Artichoke Linguini with Grilled Pork Chops

Artichokes are delicious but are a pain to cook from scratch. The good news is that you can get the great taste of artichokes without any of the hassle thanks to our Pastamore Artichoke Hearts Linguini. The artichoke hearts linguini is available as regular pasta as well as gluten-free. The dish is so tasty that your family or friends will think it was delivered.

Ingredients:      Makes 4 servings
8 oz - Pastamore Artichoke Hearts Linguini (Pastamore Artichoke with Rosemary Linguini)
1/2 cup - Pastamore Bruschetta Tapenade
1 lb - pork chops 
1.5 Tbsp - olive oil
1/2 tsp - salt
1/2 tsp - black pepper
1/2 tsp - garlic powder
1/2 tsp - rosemary
1/4 tsp - red pepper flakes
1 lb - fresh green beans
To taste - salt and black pepper

Directions:
1. Heat grill over medium-high heat. Heat a large pot of water on the stove over high heat and bring to a boil.

2. Drizzle 1/2 Tbsp of olive oil onto pork chops and season with salt, black pepper, garlic powder, rosemary, and red pepper flakes. Add pork chops to grill. Cook to desired temperature, turning once during the cooking process.

3. Heat large non-stick pan on the stove over medium heat. Once hot add 1/2 Tbsp of olive oil and green beans. Season to taste with salt, black pepper, and garlic powder. Cook until tender.

4. Add Pastamore Artichoke Hearts Linguini to boiling water. Cook until al dente and drain using a colander. Return pasta to pot and add Pastamore Bruschetta Tapenade and 1/2 Tbsp olive oil. Season to taste with salt and black pepper.

5. Plate pasta, pork chops, and green beans.

Honey Ginger Teriyaki Stir-fry

I don't know how many times I can say it, but our Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade is out of this world. I could literally drink it out of the bottle it is so delicious. This is a tasty and easy recipe that lets its flavors shine. Whether you are cooking from scratch or using leftovers for this recipe, you will be pleased with the results. You don't need a spiralizer, but it sure makes it easier to deal with the carrots.

Ingredients:      serves 3-4
1/4 cup - Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade
3/4 lb - chicken breast, cooked
3 cups - cooked white rice
3 cups - fresh green beans
2 - large carrots
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Rinse and peel carrots. Cut cooked chicken into bite-sized pieces. Heat large frying pan on the stove over medium-low/medium heat. Once hot coat with cooking spray and spiralize carrots into pan. Add green beans and cook for 3-4 minutes, stirring often.

2. Add cooked rice, chicken, and 2 Tbsp of Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade. Cook until warm, stirring often. Season to taste with salt and black pepper.

3. Plate and finish by drizzling on the remaining Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade.

Meatless Monday: Spicy Beandilla

Trying to come up with a recipe for Meatless Monday may seem like it involves a lot of planning. This quick and easy meatless quesadilla will keep you satisfied with foods you may have around the pantry. Our Pastamore Kettle Roasted Jalapeno Oil pairs perfectly with pinto beans to make a flavorful and spicy quesadilla.

Ingredients:   serves 4
4 - large tortillas
1 15 oz can - pinto beans
1.5 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
4 ounces - cheese
1 cup - fat-free Greek yogurt

Directions:
1. Add pinto beans and Pastamore Kettle Roasted Jalapeno Oil to food processor. Blend until smooth. If you don't have a food processor a potato masher or fork can be used.

2. Heat large non-stick pan over medium-low/medium heat. Once hot, add 1/4 of the blended pinto beans and 1 ounce of cheese. Fold in half. Cook until first side is golden and flip. Cook until golden brown. Cook remaining quesadillas.

