Roasted Garlic Balsamic Oil
Salad dressing, pasta dressing, marinade and dipper.

Great for sandwiches.

Take red potatoes, cut into quarters and drizzle oil add your favorite spices and fresh basil. Wrap in tinfoil and roast or BBQ.

Take a loaf of french bread and cut length-wise. Brush the olive oil over the bread add fresh tomatoes and parmesan cheese and broil.

Roasted Tomato & Garlic Balsamic
Marinating chicken & meat. Amazing on mozzarella, tomatoes and basil.

Great as a salad dressing and drizzled over avocados.

Makes a wonderful pasta salad.

Basil Parmesan with Roasted Garlic
Dressing for Salads and Pasta.

Excellent marinade on chicken and beef.

Want to jazz up your mash potatoes - add a little Basil Parm to your recipe instead of butter.

Raspberry Balsamic
Used for sauces on all types of meat.

Outstanding on fruits and ice cream.

Wonderful as a salad dressing.

Blackberry Balsamic
Drizzle on pork chops and roasts.

Drizzle over ice cream and goat cheese for an appetizer.

Wonderful as a salad dressing.

Dark Sweet Cherry Balsamic
Serves two + left overs (maybe)

12 brussel sprouts – cut lengthwise
Olive oil
Butter – 1 tbls
½ to 1 cup of chicken stock
Cherry balsamic
Ocean spray craisins (cherry flavor) – handful (¼ of a cup)
One garlic clove - chopped
Bread crumbs – optional

In a medium pan saute brussel sprouts in olive oil and butter until slightly brown. Add garlic to brussel sprouts and cook for a couple of minutes. Add chicken stock, balsamic vinegar and craisins turn heat to med low and cover, let simmer until fork tender. At this point the stock and balsamic should be at a reduction.

Put in bowl, top with bread crumbs and serve

Citrus Balsamic
Great as a salad dressing and wonderful basted on fish/shrimp.

White Balsamic with Pear
1-2 Bosc Pears, cut in small cubes (you can also you Asian pears)
¾ cup crumbled blue cheese
¾ cup pecan halves, toasted
2 heads romaine lettuce, torn into small pieces
¼ cup of Pastamore’ White Balsamic with Pear
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 TBS honey
1 tsp. salt
¼ tsp pepper
¼ cup olive oil

Mix pears, cheese, pecans and romaine in bowl.

Stir dressing ingredients together in a small bowl except for olive oil. Slowly add olive oil into dressing ingredients with wire whisk. Toss with salad just before serving.

Recipe from customer Toni Evans

Barrel Aged Balsamic
Wonderful as a salad dressing but also a great marinade on beef, chicken and game.

Sweet-Sour Balsamic - Glazed Ribs
This is probably one of the best lip smacking ribs I have ever made. This is made in a slow cooker or you can cook them slow in the oven.

5 to 6 pounds of ribs (whichever you prefer, I like country style or baby back)
2 tablespoons of olive oil
Kosher salt
4 large flat-leaf parsley - chopped
4 garlic cloves - chopped
2 tablespoons of thyme - chopped

BBQ Sauce:
1 cup of our Barrel-Aged Balsamic vinegar (I have also used our Blackberry or Cherry)
1 cup ketchup
6 ounces beer
¼ cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 ½ teaspoons of our barrel-aged Worcestershire sauce
1 teaspoon Tabasco sauce or to taste
¼ cup dark brown sugar
½ red onion, diced
1 large clove garlic, minced
Salt

Rub ribs with oil and next four ingredients. Generously season with salt. Place in slow cooker for 4 to 6 hours.

Meanwhile, prepare the sauce. In a large nonreactive sauce pan, bring the balsamic vinegar to a boil over medium heat; cook until reduced by a third. Add remaining sauce ingredients with ¼ cup of water, return to a boil, then reduce heat and simmer until thick, 30-40 minutes uncovered. The sauce should be highly seasoned, adjust to taste by adding vinegar, brown sugar or salt if needed. I have never had to add anything extra.

Transfer ribs to a baking sheet cover bottom of pan with tin foil. Slather ribs on both sides with sauce and broil ribs until the sauce sizzles and browns, 2-4 minutes per side, or bake 8-12 minutes at 450. Baste with sauce and serve with any remaining sauce on the side. Make sure you have some handi-wipes.....

Black Mission Fig Balsamic
Drizzle over fruit and top on ice cream.

Brush on fruit and grill or marinade pork.

