• 4 Cups Dei Fratelli Petite Diced Tomatoes
• 1 (15 oz) can Dei Fratelli Tomato Puree
• 1 quart Whole milk ricotta
• 2 large Eggs
• 1/2 Cup Parmesan cheese, grated
• 4 Tbsp Italian seasoning
• 8 cloves Garlic, chopped
• 1 medium Red onion, chopped small
• 1 Tbsp Sea salt
• 1 Tbsp Red pepper flakes
• 1 Tbsp Pepper

• 1 tsp Dried basil
• 1/2 Tbsp Sugar
• 1 pkg Asiago cheese, thinly sliced
• 2 - 3 Tbsp Extra virgin olive oil
• 4 Tbsp Balsamic vinegar
• 2 Tbsp Merlot
• 6 Skinless boneless chicken breasts butterflied and pounded until between 1/2 and 1/4 inch thick

Preparation:
To make sauce:
Sauté onions until sheer in olive oil. Add red pepper flakes and reserve 1/2 tablespoon of red pepper flakes for filling. Drain petite diced tomatoes and add to sauté. Add salt, pepper, basil, garlic and sugar. Let simmer for 10 minutes. Add balsamic vinegar and wine to mixture. Slowly stir in tomato puree. Let mixture simmer on low.

Filling:
Mix ricotta, parmesan, remaining 1/2 tablespoon of red pepper flakes, salt and pepper to taste. Spread filling on butterflied and pounded chicken breasts and roll up. Place in greased baking dish and cover with 2/3rds of marinara. Cover with slices of asiago cheese and bake covered for 40 minutes at 400 degrees. Uncover and bake until cheese is golden and bubbly. Serve over your favorite pasta with remaining sauce.

Serves 6-8

• 1 (28 ounce) can Dei Fratelli Seasoned Diced Tomatoes, drained
• 1 (18 ounce) Tube prepared basil and garlic herbed polenta
• 1/2 Cup Chorizo, diced

• 1/4 Cup Heavy cream
• 1/2 Cup Gorgonzola cheese, crumbled
• Oregano sprigs, for garnish if desired

Preparation:
Cut polenta into slices. Place in large skillet and cook over high heat until browned, about 3-5 minutes per side. Remove to serving dish and set aside until needed.

Add chorizo and tomatoes to skillet. Cook 3 minutes, stirring frequently. Add cream and cook until slightly thickened, about 5 minutes.

Spoon sauce over browned polenta and sprinkle crumbled cheese over the top of sauce. Garnish with a sprig of oregano, if desired.

Serves 4-6

• 1 (10.75 oz) can Dei Fratelli Tomato Soup
• 2 lb Steak (round or flank,) 3/4 inch thick
• 2 Tbsp Flour
• 2 Tbsp Shortening
• 1/3 Cup Onion, chopped
• 1/3 Cup Celery, chopped
• 1 clove Garlic, minced

• 2 Tbsp Brown sugar
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Lemon juice
• 2 tsp Prepared mustard
• dash of Tabasco

Preparation:
Put flour in bowl, dip steak into bowl, covering both sides of steak in flour. Patting flour into steak, with hands. Put shortening in large 19 inch frying pan, or skillet. After melted, place steak, brown on both sides, add onion, celery and garlic. Add soup, sugar, Worcestershire sauce, lemon juice, mustard and Tabasco sauce. Stir well, cover. Cook on low on top of stove for about 1 and 1/2 hours, or until tender.

Note: Double the sauce ingredients, for additional barbecue sauce to serve over rice, or mashed potatoes.

Serves 8

• 1 Cup Dei Fratelli Our Original Salsa Medium
• 1 lb Pork tenderloin
• 1 Cup Beef broth
• 6 soft Flour tortillas

• 1 - 1/2 Cups romaine or iceberg lettuce, shredded
• 1 Cup Cheddar cheese, grated
• 1 medium Avocado, pitted, peeled, thinly sliced

Preparation:
Trim tenderloin of any silverskin. Cut tenderloin into 2-inch pieces and place in a medium stock pot. Add salsa and beef broth. Bring to a boil over high heat, then reduce heat to medium and simmer, covered, until pork is very tender and shreds easily with a fork, approximately 1-½ hours. Using two forks, shred pork. Raise heat to medium high and continue to cook until most of the liquid has evaporated, approximately 5 to 10 minutes longer.