3. Cut into quarters and top with 1/4 cup of non-fat Greek Yogurt. Serve and enjoy.

Blueberry Pear Oatmeal

Blueberries are still in season (barely) which means they are the perfect compliment to your oatmeal. This oats recipe gets its sweetness from our Pastamore White Balsamic with Pear Vinegar, and chia seeds and cacao nibs provide a nutritious crunch. You can sweeten the oatmeal as needed (honey would be great), but I found it sweet enough with just the white balsamic vinegar.

Ingredients:    makes 2 servings
1 cup - old fashioned oatmeal
2 cups - water
1 cup - fresh blueberries
1 Tbsp + 1 tsp - Pastamore White Balsamic with Pear Vinegar
2 tsp - chia seeds
2 tsp - cacao nibs
To taste - salt

Directions:
1. Add water to medium pot and bring to a boil. Add oatmeal and reduce to a simmer. Season to taste with salt and sweetener. Cook until water is absorbed and oatmeal is tender.

2. Remove from heat and add 1 Tbsp of Pastamore White Balsamic with Pear Vinegar. Mix well.

3. Rinse blueberries and place in small mixing bowl. Add 1 tsp of Pastamore White Balsamic Vinegar with Pear and gently mixed.

4. Add oatmeal to bowl and top with blueberries, chia seeds, and cacao nibs.

Jalapeno Flounder Bowl

If you don't like fish but are trying to add more into your diet this recipe may be just what you are looking for. The mild taste of flounder is paired with our flavor packed Pastamore Kettle Roasted Garlic Oil, black beans, and vegetables. Serve this mixture over rice, and you will think you're at your favorite fast-casual Mexican restaurant.

Ingredients:      serves 4
1 lb - flounder
1.5 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
1 - zucchini
1 - tomato
1 15 oz can - black beans
1 tsp - garlic powder
1/2 tsp - cumin
To taste- salt and black pepper
As needed - cooking spray
4 cups - cooked rice
As garnish - fresh lime juice

Directions:
1. Rinse zucchini and tomatoes. Remove top and bottom from zucchini and cut into 1/4" thick coins. Cut tomato into 8-10 wedges.

2. Heat a large frying pan on the stove over medium heat. Once hot, add cooking spray as needed. Add zucchini and cook for 3-4 minutes. Add flounder, garlic powder, cumin, black pepper, and salt. Cook for 4-5 minutes and flip.

3. Drain black beans. Add black beans and tomato to pan. Use spatula to break up fish and cook until fish is firm. Add Pastamore Kettle Roasted Jalapeno Oil and adjust seasoning with salt and black pepper. Mix well.

4. Plate rice into bowl and top with the fish mixture. Finish with a squeeze of fresh lime juice and enjoy.

Grilled Avocado and Grapefruit Pork Chops

You may have seen Florida (aka green avocados) in the store and wondered what they were. Green avocados contain less fat, are a little more watery, and are also firmer. This makes them a great option for grilling because they won't fall apart like a ripe Hass avocado may. I won't always seek out Florida avocados, but when they are on sale for half the price of Hass avocados I'm a fan.

Ingredients:  serves 4
4 - bone-in pork chops
1 - large green avocado (Florida avocado)
1 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - vegetable oil
1/2 tsp - salt
1/2 tsp black pepper

Directions:
1. Remove skin and seed from avocado. Add Pastamore Ruby Red Grapefruit with White Balsamic Vinegar, vegetable oil, salt, and pepper to a large zip-top bag. Add pork chops to bag, seal, and mix until coated. Marinade for 15-30 minutes.

2. Heat grill to medium-high heat. Once hot, add pork chops and avocado. Cook avocados until they have grill marks and are tender. Cook pork chops to at least 145° F, flipping once during the cooking process.

3. Adjust seasoning with salt and black pepper. Serve with rice or over mixed greens.

Sweet and Spicy Breakfast Burrito

Everyone likes breakfast.
Everyone likes burritos.
Therefore, everyone loves breakfast burritos.

