the stove over medium heat. Once hot, add ground beef. Cook until browned.

2. Add corn, pinto beans, jalapeno, and Pastamore Sweet Sriracha Marinade and BBQ Sauce. Mix well and season with garlic powder and to taste with salt and black pepper. Cook until warm and stir in Pepper Jack cheese.

3. Cut dinner rolls in half and top with ground beef mixture. Garnish with additional shredded Pepper Jack cheese.

Apple Basil Parmesan Chicken

Two words to describe this recipe: sweet and savory. Rich chicken thighs pair perfectly with parmesan cheese, apple, and our Pastamore Basil Parmesan Olive Oil. Serve this dish with quinoa or a hearty bread.

Ingredients:
4 boneless skinless chicken thighs
1 large golden delicious apple
1 ounce shredded parmesan cheese
4 cups turnip greens, chopped
2 Tbsp Pastamore Basil Parmesan Olive Oil
1/4 tsp garlic powder
To taste salt and black pepper
As needed cooking spray

Directions:
1. Season both sides of chicken thighs with garlic, salt, and black pepper. Remove core from apple and cut into bite-sized pieces.

2. Heat large non-stick pan on the stove over medium heat. Lightly coat pan with cooking spray. Add chicken thighs to pan smooth side down. Add the cut apples to the pan. Cook until chicken is golden brown.

3. Flip chicken and add 1 Tbsp of Pastamore Basil Parmesan Olive Oil to pan. Mix well and cook until internal temperature of 165° F. Stir apples as needed to avoid burning. Remove chicken and apples from pan.

4. Reduce heat to medium-low and add chopped turnip greens to pan. Season to taste with salt and black pepper. Lightly cook.

5. Plate greens and top with chicken thighs and apples. Garnish with shredded parmesan cheese and remaining Pastamore Basil Parmesan Olive Oil.