Shrimp Tacos with Grapefruit Pomegranate Slaw

Looking for a way to brighten up your meal with the gray skies and cold weather? This shrimp taco recipe is a quick and easy meal that packs a lot of flavor. Our Pastamore Ruby Red Grapefruit with White Balsamic Vinegar pairs great with seasoned shrimp, avocado, and pomegranate slaw. Top this dish with your favorite hot sauce for a little extra kick.

Ingredients:
1 lb shrimp
1 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp olive oil
1 tsp dijon mustard
1.5 cups shredded cabbage
4 ounces pomegranate seeds
1 large avocado
12 tortillas
1/2 tsp cumin
1/2 tsp garlic powder
To taste salt and black pepper
As needed cooking spray

Directions:
1. Add Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and dijon mustard to a mixing bowl. Slowly drizzle in olive oil while continuously whisking. Season to taste with salt and black pepper.

2. Add shredded cabbage and pomegranate seeds to the ruby red grapefruit dressing. Mix well and adjust seasoning with salt and black pepper as needed.

3. Remove shells, tails, and devein shrimp. Heat a large non-stick pan on the stove over medium heat and coat with cooking spray. Add shrimp to pan. Season with garlic powder, cumin, and salt and pepper. Cook until firm and opaque. Remove from

4. Remove seed from avocado and cut into slices.

5. Heat tortillas. Plate tortilla, top with shrimp, grapefruit slaw, and top with avocado slices.

Balsamic Tofu with Italian Penne

Looking for a vegetarian or meatless Monday recipe to try? This seared tofu and pasta dish is a great way to start out your week. Swap out the plain olive oil in the recipe for our Pastamore Basil Parmesan Olive Oil for an extra kick of flavor.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 14 oz package extra firm tofu
1 pint grape tomatoes, rinsed
2 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp olive oil
1/4 tsp garlic powder
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.

2. While the pasta is cooking, heat a large non-stick pan on the stove medium-low heat. Add 1 Tbsp of olive oil and the grape tomatoes. Stir often.

3. Drain tofu and cut down the middle from top to bottom. Cut tofu into 1/4" thick pieces. Heat a large non-stick pan on the stove over medium heat. Add half of the tofu, season to taste with salt and black pepper, and cook until golden brown on both sides turning once during the cooking process. Cook the second half of the tofu.

4. Return cooked pasta to large pot along with cooked tomatoes, garlic powder, and 1 Tbsp of olive oil. Mix well and season to taste with salt and black pepper.

5. Plate pasta and tofu. Finish dish with a drizzle of Patsamore Traditional Barrel-Aged Balsamic Vinegar.

Basil Parmesan Shrimp Cocktail

Shrimp cocktail is a great appetizer or holiday side dish. However, most of the store bought pre-cooked shrimp is slimy and mealy. This take on the classic dish involves sauteeing the shrimp and bumping up the flavor with our Pastamore Basil Parmesan Olive Oil.

Ingredients:
1 lb tail on shrimp
1/2 cup ketchup
2 Tbsp mayonnaise
1 Tbsp Pastamore Basil Parmesan Olive Oil
1/4-1/2 tsp red pepper flakes
To taste salt and black pepper
As needed cooking spray

Directions:
1. Remove shells and devein shrimp as needed. Heat a large non-stick pan on the stove over medium heat and coat with cooking spray. Lightly season shrimp with salt and black and place into pan. Cook until shrimp is firm turning once during the cooking process. Do not overcook.

2. Place shrimp immediately into the refrigerator until cold.

3. Combine ketchup, mayonnaise, Pastamore Basil Parmesan Olive Oil, and desired amount of red pepper flakes. Mix well and season to taste with salt and black pepper.

4. Plate and serve with a drizzle of Pastamore Basil Parmesan Olive Oil.

Balsamic Chicken Italian Penne Pasta Salad

Your standard pasta salad can be pretty boring. This recipe using our Pastamore Italian Herb Penne is a quick and easy to way to liven things up. The Basil Parmesan Olive Oil and Traditional Barrel-Aged Balsamic Vinegar make a great dressing that takes this simple pasta salad to the next level.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 pint grape tomatoes
1.5 Tbsp Pastamore Basil Parmesan Oil Olive
1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 pound chicken, cooked and chopped
To taste salt and black pepper
As garnish fresh basil

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Italian Herb Penne. Cook until al dente. Drain using a colander.