Whether it is the portability or great flavor, breakfast burritos are always a favorite. A breakfast burrito can have an unlimited combination of ingredients, but I think it is important to always include both eggs and potatoes. This recipe gives the potatoes a spectacular sweet and spicy flavor thanks to our Pastamore Sriracha Mango with White Balsamic Vinegar. Start your day of right by treating your taste buds right.

Ingredients:  makes 2 burritos
2 - homestyle flour tortillas
3 - eggs
1 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
1 - medium potato
1 cup - baby spinach
1/4 - white onion
1/4 tsp - red pepper flakes
1/4 tsp - garlic powder
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Rinse potato and cut into 1/4-1/2" cubes. Remove skin from onion and slice 1/4 of the onion into 1/4" wide pieces. Heat large non-stick pan on the stove over medium heat. Coat with cooking spray and add potatoes,  onion, red pepper flakes, garlic powder, and salt and pepper.

2. Cook until potatoes are tender and browned. If potatoes are browning too quickly the heat can be reduced, a cover can be added to the pan, or 1/4 cup of water can be added to the pan (just keep an eye on the potatoes so they aren't raw and burnt). Once potatoes are cooked add 1 Tbsp of Pastamore Sriracha Mango with White Balsamic Vinegar. Cook for 1 minute and adjust seasoning with salt and black pepper. Remove eggs from pan and return pan to heat.

3. Crack eggs into pan and scramble with spatula. Cook for 2 minutes and add baby spinach. Cook until eggs are cooked, and then season to taste with salt and black pepper.

4. Warm tortillas.

5. Plate tortilla and add 1/2 of potatoes and 1/2 of eggs. Wrap up tortilla and serve.

Chipotle Cheeseburger

Some may be getting tired of the hot summer but that just means late night grill sessions. I've been having fun putting our BBQ sauces to good use; easily adding great flavor by simply mixing some BBQ sauce into the ground beef. Our Pastamore Chipotle Chili Marinade and Grill Sauce gives these burgers a great smoky flavor and a hint of spice.

Ingredients:
1 lb - ground beef, 80/20
4 slices - Colby jack cheese
2-4 Tbsp - Pastamore Chipotle Chili Marinade and Grill Sauce
1/2 tsp - salt
1/2 tsp - black pepper
1 - tomato
4 - lettuce leaves
4 buns
As needed - mayonnaise (optional)

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

2. Add ground beef, spices, and 2 Tbsp of Pastamore Chipotle Chili Marinade and Grill Sauce to a large mixing bowl. Mix until combined and form into 4 even patties. Add to grill and cook to desired doneness (flipping once during the cooking process). Add cheese when burgers are nearly cooked and allow to melt before removing from grill.

3. Split and toast buns. Rinse tomatoes and lettuce. Cut tomatoes into slices.

4. Plate bottom bun and top with a smear of mayonnaise. Next, add burger and top with a drizzle of Pastamore Chipotle Chili Marinade and Grill Sauce. Finish by adding lettuce, tomato, and top bun.

Basil Parmesan Breakfast Sandwich

I'm a sucker for breakfast sandwiches, especially when they include a runny yolk. This recipe takes a homemade twist to a fast food favorite. Our Pastamore Basil Parmesan Dipping Oil is paired with over easy eggs, apple chicken sausage, and English muffins. Good luck finding a breakfast sandwich that is this tasty and only takes enough time to toast an English Muffin.

Ingredients:    serves 2
2 - English muffins
1-2 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 - apple chicken sausages, cooked
2 - eggs
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Heat a frying pan on the stove over medium heat. Cut sausages in half and split with a knife (keeping sausage together). Add to pan and cook until browned. Remove from pan.

2. Split English muffins and place into toaster.

3. Coat pan with cooking spray and crack in two eggs. Season to taste with salt and black pepper. Cook for 2-3 minutes and flip. Cook to desired doneness.

4. Spread Pastamore Basil Parmesan Dipping Oil onto English muffin. Add sausage to bottom half and top with egg. Finish with top of English muffin. Serve with fresh fruit.