Citrus Shrimp with Coconut Brown Rice and Glazed Carrots

Serves 4

February Recipe of the Month...Simple, Healthy and Delicious,

thanks Chef Jon, can't wait to try this one!

    

 Ingredients:       
1 lb - shrimp, deveined

1 lb - carrots, peeled
1 Tbsp - Pastamore Citrus Balsamic Vinegar
1 Tbsp - vegetable oil
1.5 cups - short grain brown rice
3 cups - water
4 fl oz - lite coconut milk
1 - shallot, minced
1 Tbsp - Pastamore Meyer Lemon Oil
1 Tbsp - flour
2 cups - water, cold
1 - lime
1 - lemon
1 - orange
To taste - salt and black pepper

Directions:
1.  Combine short grain brown rice and 3 cups of water in a pot.  Place on the stove over high heat and bring to a boil.  Reduce to a simmer and cover.  Cook time will take approximately 50 minutes.

2.  After the rice has been cooking for 10 minutes, preheat oven to 400°F.  Place the Pastamore Citrus Balsamic Vinegar into a large mixing bowl.  Slowly drizzle the vegetable oil into the bowl using a whisk to incorporate the oil (making a dressing).  Chop the peeled carrots into 1/2"-3/4" long pieces.  Add the carrots to the Pastamore Citrus Balsamic and vegetable oil mixture.  Season with salt and pepper, and mix well.  Place onto a greased baking sheet, and place into the oven.  Cook time will take approximately 20-30 minutes.

3.  Zest the lemon, lime, and orange.  Place the zest in a small mixing bowl.  Next, juice the lemon, lime, and orange into the same bowl as the zest.

4.  Place a large saucepan on the stove over medium heat.  When the pan is hot, add the Pastamore Meyer Lemon Oil.  When the oil is hot, add the minced shallot.  Sweat the shallot until it is translucent (if the shallot is becoming brown reduce the heat).  Add the flour to the pan and mix together using a whisk.  Next, add the zest and juice from the lemon, lime, and orange.  Whisk again to mix well.  Next, add 1 cup of water.  Bring to a simmer.  After simmering, add more water if needed to create a thinner consistency.  Season with salt and pepper to taste.

5.  When the carrots are finished cooking, remove them from the oven.  When the rice is done, remove the pot from the heat and add the lite coconut milk and season with salt and black pepper.  Mix well.  Add the shrimp to the simmering sauce.  Turn the shrimp over once during the cooking process.  Cook time for the shrimp should only be a few minutes (firm to the touch, but be careful to not overcook because they will become stringy.

6.  Plate the coconut rice and carrots.  Next, plate the shrimp on top of the rice, and spoon the citrus sauce over the shrimp.

Balsamic Roasted Brussel Sprouts and Quinoa

Brussel sprouts are gross! Why would you write a recipe about them? Just because you couldn't stand brussel sprouts as a child doesn't mean that they can't be delicious today. As we age our palette grows, and this recipe is so delicious it might trick your taste buds anyway.

This preparation of brussel sprouts is fairly common. This recipe utilizes our Pastamore Traditional Barrel Aged Balsamic Vinegar. With the addition of some olive oil, salt, and black pepper these brussel sprouts are sweet and delicious. This recipe also utilizes our new favorite grain, quinoa. If you haven't started cooking with it yet then you are missing out!

Ingredients: Servings: 4
1.5 Cups - quinoa
3 cups - vegetable stock
1 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
.5 lb - fresh green beans
1/2 - shallot, minced
1 lb - brussel sprouts
1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
1 Tbsp - olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 400°F. Cut ends off of brussel sprouts, and remove any yellow of loose leaves. Cut the brussel sprouts in half, and place them to the side. In a large mixing bowl add the Pastamore Traditional Barrel Aged Balsamic Vinegar. Slowly the drizzle the olive oil into the vinegar, using a whisk to fully incorporate the oil (creating an emulsion). Add the brussel sprouts to the mixing bowl, season with salt and black pepper, and mix until they are evenly coated. Place onto a baking sheet or into a baking dish, and place into the preheated oven Cook time will take 30-40 minutes. The brussel sprouts should be tender on the inside and crispy on the outside.

2. 10 minutes after the brussel sprouts have been in the oven, prep the shallot and green beans. Remove any stems from the green beans, and cut them into 1" long pieces. Mince the shallot. Place the quinoa into a fine strainer and rinse under water for 2 minutes.

