Sweet Potato Tofu Curry

 

Citrus from our Pastamore Meyer Lemon Oil takes this vegetarian curry to another level. Finished off with chopped peanuts and fresh cilantro, this tasty recipe with be sure to impress.

Ingredients:         Makes 4 servings

1 14 oz container extra firm tofu, drained

1 can lite coconut milk

.5-1 cup water

2 Tbsp Pastamore Meyer Lemon Oil

1 large shallot

1 yellow bell pepper

1 red bell pepper

2 medium sweet potatoes

2 cloves garlic, minced

1 thumb-sized piece fresh ginger

1.5 Tbsp green curry paste

.25-.5 cup chopped fresh cilantro

As garnish roasted peanuts, chopped

To taste salt and black pepper

As needed cooking spray

 

Directions:

1. Rinse bell peppers and remove skin from shallot. Thinly slice shallot and cut bell peppers into ¼” wide strips. Poke holes in sweet potatoes and cook in microwave until soft. Allow sweet potatoes to cool and cut into bite-sized pieces.

2. Heat a large non-stick pan on the stove or pot on the stove over medium-low/medium heat. Once hot, coat with cooking spray. Add the shallot and cook until translucent. Add the garlic and mix well. Allow the garlic to cook for 1-2 minutes or until lightly browned.

3. Add bell peppers to the pan. Cook for 3-5 minutes stirring often.

4. Heat a large non-stick pan on the stove over medium heat. Dry tofu using a towel. Cut down the middle length-wise, and then cut into ¼” wide pieces. Add half of the tofu to the dry pan. Season to taste with salt and black pepper. Cook until bottom side is browned. Flip and season second side with salt and pepper. Cook until browned. Remove from pan and repeat with remaining tofu.

5. Add the curry paste and Pastamore Meyer Lemon Oil to the cooking bell peppers. Allow to cook for 1-2 minutes and mix well. Add the coconut milk to the pan along with .5-1 cup water and cooked sweet potatoes. Bring to a boil and reduce to a simmer.

6. Add the cooked tofu and cook to desired sauce thickness. Remove from heat, add the cilantro, and mix well.

7. Serve over rice or cauliflower rice and garnish with chopped peanuts.

Basil Parmesan Breakfast Hash

Looking for a delicious side for your breakfast? Look no further. This recipe pairs hearty potatoes with sweet bell peppers and our awesome Pastamore Basil Parmesan Olive Oil. This dish is finished with a perfect crunch from the pine nuts. If you are looking to speed up the cooking time, bake the potatoes in the microwave and then brown in the pan.

Ingredients:       Makes 4 servings

4 russet potatoes

2 cups mini bell peppers

1 large shallot

2 Tbsp Pastamore Basil Parmesan Olive Oil

3-4 leafs fresh basil

¼ cup toasted pine nuts

To taste salt and black pepper

As needed cooking spray

 

Directions:

1. Wash potatoes and bell peppers. Cut potatoes into small cubes and cut bell peppers in half from top to bottom. Remove stem and seeds from bell peppers. Thinly slices shallot.

 

2. Heat a large non-stick pot or pan on the stove over medium-low/medium heat. Once hot, coat with non-stick spray and add potatoes. Cook until potatoes are al dente.

 

3. Add bell peppers and shallot to the pan. Cook until all vegetables are tender. Reduce heat and add Pastamore Basil Parmesan Olive Oil and pine nuts. Season with garlic powder and to taste with salt and black pepper.

 

4. Mix well and serve. Thinly slice fresh basil for garnish.

White Truffle Peppercorn New York Steak

Ingredients:
2 12 oz New York Strip Steaks
1.5 Tbsp Pastamore White Truffle Oil
8 ounces sliced mini portabello mushrooms
1 Tbsp whole peppercorns
3/4 cup half and half
1 Tbsp avocado oil
1 tsp salt
1/2 tsp black pepper
To taste salt and black pepper

Directions:
1. Take steaks out of the refrigerator and allow to warm for 30 minutes.

2. Heat a large cast iron skillet on the stove over high heat. Once hot, add 1 Tbsp of avocado oil. While the oil is heating, season both sides of the steak with the 1 tsp of salt and 1/2 tsp of black pepper.

3. Add the steaks to the pan. Cook for three minutes on each side. Reduce heat to medium-low and cook steaks to desired doneness. Remove the steaks from the pan and allow to rest for 10 minutes.

4. While the steaks are resting, heat a small non-stick pan on the stove over medium low heat. Once hot, add 1/2 Tbsp of Pastamore White Truffle Oil and the sliced mushrooms. Cook for 5 minutes, stirring often. Add the peppercorns, half and half, and remaining white truffle oil. Whisk together and cook until desired thickness is reached. Do not overheat as sauce may separate.

5. Plate steaks and top with white truffle cream sauce.

Chilled Sweet Potato and Garlic Tofu Soup

Heat waves aren't always the best time for soup. However, this chilled soup recipe is a nice refreshing dish for lunch or dinner. This dish pairs the great flavor of sweet potatoes with the distinct flavor or kale and our Pastamore Roasted Garlic Balsamic Olive Oil.

