March "Recipe of the Month"

GUINNESS STEW  
Servings: 4-6

Ingredients:
1 lb - stew meat (beef)
12 oz - Guinness
2 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
2 Tbsp - vegetable oil
1 Tbsp - butter
1 Tbsp - flour
1 quart - vegetable stock/broth
1 quart - water
1 - yellow onion
4 - garlic cloves
1 lb - small red potatoes
1/2 lb - parsnip
3 - celery stalks
1/2 lb - baby carrots
3 - bay leaves
2 tsp - brown sugar
1 tsp - dried Herbs de Provence (thyme also acceptable)
To taste - salt and black pepper
1/2 Cup - flour

Directions:
1.  Place a large pot or dutch oven on the stove over medium-high heat.  When the pot is heating, lightly dredge the stew meat in flour that is lightly seasoned with salt and pepper.  Once the pot has become hot, add 1 Tbsp of vegetable oil and allow the oil to heat.  Once the oil is hot, add half of the meat.  Brown the meat on all sides, and then remove from the pot and place to the side.  Add the second Tbsp of vegetable oil followed by the remaining meat.  Brown the meat on all sides and remove from the pot (being sure not to remove the bits and pieces stuck to the pot).  Immediately deglaze the pot by adding the vegetable stock.

2.  Dice the onion into 1/4" x 1/4" pieces.  Add the onion, garlic cloves, Guinness, and meat to the pot, and bring to a boil.  Reduce to a strong simmer, add the bay leaves, Herbs de Provence, brown sugar, and then allow the stew to cook for 45 minutes.

3.  While the stew is cooking, prepare the remaining vegetables.  Wash the potatoes, and then cut them into quarters.  Peel the parsnip, and then cut into 1/2" x 1/2" pieces.  Slice the celery stalks into 1/4" thick pieces on a bias.

4.  After the stew has cooked for 45 minutes add 1 quart water, all of the vegetables, and 2 Tbsp Pastamore Traditional Barrel Aged Balsamic Vinegar.  Bring the stew back up to a strong simmer.  Remaining cook time will be approximately 45 minutes, or until meat and vegetables are tender.

5.  While the stew is cooking, a roux will be made using 1 Tbsp of butter and 1 Tbsp of flour.  Place a small saucepan on the stove over medium heat.  Place the butter in the pan and allow to melt.  Once melted, add the flour to the pan and mix with a whisk.  Continue mixing until the butter and flour are fully incorporated.  Remove from the heat, and place to the side.

6.  When the stew is nearly finished add the cooled roux to the simmering stew.  Incorporate the roux into the stew with a whisk.  If stew is too thick, add water.  If the stew is too thin, make more roux or cook longer.

7.  Serve hot with a hearty bread (baguette). 

Recipe Winner!!!

     Recently, one of our customers submitted a fabulous recipe.  We thought it was excellent and wanted to share it with our friends.  Thanks Tanjia, you are February's recipe contest winner! 

     "I am LOVING the stuff I bought from you all! I wanted to share a recipe that I recently won my family over with - a stir fry made with your amazing Meyer Lemon Olive Oil  & ingredients from our weekly delivered Farm Fresh to You farm box :)       
 (https://www.facebook.com/farmfreshtoyou)" 

CHICKEN and FARM FRESH VEGGIES over RICE
Submitted by: Tanjia Fancher

The cabbage, spinach and kale made it burst with flavor & the meyer lemon oil added a very different yet subtle flavor.

Ingredients:

2 garlic cloves, minced

shallots

mushrooms, sliced

carrot, sliced 
1 cup broccoli

Kale

Spinach

Cabbage

Scallions

Boneless, skinless chicken thighs

Sauce:

soy sauce

tamari  tamari

cooking sherry

A tiny bit of hot chili infused sesame oil 
Pastamore Meyer Lemon Oil 

Tad bit of agave syrup 

Pinch of smoked salt

Sauce Directions: I made a sauce from 2 parts soy sauce, 1 part tamari tamari, 1 part cooking sherry, tiny bit of hot chili infused sesame oil, 1 part of your Meyer Lemon olive oil, tad bit of agave syrup and a pinch of smoked salt.

Directions:  I cooked the veggies (garlic, shallots, mushrooms, carrots, broccoli, kale, spinach, cabbage & scallions) until just tender and set them aside. I cooked some boneless, skinless chicken thigh pieces until done, replaced veggies back into pan with chicken and stirred in my sauce mix. I cooked all together over med-high until sauce reduced and thickened a bit. Made some organic brown jasmine rice and enjoyed immensely!!!

Spicy Orange Salsa

Peach, raspberry, mango, etc. I've eaten and made all sorts of fruit salsas, but what is in season now that would make a good salsa? Berries this time of year are flavorless, and mangoes cost an arm and a leg. Oranges! This recipe uses our Pastamore Kettle Roasted Garlic Oil and Pastamore Fresh Jalapeno Oil, and the tomatoes and oranges offer a great surprise. This recipe was made to be a chunky salsa, but all of the ingredients could easily be added to a food processor. In fact, I think that might be how I try it next.

