Lemon Pepper Linguini with Lemon Salmon

Seafood and citrus is a perfect combination. This recipe uses both of our Pastamore Lemon Pepper Linguini and Pastamore Meyer Lemon oil to provide the citrus flavor to this pasta and seafood dish. 

Ingredients:     Serves 4
 For pasta - 

1 12 oz package Pastamore Lemon Pepper Linguini

1/2 medium white onion, sliced.

3 cups baby spinach

1/2 tsp garlic powder

To taste salt and black pepper

1.5 Tbsp olive oil

Cooking spray as needed

For salmon:

4 6 oz salmon filets

1 Tbsp Pastamore Meyer Oil

To taste salt and black pepper

Directions: 

1. Heat a non-stick pan on the stove over medium heat. Add onions and cook until softened.

2. Season both sides of salmon with salt and black pepper. Heat a large non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add salmon. Cook to minimum internal temperature of 155F, turning once during the cooking process.

3. Bring a large pot of water to a boil. Add Pastamore Lemon Pepper Linguini. Cook until al dente and drain using a colander retaining 4-6 oz of cooking liquid. Return to cooking pot along with liquid, olive oil, onions, and raw baby spinach. Heat over medium heat until warmed. Season to taste with salt and black pepper.

4. Plate pasta and salmon. Finish salmon with a drizzle of Pastamore Meyer Lemon Oil. 

Caprese Pasta Salad

 

Holiday parties are around the corner, and it's always a challenge to know what to take with you. Store bought food is easy, but it's always awkward when you're the fourth guest walking through the door with a vegetable tray. This recipe is as simple as cooking the pasta and mixing in the ingredients.

Ingredients:
12 oz Pastamore Italian Blend Penne
2 Tbsp olive oil or Pastamore Basil Parmesan Olice Oil
1 Tbsp+  Pastamore Traditional Barrel Aged Balsamic Vinegar
8 oz fresh mozzarella, pearl size
4-8 oz grape tomatoes, sliced
.75 oz fresh basil
To taste salt
As garnish shaved Parmesan cheese

Directions:
1. Bring a large pot of water to a boil. Once boiling, add Pastamore Italian Blend Penne. Cook until al dente and drain using a colander.

2. Placed cooked pasta into a large bowl along with olive oil. Mix well and place in the refrigerator to chill overnight.

3. Remove chilled pasta from refrigerator. Finely chop basil.  Add mozzarella, tomatoes, 1 Tbsp of Pastamore Traditional Barrel Aged Balsamic Vinegar, and basil to bowl. Mix well.

4. Season to taste with salt and black pepper. Mix well. Garnish with shaved Parmesan cheese and a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

5. Chill until time to serve.

Sundried Harissa Coleslaw

 

Looking to spice up your weekend BBQ? This coleslaw recipe is quick, unique, and full of flavor. It combines our Pastamore Sundried Tomato Harissa Oil with light mayonnaise for a creamy and distinct flavor. 

Ingredients: 

10 ounces broccoli slaw

1/2 cup light mayonnaise

2 Tbsp Pastamore Sundried Tomato Harissa Oil

To taste salt and black pepper 

Directions:

1. Add light mayonnaise and Pastamore Sundried Tomato and Harissa Oil to a large mixing bowl. Whisk until evenly mixed. 

2. Add broccoli slaw to the bowl and fold until mixed. Season to taste with salt and black pepper. 

3. Place in the refrigerator overnight or for at least 1 hour. Mix before serving. 

Sweet Sriracha BBQ Chicken Tacos

Whether you have leftovers from July 4th or are looking for a tasty dinner, this BBQ chicken taco recipe is what you are looking for. The great grilled flavor chicken paired with our Pastamore Sweet Sriracha Marinade and BBQ Sauce and fresh toppings is a real winner. 

Ingredients:             Makes 4 tacos

2-3 chicken thighs

3/4 cup Pastamore Sweet Sriracha Marinade and BBQ Sauce

1/2 small yellow onion

3 cups shredded lettuce

2 cup diced tomato

To taste salt and pepper

4 flour southwest or tomato tortillas

Optional 2-3 ounces shredded cheese

As needed cooking spray

 

Directions:

1. Coat chicken thighs in ½ cup Pastamore Sweet Sriracha Marinade and BBQ Sauce and allow to rest for at least 30 minutes. Heat grill to medium-high heat. Once hot, add chicken thighs. Cook to a minimum internal temperature of 165F turning once during the cooking process.