3. Place the quinoa and the vegetable stock into a medium sized pot. Bring to a boil, and then reduce to a simmer. Add the shallot and allow to cook for 5-8 minutes. Add the green beans, and mix well.

4. The quinoa will be done when all of the liquid has been absorbed, and the germ ring is visible on the sides of the grains. If it is not present, add more water and cook for a few more minutes. Remove from the heat, and add the Pastamore Roasted Garlic Balsamic Dipping Oil. Mix well.

5. Plate the quinioa and brussel sprouts. Garnish with a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

Bay Scallops with Lemon Tomato Sauce

I have always been a big fan of scallops, but I do not particularly like to pay $30 for a plate of diver scallops at a restaurant. Bay scallops offer great scallop flavor, and are much easier to find. These particular bay scallops were frozen, and were priced fairly reasonably.

This recipe again utilizes our Pastamore Meyer Lemon Oil. It is citrus season, and using this oil gives a dish with citrus a deeper depth of flavor. The richness of the olive oil matches well with the brightness of the citrus, and really makes this a fresh and delicious dish.

Ingredients: Servings: 4
1 lb - linguine
1 lb - bay scallops, thawed
1 Tbsp - Pastamore Meyer Lemon Oil
1 Tbsp - flour
2 Cups - cool water
8 - Roma tomatoes
1/2 - yellow onion
1 - lemon
6-8 leaves - fresh basil
To taste - salt and black pepper
To taste - red pepper flakes (optional)

Directions:
1. Place a large pot of water on the stove over high heat (minimum 1 gallon water). While the water is heating dice the onion into 1/4" x 1/4" pieces. Place to the side. Next, dice the tomatoes into 1/4" x 1/4" pieces. Set to the side.

2. Place a large saucepan on the stove over medium/medium-high heat. When the pan is hot, add the Pastamore Meyer Lemon Oil. Once the oil is heated, add the onion and sweat until translucent. Add the flour to the pan, and mix together into the flour has been incorporated into the fat. Add the tomatoes to the pan, and allow to cook for 1 minute. Add the water to the pan, and bring to a simmer. Also, add the juice from one half of the lemon.

3. Once the water in the large pot is boiling add the pasta, a dash of salt, and a drizzle of oil (olive oil or vegetable oil). Drain when al dente.

4. At this time, the sauce should have reached the consistency of a pasta sauce. If it is too thick add more water, and if it is too thin cook longer or whisk in more flour. Season with salt, black pepper, and red pepper flakes. Once the pasta is nearly done add the scallops to the pan. They will only need to cook for 1-3 minutes. While the scallops are cooking, chiffonade the basil and add to the sauce. Check the doneness of the scallops (they should be firm but still tender). Do not overcook the scallops because they can easily become tough and stringy. Remove the pan from the heat.

5. Plate the pasta, top with the sauce, and garnish with lemon zest.

Vegetarian Burrito and Taco Filling

Sometimes the regular old bean burrito isn't going to cut it. This take on vegetarian Mexican filling changes things up a bit. This recipe is completely missing the typical rice, but it could be added if truly desired. The combination of fresh cilantro, corn, sweet potatoes, onions, green peppers, black beans, and Pastamore Fresh Jalapeno Oil come together to make big vegetarian flavors.

Although corn isn't in season, it was on sale at the local grocery store. You may be better off buying canned corn as it is packed during the peak of freshness, and may offer a stronger 'corn' taste. This recipe is quick, and all of the extra prep work can be done while the sweet potatoes are being cooked.

Ingredients: Servings: 4
2 - large sweet potatoes
2 - ears fresh corn (or 1 can of corn)
1 - can black beans
1/2 - yellow onion
1 - green bell pepper
1/6 bunch - fresh cilantro
1/4 tsp - oregano
1/2 tsp - cumin
1 Tbsp - Pastamore Fresh Jalapeno Oil
To taste - salt and black pepper
To taste - chili powder
1 Tbsp - vegetable oil

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil. While the water is heating, clean the sweet potatoes and cut them into 1/2" x 1/2" pieces. Once the water is boiling, add the sweet potatoes and reduce the heat to medium-high. The sweet potatoes will be done when they are fork tender. You still want them to have some bite, so do not cook them until they become mushy. Once cooked, remove from the water and place to the side.

