Mini Lemon Salmon Tacos

If you are looking for a snack or an easy appetizer, then this recipe is for you. This dish combines the great flavor of our Pastamore Meyer Lemon Oil along with salmon and bright lemon zest. The curry powder adds a great depth of flavor that pairs with the bite of arugula.

Ingredients:      makes 6-8 servings
6 oz salmon
1 cup arugula
1/2 small jalapeno
1.5 Tsp Pastamore Meyer Lemon Oil
1-2 tsp curry powder
To taste salt and black pepper
6-8 flour and corn tortillas
Zest of one lemon
Cooking spray as needed

Directions:
1. Use a large round cutter to cut smaller tortillas out of the tortillas. These can be done with a wide brim glass, pastry cutter, cookie cutter, etc. You can also use "street taco" size tortillas as a substitute.

2. Heat a medium non-stick pan on the stove over medium heat. Cut salmon into 3/4" wide pieces. Season salmon with salt, black pepper, and curry powder.

3. Spray pan with cooking spray and add salmon to pan. Cook until desired temperature rotating the salmon to cook on every side. Heat tortillas.

4. Plate tortilla and top with arugula and drizzle with 1/4 tsp Pastamore Meyer Lemon Oil. Top with salmon and lemon zest. Finish with finely sliced jalapeno.

Cabernet Garlic Grilled Shrimp

For most of the country, grilling season is already in full swing. Grilling is a quick and delicious way to cook seafood including shrimp. This recipe combines fresh shrimp with our versatile Pastamore Cabernet and Roasted Garlic Marinade.

Ingredients:
1 lb medium shrimp (21/25), peeled and deveined
1/4 cup Pastamore Cabernet and Roasted Garlic Marinade
To taste salt and black pepper
As need wooden skewers

Directions:
1. Fill a large baking dish with water. Add the wooden skewers and weigh down to ensure they are submerged. Soak for 30 minutes. This will help prevent the skewers from burning and breaking.

2. While skewers are soaking, add peeled and deveined shrimp to a mixing bowl. Add 1/4 cup Pastamore Caberent and Roasted Garlic Marinade. Season to taste with salt and black pepper and mix well.

3. Heat grill to medium-high temperature.

4. Skewer shrimp using two skewers spread apart. This will prevent the shrimp from curling up during cooking. Cook until shrimp are firm turning once during the cooking process. Do not overcook.

Burrata Caprese Salad

Ingredients:

4 fresh burrata balls

1 pint cherry tomatoes

4-8 leafs fresh basil

To taste salt and black pepper

2 Tbsp olive oil

2 Tbsp Traditional Balsamic Vinegar

Directions:

1. Rinse tomatoes and cut in half from top to bottom. Add tomatoes to a mixing bowl along with the olive oil. Mix well and season to taste with salt and black pepper.

2. Plate burrata, top with tomatoes, and drizzle ½ Tbsp of Balsamic vinegar on top.

Roasted Garlic Balsamic Onion Dip

I have always been a huge fan of bread bowls and onion dips. I can remember going to family get togethers and holiday parties and eating more than my share. This recipe takes the classic dip and substitues in some healthier ingredients like Pastamore Roasted Garlic Balsamic Olive Oil, light mayonnaise and light sour cream, and non-fat Greek yogurt.

Ingredients:            Makes one bread bowl

1 loaf sweet round bread

2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil

1 sweet onion, diced

32 oz non-fat plain Greek yogurt

8 oz light sour cream

1 cup light mayonnaise

1/4 cup Italian parsley, minced

To taste salt and black pepper

As needed cooking spray

Directions:

1. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add diced onion. Cook until caramelized, stirring often.

2. Combine Pastamore Roasted Garlic Balsamic Olive Oil and all ingredients into a large mixing bowl. Fold until mixed well. Cover and refrigerate for at least 1 hour.

3. Cut out center of round bread, and cut bread pieces into bite-sized pieces. Scoop the garlic onion dip into the bread bowl and serve.

