Spicy Sausage Curry

 

Curry is the perfect dish for cool spring evenings. This dish changes things up a bit by using andouille sausage and our Pastamore Sriracha Mango with White Balsamic Vinegar. If you are unable to find full-sized bok choy at the store, you can substitute in six baby bok choy instead. 

Ingredients:

1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar

3 Andouille sausage links, fully cooked

2 zucchini

1 large head bok choy

1.5 Tbsp green curry paste

1 can coconut milk

1 cup water

To taste salt and black pepper

To taste chili powder

As garnish sesame seeds

Directions: 

1. Heat a large non-stick pot on the stove over medium-low heat.

2. Rinse zucchini and bok choy. Cut zucchini into 1/4" coins on a bias. Roughly chop the bok choy. Slice sausage into bite-sized pieces.

3. Add andouille sausage to the pan. Cook until browned and add the Pastamore Sriracha Mango with White Balsamic Vinegar, zucchini, bok choy, and green curry paste. Cook for 3-5 minutes stirring often.

4. Add 1 can of coconut milk and 1 cup water. Mix well. Bring to a boil and reduce to a simmer. Cook until desired consistency is reached and season to taste with salt, black pepper, and chili powder.

5. Serve over rice and garnish with sesame seeds.

Parmesan Tomato Basil Shrimp

 

Shrimp can be a great addition to any pasta dish, but it is very easy to overcook them turning them into mealy erasers. This recipe allows you to quickly cook the shrimp to finish the dish providing a great flavor and texture. This recipe features two of our long time favorites, Pastamore Tomato Basil Fettuccine and Pastamore Basil Parmesan Olive Oil.

Ingredients:

1 12 oz package Pastamore Tomato Basil Fettucine

1 lb medium shrimp

2 cups grape tomatoes

1/4 cup grate Parmesan cheese

1/4 medium yellow onion

1 Tbsp Pastamore Basil Parmesan Olive Oil

To taste salt and black pepper

To taste red pepper flakes

Cooking spray as needed

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Dice tomatoes and rinse onions. Peel and devein shrimp.

3. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add the onions and tomatoes. Caramelize the onions, stirring often.

4. Add the Pastamore Tomato Basil Fettuccine to the boiling water. Cook until al dente and drain using a colander retaining 1/4 cup of cooking water. Return to pot.

5. Add the shrimp and Pastamore Basil Parmesan Olive Oil to the onions and tomatoes. Cook until shrimp are opaque and firm. Combine the pasta and shrimp mixture in the same large pot. Add Parmesan cheese and season to taste with salt, black pepper, and red pepper flakes. Mix well and serve.

Mediterranean Tempeh

Plan ahead for Meatless Monday or a weekend dinner with this delicious Mediterranean tempeh recipe. This dish pairs your favorite Greek flavors with our versatile Pastamore Fig Balsamic Vinegar. Serve this over our Pastamore Lemon Garlic Orzo for an exciting burst of flavor and freshness. 

Ingredients:

8 oz tempeh

2 Tbsp Pastamore Fig Balsamic Vinegar

1 zucchini

1 cup grape tomatoes

To taste salt and black pepper

2 tsp avocado or olive oil

1/4 cup goat cheese crumbles

Directions:

1. Cut tempeh into bite-sized pieces. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil and tempeh.

2. Wash tomatoes and zucchini. Cut zucchini into 1/4" cubes.

3. Add tomatoes to pan and cook tempeh until golden brown. Add zucchini and 1 Tbsp Pastamore Fig Balsamic Vinegar. Cook for 3-5 minutes. Season to taste with salt and black pepper.

4. Plate tempeh over orzo or rice and top with a drizzle of the remaining Pastamore Fig Balsamic Vinegar and goat cheese crumbles. 

Pastamore Patty Melt

 

Ever find yourself without any hamburger buns but ground beef that needs to be cooked? This comforting patty melt is a perfect way to stop that beef from going to waste. The Pastamore Rosemary with Roasted Garlic Olive Oil is the perfect compliment to the oinons and swiss cheese.

Ingredients:
1 lb lean ground beef

1 white onion

4 slices swiss cheese

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

8 slices bread

As need mayonnaise

Directions: 
1. Combine ground beef, salt, pepper, and Worcestershire sauce into a large mixing bowl. Mix well and form into four patties.

2. Thinly slice onion. Heat a large non-stick pan on stove over medium-low heat. Once hot, add the Pastamore Rosemary with Roasted Garlic Olive Oil. Add the onions and cook slowly until caramelized. Season to taste with salt and black pepper.

