Basil Parmesan Breakfast Scramble

 

Brunch on a slow weekend morning is the perfect way to relax with family and friends. However, waiting in long lines or paying top dollar for easy to prepare dishes isn't always fun. This recipe is a simple and delicious dish that combines the breakfast favorites of potatoes and sausage with our Pastamore Basil Parmesan Olive Oil. This recipe is best topped with your favorite form of eggs. The pictured recipe was made with vegetarian sausage, but any breakfast meat will fit in perfectly. 

Ingredients:

2 large potatoes

2 sausage patties

2 Tbsp Pastamore Basil Parmesan Olive Oil

1/2 yellow bell pepper

1/2 yellow onion

To taste salt and black pepper

Eggs cooked to order

As garnish grated parmesan cheese

Directions:

1. Rinse the potatoes, poke thoroughly with a fork, and cook in the microwave until fork tender.

2. Cut the bell pepper into 1" strips and thinly slice the onion. Cook the sausage patties.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 Tbsp of Pastamore Basil Paremsan Olive Oil along with the pepper and onions. Cook until browned, stirring often.

4.  Dice the cooked potatoes and sausage. Add to the pan and cook until potatoes are browned. Season to taste with salt and black pepper.

5. Plate the scramble, garnish with the remaining Pastamore Basil Parmesan Olive Oil and grated parmesan cheese, and finish with the cooked eggs. 

Vegan Stir-fry

 

Back at it again with another delicious and easy tempeh recipe. This dish combines the sweet flavors of red bell peppers, heartiness of kale, and great flavors of our Pastamore Asian Ginger Olive Oil. This is a perfect recipe for a quick meal that can use up some of your leftover vegetables in your fridge. 

Ingredients:         Makes 2-3 servings
1 8oz package tempeh
2 Tbsp Pastamore Asian Ginger Olive Oil
1 red bell pepper
1/4 white onion
3 cups chopped kale
To taste salt and black pepper
To taste cayenne pepper
As garnish sesame seeds

Directions:
1. Rinse bell pepper and remove stem and seeds. Cut into bite-sized pieces. Thinly slice the onion. Cut the tempeh into 1/2" cubes. 

2. Heat a large non-stick pan on the stove over medium-low heat. Add 1 Tbsp Pastamore Asian Ginger Olive Oil, bell pepper, and onion to the pan. 

3. Cook for 4-5 minutes and then add the chopped tempeh. Mix well and cook until tempeh is browned.

4. Add kale and cayenne pepper. Cook until kale is tender (2-4 minutes stirring often. 

5. Plate over rice or cauliflower rice. Top with a drizzle of the remaining Pastamore Asian Ginger Olive Oil, and finish with a garnish of sesame seeds.