Raspberry Balsamic Berry Compote

Maple syrup is delicious, but starting the day by pouring liquid sugar over your breakfast may not always be best. This recipe uses frozen berries, in this case a mix of raspberries, blueberries, and blackberries. The berries are paired with our Pastamore Raspberry Balsamic Vinegar for a sweet and tart topping. This recipe would also work great with our Elderberry Balsamic.

Ingredients;
2 cups - frozen berries
1 Tbsp - Pastamore Raspberry Balsamic Vinegar
1/2 cup - water
1/4 tsp - salt

Directions:
1. Heat a medium pot on the stove over medium heat. Add the frozen berries and water. Cook for 5 minutes or until fruit is thawed.

2. Add Pastamore Raspberry Balsamic Vinegar and salt. Bring to a boil and reduce to a simmer. Cook for 5 minutes or until desired thickness of the sauce has been reached.

3. Serve over french toast or pancakes.

Tilapia Red Curry

After making some curry at last week I was craving another curry dish. Tilapia was on sale at the store, so it seemed like a perfect chance to make a fish curry. Our Pastamore Fresh Jalapeño Oil was used in this recipe, but our Roasted Garlic Grapeseed Oil would be a great substitute if you did not want the extra spice.

Ingredients:
1 lb - tilapia fillets
1 15 oz can - lite coconut milk
2 Tbsp - red curry paste
1 Tbsp - Pastamore Fresh Jalapeño Oil
3 stalks - celery
1/2 - yellow onion
1 cup - broccoli florets
2 tsp - fish sauce
2 tsp - grapeseed oil
To taste - salt

Directions:
1. Rinse celery and chop into 1/2" pieces. Remove top and bottom from onion and chop into 1/2" pieces. Rinse broccoli florets.

2. Heat a large frying pan on stove over medium heat. Once hot add the grapeseed oil and red curry paste. Cook for 2-3 minutes. Add onions, celery, and broccoli. Mix well and cook for 3-4 minutes.

3. Add tilapia filets to pan, moving vegetables out of the way as needed to get the fish on the bottom of the pan. Add the lite coconut milk and stir. Cook for 10 minutes, turning fish fillets as needed during the cooking process if they are not covered by the sauce.

4. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 2-4 minutes or until fish is cooked to desired temperature. Adjust seasoning with salt as needed.

5. Serve over rice.

Over Easy Omelet

I always have a refrigerator full of eggs, and I'm always looking for a way to make something besides the usual scrambled or fried eggs. This recipe is a take on an omelet and over easy eggs. I used chicken sausage, but cooked bacon could be added to the pan after the onions have cooked. The kale can go on top or below the eggs, but once the eggs were plated I only had the one choice.

Ingredients:   Serves 2
5 - eggs
2 - chicken sausages, precooked
1/2 - yellow onion
2 cups - chopped kale
To taste - salt and black pepper
1-2 tsp - cooking oil
2 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray

Directions:
1. Remove top and bottom of onion and thinly slice. Cut sausages into 1/4" thick pieces on a bias.

2. Heat a medium nonstick frying pan on the stove over medium/medium-high heat. Once hot, coat with cooking spray and add the onion and sausage. Cook until the onions have browned.

3. Add additional oil if needed to prevent sticking. Crack the 5 eggs into the pan. Use a cover or a separate pan turned upside down to cover the eggs. Cook until the egg whites have set. Season to taste with salt and black pepper.

4. Heat cooking oil in separate pan or in pan once eggs have been removed. Add kale and cook until tender (2-4 minutes). Season to taste with salt and black pepper.

5. Plate eggs and top with cooked kale. Finish the dish with a drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.

Mango Sticky Rice

I'm not a big dessert eater, but mango sticky rice is a great treat every time I sit down at a Thai restaurant. Mangoes are coming into season and will soon be both tasty and reasonably priced. The sauce for this dish is optional, and it could be finished with just a drizzle of our Pastamore Passion Fruit White Balsamic Vinegar.

Ingredients:   serves 2-3
3/4 lb - white glutinous rice (short-grain rice should do)
1 cup - water
3/4 cup - lite coconut milk
2 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1/2 cup - white sugar
1/4 tsp - salt

For sauce:
1/4 cup - lite coconut milk
1 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1 pinch - salt
1 tsp - salt
1 tsp - tapioca starch

1 large - mango
As garnish - toasted sesame seed

Directions:
1. Add rice and water in pot over high heat. Bring to a boil and reduce to a simmer. Cook for 12 minutes or until tender.

2. As rice cooks, place coconut milk, white sugar, salt, and 2 tsp Pastamore Passion Fruit White Balsamic Vinegar into a saucepan over medium heat. Bring to a boil and reduce to a simmer. Add mixture to rice once all of water has been absorbed. Mix well. Refrigerate for 1 hour uncovered.

