• 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes, drained
• 2 Tbsp Sweet onion, diced
• 2 cloves garlic, minced
• 1 small Zucchini, chopped
• 2 Tbsp Olive oil
• 1 Cup Whole wheat orzo
• 2 Cups Broth, low sodium
• 1 Cup Low fat milk

• 1 Cup Frozen spinach, chopped, thawed and liquid squeezed out
• 1/2 Cup Fresh basil, chopped
• 1/3 Cup Parmesan cheese, freshly grated
• Salt to taste

Preparation:

In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until tender, but zucchini still firm, about 3 minutes. Add orzo, broth, and milk; cook over medium-high heat and bring to just boiling. Reduce to medium-low heat and simmer about 12 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato, and basil; stir and simmer over low 5 minutes. Stir in parmesan cheese last. Remove from heat, cover, and let rest 5 minutes. Salt to taste.

Serves 4.

• 3/4 (14.5 oz) Cup Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 1/2 Cup or balance of can Dei Fratelli Chopped Mexican Tomatoes and Jalepenos
• 1 lb Ground beef
• 1/2 lb Ground pork
• 1 (1.25 oz) Packet Meatloaf seasoning
• 1 Egg, beaten
• 1 1/2 Cup Saltine crackers, crushed fine

Preparation:

Preheat oven 350 degrees.

Mix all ingredients except final cup of Dei Fratelli Chopped Mexican Tomatoes and Jalepenos. Form into meat loaf and place in ungreased 9x13 baking pan.

Bake at 350 for 45 minutes. Pour rest of can of Dei Fratelli Chopped Mexican Tomatoes and Jalepenos over meatloaf and continue to bake for another 15 minutes.

• 1 (26 oz) Dei Fratelli Fire Roasted Vegetable Pasta Sauce
• 1 package Penne pasta
• 2 Tbsp Extra weight virgin olive oil
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 1 lb Italian sausage, cooked and drained
• 1/2 Cup Red wine
• 1 Tbsp Italian seasoning
• 1 (8 oz) package Marscapone cheese
• 2 Cups Mozzarella cheese, shredded
• Salt and pepper to taste

Preparation:

Pre-heat oven to 350 degrees. Boil the Penne pasta in a large pot of boiling salted water as per package directions and then drain.

In a large fry pan, fry italian sausage until completely cooked. Remove from pan and set aside. Empty grease out of pan and wipe clean. In the same fry pan add olive oil, add onions and cook for several minutes, add minced garlic and cook another minute. Add jar of pasta sauce, rinsing jar with 1/2 cup wine and add to pan. Add italian seasoning and salt and pepper to taste. Add cooked sausage and mix well. Add the marscapone cheese and stir until melted. Add in cooked pasta and mix well.

Place in a 9x13 pan and place mozzarella cheese on top. Bake for 30-40 minutes or until cheese in melted.

• 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes
• 1 jar Dei Fratelli Three Cheese Pasta Sauce
• 5 Peppers (green, red or yellow)
• 1 1/2 lbs Ground chuck
• 1 medium Onion, chopped
• 1 Tbsp of Jar garlic
• 1 tsp Basil
• 1 tsp Cilantro

• 2 tsp Parsley
• 4 Cups Mozzarella cheese, shredded
• 1 Boiling bag of instant rice, cooked

Preparation:

Mix ground chuck, onion, garlic, rice, cilantro, basil, parsely, tomatoes and 2 cups of cheese in a bowl set aside. Do not cook mixture.
Cut peppers in half and clean remove seeds.

Cover the bottom of your 9x13 pan with a little bit of the Three Cheese Pasta Sauce. Set aside.

Stuff mixture into the peppers and place in the pan. Top the pan of peppers with the rest of the Three Cheese Pasta Sauce.

Place in a 350 degree oven for 1 1/2 hours. When finished cover the peppers with the rest of the cheese Place back in the oven for approxx. 15 minutes until cheese is melted and browned.

Sprinkle with parsley and serve.

