Raspberry Pork Chops

Beef and poultry are always at the top of my list during grilling season, but there are times when pork fits the dish the best.  Pork always seems to pair well with raspberries, and berry season seemed like a great time to try this on the grill.  This recipe uses our Pastamore Raspberry Balsamic Vinegar and pairs it with pork chops.  This recipe would also work with chicken if you have an aversion to pork.

Ingredients:   serves - 3-4
1 lb - pork chops
1 Tbsp - Pastamore Raspberry Balsamic Vinegar
1 tsp - vegetable or grapeseed oil
1/2 tsp - dried rosemary
As needed - salt and black pepper
9-12 fresh raspberries as garnish (optional)

1.  Combine the Pastamore Raspberry Balsamic Vinegar, oil, and dried rosemary in a mixing bowl.  Use a whisk to mix well.  Place the pork chops into a plastic zip-top bag, and add the vinegar/rosemary mixture.  Mix until the pork chops are evenly coated.  Place to the side for a minimum of ten minutes.

2.  Turn on the grill to medium-high heat.

3.  Remove the pork chops from the bag, and season generously on both sides with salt and black pepper (more seasoning will be needed for a thicker cut chop).

4.  Place the pork chops on the grill.  Cook until a nice grill lines have been reached, and then rotate the meat 90 degrees.  Flip the meat once during the cooking process, repeating the same rotation process as before.  Remove the pork from the grill when the desired temperature has been reached, a minimum internal temperature of 145 degrees fahrenheit is recommended.

5.  Plate the pork chops, and garnish with a drizzle of Pastamore Raspberry Balsamic Vinegar and fresh raspberries.

Jalapeño Cilantro Grilled Corn

Even if your BBQ recipe is a winner, sometimes it can be difficult to come up with delicious and easy side dishes.  This quick recipe uses our Pastamore Fresh Jalapeño Oil and pairs it with fresh corn and fresh cilantro.  The corn packs a punch with the jalapeño oil, and it will really spice up any of your grilling adventures.

Ingredients:     Serves - 4
4 ears - fresh corn
1 Tbsp+ - Pastamore Fresh Jalapeño Oil
6 sprigs - fresh cilantro
As needed - salt and black pepper

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

2.  Shuck the ears of corn.  Cut off the stem and top, and be sure to remove as many of the 'strings' from the corn as possible.

3.  Place the corn into the boiling water.  Cook until they are tender to the touch but are not completely cooked.  Place on a towel or paper towel and pat the corn dry.

4.  Turn the grill on high/medium-high heat.

5.  Rub the corn with the Pastamore Fresh Jalapeño Oil so that they are throughly covered.  Season generously with salt and black pepper.

6.  Place the corn on the grill, and cook until grill marks have been achieved on all sides.

7.  Chop the cilantro.  Garnish the cooked corn with the cilantro and serve.

Pastamore June Shows and Farmers Markets

JUNE SHOWS and EVENTS: June 2 (Sunday only ) Savor the Flavor              International Museum of Folk Art Santa Fe, NM      www.santafe.com/calendar /event/save-the-date-and- savor-the-flavor June 6 (Thursday Only)  Taos Solar Music Festival  Kit Carson Park  Taos, NM   www.solarmusicfest.com/‎ June 8 Colorado Urban Wine Fest Infinity Park Glendale, CO June 9 Sunday Streets at South Glenn Mall University and Arapahoe Littleton, CO June 15 Highlands Square Street Fest 32nd & Lowell Denver, CO

June 20 Sheridan Third Thursday Street Fest Downtown Sheridan, Wyoming 5 - 9 PM. http://downtownsheridan.org/ June 21  (Friday night only)  La Casa Girls Night Out Las Cruces Convention Center Las Cruces, NM   www.helping handsevents.com/calendar.html June 21& 22  Southern New Mexico Festival of Quilts Otero County Fairgrounds Alamogordo, N,M,   www.fnbalamo.com/snm_ festival_quilts.html   June 21-June 23 Strawberry Days Glenwood Springs, CO

 

