Double Sweet Potato Orzo

What better way to accentuate the great taste of our Pastamore Gluten-free Sweet Potato Orzo then with some extra sweet potatoes? For this recipe, the sweet potatoes are roasted in the oven and then finished by being pan fried. This makes for a tender sweet potato with an excellent crunch. This recipe would also be great with ground turkey or sausage.

Ingredients:
1 12 oz package - Pastamore Gluten-free Sweet Potato Orzo
2 - medium sweet potatoes
2 oz - pecans
2 Tbsp - olive oil
1 Tbsp - Vegetable oil
2 sprigs - fresh rosemary
1 - egg
1/2 cup - gluten free Italian bread crumbs
1/4 tsp - cayenne pepper
1/2 Tbsp - brown sugar
2 tsp - lemon juice
To taste - salt and black pepper

Directions:
1. Preheat oven to 400ºF. Peel sweet potatoes and chop into 1/2" cubes. Combine into a large zip-top bag or mixing bowl and combine with 1 Tbsp olive oil, 1/2 Tbsp brown sugar, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 2 tsp lemon juice. Mix well and then place into a baking dish. Cook until tender (30-45 minutes). Remove from baking dish using a slotted spoon and allow to cool.

2. Heat a large pot of water on the stove over high heat. While the water is heating, beat egg in small mixing bowl and place bread crumbs into separate bowl.

3. Add the Pastamore Gluten-free Sweet Potato Orzo to the water.

4. Heat a large frying pan on the stove over medium heat. Once hot add the vegetable oil and allow to heat. Place 1/4 of the cooked sweet potato into the egg and then transfer to the bread crumbs. Add to the hot pan. Repeat until all potatoes are in the pan. Increase heat if needed and cook until browned.

5. Cook the orzo until al dente and drain using a colander. Rinse throughly with water and return to the cooking pot. Remove rosemary from sprigs by hand and add to pot. Crumble the pecans by hand and add to the pot. Add the cooked sweet potatoes and 1 Tbsp olive oil to the pot. Mix well and season to taste with salt and black pepper. Heat until warm.

6. Serve and enjoy!

Rotini with Chicken and Rosemary Oil

The great thing about our pasta blends is that you get a great flavor profile with very little work. Instead of having to prepare a bunch of ingredients you can just toss it into water and have a tasty dinner. The chicken for this recipe can be grilled, cooked on a grill pan, or even on a George Foreman Grill. This recipe can be changed up to include your favorite oil, but our Pastamore Rosemary with Roasted Garlic Dipping Oil pairs very well with the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini.

Ingredients:
1 12 oz package - Pastamore Tomato, Spinach, and Red Bell Pepper Rotini
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 lb - chicken breast
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1. Heat a large pot of water on the stove over high heat and heat desired grilling device to medium high heat. Add the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini once the water is boiling.

2. Lightly oil the chicken with vegetable oil and season with salt and black pepper. Grill until an internal temperature of 165ºF is reached, turning once during the cooking process.

3. Once the pasta is al dente, drain using a colander. Return to the cooking pot and add 1 Tbsp of Pastamore Rosemary with Roasted Garlic Dipping Oil. Season to taste with salt and black pepper.

4. Cut the chicken into 1/2" thick slices from side to side.

5. Serve the pasta in bowls, top with the sliced chicken. and finish with a drizzle of the remaining Pastamore Rosemary with Roasted Garlic Dipping Oil.

Grilled Chicken Rosemary Apple Sandwich

Even though it is cold outside, it doesn't mean the grill has to be off until summer rolls around. Sometimes a quick trip to the grill is a nice reminder that warmer weather exists in light of long winter months. This recipe pairs seasonal apples with our Pastamore Rosemary with Roasted Garlic Dipping Oil to make a savory combination. For a twist, try substituting kale for the spinach. Consider placing the apple slices under the chicken if you are having a hard time keeping the sandwich together.

Ingredients:    serves 4
1 lb - chicken breast (4 breasts)
2 - medium apples
1-2 oz - crumbled goat cheese
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1-1.5 cups - baby spinach
4 - buns
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1. Heat grill to medium-high heat.

2. Lightly oil chicken breasts with vegetable oil and season with salt and black pepper. Place onto the grill and cook to an internal temperature of 165ºF. Turn once during the cooking process.

3. Rinse the apples and slice in half. Remove the cores and cut into thin slices.

4. Place the spinach onto the bottom bun and top with the chicken breast. Spoon on the Pastamore Rosemary with Roasted Garlic Dipping Oil and sprinkle on the goat cheese. Top with apple slices and top bun.

Maple Roasted Potatoes

One of the best side dishes you can make is one you can "set and forget." Being able to focus on the main dish or to get other things done around the house can be a great relief. This recipe mixes flavors of the season with our Pastamore Traditional Barrel-Aged Balsamic Vinegar, potatoes and carrots for a hearty and delicious combination. Be sure to use REAL maple syrup and not that maple flavored junk in plastic bottles. Celery and onion can be added if more flavor variety is desired.

