Chocolate Balsamic Banana Bread

If you aren't much of a baker but want nice warm bread fresh out of the oven, look no further! This quick banana bread recipe takes a classic and adds flavor with chocolate chunks and our Pastamore Dark Chocolate Balsamic Vinegar. Remember, you can always peel and free your bananas if they are starting to get to ripe, and then you can make this recipe when you have the time. 

Ingredients:
4 extra ripe bananas
2 eggs
4 Tbsp butter, melted
2 tsp Pastamore Dark Chocolate Balsamic Vinegar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 tsp cinnamon
½ cup chocolate chunks
2 cups flour of your choice
 
Directions:
1. Prehat oven to 375F.

2. Add eggs to large mixing bowl and whisk. Add bananas, butter, vanilla, and Pastamore Dark Chocolate Balsamic Vinegar. Mash until smooth using a fork or mixer. In a separate bowl, add all dry ingredients and mix well.

3. Add dry ingredients to wet ingredients along with chocolate chunks. Fold to mix.

4. Grease loaf pan generously with butter or cooking spray. Pour banana bread mixture into pan. Cook for 45-60 minutes or until cooked throughout. Use a toothpick in the middle and the bread is done when the toothpick comes out clean.

5. Place on a cooling rack for at least 10-15 minutes before serving.

6. To serve, slice and top with butter and a drizzle of Pastamore Dark Chocolate Balsamic Vinegar.

So Simple: Cast Iron Sundried Tomato Brussels Sprouts

 

When you were a kid, did you ever think Brussels sprouts might be good? I know I have a hard time not ordering them every time I see them on the menu. This recipe is a great, easy recipe to make some awesome Brussels sprouts at home.

Ingredients:
1 lb Brussels sprouts
1.5 Tbsp Pastamore Sundried Tomatoand Harissa Oil
1 large yellow bell pepper
½ tsp garlic powder
.5 Tbsp avocado or extra virgin olive oil
To taste salt and black pepper
 
Directions:
1. Heat a large cast iron pan on the stove over medium heat.
 
2. Rinse Brussels sprouts and cut in half from top to bottom. Rinse bell pepper, remove stem and seeds, and slice into ¼” pieces.
 
3. Add avocado oil to pan and allow to heat. Once hot, add Brussels sprouts. Cook for 4-8 minutes stirring often. Add the bell peppers and garlic powder.
4. Cook until Brussels sprouts are browned and tender. Reduce heat and add Sundried Tomato Harissa Oil. Mix well and season to taste with salt and black pepper. 

So Simple: Basil Parmesan Bagel Sandwich

 

Why drive to a fast food restaurant when you can make a simple and delicious breakfast sandwich at home? This recipe features eggs, melty gruyere cheese, and our awesome Pastamore Basil Parmesan Olive Oil. This recipe would also be perfect on toast or an English muffin.

Ingredients:         Makes 4 servings
4 eggs
4 everything bagels
4 slices gruyere cheese
2 Tbsp Pastamore Basil Parmesan Olive Oil
To taste salt and black pepper

 

Directions:

1. Toast bagels.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and crack eggs into pan. Cook in batches or use multiple small pans to keep the eggs from touching.

3. Season eggs to taste with salt and black pepper. Cook eggs for 2-3 minutes or until bottom begins to set. Flip eggs using a spatula, and top each egg with 1 slice of gruyere cheese. Cook until egg reaches desired doneness. Over medium is a great mix of firm and runny yolk for a sandwich.

4. Brush inside of tasted bagels with Pastamore Basil Parmesan Olive Oil. Add cooked egg and serve.

Mexican Spiced Breakfast Potatoes

 

Brunch never feels complete without some delicious home fries. This recipe combines distinct spices are paired with our Pastamore Kettle Roasted Jalapeno Oil. These breakfast potatoes take a while to cook, so it's a good idea to get them started nice and early.

Ingredients:

4 russet potatoes

2 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp black pepper

1/2 tsp salt

Directions:

1. Preheat oven to 400F.

2. Rinse potatoes and cut into bite-sized pieces.

3. Combine Pastamore Kettle Roasted Jalapeno Oil and all spices into a large mixing bowl. Mix well with a whisk.

4. Add potatoes to the bowl and mix until evenly coated. Add to baking sheet or pan and add to the oven.

5. Cook until potatoes are browned mixing at least once during the cooking process. Potatoes should be fork tender and should be checked in 30-40 minutes.

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.