To assemble tacos, fold tortillas in half and place shredded lettuce in tortillas. Add shredded salsa pork, top with grated cheese and garnish with avocado slices. Serve immediately.

Serves 6

• 1 (28 oz) can Dei Fratelli Crushed Tomatoes
• 4 Tbsp Canola oil, divided
• 1 large Onion, halved and thinly sliced
• 1/2 tsp each: Ground cinnamon, coriander, cumin, salt, and pepper
• 2 lbs Boneless beef short ribs, cut into 1" pieces

• 1 Cup Beef broth
• 1/4 Cup Fresh parsley, finely chopped, extra for garnish
• 2 medium Eggplants, peeled, cut lengthwise and quartered

Preparation:
In a large Dutch oven, heat 2 Tbsp canola oil, add onions; cook on medium heat until lightly browned. Add the spices, salt and pepper and cook for 2 additional minutes. Add the short ribs and sauté until meat is browned on all sides. Reduce heat to simmer, stir in Dei Fratelli crushed tomatoes, beef broth and chopped parsley. Cover pot and simmer for 2 hours or until meat is fork tender.

In a large skillet, heat 2 Tbsp canola oil over medium heat. Add the eggplant to the skillet and sauté until browned on all sides. When the meat is done cooking add the eggplant to the tomato-beef mixture and cook together another 30 minutes to heat through. Garnish with additional chopped parsley.

Serving suggestion: Our family serves this dish with saffron seasoned Basmati rice.

Serves 8

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
• 1 (46 oz) can Dei Fratelli Tomato Juice
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 4 - 6 Frozen chicken thighs
• 3 Tbsp Italian seasoning

• 2 Tbsp Sea salt
• 2 Tbsp Fresh ground mixed pepper
• 2 Tbsp Oregano
• 1 tsp Cumin
• 1 tsp Red pepper flakes

Preparation:
In a slow cooker, mix all ingredients except chicken. Taste and adjust spices as needed. Add frozen chicken thighs and cook on low for 8-10 hours.

Serves 6-8

• 2 cans Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
• 5 - 8 Roma tomatoes
• 2 - 3 bunches Green onions, chopped
• 1 - 2 Red sweet onions, chopped
• 1 Lime
• 1 bunch Fresh cilantro, chopped
• 1 clove Fresh garlic, minced
• 1 small Jalapeño
• Salt and pepper to taste

Preparation:
Combine all ingredients except lime, cilantro, salt and pepper and jalapeño in a glass bowl. Add cilantro last and salt and pepper to taste. Cut the ends off the jalapeño and leave whole in the bowl. Salsa tastes best if it has a few hours to mix flavors in the refrigerator before it is served.

Serves 6-8

• 1 (28 oz) can Dei Fratelli Crushed Tomatoes with Basil and Herbs
• 1 (8 oz) can Dei Fratelli Tomato Sauce
• 1 lb Hot Italian sausage, casings removed
• 1 Cup Red onion, chopped
• 2 cloves Garlic, minced
• 4 Cups Beef broth
• 1 Cup Red wine
• 1 Cup Frozen spinach, thawed

• 1 (14 oz) can Cannellini beans, drained and rinsed
• 1/2 tsp Dried oregano
• 8 oz Fresh cheese tortellini
• 3 Tbsp Fresh basil leaves, chopped
• Parmesan cheese, for grating on top of soup

Preparation:
In a large, heavy-bottomed soup pot, brown sausage over medium heat. Remove sausage and drain, reserving 1 Tbsp of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, wine, tomatoes, spinach, beans, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes of cooking. Sprinkle each serving with half a Tbsp of fresh basil and Parmesan cheese.

Serves 4-6

• 1 (46 oz) can Dei Fratelli Vegetable Juice
• 1 (10.75 oz) can Dei Fratelli Tomato Soup
• 2 (28 oz) cans Dei Fratelli Petite Diced Tomatoes
• 1 (12 oz) Skinless polish sausage
• 1 (12 oz) Skinless smoked sausage
• 1 medium Bell green pepper, chopped
• 3 Celery stalks, chopped

• 1 medium Onion, chopped
• 1 Tbsp Crushed red pepper (add a pinch more if you like it hot!)
• 2 Tbsp Olive oil or vegetable oil
• 1 Tbsp Sugar
• 1/2 Cups Water
• 1 lb box Fettuccine

Preparation:
In a large stock pot combine all ingredients except water and fettuccine, bring to a boil. Reduce heat and cover and let simmer about 1 hour, stirring occasionally to prevent sticking.