2. Dice the onions into 1/4" x 1/4" pieces and place to the side. Julienne the green peppers, and then cut them cross-ways 3-4 times. Place a large saute pan on the stove over medium/medium-high heat. Once the pan is hot, add 1 Tbsp of vegetable oil. Once the oil is hot, add the onions and green peppers to the pan. Allow to cook, stirring often.

3. To prep the corn on the cob remove the husks. Holding vertically over a cutting board run a knife down the side of the ear removing the kernels. If using canned corn, simply drain the corn and place to the side. Open the can of black beans and place them into a pot. Place the pot onto the stove over high heat. Bring to a boil, and then reduce to a simmer. Once the beans have become hot, drain them through a colander and place to the side.

4. Once the onions have become soft, add the corn to the pan. Cook for approximately 3-5 minutes. Fine chop the fresh cilantro. Next, add the black beans, cumin, chili powder, sweet potatoes, oregano, and Pastamore Fresh Jalapeno Oil to the pan.

5. Saute for 3-5 minutes to mix. If the mixture appears to be dry, add 1/4 C of water if needed (this can be done multiple times if needed). Remove from the heat and add the fresh cilantro, and season with salt and black pepper.

6. Spoon into tacos, burritos, or eat over rice. Enjoy!

Spaghetti Squash with Fresh Tomato Arrabbiata

Butternut, acorn, and yellow are the typical squashes that most people have eaten. However there is a delicious and spectacular squash that people may not have even tried. This would be spaghetti squash. When cooked, the flesh of this squash resembles spaghetti in both appearance and texture. It is a great pasta replacement for those who are gluten intolerant, are looking for a pasta alternative, or are looking for a lower calorie option.

Arrabbiata is a traditional Italian sauce, and arrabbiata means 'angry' in Italian. It is a combination of tomatoes, garlic, and hot peppers. Sometimes, as in this recipe, basil is added to the recipe. Others choose to simply garnish with some parsley, but I find that the basil offers a nice sweet flavor to accompany the heat from the red pepper.

Ingredients: Servings: 4
2 - large spaghetti squash (approximately 2 lbs)
8-10 - Roma tomatoes
8-10 - fresh basil leaves
1.5 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/4-1/2 tsp - red pepper flakes
As needed - vegetable oil
As garnish - basil leaves

Directions:
1. Preheat the oven to 400° F. Using a large, sharp knife, slice the spaghetti squash in half length-wise. Using a spoon, remove the seeds and stringy flesh from the hole in the squash. Drizzle the flesh side of the squash with vegetable oil and rub to coat evenly. Season with salt and black pepper. Once the oven is preheat, place the squash skin side up on 1-2 oven safe baking sheets. The squash will cook in 30-45 minutes. (The squash is done when fork tender, and the flesh removes easily with a fork.)

2. While the squash is in the oven dice the tomatoes into 1/4" x 1/4" pieces. Set these to the side. Dice the onion into 1/8" x 1/8 " pieces, and again set to the side. The sauce will be created once the squash come out of the oven.

3. Once the squash have been removed from the oven turn them over on the baking sheet using a fork so that the flesh side is facing up, place to the side. Place a large saute pan on the stove over medium-high heat. Once the pan is hot add 1 Tbsp of vegetable oil. Once the pan is hot add the onions and red pepper flakes and allow to cook (stir often). If the onions color too quickly turn the heat down to medium. Once the onions are tender add the tomatoes to the pan. Reduce the tomato sauce until it has reached a normal pasta sauce consistency, stirring often. (The heat may need to be increased to reduce the sauce)

4. While the sauce is reducing, remove the flesh of the spaghetti squash using a fork. Using a raking motion, the flesh will come right out of the skin. Place the squash in a bowl and set to the side.

5. Once the sauce has reached the desired consistency remove from the heat. Chiffonade the basil leaves, and then cut them cross-ways two to three times. Add them to the pan. Then add the 1.5 Tbsp of Pastamore Kettle Roasted Garlic Oil. Mix well and season with salt and pepper (the heat can also be increased by adding more red pepper flakes).