SATURDAYS: Calvary 8am-2pm 200 S. University  Denver, CO May 4 - October Canton Market Place Canton, TX Edwards 9:30am-1:30pm Edwards, CO Starts: June 16 Dallas 8am-6pm 1010 S. Pearl Expressway Dallas, TX HUNI Highlands  United Neighbors Inc., 9am-1pm Boulder Street (between 15th &16th St.) Denver, CO Minneapolis 6:30am-1:30pm East Lyndale Ave. Minneapolis, MN TUESDAYS: Shipshewana 8am-5pm Shipshewana, IN Bethel Park Bethel Park, PA 3 -7pm  WEDNESDAYS:   Aspen Grove   10am-3pm   Santa Fe &Mineral   Littleton, CO   Briar Gate   8am-2pm   Briar Gate and Union   Colorado Springs, CO

Monument 1 8am-1pm Highway105   (behind Starbucks) Monument, CO Monument 2 8am-2pm Grace Best School 4rth Street/ Monument Monument, CO Miller Farms 8am-3pm New Town Center N. Nevada Ave. Co. Springs, CO Southlands 8am-1pm Southlands Mall by Movie Theater Aurora, CO Southwest Plaza  8am-2pm Wadsworth and Bowles Lakewood, CO Rockwall 8am-12:00pm 385 S. Goliad Rockwall, TX June 30, July 7, July 21,  Aug. 11, Aug. 25  THURSDAYS: Miller Farms 10am-4pm N. Powers Blvd & S. Carefree Colorado Springs, CO Wheat Ridge   10am-3pm 44th & Wadsworth Wheat Ridge, CO Canton Market Place  9am-5pm Canton, TX

Cauliflower Gouda Cheeseburger

Cauliflower Gouda Cheeseburger.....Yummy!  

Pastamore's June's Seasonal Recipe racks up the flavor and is in a class of its own.

Ingredients:  
 

Meat:

1 lb - ground beef
1/4 - medium yellow onion, minced
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
3-4 oz - smoked Gouda cheese
3-4 - buns

Cauliflower:
1 medium head - cauliflower
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - olive oil
1 Tbsp - butter (or oil)
1 tsp - horseradish (optional)
3/4 cup - milk
To taste - salt and black pepper
Directions:
1.  Turn grill on medium-high heat.  While the grill is heating, rinse the cauliflower and rough chop into large pieces.  The larger the piece the better it will stay together on the grill.  Place the cauliflower in a large mixing bowl and add the 1 Tbsp of olive oil and Pastamore Barrel-Aged Worcestershire Sauce.  Lightly mix until the cauliflower is totally covered.  Place on the grill over direct heat.  Cook the cauliflower for 5-8 minutes on each side, and then move it so that it is no longer over direct heat.  Continue to cook for 5 minutes.  Remove from the grill and place to the side.

2.  Mince the onion and place into a large mixing bowl.  Add the 1 Tbsp of Traditional Barrel-Aged Balsamic Vinegar, salt, and pepper.  Add the ground beef, and mix until all ingredients are evenly spread.  Form into 3-4 patties.  Place the patties onto the grill.  Cook until desired temperature is reached, turning once during cooking.  Slice the Gouda into 1 oz portions, and place one slice on each burger when they are nearly done cooking (it will take longer to melt that cheddar).  Lightly toast the buns.
3.  Place the cauliflower into a food processor.  Add the butter and horseradish and turn the processor on.  Slowly add the milk to the processor as it is mixing.  Season with salt and black pepper. 

4.  Place the burger on the bottom half of the bun.  Top with a large scoop of the cauliflower puree.  Garnish with a helping of arugula if desired. 

Coconut Chicken Lettuce Wrap

Here is a quick and light recipe for grilling season.  This recipe uses our Pastamore Fresh Jalapeno Oil and Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce.  All of the components in this dish have great flavor and bring a great freshness to the entire dish.  The recipe below will make extra coconut sauce, but you will want it for leftovers to dip everything that is in your fridge in it.

Ingredients:  Serves - 4
1 lb - chicken breast
1 - lime
1 - carrot
1 - cucumber
1/2 cup - snap peas
4-5 leaves - mint
3-4 sprigs - cilantro
2 tsp - Pastamore Fresh Jalapeno Oil
To taste - salt and black pepper
4 large leaves - green leaf or bib lettuce

Coconut sauce:
1 13.5 oz can - coconut milk (regular or lite)
2 Tbsp - Pastamore Honey Ginger Teriyaki Marinade and Sauce

Directions:
1.  Place the chicken into a large zip top bag.  Add the juice of 3/4 lime and season with salt and black pepper.  Mix until evenly coated.  Allow to marinade for 15 minutes.