• 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 1/4 Cup Prepared pesto sauce
• 8 oz soft Goat cheese

• 1 Tbsp best-quality Olive oil
• Fresh basil leaves for garnish, if desired
• Baugette for serving, sliced and toasted

Preparation:

Preheat the oven to 400 degrees. Spray a 1-quart oven-safe serving dish with non-stick spray.

Combine the Chopped Italian Tomatoes with the pesto sauce and pour into the prepared dish. Crumble the goat cheese on top in roughly marble-sized chunks.

Bake for 20 minutes, until cheese has softened and sauce is bubbling. Drizzle with the olive oil and garnish with a basil sprig, if desired.

Serve warm, to be spread on the toasted baugette slices.

• 2 (14.5 oz) cans Dei Fratelli Petite Diced Tomatoes, undrained
• 1 (15 oz) can Dei Fratelli Pizza Sauce
• 2 lbs Beef short ribs

• 1/2 Cup Red wine
• 2 Onions, diced
• 1 1/2 tsp Italian seasoning

Preparation:

Combine all the ingredients in a large slow cooker. Cook on low for 8-10 hours or on high for 6 hours. Remove the short rib bones prior to serving. Serve over your favorite pasta or cooked slices of polenta.

Serves 4.

• 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
• 1 (15 oz) can Dei Fratelli Tomato Sauce
• 1 lb Penne, bowties or small shells
• 6 oz Thick bacon, sliced and chopped
• 8 oz Mushrooms, sliced
• 1 lb Ground italian sausage, hot or mild
• 1 lb Italian sausage, cooked and drained
• 2 Tbsp Olive oil
• 1/2 Cup Dry red wine
• 1/2 Cup Chicken broth
• 1 Tbsp Tomato paste
• 1 tsp Sugar
• 1 Tbsp Unsalted butter
• 3/4 Cup Heavy cream
• 2 cloves Garlic, minced

• 1/4 tsp Dried thyme
• 1/4 tsp Dried rosemary
• 1/4 tsp Dried oregano
• 1 tsp Pepper
• Salt, to taste

Preparation:

Heat olive oil in skillet over medium high heat, add bacon, and cook thoroughly to render the fat, approximately five minutes. Remove the skillet from the heat, transfer bacon to a plate and set aside. Add the mushrooms to the empty, but still hot skillet, saute the mushrooms in the bacon fat on medium high heat, until they are lightly browned. Remove the skillet from the heat, transfer the mushrooms to the plate with the bacon, and set aside. Add the Italian sausage to the empty, but still hot skillet, saute the sausage over medium high heat until lightly browned. Add red wine and let liquid reduce by half.

In a separate large saucepan, bring the seasoned diced tomatoes, tomato sauce, tomato paste, dried herbs, sugar, salt and pepper to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended. Add the bacon and mushrooms to the saucepan with the tomato mixture, bring to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended.

Remove the pan with the Italian sausage from the heat, add garlic to the pan, and stir until the garlic is fragrant and pale golden. Add the Italian sausage and the chicken stock to the saucepan with the tomato mixture, bring to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended.

Meanwhile, bring 4 quarts of water to a boil. Add salt and pasta to the pot and cook pasta according to the manufacturer's instructions.

Add butter and cream to the sauce, and stir to incorporate, adjust seasoning as necessary. Add the sauce to the cooked pasta.

I like to serve this pasta dish 'family style', in a large bowl, sprinkled with parmesan cheese, accompanied by a green salad, some nice bread and a suitable wine.

• 1 (28 oz) can Dei Fratell's Crushed Tomatoes with Basil and Herbs
• 1 (14.5 oz) can Dei Fratell's Petite Diced Tomatoes
• 1/2 Cup Onion, chopped
• 2 Garlic cloves, minced
• 2 Tbsp Olive oil
• 1 1/2 Cup Eggplant, peeled and cubed
• 1 Cup Zucchini, sliced

• 1 lb Italian sausage
• 2 Tbsp Fresh parsley, chopped
• 1 tsp Galic salt
• 1/2 Cup Water
• 1 lb Spaghetti
• 1/2 Cup Parmesan cheese, or Pecorino Romano, grated
• Salt and pepper to taste

Preparation:

In a 12 inch skillet, add olive oil, remove Italian sausage from casings, add to skillet, breaking up sausage with fork while cooking. Cook on medium high heat. Add onions. Continue cooking until sausage is light brown. Drain off excess fat.

