Over Easy Omelet

I always have a refrigerator full of eggs, and I'm always looking for a way to make something besides the usual scrambled or fried eggs. This recipe is a take on an omelet and over easy eggs. I used chicken sausage, but cooked bacon could be added to the pan after the onions have cooked. The kale can go on top or below the eggs, but once the eggs were plated I only had the one choice.

Ingredients:   Serves 2
5 - eggs
2 - chicken sausages, precooked
1/2 - yellow onion
2 cups - chopped kale
To taste - salt and black pepper
1-2 tsp - cooking oil
2 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray

Directions:
1. Remove top and bottom of onion and thinly slice. Cut sausages into 1/4" thick pieces on a bias.

2. Heat a medium nonstick frying pan on the stove over medium/medium-high heat. Once hot, coat with cooking spray and add the onion and sausage. Cook until the onions have browned.

3. Add additional oil if needed to prevent sticking. Crack the 5 eggs into the pan. Use a cover or a separate pan turned upside down to cover the eggs. Cook until the egg whites have set. Season to taste with salt and black pepper.

4. Heat cooking oil in separate pan or in pan once eggs have been removed. Add kale and cook until tender (2-4 minutes). Season to taste with salt and black pepper.

5. Plate eggs and top with cooked kale. Finish the dish with a drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.

Spicy Bean and Kale Side

While kale may be super healthy for you, it can be hard to come up with tasty new ways to eat it. This recipe combines our Pastamore Fresh Jalapeño Oil with chili beans, corn, and tomatoes. This kale concoction pairs well with eggs, chicken, or pork. If the recipe looks too spicy the hot chili beans pinto beans can be substituted.

Ingredients:
4 cups - kale, chopped
1/2 Tbsp - olive oil
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - spicy chili beans
1 15 oz can - corn
2 - medium tomates
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Drain chili beans and corn, and chop and rinse kale as needed.

2. Heat a large frying pan on the stove over medium heat. Add the 1/2 Tbsp of olive oil and allow to heat. Next, add the corn, tomatoes,  and beans. Add garlic powder and cook for 4-5 minutes.

3.  Add the Pastamore Fresh Jalapeño Oil and kale and cook until tender. Season to taste with salt and black pepper.

Walnut, Kale, and Citrus Risotto

Risotto, isn't that hard to make? Well it isn't easy, but a homemade risotto will impress your friends, family, and taste buds. Risotto isn't as difficult as it is made out to be, and restaurant results can be achieved at home. The key to making a great risotto is to constantly stir. It is very important that the rice never sticks to the pan. If any of it becomes burned to the pot it can ruin the entire batch of risotto. Follow the recipe below and enjoy some delicious risotto.

Before we get to the recipe, I will answer the question which I'm sure some might be asking. What is kale any way? Kale is a type of cabbage that comes in multiple varieties. Curly leaf kale is commonly found in stores, but flat leaf kale should be used if it is available. Kale is extremely nutritious and has a great flavor once it has been cooked.

Ingredients: Yield: 4-6 Servings

1 qt. – Vegetable stock

1 Tbsp - Pastamore Meyer Lemon Oil

1.5 oz. – Whole butter

3 leaves - Kale

2.5 oz. – Shallots, minced

12 oz. – Arborio rice

Zest and juice of one lime

3 oz. - Toasted walnuts - small pieces

To Taste - Salt and Pepper

Directions:

1. Bring the stock to a simmer. Rinse and cut the kale into 1/2" by 1/2" pieces.

2. Heat 1 oz. butter and Pastamore Meyer Lemon Oil in a large, heavy saucepan. Add the shallots and sauté until translucent.

3. Add the rice to the shallots, Pastamore Meyer Lemon Oil,  and butter. Stir well to coat the grains with the fat, but do not allow the rice to brown.

4. Add the simmering stock, 4 fl. oz. at a time, stirring frequently. Add the lime zest and juice. Wait until the stock is absorbed before adding the next 4 fl. oz. portion.

5. After the rice has been cooking for 8 minutes add the kale to the pot.

6. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but not too soft). Do not leave the risotto too dry as it will continue to cook after it has been removed from the heat. Remove the risotto from the heat and add the toasted walnuts.