6. Place the spaghetti squash on the plate, and then top with the hot sauce. Garnish with a leaf of basil.

Roasted Garlic Balsamic Hash Browns

Hash browns are a delicious staple of American breakfasts. Making homemade hash browns is a little messy, but they taste far better than a frozen product bought at the store. This recipe utilizes our Pastamore Roasted Garlic Balsamic Dipping Oil, and it is topped with a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

For this recipe you will need a cheese grater, preferably a box grater. The fresh potatoes will also need to be wrung out to remove moisture from them. This will make the final product crispier, and will reduce the chances of the hash browns being overly mushy. This recipe is also best cooked in two separate pans at the same time. There is too much hash brown to cook in one pan, so the recipe could be cut in half if desired.

Ingredients: Servings: 4
2 lb - russet potatoes
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
1-2 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
As garish - fresh chives
To taste - salt and black pepper

Directions:
1. Peel the potatoes. Over a cutting board grate the potatoes on cheese grater. Use the side of the grater that has the largest holes available. Once all of the potatoes have been grated, place them into a large kitchen towel or cheese cloth. Wring the potatoes out over the sink, removing as much liquid as possible.

2. Place two large saute or cast iron pans on the stove over medium/medium-high heat. Once the pans are hot add 1 Tbsp of Pastamore Roasted Garlic Balsamic Dipping Oil per pan. Once the oil in the pan is hot evenly distribute the potatoes between the pan.

3. Cook the hash browns until they are nice and brown on the side that is down. Using a large spatula flip the hash brown over (this may need to be done in two separate pieces). Reduce the heat by one level (medium-high to medium, etc.). Cook until both sides of the hash browns are done and portion out using the spatula while still in the pan.

4. Plate the hash browns and drizzle over the balsamic vinegar. Top with fresh chives (diced fine).

This hash browns would be great with some bacon, sausage, or next to some eggs for breakfast. The total cook time isn't much more than 10-15 minutes, and yields a fantastic product.

Moroccan Spiced Ribeye Steak and Mashed Sweet Potatoes

Hey! The recipe says steak, where is the meat? Well sometimes food is so good that we forget to take pictures when need be. However, at least there is some sort of picture so I don't feel quite so bad. This recipe utilizes some great spices (cardamom, nutmeg, cinnamon, star anise, cocoa, and tumeric). While I'm sure that a spice blend exists that is close to this, it is just as easy to add the spices together with great results.

This recipe utilizes our Pastamore Kettle Roasted Garlic Oil in the mashed sweet potatoes. I know I've been on a Fresh Jalapeno Oil and Kettle Roasted Garlic Oil binge, but they are so versatile I keep finding great recipes to use them in.

Ingredients: Servings: 4
1.5 lbs - Ribeye steak (4 steaks - more can be used if desired)
2 lbs - sweet potatoes
2 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/2 - medium yellow onion
1 - green bell pepper
As needed - vegetable oil
Spice mix: (more may be needed based on size of steaks)
1 tsp - cardamom
1 tsp - cinnamon
1 tsp - nutmeg
1 tsp - cocoa powder
1 tsp - tumeric
1/2 tsp - star anise
1 tsp - salt

1. Preheat the oven to 350° F. Add all of the spices together for the spice mix, and then season the steaks generously. Do not be afraid of using the spice mix. Place the steaks to the side. Julienne the green peppers, and then slice each strip into four pieces. Dice the onion into a fine dice, and add to the green peppers.

2. Place a saute pan on the stove over medium/medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil, and when the oil is hot add the peppers and onion. Cook the onions and peppers until the onions are soft and the peppers still have some bite to them. Place a large pot of water on the stove over high heat, and bring to a boil. Peel the sweet potatoes and cut into 1/2" x 1/2" pieces. Place the sweet potatoes into the boiling water and cook.

3. Place a cast-iron pan on the stove over medium-high heat. When the pan is hot add 1-2 Tbsp of vegetable oil. When the oil is hot add the steaks to the pan. Sear the steaks until there is a good color on both sides of the steak, and then place the cast-iron pan in the preheated oven. The cooking time will depend on the desired temperature. (Steaks may need to be turned over if cooking time exceeds 5 minutes). Remove from the oven when desired doneness has been reached.

4. Once the sweet potatoes have cooked, drain them through a colander (reserving some of the cooking liquid). Mash with a potato masher and add liquid until desired consistency is reached. If there is not enough cooking liquid left over you can use broth or stock instead. Once mashed add the onions, green peppers, Pastamore Kettle Roasted Garlic Oil, and season with salt and pepper to taste.