Ingredients:
2.5 lb - multi-colored potatoes
4 - large carrots
1 Tbsp - maple syrup
1 Tbsp - Pastamore Traditional Balsamic Vinegar
1 Tbsp - vegetable oil
1/2 tsp - salt
1/4 tsp - garlic powder
1/4 tsp - black pepper
1/4 tsp - rosemary
1/8 tsp - ground nutmeg

Directions:
1. Preheat oven to 400ºF.

2. Wash and rinse potatoes. Chop potatoes into 1" x 1" pieces. Place into a large mixing bowl. Peel the carrots and chop on a bias into 1/2" thick pieces. Add the carrots and all other ingredients into the mixing bowl. Use a spatula to mix until all ingredients are evenly spread.

3. Place the potato mixture into a large oven-safe baking dish. Cook until the potatoes are fork tender, 45-60 minutes. Stir once during the cooking time.

4. Serve while warm. Garnish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar (savory) or maple syrup (sweet).

Pepperoni Pizza Chicken

The delicious flavors of pepperoni pizza make an appearance in this one pan chicken recipe. This is a great dish if you are gluten free, watching your carbs, or looking for something new and pizza. The chicken is paired with a great spice combination as well as our Pastamore Basil Parmesan Dipping Oil. This recipe is surprisingly easy to make and could be changed up to taste like your favorite pizza. This dish would be great paired with a nice Italian bread

Ingredients:
1 lb - chicken breast (3-4 breasts)
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 oz - pepperoni
1.5 oz - goat cheese, crumbled (fresh mozzarella is an acceptable substitute)
3/4 lb - grape tomatoes
1/8 tsp - oregano
1/8 tsp - dried rosemary
1/8 tsp - thyme
1/2 tsp - garlic powder
To taste - salt and black pepper
As needed - vegetable oil/cooking spray

Directions:
1. Preheat oven to 400ºF.

2. Heat a large oven-safe frying pan on the stove over medium-high heat. Generously season both sides of the chicken breast with salt, black pepper, and garlic powder. Add enough cooking spray or vegetable oil to the pan to keep the chicken from sticking, and then place the chicken smooth side down in the pan. Turn over once a nice sear has been achieved.

3. Rinse the grape tomatoes. Slice into quarters from top to bottom and place to the side. Cut the pepperoni in half.

4. Add the the grape tomatoes to the pan between the chicken. Add the remaining spices over the tomatoes and place the pepperoni onto the chicken and cook for 3-5 mintues.

5. Add the Pastamore Basil Parmesan Dipping Oil over the tomatoes. Top the chicken breast with the cheese and place the pan into the oven.

6. Cook for 5-10 minutes or until the chicken breast has reached an internal temperature of 165ºF. Remove from the oven and allow to sit for 5 minutes before serving.

7. Serve with warm flat bread or Italian bread and enjoy!

Rosemary Winter Fruit Salad

Fruit salads are extremely popular during the summer months at barbeques and parties. Fruit salad is great during the summer because there is a wide variety of seasonal and cheap fruit to include. Things change a little in the winter when the seasonal fruit selection decreases. During winter months the price of your favorite fruit salad ingredients are likely more expensive and of lower quality. This recipe uses apples and oranges which are cheap and readily available this time of year. The fruit is paired with goat cheese and our Pastamore Rosemary with Roasted Garlic Dipping Oil for an excellent savory and sweet winter flavor. Consider adding dried, sweetened cranberries if you want the salad to be a little sweeter.

Ingredients:
2 - medium Fuji apples
1 - large navel orange
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
2 oz - crumbled goat cheese
1/8 tsp - ground nutmeg (cinnamon is an acceptable substitute)
To taste - salt and black pepper

Directions:
1. Wash apples and cut in quarters. Remove the core from the apple and dice into 1/2" x 1/2" pieces. Place into a mixing bowl.

2. Cut the orange into supremes, and then cut in half from side to side. Check out this video if you have not cut supremes before. Add to the mixing bowl.

3. Add the Pastamore Rosemary with Roasted Garlic Dipping Oil, goat cheese, and nutmeg. Fold lightly using a spatula until all ingredients are evenly mixed. Season as needed with salt and black pepper.

4. Serve or refrigerate overnight for increased flavor.

Habanero Pasta with Black Bean Sauce

Sometimes you need a little spice in your life. Here is the perfect chance to get that spice from your pasta. This recipe combines the great taste of black beans and spices with our Pastamore Habanero Linguini. The pasta has just the right amount of heat, and the dish could be cooled off with chopped fresh tomatoes.

Ingredients:
1 12-oz package - Pastamore Habanero Linguini
1 15 oz can - black beans
1/4 tsp - oregano
1/8 tsp - garlic powder
To taste - salt and black pepper
As needed - water

Directions:
1. Heat a large pot of water on the stove over high heat. While the water is heating, place a large pan  on the stove over medium-high heat. Add the can of black beans to the pan and bringing to a strong simmer.

2. Add the Pastamore Habanero Pasta to the boiling water. Cook until al dente and drain using a colander.

3. Use a potato masher or immersion blender to mash the beans in the pan. Add water as needed for the sauce to reached the desired consistency. Add the garlic powder, oregano, and season to taste with salt and black pepper. Reduce heat and keep warm as needed.

4. Plate the pasta and top with the black bean sauce. Top with chopped fresh tomatoes if desired and serve.

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