White Truffle Peppercorn New York Steak

Ingredients:
2 12 oz New York Strip Steaks
1.5 Tbsp Pastamore White Truffle Oil
8 ounces sliced mini portabello mushrooms
1 Tbsp whole peppercorns
3/4 cup half and half
1 Tbsp avocado oil
1 tsp salt
1/2 tsp black pepper
To taste salt and black pepper

Directions:
1. Take steaks out of the refrigerator and allow to warm for 30 minutes.

2. Heat a large cast iron skillet on the stove over high heat. Once hot, add 1 Tbsp of avocado oil. While the oil is heating, season both sides of the steak with the 1 tsp of salt and 1/2 tsp of black pepper.

3. Add the steaks to the pan. Cook for three minutes on each side. Reduce heat to medium-low and cook steaks to desired doneness. Remove the steaks from the pan and allow to rest for 10 minutes.

4. While the steaks are resting, heat a small non-stick pan on the stove over medium low heat. Once hot, add 1/2 Tbsp of Pastamore White Truffle Oil and the sliced mushrooms. Cook for 5 minutes, stirring often. Add the peppercorns, half and half, and remaining white truffle oil. Whisk together and cook until desired thickness is reached. Do not overheat as sauce may separate.

5. Plate steaks and top with white truffle cream sauce.

Chilled Sweet Potato and Garlic Tofu Soup

Heat waves aren't always the best time for soup. However, this chilled soup recipe is a nice refreshing dish for lunch or dinner. This dish pairs the great flavor of sweet potatoes with the distinct flavor or kale and our Pastamore Roasted Garlic Balsamic Olive Oil.

Ingredients:
3 large sweet potatoes
1 14 oz package extra firm tofu
1 medium white onion
6 cups kale, chopped
4 cups vegetable broth, low sodium or salt free
3 tablespoons Pastamore Roasted Garlic Balsamic Olive Oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Peel sweet potatoes, and cut into 1/4-1/2" cubes. Cook until fork tender. Place 1/3 of the potatoes to the side. Add the remaining cooked sweet potatoes to a food processor along with the vegetable broth. Blend until smooth.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 tbsp of Pastamore Roasted Garlic Balsamic Olive Oil. Cut tofu into bite-sized pieces. In two batches, cook tofu until seared on both sides.

3. Finely dice onion. Heat the large pot on the stove over medium-low heat. Once hot, add 2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil. Cook until onions are browned. Add the broth/sweet potato mix to the pot. Bring to a boil and reduce to a simmer. Add the tofu, kale, and season to taste with salt and black pepper. Add more broth/water if needed for desired thickness.

4. Cook for 2-5 minutes or until kale reaches desired doneness. Remove from heat, stir in cooked sweet potato cubes, and transfer to a container. Place in the refrigerator for at least 2 hours or overnight before serving.

5. Serve with a drizzle of Pastamore Roasted Garlic Balsamic Olive Oil.

Pesto Shrimp with Tomato Basil Fettuccine

Pesto isn't only for chicken. Rich pesto paired with perfectly cooked Pastamore Tomato Basil Fettuccine make this a perfect recipe for dinner. You could swap out the topping of shredded parmesan cheese with a drizzle of our versatile Pastamore Basil Parmesan Olive Oil.

Ingredients:
1 12 oz package Pastamore Tomato Basil Fettucine
1 lb shrimp
1/4 cup pine nuts, nuts
1/4 cup shredded Parmesan cheese
1/2 cup extra virgin olive oil
3 oz fresh basil
1/2 tsp salt
2 cloves garlic
1/4 tsp black pepper
Salt and black pepper to taste
Avocado oil as needed

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Tomato Basil Fettuccine.

2. Add toasted pine nuts, Parmesan cheese, basil, salt, garlic gloves, and black pepper to a food processor. Pulse until evenly chopped scraping sides as needed. Turn food processor on and slowly drizzle in olive oil until emulsified. Add additional olive if needed for proper texture. Adjust seasoning with salt and black pepper.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, lightly coat the pan with avocado oil. Add the shrimp and cook until the first side is browned. Flip the shrimp and brown the second side. Season with salt and pepper to taste and toss. Cook until firm and opaque. Do not overcook.

4. Once pasta is al dente, drain using a colander and return to the pot. Add the pesto and heat on low until warm. Add the shrimp and mix well.

5. Plate the pasta and top with additional shaved Parmesan cheese.

Mango Avocado Shrimp Tacos

Shrimp tacos are a perfect summer dish. Light, fresh, and packed full of flavor. This recipe combines shrimp, mango, and avocado with our sweet and delicious Pastamore White Balsamic with Pear Vinegar.

Ingredients:
1 lb shrimp, 16-25
1 mango
1 Tbsp Pastamore White Balsamic with Pear Vinegar
1/4 medium red onion
1 avocado
1 heart of romaine lettuce
1 fresh jalapeno
Juice of 1 lime
4-6 tortillas
To taste salt and black pepper

Directions:
1. Remove skin and core from mango. Finely chop and add to a mixing bowl. Finely dice onion and add to mango. Remove skin and vein from jalapeno and and finely dice. Add the jalapeno, juice of 1/2 lime, and Pastamore White Balsamic with Pear Vinegar to the bowl. Gently mix well and season to taste with salt and black pepper.

2. Peel, devein shrimp, and remove tails. Heat a large non-stick pan on the stove over medium heat. Once hot, add the shrimp and season to taste with salt and black pepper. Cook the shrimp for 3-4 minutes and flip individually. Season the second side of the shrimp and add the juice of 1/2 lime. Cook until firm and opaque but not overcooked. Lightly toss.