5. Place the mashed sweet potatoes onto the plate, and then top with the finished ribeye steak. Serve and enjoy.

Spicy Mango Salsa and Home Fries

There is a reason that breakfast for dinner exists; breakfast is absolutely delicious. I am partial to eggs and toast, but sometimes taking the effort to make some home fries or hash browns is worth the work. As most of you already know, salsa has become the number one condiment in the United States (eclipsing ketchup). Traditional tomato salsa is great, but something brighter (such as mango) does a great job of adding to breakfast.

This recipe utilizes two of our products in simple and delicious ways. The mango salsa is spiced up with some Pastamore Fresh Jalapeno Oil, and the home fries are seasoned with the Pastamore Kettle Roasted Garlic Oil. These home fries covered in salsa would even be great with some breakfast sausage or bacon added in.

Ingredients: Yield: 4 servings
2 lbs - russet potatoes
1 - mango
1 - tomato
1/8 - white onion, small dice (red onion also acceptable)
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 pinch - dried oregano
.5 oz - fresh cilantro
To taste - salt and black pepper
1 Tbsp - vegetable oil

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

2. While the water is heating up, peel the potatoes and slice them in 1/2" x 1/2" pieces (or whatever looks like appropriate home fry size). Once the water is boiling, place the potatoes in the water and cook. They should only be in the water for 3-5 minutes. They are just in the water to soften them up so that it does not take forever to cook them in the saute pan. Remove the potatoes and place on a towel or paper towel to dry.

3. Once the potatoes are pretty dry place a large saute pan on the stove over medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil. When the oil becomes hot add the potatoes. Be careful of the oil spraying if the potatoes still have water on them.

4. While the potatoes are cooking remove the skin from the mango, and then remove the flesh from the core. Dice the mangoes into 1/4" x 1/4" pieces. Place into a bowl. Cut the tomato to be the same size as the mango, and add to the bowl with the mango. Mince the onions and cilantro and place to the side. Add the Pastamore Fresh Jalapeno Oil, oregano, cilantro, onion, and mix. Season to taste with salt and black pepper.

5. The potatoes will be done cooking when they are tender to bite in the center and crispy on the outside. When the potatoes are finished cooking, remove from the pan and place into a bowl. Add the Pastamore Kettle Roasted Garlic Oil and season with salt and pepper to taste. Plate the potatoes and top with the mango salsa.

Butter Sage Wild Mushroom Linguini

This again is a recipe that I have been recommending at shows and farmers markets for a long time. Mushroom, butter, and sage is a classic combination that is subtle yet flavorful. The butter and sage sauce offers a great compliment to the pasta without being overwhelming.

This recipe also utilizes a roux. This traditional combination of flour and fat is created to thicken the sauce without being clumpy. The roux and sauce need to be at different temperatures when they are combined, or things will not work out properly. In this recipe the roux is made first and allowed to cool before being added to a simmering sauce (roux is activated under a simmer).

Ingredients:
1 12 oz package - Pastamore Wild Mushroom Linguini
1.5 oz - butter
1.5 Tbsp - flour
7 leaves - fresh sage
16 oz - vegetable stock/broth
16 oz - water
To taste - salt and black pepper

Directions:
1. Place a small saucepan on the stove over medium heat. Once the pan is hot, add the butter and allow to heat. Turn off the heat, and then add the flour and combine using a whisk. Remove from the heat and place to the side.

2. Place a large pot of water on the stove (minimum 1 gallon) over high heat. While the water is heating, pour the water and vegetable stock/broth into a large saucepan over medium-high heat. Bring to a boil and reduce to a simmer. Place the sage leaves into the pan and allow to cook.

3. When the water has come to a boil add the Pastamore Wild Mushroom Linguini, a pinch of salt, and a drizzle of oil. While the pasta is cooking combine the roux with the sauce and reduce. Use the whisk to fully incorporate the roux in the sauce. The sauce will begin to thicken. If the sauce is too thick add more liquid, and if it is too thin reduce longer. When the sauce has reached the desired consistency remove from the heat and season with salt and pepper. Remove the whole leaves of sage and discard.

4. Once the pasta has been cooked, strain through a colander. Return the pasta to the pot it was cooked in, and add the sauce. Mix until thoroughly coated. Plate and garnish with fresh sage leaves.