To skillet, add crushed tomatoes, petite diced tomatoes, and water. Cook for 20 minutes on low heat. Add eggplant, zucchini, garlic salt, salt and pepper to taste. Cover skillet. Cook for 25 minutes or until vegetables are tender.

In the meantime, cook pasta according to directions on box. Drain pasta. Place on platter. On top of spaghetti, pour ratatouille sauce, sprinkle with fresh parsley and Parmesan cheese.

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalepeños
• 1 (1.4 oz) package Fajita seasoning, divided
• 3 Tbsp Flour
• 3 Boneless, skinless chicken breasts, cubed
• 3 Tbsp Olive oil
• 1 Cup Onion, finely chopped
• 1 (15.25 oz) can Whole kernel corn with red and green peppers, drained
• 1 (15 oz) can Black beans, rinsed and drained
• 1 (4.5 oz) can Green chiles, chopped

• 1 tsp Garlic, minced
• 1 tsp Ground Cumin
• 1 1/2 Cups Chicken broth
• 1 1/2 Cups Water
• 1 Cup instant White rice
• 1 (10.75 oz) can Nacho cheese soup
• 3 Tbsp Fresh cilantro, chopped
• 1 Tbsp Fresh lime juice
• Fresh cilantro for garnish, chopped

Preparation:

Place 2 tablespoons fajita seasoning and flour in zip lock plastic bag. Shake well. Add chicken and shake to coat.

In large Dutch oven over medium high heat, heat olive oil. Cook chicken for 5 to 6 minutes or until browned turning frequently. Reduce heat to medium; add onion and sauté until soft. Stir in corn, tomatoes, black beans, chiles, garlic, remaining fajita seasoning, cumin, chicken broth, water, and rice. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice. Cook stirring constantly for 2 minutes.

Serve in warm soup bowls and garnish with chopped cilantro.

Serves 6 to 8.

• 1 lb Ground turkey or chicken
• 1 Red onion, minced
• 2 Garlic cloves, minced
• 1/2 Cup Manchego cheese, finely grated
• 1/4 tsp Paprika
• 1 tsp Black pepper, freshly ground
• 1 lb package Round wonton wrappers (60ct)
• 1 Egg plus 1 Tbsp water, whisked for egg wash
• Salsa vinaigrette

• 3 Cups Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, divided
• 2 Garlic cloves, peeled
• 2 - 3 Tbsp Lime juice
• 1 Tbsp Cider vinegar
• pinch of Sugar
• Water for puree
• 3/4 Cup - 1 Cup Olive oil
• 3 Ripe Haas avocados, pitted, peeled and chopped
• 1 Red onion, diced
• 3 Tbsp Fresh cilantro, coarsely chopped
• Salt and pepper to taste
• Cilantro to taste

Preparation:

Ravioli

Saute meat with onion and garlic in saucepan over medium-high heat. While stirring, break up meat to be in small chunks while cooking. Brown ground beef and heat onion until translucent; about 7 to 8 minutes.

In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil. Put the meat mixture, cheese, paprika, and black pepper, in a large bowl and mix well to incorporate.

Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.

Put 1 tablespoon meat mixture in the center of each wrapper. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.

Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.


Avocado Vinaigrette

Create vinaigrette by taking 1/4 cup liquid from tomatoes and combine with garlic, lime juice, vinegar, and sugar in a blender. Puree until smooth. If ingredients do not puree, add water by teaspoons full until pureed. Gradually add olive oil and pulse until mixture is emulsified to a consistency like that of heavy cream. If too thick, add water to achieve desired consistency. Taste and adjust seasoning.

Strain tomatoes. Discard remaining liquid. In a large bowl combine avocado, strained tomatoes, onion and cilantro with vinaigrette.

Serve warm ravioli equally in bowls with salsa vinaigrette drizzled and placed over wontons.

Serves 4-6.