3. Rinse and shred the lettuce. Heat tortillas. Remove skin and seed from avocado and slice.

4. Plate tortilla and top with cooked shrimp. Next, add the mango salsa and avocado. Garnish with your favorite hot sauce.

Chipotle Grilled Chicken Taco Salad

Hot weather calls for cool and refreshing meals. This grilled chicken taco salad hits the mark thanks to our Pastamore Chipotle Chili Marinade and Grill Sauce and Pastamore Sriracha and Mango with White Balsamic Vinegar.

Ingredients:
1 lb chicken breast
1/2 cup Pastamore Chipotle Chili Marinade and Grill Sauce
4 servings tortilla chips
8 cups romaine lettuce
4 ounces shredded Mexican cheese
1 pint grape tomatoes
1 cup corn, drained
1/4 cup Pastamore Sriracha Mango with White Balsamic Vinegar
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat grill to medium-high heat. Add chicken breast to a large mixing bowl along with Pastamore Chiptole Chili Marinade and Grill Sauce. Mix well.

2. Grill chicken breast until minimum internal temperature reaches 165F. Turn once during the cooking process. Allow to rest for 5 minutes and adjust seasoning with salt and black pepper if needed.

3. Rinse lettuce and tomatoes. Cut lettuce into bite-sized pieces. Plate lettuce and top with all ingredients. Slice chicken and add to salad.

4. Pour Pastamore Sriracha Mango with White Balsamic Vinegar into a small mixing bowl. Slowly whisk in the olive oil until blended. Pour over the salad and finish the dish with the tortilla chips.

Mahi Mahi Fish Sandwich

Light mahi mahi pairs perfectly with sweet pineapple, rich avocado, and our Pastamore Lemongrass with White Balsamic Vinegar. This is a perfect sandwich to pair with a hot day and a cold beverage.

Ingredients:       Makes 4 servings
1 lb mahi mahi
2 Tbsp Pastamore Lemongrass with White Balsamic Vinegar
1 large avocado
1.5 cups coleslaw mix
1 cup pineapple, chopped
1 cup all purpose flour
1 tsp creole seasoning
To taste salt and black pepper
4 lettuce leafs
4 brioche buns
As needed avocado or canola oil

Directions:
1. Remove skin and seed from avocado. Dice and place to the side. Combine Pastamore Lemongrass with White Balsamic Vinegar along with pineapple and coleslaw mix and mix well. Add the avocado and fold until combined. Season to taste with salt and black pepper.

2. Add creole seasoning and flour to a mixing bowl. Mix with a fork or whisk.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil to coat the bottom of the pan. Lightly dredge the mahi mahi in the flour. Add half of the fish to the pan, shaking off excess flour before add to the pan. Cook fish on all sides until browned and internal temperature reaches at least 145F.

4. Dry fish on paper towel or rack to drain excess oil.

5. Toast buns. Cut lettuce to fit buns. Plate bottom bun and top with mahi mahi. Finish with lemongrass coleslaw and top bun.

Sriracha Mango Coleslaw

Spice up your next BBQ with this delicious coleslaw featuring two of our favorite products, Pastamore Asian Ginger Olive Oil and Pastamore Sriracha Mango with White Balsamic Vinegar. This recipe replaces the sweetness you normally get from loads of sugar with naturally sweet mango. Feel free to spice this up with a few dashes or pinches of your favorite hot sauce or chilis.

Ingredients:
1 10 oz package slaw mix (I used Asian slaw mix)
2 Tbsp Pastamore Asian Ginger Olive Oil
3 Tbsp light or fat-free mayonnaise
1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar
1 Tbsp Thai sweet chili sauce
1 mango
1 tsp sesame seeds
1/2 tsp garlic powder
To taste salt and black pepper

Directions:
1. Peel mango and remove core. Dice into 1/4" cubes. Set to side.

2. Combine Pastamore Asian Ginger Olive Oil, mayonnaise, Thai sweet chili sauce, and Pastamore Sriracha Mango with White Balsamic Vinegar into a large mixing bowl. Whisk until mixed.

3.. Add all spices to the mixing bowl and whisk until mixed.

3. Add slaw mix and mango to the mixing bowl. Fold using a spatula until the slaw is evenly covered. Adjust seasoning with salt and black pepper.

4. Place in refrigerator overnight or for at least one hour before serving.

Garlic Chive and Parmesan Pasta Salad

Grilling season means it is time for cold, delicious sides. Give this pasta salad a try made with our Pastamore Garlic Chive Pappardelle and Pastamore Basil Parmesan Olive Oil. To make this recipe closer to classic pasta salad, add diced salami and sliced olives.

Ingredients:
1 12 ounce package Pastamore Garlic Chive Pappardelle 
1 pint grape tomatoes
1/2 red bell pepper
4 ounces shredded Parmesan cheese
1/4 cup Pastamore Basil Parmesan Olive Oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, break the Pastamore Garlic Chive Pappardelle into bite-sized pieces and add to the water. Cook until al dente and drain using a colander.

2. While pasta is cooking, rinse tomatoes and bell pepper. Cut tomatoes in half from top to bottom and add to a large mixing bowl. Remove the stem and seeds from the bell pepper. Finely dice the bell pepper and add to the mixing bowl.

3. Add the cooked pasta, Pastamore Basil Parmesan Olive Oil, and bell peppers to the mixing bowl with the tomatoes. Mix well and add shredded Parmesan cheese. Fold until combined and season to taste with salt and black pepper.

4. Refrigerate until cold (at least one hour) and serve.