3. When ready to serve, heat a small pan on the stove. Add coconut milk, salt, sugar, and Pastamore Passion Fruit White Balsamic Vinegar. Bring to a boil and stir in tapioca starch using a whisk. Remove from heat.

4. Slice mangoes or chop to desired size. Plate sticky rice, top with mango, and finish with sauce.

Cocktail Shrimp Flatbread

What better way to use leftover cocktail sauce than with a delicious shrimp flatbread? This recipe would work great as an snack or party appetizer. This flatbread would also be great topped with manchego cheese instead of parmesan.

Ingredients:
1 - round flatbread
6-8 - medium shrimp
3-4 Tbsp - Pastamore Cocktail Sauce
2 tsp - Pastamore Spicy Tomato Dipping Oil
.5-1 oz - shredded parmesan cheese
1/4 tsp - oregano
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Preheat oven to 350ºF. Clean and devein shrimp as needed. Dispose of shrimp tails.

2. Heat a medium frying pan on the stove over medium heat. Once hot, coat with cooking spray and add shrimp. Cook 3-5 minutes or cooked throughout, turning once during the cooking process. Remove from pan and place into a mixing bowl. Add the Pastamore Spicy Tomato Dipping Oil and mix well. Season to taste with salt and black pepper.

3. Spread the Pastamore Cocktail Sauce onto the flatbread. Add the cooked shrimp on top and place onto a baking sheet. Place into the oven. Cook for 10-15 minutes or until desired crispness has been reached.

4. Top with the shredded parmesan cheese, cut into quarters and serve.

Pastamore Shrimp Cocktail

The shrimp were looking great at the store this week, and I thought it was time to write up a quick and easy appetizer. With just a little preparation, this shrimp cocktail can be ready for a midday snack or party appetizer. This recipe uses our Pastamore Fresh Jalapeño Oil for a little kick and our Pastamore Barrel-Aged Worcestershire Sauce for a great depth of flavor.

Ingredients;
2 - tomatoes
1 tsp - horseradish sauce
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
Juice of 1/4 lime
1 lb - large shrimp
To taste - salt and black pepper

Directions:
1. Heat a medium pot on the stove over medium heat. Dice tomatoes into 1/4" cubes. Once the pan is hot, add half of the Pastamore Fresh Jalapeño Oil and tomatoes. Cook for 10 minutes.

2. Remove from the heat and add the horseradish sauce, Pastamore Barrel-Aged Worcestershire Sauce, remaining Pastamore Fresh Jalapeño Oil, and lime juice. Puree using a food processor or immersion blender.

3. Season to taste with salt and black pepper. Place into the refrigerator for at least 4 hours.

4. Clean and devein shrimp as needed.

5. Heat a medium pot of water on the stove over high heat. Once lightly boiling, add shrimp and cook until cooked throughout. Do not overcook as the shrimp will become stringy. Drain the shrimp using a colander and place into the refrigerator.

Baked Egg Avocado with Balsamic Vinegar

Two of my favorite foods are eggs and avocados. It makes perfect sense to combine the two in one great dish. This recipe is full of healthy fats and works well for breakfast or dinner. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar finishes off this awesome dish with a nice touch of acid to cut through the richness. To avoid a mess be careful that the avocados are big enough or that the eggs are small enough that they fit into the scooped out avocado.

Ingredients:
2 large - avocados
4 - eggs
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and black pepper

Directions:
1. Preheat oven to 425ºF.

2. Slice avocados in half and dispose of seeds. Scoop out approximately 1/4-1/3 of the center of the avocado flesh (more if the eggs are large). Place the avocados on a baking pan. It is easiest to use foil surrounding each avocado half to keep it level.

3. Carefully break an egg into a small dish or container. Pour the egg into one of the avocado halves. Repeat with remaining 3 avocados. Season with salt and black pepper.

4. Cook for 10-15 minutes or until egg whites have set.

5. Plate and finish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

March 2015 Seasonal Recipe by Pastamore

Sweet and Spicy Habanero Linguini

Ingredients:

1-12 oz package - Pastamore Habanero Linguini

1/2 - pineapple

8 oz - roasted corn

2 Tbsp - extra virgin olive oil

1/2 - sweet onion

1/2 tsp - oregano

1/2 tsp - garlic powder

To taste - salt and black pepper  

Directions:

1. Remove core and skin from 1/2 pineapple. Slice into 1/2" thick pieces and dice into 1/2" wide bits. Dice onion into 1/4" x 1/4" pieces.

2. Heat a large pot of water on the stove over high heat.

3. Heat a large frying pan on the stove over medium heat. Add 1 Tbsp of extra virgin olive oil to the pan and allow to heat. Add the onion, pineapple, oregano, and garlic to the pan.

4. Add the Pastamore Habanero Linguini to the pot of boiling water. Cook until al dente. Drain using a colander.

5. Add the roasted corn to the pan and heat until warm. Season to taste with salt and black pepper.

6. Add the pasta to the pan along with the remaining olive oil. Mix well and adjust seasoning as needed.