Mexican Pork Stew

The weather is colder which means it is soup (and stew) season. This recipe spicy soup will be sure to warm you up. This dish pairs pork tenderloin with our Pastamore Kettle Roasted Jalapeno Oil. Kick up the heat with your favorite hot sauce or salsa.

Ingredients:
1 lb pork tenderloin
2 Tbsp Pastamore Kettle Roasted Jalapeno Oil
1 can, pinto beans
1 medium white onion
2 cloves, garlic
1 quart low sodium chicken broth
1 tsp cumin
2 tsp hot sauce
To taste salt and black pepper
Cooking spray as needed

Directions:
1. Heat large non-stick pan on the stove over medium heat. Cut pork tenderloin into bite size-sided pieces. Coat pan with cooking spray and add pork. Cook until pork is browned. Remove from pan.

2. Dice onion and finely mince garlic cloves.

3. Heat a large pot on the stove over medium low heat. Once hot, add Pastamore Kettle Roasted Jalapeno Oil. Add in onion and cook until browned. Add garlic and cook until garlic turns blonde.

4. Add 1 can undrained pinto beans and 1 quart of low sodium chicken broth to pot. Bring to a boil and reduce to a simmer. Add pork to pot along with cumin and hot sauce as desired.

5. Season stew to taste with salt and black pepper and cook for 10 minutes or until pork is cooked thoroughly. Serve with toasted bread.

Basil Parmesan Breakfast Sandwich

It doesn't always have to be complicated to be delicious. In this quick and tasty recipe, our Pastamore Basil Parmesan Oil is paired with melty muenster cheese and runny eggs. Why pay big money for brunch when you can make this awesome sandwich at home?

Ingredients:             
1 loaf French bread, sliced
8 eggs
4 slices muenster cheese
1/4 Cup Pastamore Basil Parmesan Olive Oil
To taste salt and black pepper
Hot sauce as desired
Cooking spray as needed

Directions:
1. Heat a large non-stick pan over medium heat. Brush Pastamore Basil Parmesan Olive Oil onto one side of the sliced bread. Cook bread until golden brown.

2. Heat a non-stick pan over medium low-heat. Coat with cooking spray. Cook eggs, two at a time, to desired doneness seasoning to taste with salt and black pepper. As eggs are almost cooked, top with 1 slice of muenster cheese.

3. Plate bottom piece of toast, top with eggs, a drizzle of Pastamore Basil Parmesan Olive Oil, and finish with a piece of toasted bread. Add a drizzle of your favorite hot sauce for a little extra heat.

Almond & Honey Fig Brussels Sprouts

Sweet, crunchy, and savory. Not how you might normally describe your vegetables! These browned Brussels sprouts burst with flavor thanks to our Pastamore Fig Balsamic Vinegar.

Ingredients:
1.5 lbs fresh Brussels sprouts
1 Tbsp honey
2 Tbsp Pastamore Fig Balsamic Vinegar 
1/4 cup chopped roasted almonds
1 medium shallot
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp avocado or olive oil

Directions:
1. Peel shallot and slice. Cut Brussels sprouts in half from top to bottom.

2. Heat a large pot on the stove over medium heat. Once hot, add the oil and allow to heat. Once hot add the shallot and cook until caramelized.

3. Add the Brussels sprouts and stir well. Season with salt and black pepper.

4. Cook until Brussels sprouts are browned and fork tender stirring often. Whisk together honey and Pastamore Fig Balsamic in a small mixing bowl. Add to the Brussels sprouts and cook for 2-3 more minutes stirring often.

5. Remove from pan and plate onto large dish. Top with chopped almonds and a drizzle of Pastamore Fig Balsamic Vinegar.

Garlic Balsamic Vegetable Breakfast Tacos

If you are having a hard time fitting enough vegetables in your diet you can start your day off right with these awesome vegetable and egg breakfast tacos. Yellow bell pepper, squash, and mushroom pairs great with our Pastamore Roasted Garlic Balsamic Olive Oil. Top with your favorite hot sauce and serve with a hot cup of coffee for the perfect breakfast.

Ingredients:
2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil
1 yellow bell pepper
1 yellow squash
1 cup baby portbella mushrooms
1 medium avocado
4-6 eggs
8 tortillas, 6 inch
1/2 tsp garlic powder
To taste salt and black pepper
As needed cooking spray
As garnish hot sauce

Directions:
1. Rinse vegetables. Slice mushrooms, dice squash, and julienne bell peppers.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add the cut vegetables. Season with garlic powder and salt and pepper to taste. Cook until vegetables are tender and remove from pan.

3. Crack eggs into a mixing bowl and whisk until mixed. Recoat pan with cooking spray and add eggs. Cook for 2-3 minutes stirring often. Return vegetables to pan along with 2 Tbsp of Pastamore Roasted Garlic Balsamic Olive Oil.

4. Mix well and season to taste with salt and black pepper. Cook until eggs are firm.

5. Heat tortillas and top with egg and vegetable mixture. Top with sliced avocado and serve.

Caribbean Rum and Pineapple Beef Tacos

This taco recipe is a great taste on your favorite ground beef taco recipe. Our Caribbean Rum Barbeque Sauce and Sriracha Mango Balsamic are an excellent way to wake up your taco Tuesday.

Ingredients:
1 lb ground beef, 85/15
2 Tbsp Pastamore Caribbean Rum Barbeque Marinade and Grill Sauce
1 cup pineapple, diced
2 cubs coleslaw mix
1 Tbsp Pastamore Sriracha Mango White Balsamic Vinegar
2 Tbsp mayonnaise
To taste salt and black pepper
12 tortillas

Directions:
1. Whisk the mayonnaise and Pastamore Sriracha Mango White Balsamic Vinegar together in a medium mixing bowl. Add the coleslaw and mix well. Season to taste with salt and black pepper.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add the ground beef. Cook for 5 minutes, stirring often and breaking up meat. Add the Pastamore Caribbean Rum Barbeque Marinade and Grill Sauce and pineapple. Cook until meat has reached a minimum internal temperature of 165 F. Season to taste with salt and black pepper.

3. Heat tortillas.

4. Plate tortilla and top with pineapple and ground beef mixture. Top with sriracha mango slaw.

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.