• 1 28 oz Can Dei Fratelli Seasoned Diced Tomatoes
• 64 oz Chicken broth
• 2 (15 oz) Cans cannellini beans, drained
• 12 oz Andouille sausage, cut in bite-size pieces
• 1 Large onion, diced
• 6 Cups Chopped kale
• 2 Tbsp minced garlic
• 1/2 tsp Red pepper flakes
• Salt and red pepper flakes to taste (optional)

Preparation:

In a Dutch oven or large pot, combine the Dei Fratelli Tomatoes and chicken broth. Add the cannellini beans, andouille sausage, onion, kale, garlic, and red pepper flakes. Bring the soup to a simmer.

Simmer for 45 minutes.

Servings: 8-10

• 3 Tbsp. vegetable oil
• 1 Large sweet onion, chopped (reserve 2 Tbsp for topping)
• 1 Tbsp fresh grated ginger
• 1 15oz. Can Chickpeas, drained
• 1 Can (14.5 oz) Dei Fratelli Low Sodium Diced Tomatoes or Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne powder
• 1 tsp salt

• 1 Tub low fat yogurt
• Finely minced cilantro
• 2 Tbsp reserved sweet onion
• Fresh tomato

Preparation:

Heat oil in a large non-stick pot. Sauté onion for about 3 minutes. Add next eight ingredients (ginger through salt) stir well, cover, bring to a boil then reduce to simmer for 10 minutes. Remove cover, and simmer for 10 minutes more.

Serve bowls of chickpeas with a dollop of low fat yogurt, sprinkled with minced cilantro and a little reserved diced onion and fresh tomato. Enjoy this dish over basmati rice or with pieces of naan.

Serves four, easily doubled!

Cook’s note: The bold Indian flavors totally distract people from noticing that this is an economical, low-fat, vegetarian dish. *I choose the type of tomato depending on the company: if it’s my mom, I use low sodium, if it’s my Indian mother-in-law, I go with the spicier Mexican tomatoes.

• 2-3 Pounds chicken - can use (with skin on): chicken quarters, drumbsticks, chicken breasts and thighs.
• 4 Cans (14.5 oz) Dei Fratelli Chopped Tomatoes, with Onion and Garlic
• 1 (8 oz) Dei Fratelli Tomato Sauce
• 3 Cups Chicken broth
• 4 Italian Sausage Links
• 4 Fresh carrots, peeled,and cut into large chunks.
• 4 Large potatoes, peeled and cut into large chunks
• 1 Large onion, peeled, cut into quarters
• 4 Cloves of garlic, peeled chopped
• 1 tsp seasoned salt

Preparation:

In a medium size roasting pan, pour one can of the chopped tomatoes with onion and garlic. Season chicken with seasoned salt. Place on top of tomatoes. Place Italian sausage, potatoes, carrots, around the chicken, add onions and garlic. Pour the other can of chopped tomatoes and garlic, tomato sauce, and chicken broth over all. Cover. Bake at 400 degrees for one hour. Uncover, cook another 45 minutes to one hour to brown chicken, and sausage. Skim off excess fat. Serve on large platter. Serve with Italian bread to dip in the sauce. Yum!

Servings: 4

• 1 head garlic
• 3 Tbsp. Olive oil
• 2 Cups Crimini mushrooms, sliced
• 1 Red onion, diced
• 2 Tbsp. Butter
• 2 Cups Baby spinach leaves

• 2 Sheets frozen puff pastry dough, thawed
• 1 14.5 ounce can Dei Fratelli Chopped Italian Tomatoes
• 2 Eggs, beaten
• 8 Slices prosciutto, torn into bits
• 1 Cup goat cheese, crumbled

Preparation:

Preheat oven to 350 degrees. Slice the top off the heads of garlic and place them in a small ovenproof bowl. Drizzle with the olive oil, cover tightly with foil and roast for 75 minutes. While the garlic is roasting, make the fillings.

Sauté mushrooms and onion with butter in a medium skillet on medium-high heat for 5-7 minutes or until edges brown. Remove from heat and toss with spinach.

When garlic is done roasting, remove it from the oven and let cool enough to handle. Remove the cloves and mash into a paste.

Place one sheet of the pastry on pie pan and press firmly into the bottom and sides. Trim any excess dough. Spread pastry with the roasted garlic paste. Bake for ten minutes (pastry will only be par-baked).

In a large bowl, mix together the eggs and tomatoes, then incorporate the mushrooms, onion, spinach, prosciutto and goat cheese. Pour this mixture into the par-baked pastry.

Place the remaining sheet of puff pastry over the fillings and press into the edges of the first pastry along the rim of the pie pan. Use a fork to poke a few holes into the dough.

Bake for an additional 10-15 minutes or until the top pastry is goldenbrown. Let stand for 15 minutes before serving.