2.  Wash all of the produce.  Peel the carrot, and julienne into thin strips approximately 2" long.  Peel the cucumber, cut down the middle length wise, and remove the seeds with a spoon.  Cut the cucumber into pieces the same thickness and length of the carrot.  Cut the snap peas into 1/4" pieces.  Place all of the ingredients into mixing bowl.  Finely cut the mint and cilantro and add to the bowl.  Add the remaining lime juice.  Add the Pastamore Fresh Jalapeno Oil, and then season to taste with salt and black pepper.  Place in the refrigerator to cool.

3.  Turn the grill on to medium-high heat.  Once hot, place the chicken onto the grill.  Flip over once during the cooking process, ensuring the chicken reaches an internal temperature of 165° F.  Slice on a bias after letting the chicken rest for at least 5 minutes.

4.  While the meat is cooking, combine the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce and the coconut milk into a small pot.  Mix well with a whisk.  Bring to a boil, and reduce to a simmer.  Cook for 5-10 minutes.  Remove from the heat.

5.  Place a lettuce leaf on the plate and top with the sliced chicken.  Add the veggie mixture next, and garnish with some cilantro.  Serve the coconut sauce in a small dish on the side for dipping.  Placing the sauce on the wrap will cause it to be difficult to eat and be messy.

Smoked Salmon Lemon Orzo Salad

It is getting to be that BBQ and potluck time of year.  You know, that time of year where everyone shows up to the party with the same side dishes.  Well, here is your chance to show up with something unique and delicious! 

This recipe utilizes our Pastamore Gluten-free Lemon Garlic Orzo and is paired with smoked salmon.  This cold pasta salad packs a huge flavor, and your friends will be asking for the recipe.  This recipe is easy to put together, and is best if made the night before the party.

Ingredients:
1 12-oz package - Pastamore Gluten-free Lemon Garlic Orzo
4 oz - Smoked Salmon
1/2 cup - Greek yogurt
1/4 cup - Mayonnaise
1 Tbsp - Olive oil
4 spears - Asparagus
1/4 tsp - dried dill (use 1 Tbsp if fresh)
1/8 tsp - garlic powder
1/8 tsp - onion powder
To taste - salt and black pepper

Directions:
1. Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.  Once boiling, add the Pastamore Gluten-free Lemon Garlic Orzo to the pot.  Cook until tender but still slightly al dente.  Place the pasta into a colander and rinse thoroughly with cool water.  Place to the side.

2.  Combine the Greek yogurt, mayonnaise, and olive oil into a large mixing bowl.  Use a whisk to fully mix the ingredients.  Add the dill, onion, and garlic and mix well.

3.  Add the pasta to the mixing bowl, and fold the ingredients together until the pasta is evenly coated.

4.  Rinse the asparagus.  Chop off the fibrous bottom, approximately 1.5".  Thinly slice the asparagus on a bias, and then add to the mixing bowl.  Using a knife or your hands, break up the smoked salmon into small pieces.  Add to the mixing bowl.

5.  Fold the ingredients together again so that they are evenly mixed.  Season with salt and pepper to taste, and then mix again.  Cover and place into the refrigerator.

6.  Serve cold.

Places to find Pastamore' in May

A list of Places you can find Pastamore' in May

May Weekends

Dallas Farmers Market

9am-5pm Shed #2

Dallas, TX

Farmers Market Annex on Lyndale 

6:30am - 1:00pm

(We are in the row behind the Big White Rooster)

 Minneapolis, MN

 May 2-5

Canton Marketplace

Booth #155

Canton, TX

May 4
New Market/Saturdays
Calvary Temple
200 University
Denver, CO
8am-2pm

 May 11

A Toast to Tennessee Wine Festival

Nashville Shores
4001 Bell Rd
Hermitage,TN  37076

May 13-14
1000 Blk South Gaylord St

10am-8pm, 10am-4pm

Denver, CO

May 18

Erie Town Fair Balloon Festival

10:00am - 4:00 pm

Erie, Colorado

May 18-19

Rockwall Farmers Market

385 South Goliad

Rockwall, TX

May 18-20

Ultimate Women’s Expo
Fort Worth Convention Center
Ft. Worth, TX

  

May 30 - June 1

Memphis Italian Festival

Memphis,TN