2. Add Pastamore Traditional Barrel-Aged Balsamic Vinegar to a mixing bowl. Slowly drizzle in Pastamore Basil Parmesan Oil Olive while whisking to combine.

3. Toss Pastamore Italian Herb Penne with the oil and vinegar mixture.

4. Rinse tomatoes and cut in half from top to bottom. Add tomatoes, cooked chicken, and season to taste with salt and black pepper. Mix well and refrigerate for at least 4 hours.

5. Plate and top with finely cut fresh basil and a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Fire Roasted Italian Herb Penne

Canned pasta sauces are typically high in salt and low in flavor. This recipe uses canned fire roasted tomatoes for a quick and unique base, and it also lets you choose how much salt you would like. When paired with a little onion, garlic, and our Pastamore Italian Blend Penne this dish makes for a simple and tasty meal.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 lb chicken, boneless and skinless (thighs or breasts)
2 14.5 oz cans fire roasted tomatoes
1/4 white onion, finely diced
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
To taste salt and black pepper
As needed non-stick cooking spray
As garnish fresh Italian Parsley

Directions:
1. Heat a large non-stick pan on the stove over medium heat. Once hot, coat pan with non-stick spray. Season chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Add to pan and cook until internal temperature has reached 165°F turning once during the cooking process.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.

3. Place fire roasted tomatoes into a food processor. Pulse until desired consistency has been reached.

4. Heat a large pot on the stove over medium low-heat. Once hot, add the olive oil and onions. Cook onions until tender and then add garlic. Cook until garlic is light brown and add the fire roasted tomatoes.

5. Add Pastamore Italian Blend Penne, mix well, and season to taste with salt and black pepper.

6. Slice chicken and finely chop Italian parsley. Plate pasta, top with sliced chicken, and garnish with parsley.

Bacon Artichoke Rosemary Linguini

Broccoli slaw is an under used ingredient that cooks quickly and adds excellent texture and flavor to dishes. In this recipe I found a great "power slaw" that contains shredded broccoli, carrots, Brussels sprouts, and kale. These flavors were paired with bacon and our great Pastamore Artichoke and Rosemary Linguini.

Ingredients:
1 12 oz package Pastamore Artichoke and Rosemary Linguini
4-6 slices bacon, cooked
3 cups broccoli slaw
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke and Rosemary Linguini.

2. Heat a large non-stick pan on the stock over medium-low heat. Once hot, add 1 Tbsp of olive oil and the broccoli slaw. Chop bacon into 1/4"-1/2" pieces. Add to pan and cook until slaw is tender. Season to taste with salt and black pepper.

3. Cook pasta until al dente. Drain using a colander keeping a small amount of the liquid in the pot. Return the pot to the stove over medium-low heat along with the bacon slaw mix. Add remaining olive, mix well, and season to taste with salt and black pepper.

Mango Chia Oatmeal

Add a little sweet and a touch of spice to your morning with this oatmeal recipe. This dish pairs our Pastamore Sriracha Mango with White Balsamic Vinegar with fresh mango and creamy oatmeal. If you're looking for an extra rich and smooth texture, finish the oatmeal with a splash of half and half.

Makes 2 servings
Ingredients:
1 cup dry old fashioned oatmeal
2 cups water (or milk or milk substitute)
1 mango
2 Tbsp chia seeds
1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar
To taste salt and sugar

Directions:
1. Remove skin from mango and cut mango into bite-sized pieces.

2. Heat 2 cups of water and 1 cup of oatmeal in a medium pot. Cook until tender and desired consistency has been reached. Add more water if needed.

3. Remove from heat. Add chia seeds, mango, and Pastamore Sriracha Mango with White Balsamic Vinegar. Mix well and season to taste with salt and sugar.