 

2. Thinly slice onion. Heat large non-stick pan on the stove over medium-low heat. Coat with cooking spray and add the onion. Cook until tender stirring often.

 

3. Dice chicken into small bite-sized pieces and add to the pan along with the onion. Mix well and heat until warm. Season with salt and pepper as needed.

 

4. Heat tortillas and plate. Top with chicken, lettuce, and tomatoes. Finish with a drizzle of Pastamore Sweet Sriracha Marinade and BBQ Sauce and cheese if desired.

Basil Parmesan Breakfast Scramble

 

Brunch on a slow weekend morning is the perfect way to relax with family and friends. However, waiting in long lines or paying top dollar for easy to prepare dishes isn't always fun. This recipe is a simple and delicious dish that combines the breakfast favorites of potatoes and sausage with our Pastamore Basil Parmesan Olive Oil. This recipe is best topped with your favorite form of eggs. The pictured recipe was made with vegetarian sausage, but any breakfast meat will fit in perfectly. 

Ingredients:

2 large potatoes

2 sausage patties

2 Tbsp Pastamore Basil Parmesan Olive Oil

1/2 yellow bell pepper

1/2 yellow onion

To taste salt and black pepper

Eggs cooked to order

As garnish grated parmesan cheese

Directions:

1. Rinse the potatoes, poke thoroughly with a fork, and cook in the microwave until fork tender.

2. Cut the bell pepper into 1" strips and thinly slice the onion. Cook the sausage patties.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 Tbsp of Pastamore Basil Paremsan Olive Oil along with the pepper and onions. Cook until browned, stirring often.

4.  Dice the cooked potatoes and sausage. Add to the pan and cook until potatoes are browned. Season to taste with salt and black pepper.

5. Plate the scramble, garnish with the remaining Pastamore Basil Parmesan Olive Oil and grated parmesan cheese, and finish with the cooked eggs. 

Vegan Stir-fry

 

Back at it again with another delicious and easy tempeh recipe. This dish combines the sweet flavors of red bell peppers, heartiness of kale, and great flavors of our Pastamore Asian Ginger Olive Oil. This is a perfect recipe for a quick meal that can use up some of your leftover vegetables in your fridge. 

Ingredients:         Makes 2-3 servings
1 8oz package tempeh
2 Tbsp Pastamore Asian Ginger Olive Oil
1 red bell pepper
1/4 white onion
3 cups chopped kale
To taste salt and black pepper
To taste cayenne pepper
As garnish sesame seeds

Directions:
1. Rinse bell pepper and remove stem and seeds. Cut into bite-sized pieces. Thinly slice the onion. Cut the tempeh into 1/2" cubes. 

2. Heat a large non-stick pan on the stove over medium-low heat. Add 1 Tbsp Pastamore Asian Ginger Olive Oil, bell pepper, and onion to the pan. 

3. Cook for 4-5 minutes and then add the chopped tempeh. Mix well and cook until tempeh is browned.

4. Add kale and cayenne pepper. Cook until kale is tender (2-4 minutes stirring often. 

5. Plate over rice or cauliflower rice. Top with a drizzle of the remaining Pastamore Asian Ginger Olive Oil, and finish with a garnish of sesame seeds.

Rosemary Garlic Butternut Squash Soup - So Simple

 

Butternut squash is thick, hearty, and packed full of flavor. It may seem like a complicated dish, but all it only takes a few ingredients to make this great soup. Our Pastamore Rosemary with Roasted Garlic Olive Oil gives this soup an awesome flavor and richness. If you do not have an immersion blender, the broth and squash can be pureed using a food processor or blender.

Ingredients:

1 large butternut squash

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

32 ounces low sodium vegetable broth

1/2 cup half and half (optional)

1/4 tsp cinnamon

To taste salt and black pepper

As garnish croutons

Directions:

1. Preheat oven to 350F. Remove skin from butternut squash and cut in half from top to bottom. Scrape out seeds using a large spoon. Cut into 1" cubes and mix with 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil and place on baking sheet. Cook until fork tender and remove from the oven.

2. Combine squash and vegetable broth into a large pot. Puree until smooth using an immersion blender.

3. Add 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil, cinnamon, and optional half and half. Bring to a boil and reduce to a simmer.

4. Cook until desired thickness is reached adding water as needed. Season to taste with salt and black pepper. 

5. Plate and top with croutons as garnish.