Ingredients:
3 large sweet potatoes
1 14 oz package extra firm tofu
1 medium white onion
6 cups kale, chopped
4 cups vegetable broth, low sodium or salt free
3 tablespoons Pastamore Roasted Garlic Balsamic Olive Oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Peel sweet potatoes, and cut into 1/4-1/2" cubes. Cook until fork tender. Place 1/3 of the potatoes to the side. Add the remaining cooked sweet potatoes to a food processor along with the vegetable broth. Blend until smooth.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 tbsp of Pastamore Roasted Garlic Balsamic Olive Oil. Cut tofu into bite-sized pieces. In two batches, cook tofu until seared on both sides.

3. Finely dice onion. Heat the large pot on the stove over medium-low heat. Once hot, add 2 Tbsp Pastamore Roasted Garlic Balsamic Olive Oil. Cook until onions are browned. Add the broth/sweet potato mix to the pot. Bring to a boil and reduce to a simmer. Add the tofu, kale, and season to taste with salt and black pepper. Add more broth/water if needed for desired thickness.

4. Cook for 2-5 minutes or until kale reaches desired doneness. Remove from heat, stir in cooked sweet potato cubes, and transfer to a container. Place in the refrigerator for at least 2 hours or overnight before serving.

5. Serve with a drizzle of Pastamore Roasted Garlic Balsamic Olive Oil.

Pesto Shrimp with Tomato Basil Fettuccine

Pesto isn't only for chicken. Rich pesto paired with perfectly cooked Pastamore Tomato Basil Fettuccine make this a perfect recipe for dinner. You could swap out the topping of shredded parmesan cheese with a drizzle of our versatile Pastamore Basil Parmesan Olive Oil.

Ingredients:
1 12 oz package Pastamore Tomato Basil Fettucine
1 lb shrimp
1/4 cup pine nuts, nuts
1/4 cup shredded Parmesan cheese
1/2 cup extra virgin olive oil
3 oz fresh basil
1/2 tsp salt
2 cloves garlic
1/4 tsp black pepper
Salt and black pepper to taste
Avocado oil as needed

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Tomato Basil Fettuccine.

2. Add toasted pine nuts, Parmesan cheese, basil, salt, garlic gloves, and black pepper to a food processor. Pulse until evenly chopped scraping sides as needed. Turn food processor on and slowly drizzle in olive oil until emulsified. Add additional olive if needed for proper texture. Adjust seasoning with salt and black pepper.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, lightly coat the pan with avocado oil. Add the shrimp and cook until the first side is browned. Flip the shrimp and brown the second side. Season with salt and pepper to taste and toss. Cook until firm and opaque. Do not overcook.

4. Once pasta is al dente, drain using a colander and return to the pot. Add the pesto and heat on low until warm. Add the shrimp and mix well.

5. Plate the pasta and top with additional shaved Parmesan cheese.

Mango Avocado Shrimp Tacos

Shrimp tacos are a perfect summer dish. Light, fresh, and packed full of flavor. This recipe combines shrimp, mango, and avocado with our sweet and delicious Pastamore White Balsamic with Pear Vinegar.

Ingredients:
1 lb shrimp, 16-25
1 mango
1 Tbsp Pastamore White Balsamic with Pear Vinegar
1/4 medium red onion
1 avocado
1 heart of romaine lettuce
1 fresh jalapeno
Juice of 1 lime
4-6 tortillas
To taste salt and black pepper

Directions:
1. Remove skin and core from mango. Finely chop and add to a mixing bowl. Finely dice onion and add to mango. Remove skin and vein from jalapeno and and finely dice. Add the jalapeno, juice of 1/2 lime, and Pastamore White Balsamic with Pear Vinegar to the bowl. Gently mix well and season to taste with salt and black pepper.

2. Peel, devein shrimp, and remove tails. Heat a large non-stick pan on the stove over medium heat. Once hot, add the shrimp and season to taste with salt and black pepper. Cook the shrimp for 3-4 minutes and flip individually. Season the second side of the shrimp and add the juice of 1/2 lime. Cook until firm and opaque but not overcooked. Lightly toss.

3. Rinse and shred the lettuce. Heat tortillas. Remove skin and seed from avocado and slice.

4. Plate tortilla and top with cooked shrimp. Next, add the mango salsa and avocado. Garnish with your favorite hot sauce.

Chipotle Grilled Chicken Taco Salad

Hot weather calls for cool and refreshing meals. This grilled chicken taco salad hits the mark thanks to our Pastamore Chipotle Chili Marinade and Grill Sauce and Pastamore Sriracha and Mango with White Balsamic Vinegar.

Ingredients:
1 lb chicken breast
1/2 cup Pastamore Chipotle Chili Marinade and Grill Sauce
4 servings tortilla chips
8 cups romaine lettuce
4 ounces shredded Mexican cheese
1 pint grape tomatoes
1 cup corn, drained
1/4 cup Pastamore Sriracha Mango with White Balsamic Vinegar
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat grill to medium-high heat. Add chicken breast to a large mixing bowl along with Pastamore Chiptole Chili Marinade and Grill Sauce. Mix well.

2. Grill chicken breast until minimum internal temperature reaches 165F. Turn once during the cooking process. Allow to rest for 5 minutes and adjust seasoning with salt and black pepper if needed.

3. Rinse lettuce and tomatoes. Cut lettuce into bite-sized pieces. Plate lettuce and top with all ingredients. Slice chicken and add to salad.

4. Pour Pastamore Sriracha Mango with White Balsamic Vinegar into a small mixing bowl. Slowly whisk in the olive oil until blended. Pour over the salad and finish the dish with the tortilla chips.