3. Remove onions from pan and turn pan to medium. Add burger patties and cook to desired temperature turning once during the cooking process. Before burgers are fully cooked, top with swiss cheese and allow to melt.

4. Toast bread. Spread mayonnaise on toasted bread as desired. Add the burger and top with the caramelized onions.

Pineapple BBQ Chicken - So Simple

 

Sweet pineapple and spicy BBQ sauce pair perfectly with crispy seared chicken thighs. This recipe takes only a few ingredients and makes a delicious. Put our Pastamore Sweet Sriracha Marinade and BBQ to perfect use with this easy and quick recipe. 

Ingredients:

4 chicken thighs, boneless and skinless

1/2 pineapple, fresh

1/2 cup Pastamore Sweet Sriracha Marinade and BBQ Sauce

1 yellow onion

2 tsp avocado or canola oil

To taste salt and black pepper

Directions:

1. Peel onion and thinly slice. 

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, add 1 tsp of oil and the entire onion. Cook until caramelized and tender. Season to taste with salt and black pepper. Remove from pan.

3. Turn the pan up to medium heat and add remaining tsp of  oil. Add chicken thighs and season to taste with salt and black pepper.

4. While chicken thighs are cooking, remove the skin and core. Cut into bite-sized pieces.

5. Turn over chicken thighs once the first side is browned. Cook until chicken thighs are almost cooked through and add the pineapple and onions to the pan. Mix well and cook until chicken reaches 165F.

6. Add the Pastamore Sweet Sriracha Marinade and BBQ Sauce to the pan. Mix well and turn off the heat.

7. Serve over rice or cauliflower rice.

Greek Tilapia Loins

 

I typically pass on tilapia at the store because the fillets are usually paper thin and flavorless. Recently, I have come across tilapia loins at Costco. They are thick, still cook quickly, and are perfectly flaky. This recipe pairs our Pastamore Cabernet and Roasted Garlic Marinade. 

Ingredients:

4 tilapia loins

2 Tbsp Pastamore Cabernet and Roasted Garlic Marinade

1/4 cup kalamata olives, pitted

1 cucumber

1 medium tomato

2 Tbsp crumbled feta

1 tsp paprika

To taste salt and black pepper

Cooking spray as needed

Directions:

1. Add tilapia loins to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and paprika. Mix well.

2. Heat a large non-stick pan on the stove over medium-low/medium heat. Once hot, coat with cooking spray and add the tilapia loins. Cook until browned on bottom side and flip. Cook until browned and the fish reaches a minimum internal temperature of 165F. Season to taste with salt and black pepper.

3. When the fish is cooking, peel the cucumber and dice. Rinse the tomato and dice into similar size of the cucumber. Chop the olives and add all ingredients to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and the feta cheese. Mix well.

4. Plate the fish and top with the Greek cucumber salad.

Spicy Tempeh Tacos

 

When it comes to tempeh, you either love it or have never heard of it. Tempeh is a high-protein fermented soy product, so basically tofu's sophisticated older sibling. It has a great texture, takes on flavors well, and is drier (easier to manage) when cooking. This recipe combines tempeh with one of our favorites, Pastamore Kettle Roasted Jalapeno. 

Ingredients: 

1 8 oz package tempeh

1 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 lb fresh Brussels sprouts

1 large avocado

1/2 tsp garlic powder

1/4+ cayenne pepper

Juice from .5-1 lime

Cotija cheese for garnish

To taste salt and black pepper

1/2 Tbsp avocado or canola oil

Flour tortillas as needed

Directions: 

1. Rinse Brussels sprouts and cut into quarters. Heat a large non-stick (or cast iron pan) over medium-low heat. Add avocado oil to pan and add Brussels sprouts once hot. Cook until browned and tender stirring frequently. Add 1/4 tsp garlic powder and season to taste with salt and black pepper.

2. Slice tempeh into 1/4" thick slices. Heat a large non-stick pan over medium-low heat. Add the tempeh dry to the pan. Cook until bottom side is browned and flip (3-5 minutes). Cook for 2-3 minutes and add Pastamore Kettle Roasted Jalapeno Oil and cayenne pepper. Mix until coated and season to taste with salt and black pepper. Remove from heat. 

3. Remove seed and skin from avocado. Add to a mixing bowl along with garlic powder and lime juice. Mash until desired texture is reached. Season to taste with salt and black pepper. 

4. Heat tortillas.

5. Add tempeh to taco, top with Brussels sprouts, and garnish with cotija cheese. Top with the mashed avocado and your favorite hot sauce.