Sweet and Spicy Sausage and Potato Tacos

You probably don't think of sweet potatoes and chicken sausage when you think of "meat and potatoes." The good news is that they are excellent together, and they taste even better paired with our Sriracha Mango with White Balsamic Vinegar.

Ingredients:
1 - large sweet potato
3 - spicy chicken sausages, cooked
1 - green bell pepper
1/2 tsp - garlic powder
1-2 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
To taste - salt and black pepper
As needed - cooking spray
4+ flour tortillas

Directions:
1. Peel sweet potato and cut into 1/2" cubes. Heat a non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add the sweet potato. Cook for 5-7 minutes stirring often.

2. Rinse green pepper and remove stem and seeds. Cut into thin slices and add to the pan. Add the garlic powder and season to taste with salt and black pepper. Cook until sweet potatoes are tender.

3. Slice sausages in half and cut into 1/2" thick slices. Add to the pan and cook until browned.

4. Warm flour tortillas as desired. Plate tortillas and top with potato and sausage mixture. Drizzle with Pastamore Sriracha Mango with White Balsamic Vinegar.

Lemon Crunch Oatmeal

What better way to start the day than with the bright flavors of our Meyer Lemon Oil and the satisfying crunch of roasted almonds and pumpkin seeds? Give this recipe a try to start your day on the right foot.

 Ingredients:
3/4 cup - old-fashioned oatmeal
3/4 cup - water
1 Tbsp - Pastamore Meyer Lemon Oil
2 Tbsp - golden raisins
1 Tbsp - roasted pumpkin seeds
2 Tbsp - roasted almonds
2 tsp - chia seeds
To taste - salt

Directions:
1. Add water to a medium pot and bring to a boil. Add old-fashioned oatmeal and Pastamore Meyer Lemon Oil. Cook until tender. Season to taste with salt and stir in golden raisins.

2.  Plate oatmeal and top with pumpkin seeds, roasted almonds, and chia seeds.

3. Finish will a small drizzle of Pastamore Meyer Lemon Oil.

Basil Berry Oatmeal

Oatmeal can be great mixed with sweet or savory flavors. And, believe it or not, it tastes great when paired with sweet AND savory flavors. This recipe pairs the sweet flavors of mixed berries with our savory Pastamore Basil Parmesan Dipping Oil.

Ingredients:
3/4 cup - old-fashioned oatmeal
3/4 cup - water
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
1/2 cup - frozen berries
1 tsp - chia seeds
As desired - cacao nibs
To taste - salt

Directions:
1. Add water to a medium pot and bring to a boil. Add old-fashioned oatmeal and 1/2 Tbsp Pastamore Basil Parmesan Dipping Oil. Cook until tender and season to taste with salt.

2. Combine berries and 1/2 Tbsp of Pastamore Basil Parmesan Dipping Oil. Mix well.

3. Plate oatmeal and top with berries, chia seeds, and cacao nibs.

Sundried Tomato Sweet Potato Hamgurger

I have been going crazy for mashed sweet potatoes lately. They are super easy to make and the flavor is spectacular. This recipe combines the great flavor of mashed sweet potatoes with our delicious Sundred Tomato and Harissa Oil.

Ingredients:
1 large - sweet potato, peeled
2 Tbsp - Pastamore Sundried Tomato and Harissa Oil
1-2 cups baby spinach
4 buns
1 lb - ground beef
1/2 tsp - salt
1//4 tsp - black pepper
1/2 tsp - garlic powder
To taste salt and black pepper

Directions:
1. Chop sweet potato into 2" cubes. Heat a large pot of water on the stove and bring to a boil. Add sweet potatoes and cook until fork tender.

2. Combine ground beef, 1/2 tsp salt, black pepper, and garlic powder. Mix well and form into 4 equal patties.

3. Heat a large pan or griddle on the stove over medium heat. Once hot, add the burger patties and cook until desired temperature is reached, turning once during the cooking process.

4. Add cooked sweet potatoes and Pastamore Sundried Tomato and Harissa Oil to a large mixing bowl. Mash until smooth and season to taste with salt and black pepper.

5. Plate bottom bun and add baby spinach. Next, add the cooked burger and top with the sundried tomato harissa mashed potatoes. Finish with the top bun and serve.

Creamy Hatch Green Chile Fettuccine

Pasta and beans? It might sound like a strange combination, but when the pasta is our Pastamore Hatch Green Chile Fettucine it is a recipe for success. The creamy, spicy sauce paired with the crunch from roasted pumpkin seeds makes for a well-rounded dish that impress your tastebuds.

Ingredients:
1 12 oz package - Pastamore Hatch Green Chile Fettuccine
1 15 oz can - pinto beans, drained
1/2 cup - half and half
1/4 tsp - red pepper flakes
1/4 cup - roasted pumpkin seeds (pepitas)
To taste - hot sauce
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Hatch Green Chile Fettucine. Cook until al dente and drain using a colander. Return to cooking pot over medium-low heat.

2. Add pinto beans, half and half, hot sauce, and spices. Heat until warm, mixing often. Adjust seasoning with salt and black pepper.

3. Plate and top with roasted pumpkin seeds.

Rosemary Garlic Polenta

Polenta is a great ingredient because it is a blank canvas that can work with many different flavors. In this recipe, our Pastamore Rosemary with Roasted Garlic Dipping Oil adds a great flavor profile. Topped with eggs and avocado, this dish would be a great addition to your breakfast or brunch.

Ingredients:
6 cups - water
1 3/4 cups - yellow cornmeal
3 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
2 tsp - salt
As needed - eggs
1 - avocado
To taste - salt and black pepper

Directions:
1. Heat 6 cups of water in a large pot. Bring to a boil slowly whisk in cornmeal and add salt. Reduce to a simmer and cook until cornmeal is tender (10-15 minutes) stirring often. Add Pastamore Rosemary with Roasted Garlic Dipping Oil and mix well.

2. Spoon polenta into a 9"x9" pan and place in the refrigerator. Cool for at least 2 hours. Cut circles from the cooled polenta using a large glass or ring molds.

3. Cook eggs over easy to desired doneness. Cut out using same sized glass or ring mold. Season to taste with salt and black pepper.

4. Remove skin and seed from avocado. Cut into thin slices.

5. Plate the polenta and top with the cooked egg and avocado slices.