Almond & Honey Fig Brussels Sprouts

Sweet, crunchy, and savory. Not how you might normally describe your vegetables! These browned Brussels sprouts burst with flavor thanks to our Pastamore Fig Balsamic Vinegar.

Ingredients:
1.5 lbs fresh Brussels sprouts
1 Tbsp honey
2 Tbsp Pastamore Fig Balsamic Vinegar 
1/4 cup chopped roasted almonds
1 medium shallot
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp avocado or olive oil

Directions:
1. Peel shallot and slice. Cut Brussels sprouts in half from top to bottom.

2. Heat a large pot on the stove over medium heat. Once hot, add the oil and allow to heat. Once hot add the shallot and cook until caramelized.

3. Add the Brussels sprouts and stir well. Season with salt and black pepper.

4. Cook until Brussels sprouts are browned and fork tender stirring often. Whisk together honey and Pastamore Fig Balsamic in a small mixing bowl. Add to the Brussels sprouts and cook for 2-3 more minutes stirring often.

5. Remove from pan and plate onto large dish. Top with chopped almonds and a drizzle of Pastamore Fig Balsamic Vinegar.

Garlic Balsamic Vegetable Breakfast Tacos

If you are having a hard time fitting enough vegetables in your diet you can start your day off right with these awesome vegetable and egg breakfast tacos. Yellow bell pepper, squash, and mushroom pairs great with our Pastamore Roasted Garlic Balsamic Olive Oil. Top with your favorite hot sauce and serve with a hot cup of coffee for the perfect breakfast.

Ingredients:
2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil
1 yellow bell pepper
1 yellow squash
1 cup baby portbella mushrooms
1 medium avocado
4-6 eggs
8 tortillas, 6 inch
1/2 tsp garlic powder
To taste salt and black pepper
As needed cooking spray
As garnish hot sauce

Directions:
1. Rinse vegetables. Slice mushrooms, dice squash, and julienne bell peppers.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add the cut vegetables. Season with garlic powder and salt and pepper to taste. Cook until vegetables are tender and remove from pan.

3. Crack eggs into a mixing bowl and whisk until mixed. Recoat pan with cooking spray and add eggs. Cook for 2-3 minutes stirring often. Return vegetables to pan along with 2 Tbsp of Pastamore Roasted Garlic Balsamic Olive Oil.

4. Mix well and season to taste with salt and black pepper. Cook until eggs are firm.

5. Heat tortillas and top with egg and vegetable mixture. Top with sliced avocado and serve.