Kentucky Bourbon BBQ Pretzel Burger

Weather is warming up and even though we can't go far we can make it to our grill. It's hard to go wrong with a pretzel bun, and this burger does not disappoint. It combines smoked Gouda and our Pastamore Kentucky Bourbon Marinade and Grill Sauce for a hearty and flavorful cheeseburger.

Ingredients:     Makes 4 servings

2 Tbsp + ¼cup Pastamore Kentucky Bourbon Marinade and Grill Sauce

1 lb 85/15 ground beef

4 pretzel buns

4 slices smoked Gouda

2 tomato

4 lettuce leafs

1/2 tsp salt

1/2 tsp black pepper

2 Tbsp light mayonnaise

Directions:

1. Combine ground beef, salt, black pepper, and ¼ cup  Pastamore Kentucky Bourbon Marinade and Grill Saucesauce in a mixing bowl. Mix well and form into four even patties.

2. Heat grill to medium-high heat. Once hot, add burgers to grill and cook until desired temperature is reached (minimum internal temperature of 155F recommended) turning once during the cooking process. When the burgers are nearly done cooking, top each with a slice of smoked gouda. Allow melt and remove from heat.

3. While the burgers are cooking, combine 2 Tbsp  Pastamore Kentucky Bourbon Marinade and Grill Saucsauce with 2 Tbsp light mayonnaise. Mix well.

4. Cut pretzel buns in half and lightly grill.

5. Plate bottom bun, top with BBQ mayonnaise, burger, lettuce, and tomatoes.

Vegetarian Fried Rice

If you are having a hard time finding meat at the store, this vegetarian fried rice recipe might be a perfect and quick dinner. The mushrooms in this recipe give a nice texture and umami texture. Paired with our Asian Ginger Olive Oil and fresh veggies this dish packs a ton of flavor.

Ingredients:           Makes 4 servings

2 Tbsp Asian Ginger Olive Oil

4 cups cooked rice

8 oz white mushrooms, quartered

1 cup green beans

2 eggs

1/4 medium onion, diced

1 cup kale, chopped

1 tsp soy sauce

To taste salt and black pepper

Cooking spray as needed

To taste sriracha

Directions:

1. Heat a large non-stick pan (or wok) on the stove over medium-low heat. Coat pan with cooking spray. Once hot, add diced onion, mushrooms, kale, and green beans. Cook until onions are browned and mushrooms are tender, stirring often.

2. Add 2Tbsp of Asian Ginger Olive Oil along with cooked rice and mix well. Cook for 3-5 minutes or until rice is browned.

3. Create a well in the middle of the pan and crack both eggs into the center. Allow to cook for 1-2 minutes and beat in the middle of the pan. Once eggs are nearly cooked, add the soy sauce and sriracha and mix well. Season to taste with sriracha, salt, and black pepper.

BBQ Brisket Pappardelle

Wondering what to do with that left over BBQ? This recipe turns those leftovers into a quick and delicious meal. Our Pastamore Plain Pappardelle Pasta is the perfect pasta to stand up to the strong flavors of brisket and our Pastamore Kentucky Bourbon Marinade and Grill Sauce.

Ingredients:
1 12 oz package Pastamore Plain Pappardelle
1/4 cup Pastamore Kentucky Bourbon Marinade and Grill Sauce
1-2 cups brisket, chopped
1/2 medium onion
To taste salt and black pepper
Cooking spray as needed

Directions:
1. Dice onion and cut brisket into bite-sized pieces.

2. Bring a large pot of water to a boil. Once boiling, add Pastamore Plain Pappardelle. Cook until al dente and drain using a colander. Retain a small amount of cooking water in the pot.

2. While pasta is cooking, heat a non-stick pan on the stove over medium heat. Once hot, coat with cooking spray and add diced onion. Cook until onions are tender and add chopped brisket. Cook until hot and onions are browned.

3. Return drained pasta to the pot and turn heat medium-low. Add brisket, cooked onions, and Pastamore Kentucky Bourbon Marinade and Grill Sauce. Mix well and cook until warm. Season to taste with salt and black pepper.

4. Plate and enjoy.