Servings: 4

• 8 oz cream cheese, softened
• 1/2 Cup Mayonnaise
• 1/3 Cup Thousand Island Dressing
• 1/4 lb Turkey pastrami, coarsely chopped
• 1/4 lb Swiss cheese, coarsely grated

• 1 1/2 Cups Silver Fleece Sauerkraut, rinse with water and squeezed dry
• 1/2 Cup Chopped midget Kosher dill pickles, drained
• 1 1 lb Round loaf (8 inch diameter) of pumpernickel/light rye combination bread

Preparation:

Combine cream cheese, mayonnaise, and Thousand Island dressing and beat with hand mixer until fairly smooth. Add the pastrami, Swiss cheese, sauerkraut and dill pickles and blend together by hand. Refrigerate the dip until ready to serve. Hollow out the round loaf of bread and line inside with plastic wrap. Cut the bread that was removed in wedges to use for dipping. Place the dip in the loaf and garnish. Pumpernickel sticks, celery sticks, and carrot sticks are also delicious with this dip.

Servings: 16

• 1 (28 oz) can Dei Fratelli Whole Tomatoes
• 2 Cloves garlic, minced
• 1 Large bunch basil
• 1/4 tsp cayenne pepper
• 1/4 Cup olive oil
• 1 1/2 Cups milk
• Salt and pepper to taste

Preparation:

Preheat oven to 300 degrees. Pour tomatoes into a 13x9 pan and cut in half lengthwise. Add the garlic, cayenne pepper, and half the basil. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Roast in the oven for 90 minutes. Discard cooked basil.

Transfer tomato mixture to a blender and blend well. Heat the milk in a saucepan on the stove on low until it starts to foam but doesn't boil. Stream hot milk into the tomato mixture while blending. Season to taste with salt and pepper. Garnish with remaining basil.

Servings: 2

• 3 Cups Imitation crabmeat, cut in 1/2-inch pieces
• 2 Large cucumbers, peeled, seeded, cut in 1/2-inch cubes
• 4 Green onions, thinly sliced
• 1 (11 oz) Can corn with red and green peppers, drained
• 1 (2.25 oz) Can sliced ripe olives, drained
• 2 Stalks celery, diced
• 1 1/2 Cups Dei Fratelli Our Original Salsa Medium
• Green leaf lettuce

Preparation:

In a large mixing bowl, mix together the imitation crabmeat, cucumbers, green onion, corn, ripe olives and celery; stir in salsa. Line 6 salad plates with green leaf lettuce and top each with the crabmeat salad.

Serve immediately.

Servings: 6

• 8 oz Package of wild mushroom blend (portobella, cremini, shitaki, oyster)
• 1 (14.5 oz) Can Dei Fratelli Petite Diced Tomatoes
• 1 Cup Diced onions
• 1 (14.5 oz) Can vegtable broth
• 3 Cloves garlic
• 8 oz Sour cream
• 1 Tbsp Oil
• 1/4 Cup White wine or sherry (optional)
• 1 Package egg noodles
• 1 Bunch fresh parsley
• Salt and pepper

Preparation:

Heat oil in skillet, sauté mushrooms and onions until slightly brown add garlic, cook a few more minutes. Add sherry or wine if using and cook until reduced down then add tomatoes. Cook for 5 minutes then add broth. Bring to boil then whisk in sour cream, then cook and reduce down until it coats the back of a spoon. Serve over egg noodles and garnish with chopped parsley.

Servings: 4-6

• 12 oz Cheese tortellini
• 1 Can (14.5 oz) Dei Fratelli Chopped Italian Tomatoes, well drained, reserving the juice
• 1/2 Cup Salad shrimp
• 1/4 Cup Chopped red onion
• 2 Cups Torn arugula
• 1/4 Cup Sliced pitted black olives
• 1/4 Cup Sliced almonds
• 2 Tbsp Snipped basil
• 2 Tbsp Snipped parsley
• 2 Tbsp Snipped dried tomatoes without oil
• 2 Tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 1/4 Cup olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• Garnish-shaved Parmesan cheese

Preparation:

Cook the tortellini according to package instructions; drain and place in a large bowl along with the tomatoes, shrimp, onion,arugula, olives, almonds, basil, parsley. Purée the reserved tomato juice, dried tomatoes, vinegar and mustard, then whisk in the oil, salt and pepper. Toss the dressing with the salad ingredients to evenly coat. Garnish each serving with cheese.

Servings: 4-6

• 1 lb Ground beef
• 1 Package taco spices and seasoning mix
• 2 (16 oz) jars Dei Fratelli Black Bean n' Corn Salsa Medium
• 1 Cup Dei Fratelli Stewed Tomatoes with juice, coarsely chopped
• 12 Flour tortillas

• 2 Cups Shredded Mexican style cheese
• Non stick spray
• Toppings: The extra Dei Fratelli Black Bean n' Corn Salsa Medium, sour cream, shredded lettuce cilantro, chopped green onions, black olives

Preparation:

Place ground beef in a large deep sauté pan. Cook over medium high heat until brown. Drain fat. Add taco spice and seasoning mix, the jar of black bean n' corn salsa and stewed tomatoes, stir to combine and bring to a boil cover with lid. Reduce heat and simmer for 15 minutes.

Preheat oven to 375 degrees. Prepare an 8x8 baking dish by spraying with non-stick spray. Place three tortillas to fit the bottom of the dish. Spread 1/4 of the meat sauce on top. Spread 1/4 cheese on top. Repeat these steps until you have four layers. Bake 30 minutes. Cool 10 minutes before slicing. Top with extra salsa and sour cream.

Servings: 4-6