When sausage is plump and vegetables tender, add the water, bring to a low boil, then add fettuccine. Cook until noodles are done, about 1/2 hour, stir frequently to prevent noodles from sticking together. HINT: I usually like to hold back one of the cans of diced tomatoes, then add that with the water because I like the firmer tomatoes in the finished dish.

Serves 6

• 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 4 Cups Water
• 2 Cups White rice
• 1 tsp Salt
• 2 Tbsp Butter or margarine
• 2 Tbsp Butter or margarine (seperate from the first 2 Tbsp)
• 1 lb smoked sausage or kielbasa, cooked

• 1 small Onion, diced
• 1 small Green or red pepper, diced
• 1 (15 oz) can Red beans, drained
• Salt and pepper to taste
• 1 tsp Garlic powder

• 1 (28 oz) can Dei Fratelli Petite Diced Tomatoes
• 2 Whole chicken breasts, skinned and boned
• 1/4 Cup butter
• 1 medium Onion, chopped
• 1 clove Garlic, minced
• 2 Tbsp Brandy (may use chicken broth)
• 6 medium Zucchini
• 2 Tbsp Lemon juice

• 2 tsp Curry powder
• 1/2 lb fresh Mushrooms, sliced
• 1 Cup Dry white wine (may use chicken broth)
• 1/2 tsp Salt, 1 tsp salt (seperate)
• 1/4 tsp Pepper, 1/4 tsp pepper (seperate)
• 3 Tbsp Parsley, chopped

Preparation:
Cut chicken into 1/2 inch cubes. Heat butter in a large skillet until foaming but not browned. Add chicken, onion and garlic; cook, stirring occasionally, until chicken is firm and white, about 5 minutes. Chicken will cook quickly, do not over cook. Add brandy, tomatoes, mushrooms and curry powder to skillet. Cook and stir about 4 minutes.

Add wine to skillet; increase heat and cook a few minutes to reduce sauce. Stir in salt and pepper. Sprinkle with parsley. Serve over grated zucchini (recipe follows).

Grated Zucchini

Ingredients:
6 medium zucchini, 2 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper

Preparation:
Trim zucchini; do not pare. Grate into a large skillet. Cook and stir over medium heat until water begins to evaporate. Lower heat; continue cooking and stirring about 3 minutes or until zucchini is bright green and barely tender. Stir in lemon juice, salt and pepper.

Yield: 4 Servings

• 1 (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes, drained well (reserve juice for another use)
• 1 lb Dried orzo
• 2 (6 oz each) cans Oil-packed albacore tuna, undrained

• 1/4 Cup Fresh basil, chopped
• Juice and grated zest of 1 lemon
• 1/3 Cup Pine nuts, lightly toasted
• handful of Feta cheese
• Fresh basil, for garnish (optional)

Preparation:
In a 6-8 quart pan, bring about 4 quarts of water to a boil over high heat; stir in orzo and cook, uncovered, just until al dente, about 10-12 minutes (or follow package directions). Meanwhile, put undrained tuna into a large mixing bowl, flaking tuna lightly with a fork. Add drained tomatoes, basil, lemon juice and zest, feta cheese and pine nuts; toss lightly to combine. Drain hot cooked orzo well and add to tuna mixture, tossing to blend. May be served warm or cold. Spoon into individual bowls and garnish with additional fresh basil, if desired.