Ingredients:
5 - large Roma tomatoes
1 - large orange
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 tsp - Pastamore Kettle Roasted Garlic Oil
2 tsp - minced red onion
1/2 tsp - dried oregano
To taste - salt (~1/2 tsp)
To taste - black pepper

Directions:
For smooth salsa:
1. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Cut the orange into quarters.

2. Add all ingredients into the food processor, and then run until desired consistency has been reached.

For chunky salsa:
1. Dice tomatoes into 1/8"-1"4" x 1/8"-1"4" pieces. Place into a large mixing bowl.

2. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Mince orange.

3. Add all remaining ingredients to mixing bowl. Season to taste.

Unlike most salsas, this will become less spicy after sitting. For more heat, add some chili powder if desired. The flavors will combine the best if left to sit overnight or for a few hours.

Seared Ahi Tuna Sandwich

I have always been a fan of Ahi tuna, and I feel that one of its best features is its versatility. Breakfast, lunch, or dinner I could easily think of delicious meals to create. This recipe was for a quick and flavorful lunch, but it could easily to eaten for dinner with a salad or soup.

This recipe utilizes our Pastamore Asian with a Hint of Ginger Dipping Oil. The soy sauce, ginger, and wasabi in the oil give a great flavor to the fish while being seared. The oil is actually used twice in this recipe. Once for cooking the fish, and secondly for mixing with mayonnaise that will top the sandwich.

Ingredients: Servings: 4
12 oz - Ahi tuna*
3 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil.
2 - Roma tomatoes
1 Cup - baby spinach
2 Tbsp - mayonnaise
8 - pieces of toasted bread (buns are also acceptable)

Directions:
1. Place the tuna into a plastic bag and add 2 Tbsp of Pastamore Asian with a Hint of Ginger Dipping Oil. Seal the bag and mix well. Allow to marinate for 10--15 mintues.

2. While the tuna is marinating, mix the mayonnaise with the remaining Pastamore Asian with a Hint of Ginger Dipping Oil. Place in the refrigerator. Next, cut the tomatoes into wedges (8 per tomato).

3. Place a cast iron skillet on the stove over medium-high/high heat. Allow to become hot. Place the tuna into pan. The tuna should only cook for approximately 1-2 minute per side (sides may be seared as well). The goal is to achieve a nice sear and crust on the fish without cooking it for too long. When done, remove from the pan and allow to rest for a few minutes.

4. While the tuna is resting, toast the bread. Once toasted, add 1/4 of the mayonnaise to one piece of the bread. Slice the tuna into 1/4" thick pieces. Place the baby spinach down on the bread first, and then top with the tomato wedges. Top with the tuna and the other piece of bread.

*Consuming raw or undercooked meat or fish can cause illness.

Garlic Chive Fettuccine Puttanesca

Puttanesca is a classic Italian pasta dish. The dish is traditionally made with pasta, capers, anchovies, garlic, onions, tomatoes, olives, and hot peppers. Our Pastamore Garlic Chive Fettuccine is a great base for this dish, and creates a great depth of flavor.

This recipe is really just a starting point depending on what your personal preferences are. This recipe does not include anchovies, but they could be easily added if desired. Also, the amount of olives, types of olives, and amount of heat in this dish can easily be modified to what your personal tastes may be. One recommendation for this recipe is to not use cheap olives. They don't need to be anything expensive, but regular canned black olives are not going to offer this dish the flavor that is needed. This puttanesca packs a serious punch of flavor, and you surely will be able to enjoy this classic dish with a bit of a twists.

Ingredients: Servings: 4
1 - 12 oz package Pastamore Garlic Chive Fettuccine
2 lb - Roma tomatoes
1 Tbsp - capers
4-6 oz - olives, pitted (kalamata olives are recommended)
1 Tbsp - olive oil
To taste - red pepper flakes
To taste - salt

Directions:
1. Dice tomatoes into 1/4" x 1/4" pieces. Place to the side. Remove the pits from the olives (if needed), and chop a few times with a knife. This will keep the olives from being whole, but will allow for some large pieces. Place a large pot of water on the stove over high heat (minimum of 1 gallon of water). Bring to a boil.

2. While the water is heating place a large saucepan on the stove over medium-high heat. Once the pan is hot add the olive oil. Once the oil is hot add red pepper flakes and the tomatoes. Allow to cook for a few minutes, stirring often. Add the capers and the olives to the pan, and continue to reduce the sauce.

3. Once the water is boiling, add the Pastamore Garlic Chive Fettuccine. Cook for 5-8 minutes, or until the pasta has reached al dente. Drain the pasta through a colander, and return it to the pot off of the heat.

4. Season the sauce with salt. If the sauce is too thick add water, and if the sauce is too thin continue to reduce. Once the sauce is done, add it to the pasta and mix well.

5. Serve immediately. Pair with a hearty bread for getting all of the sauce off of the plate.