Goat Cheese Salmon Sliders

Cheese and fish isn't classic flavor pairing. However, these sliders pack a great punch and plenty of texture and flavor. Salmon cooked in our Pastamore Asian Ginger Olive Oil is topped with creamy goat cheese and paired with a sweet Hawaiian roll. 

Ingredients:
1/2 pound fresh salmon
1 Tbsp Pastamore Asian Ginger Olive Oil
1/4 cup goat cheese
1-2 lettuce leaves
To taste salt and black pepper
4 Hawaiian sweet rolls

Directions:
1. Heat a large non-stick pan on the stove over medium heat.

2. Combine salmon fillets and Patamore Asian Ginger Olive Oil into a mixing bowl. Mix well and season to taste with salt and black pepper. Spray pan with non-stick cooking spray if needed, and place salmon into pan.

3. Cook salmon until desired doneness is reached turning once during the cooking process. Cook to a minimum internal temperature of 145°F.

4. Cut Hawaiian buns in half and add lettuce to bottom bun. Top with cooked salmon. Add 1 Tbsp of goat cheese and a drizzle of Pastamore Asian Ginger Olive Oil onto each slider. Add top bun and serve.

Balsamic Roasted Brussels Sprouts Salad

Roasted Brussels sprouts are an excellent side dish. The classic flavors from this dish are highlighted with our Pastamore Traditional Barrel-Aged Balsamic Vinegar. The grapes, pistachios, and golden raisins create a recipe with bright flavor and texture.

Ingredients:

1.5 lbs Brussels sprouts

2 Tbsp olive oil

1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar

1 cup green grapes

1/4 cup golden raisins

1/4 cup roasted pistachios, shelled

1 tsp salt

1/2 tsp black pepper

1 Tbsp honey

Zest of 1 lemon

Directions:

1. Preheat oven to 400° F. Rinse grapes and cut in half from top to bottom.

2. Rinse Brussels sprouts and cut in half from top to bottom. Add to a mixing bowl along with salt, pepper, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and olive oil. Mix well. Place the Brussels sprouts into a 9x13 baking dish or baking pan. Spread out as much as possible.

3. Place in the oven and cook for 30 minutes or until golden brown and fork tender. Stir in baking pan/dish once during the cooking process.

4. Return cooked Brussels sprouts to the mixing bowl. Add honey, grapes, pistachios, lemons zest, and golden raisins. Mix well. Adjust seasoning as needed with salt and black pepper.

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

Pan Seared Black Cherry Pork Tenderloin

Pork tenderloin is often an overcooked option in the meat aisle. It is fairly cheap, lean, and is packed with flavor. This recipe allows pork tenderloin to shine with the help of our Pastamore Black Cherry Balsamic Vinegar.

Ingredients:

1-2 lb pork tenderloin

1 Tbsp Pastamore Black Cherry Balsamic Vinegar

1 Tbsp olive oil

1 sprig fresh rosemary, finely chopped

1 clove garlic, minced

1-2 Tsp salt

1/2-1 tsp black pepper

Vegetable or avocado oil as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Add enough vegetable oil to keep the pork from sticking to the pan.

2. Trim fat from pork tenderloin as needed. Place pork tenderloin into a large baking dish along with all other ingredients. Mix well so the meat is coated evenly.

3. Place the pork into the pan. Sear until golden brown on all sides, turning as needed. Cook pork until a minimum internal temperature of 145° F is reached. Allow the meat to sit for at least 5 minutes before cutting.

4. Slice pork into 1/2" thick pieces. Plate and top with a drizzle of Pastamore Black Cherry Balsamic Vinegar.