Serves 6-8

• 1/2 (14.5 oz) can Dei Fratelli Peitite Diced Tomatoes
• 13.5 oz Whole wheat linguini (or your whole wheat pasta of choice)
• 4 Tbsp Black Israeli pepper
• 2 - 3 Tbsp Sea salt
• 3 Tbsp Extra virgin olive oil
• 4 cloves Garlic
• 1 lb Ground veal (or turkey)
• 1 large Green bell pepper, thinly sliced
• 3 large Portabella mushrooms, cleaned and chunked (including stems)

• 1 heaping Tbsp Ground chipotle (or more to taste for added heat)
• 1 heaping Tbsp  Sage
• 1 heaping Tbsp  Marjoram
• 1 heaping Tbsp  Oregano
• 1 heaping Tbsp  Basil
• 1 lb Blue Cheese*
• 1/2 Cup Parmigiano reggiano, shredded
• 2 Tbsp Butter (optional)

Preparation:
Heat oil over medium heat in a large pan. Add water to large pot and season with sea salt and Israeli pepper. Add garlic to oil. Combine all remaining spices with the veal. Brown veal in heated oil and garlic. Once veal takes on brown, caramelized color, add bell pepper and mushrooms. Keep heat at medium. Stir to combine and tightly cover. Cook until mushrooms are reduced and peppers are soft. Cook pasta in the pepper and salt water until al dente. Add tomatoes to veal mixture when adding pasta to water. Drain pasta, making sure to keep all remnants of pepper with pasta. Return pasta to large pot. Add all cheeses and veal mixture (with juices). Combine all until blue cheese is evenly distributed throughout dish and mostly melted. If there is not enough liquid while combining, add 1-2 Tbsp of butter to aid combining.

* A stronger blue cheese is preferable as it will give a sharp compliment and excellent balance to the Israeli Pepper. A milder blue cheese is also good for those who want less of that flavor, but the balance of the spices will change.

• 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 2 lbs Extra-large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 4 Tbsp Olive oil, dividing usage
• 1 small Onion, chopped
• 2 cloves Garlic, minced

• 1/4 tsp Ground cayenne pepper
• 2 tsp Dried Italian seasoning
• 1 1/2 Cups Asiago cheese, shredded
• 1/4 Cup Fresh basil, julienned

Preparation:
Preheat oven broiler. Sprinkle shrimp with salt and black pepper. Spoon 2 tablespoons of the olive oil into a large skillet over medium heat. Add the shrimp and saute until pink and just beginning to curl, about 2-3 minutes (do not overcook). Using a slotted spoon, transfer the shrimp to a single layer in a broiler-proof gratin dish, distributing evenly. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and saute until tender, about 5 minutes. Add the garlic, cayenne and Italian seasoning; saute for 2 additional minutes. Add the tomatoes and simmer until slightly thickened, about 3 minutes. Season, if desired, with salt and black pepper. Spoon the sauce over the shrimp. Sprinkle the cheese over the top and place under the broiler (about 6 inches from heat) until the cheese softens and begins to brown, about 5 minutes (watch carefully!). Remove from oven, sprinkle with basil and serve while hot.

Note: This delicious dish is easy to put together, nutritious and everyone loves it. The shrimp can be sauteed and dressed with the tomato mixture up to 4 hours in advance- at serving time, sprinkle with cheese and place in the oven. Serve with plenty of crusty bread for moppin up the delicious juices!

Serves 4-6

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños, drained well (reserve liquid for another use)
• 2 Cups cooked Salmon, flaked and chopped
• 1/2 Cup prepared Caesar salad dressing
• Juice of 1 small Lime

• 1/4 tsp Ground red pepper
• Salt and freshly ground black pepper, as desired
• 16 Romaine lettuce leaves, cleaned and trimmed
• 1/3 Cup Parmesan cheese, freshly shredded
• 1/4 Cup Coasted garlic Caesar flavored sliced almonds (or plain sliced almonds, lightly toasted)

Preparation:
Place salmon and well-drained tomatoes and jalapeños in a mixing bowl. Whisk salad dressing with lime juice and ground red pepper, mixing well. Add to salmon, tossing to blend well. Season as desired with salt and black pepper. Fill each romaine leaf with the salmon/tomato mixture. Top with cheese shreds and almonds, dividing equally. May be garnished with fresh lime slices, if desired.

Note: This Caesar-salad influenced dish may be eaten out of hand (serve with plenty of napkins), or placed on a plate and eaten with a knife and fork. The lime juice provides a wonderful fresh flavor boost to the prepared dressing, the tomatoes and jalepenos provide color as well as flavor and nutrition, and the almonds provide an interesting textural element (vs. the more traditional croutons) to the lush taste of the salmon. Since Caesar salad was born in Tijuana, Mexico, this dish is a tribute to that fact!

Serves 4-8