Makes a wonderful salad dressing but if you love FIGS....try taking fresh figs, cut length wise and scoope out a little of the meat from the fig. Fill with goat cheese and bake. Once warm and cheese is melted take out of oven. Drizzle fig balsamic vinegar over and serve with a bagette.

Asian with Sesame & Ginger
Perfect for stir fry or grilling vegetables.

Use on pasta, chicken, beef, fish & shrimp.

Delicious on salmon.

Drizzle over asparagus and roast or BBQ.

Make a wonderful fried rice......drizzle oil over rice and saute. Once rice is coated make a hole in the middle of the pan and add a raw egg. Stir egg into rice mixture and blend. Once egg is cooked add a package of frozen mixed vegetables and your favorite protein, such as chicken, pork, shrimp etc. and continue to saute until all is combined. I use whatever I have in frig from the night before. Put on low and cover. In minutes you have a great side dish or use this recipe for a main course with salad.If desired add additional spices; salt/pepper etc.

Here is something low cal and quite tasty. You can use this on top of mixed greens or a side dish.

Ingredients:
Bag of frozen cooked jumbo shrimp from costco or your favorite grocery store
Bag of roasted corn from Trader Joe’s
½ Asian pear

While bbq is warming up take 12-14 jumbo shrimp, ¼ bag of roasted corn and put into a bowl. Drizzle ¼ of a cup or so of Asian dipping oil over shrimp and corn and toss. Once bbq is hot (use a bbq pan with the holes in the bottom) and spoon mixture into pan and saute. Once ingredients are cooked put back into the bowl with the left over Asian dipping oil and toss again. Pour over mixed greens and add cut/sliced Asian pear and toss with a little of the Asian dipping oil. You can add cherry tomatoes or anything else if you wish. This makes a wonderful salad or use as a side dish. You can substitute the shrimp for grilled chicken or steak.

White Truffle Oil
Drizzle over pasta, risotto & potatoes.

Amazing for pan roasted vegetables.

Sweet Potato Pasta with Truffle Butter
2 tbsp - scallions
1 cup - golden raisins
8 oz – King Oster mushrooms (Julienne)
½ tsp – orange peel - grated
2 tbsp – butter
3 oz – truffle butter
½ cup heavy whipping cream
Optional – a pinch of cinnamon
12 oz – Pastamore’ Sweet Potato Pasta
¾ cup parmesan cheese

Saute in pan, scallions, golden raisins, mushrooms and orange zest in 2 tbsp. of butter. Cook until scallions and mushrooms are done. Set aside.
Saute in large pan add truffle butter and heavy cream and mix gently. Add scallion mixture and stir. Save a third of the pasta water if the cream mixture becomes too thick.
Fold in cooked pasta with other ingredients. Serve with parmesan cheese.

Truffle Butter
Ingredients:
1 pound of butter, softened
Pastamore’ White Truffle Oil to taste
Salt to taste

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use. You can also do this in smaller portions if desired.

Compliments of Pastamore’ customer Doreen Daneri.

California Meyer Lemon Extra Virgin Olive Oil
Great basted on chicken or fish.

Drizzle over asparagus with your favorite herbs or garlic, wrap in tinfoil and roast or BBQ.

When you have left-over rice, saute' swiss chard or spinach in our lemon oil with garlic, add rice and saute' together for a great side dish.

Dress up your salad with our Lemon Oil and one of our balsamic vinegars.......can't get any BETTER....

And another...

Ingredients:
One bundle of bok choy
Bag of frozen cooked jumbo shrimp from Costco or your favorite grocery store
Left over rice

Cut up the bok choy and saute in the Meyer Lemon Olive Oil. Once it is slightly cooked add 12 or so shrimp and toss. Put lid on pan to warm the shrimp and add salt and pepper to taste. If you have some left over rice, add to pan to heat and serve as a main dish or serve bok choy and shrimp alone. This can also be done with swiss chard or any of your favorite greens.

Rosemary with Roasted Garlic Oil
Great as a marinade for chicken and steak. Put meat in a zip lock baggie and drizzle oil over meat. Seal baggie and use your hands to coat. You do not need much of the oil, it will depend on how much you are marinating. Add your favorite spices, salt & pepper and BBQ or roast.

Want to add a little something to your potatoes, drizzle over red potatoes and roast in the oven or put on the BBQ. It is also good as a salad dressing or add to our pastas.

Once you have cooked your chicken marinated in the Rosemary, slice and add to greens with tomatoes and your favorite veggie or fruits. Low cal and very tasty.