• 1 (27 oz) can Silver Fleece Sauerkraut
• 1/2 Cup Green pepper, diced
• 1/3 Cup Onion, diced

• 1/3 Cup Vinegar
• 3 Tbsp Salad oil
• 2/3 Cup Sugar

Preparation:
Wash sauerkraut quickly. Drain and combine with remaining ingredients. Chill at least 2 hours and serve.

Serves 4-6

• 1 jar Dei Fratelli Fire Roasted Vegetable Pasta Sauce
• 1 lb box of Orzo (rice shaped pasta)
• 4 Scallions, finely chopped
• 1/2 Cup Flat leaf parsley, washed and finely chopped
• 1/2 Cup Basil, washed and finely chopped

• 2 Garlic cloves, peeled and finely minced
• 1/3 Cup Olive oil
• 1 Tbsp Black pepper, freshly ground
• Salt to taste
• 1/2 Cup Feta cheese

Preparation:
In a large pot of boiling salted water, cook orzo following manufacturer’s instructions. Drain cooked orzo and place in a large bowl. Add the jar of roasted vegetable pasta sauce, Feta cheese, scallions, parsley and basil to the orzo. In a small bowl add the minced garlic to the olive oil, stir, and then add the garlic infused oil to the pasta mixture. Stir gently to incorporate all of the ingredients together. Season with black pepper and salt to taste. Serve chilled or at room temperature.

Serving suggestion: Pair orzo with grilled rack of lamb and a Mediterranean chopped salad or grilled chicken with a tossed green salad.

Serves 8

• 1 (14.5 ounce) can Dei Fratelli Petite Diced Tomatoes
• 1 (15 ounce) can Garbanzo beans, drained and rinsed
• 1/3 Cup Mozzarella cheese, grated
• 2 Tbsp Extra-virgin olive oil

• 1 Tbsp Fresh lemon juice
• Salt and pepper to taste
• Tortilla chips

Preparation:
Toss the garbanzo beans, Dei Fratelli Petite Diced Tomatoes, onion, mozzarella cheese, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss. Pack in brown bag lunch with tortilla chips for scooping the salad.

• 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 Cup Dei Fratelli Petite Diced Tomatoes
• 7 Cups Green cabbage, thinly sliced
• 1/2 Cup Carrot, grated
• 2 Tbsp Onion, chopped
• 1 Tbsp Cilantro, minced
• 1/4 Cup Lime juice

• 1 Tbsp Cider vinegar
• 1 1/2 tsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Preparation:
Combine lime juice, vinegar, olive oil, salt and pepper and mix in a large bowl.
Combine Dei Fratelli Diced Tomatoes and remaining ingredients, drizzle liquid over cabbage mixture; toss well to combine. Cover and chill 15 minutes.

Serves 4
 

• 2 (10.75 oz) cans Dei Fratelli Tomato Soup
• 2 Cups Tortellini, prepared according to package directions
• 2 3/4 Cups Lowfat 1% milk

• 1/2 tsp Dried basil, crushed
• 1/4 Cup Parmesan cheese, grated

Preparation:
Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Serves 6-8

• 1 (28 oz) can Dei Fratelli Stewed Tomatoes
• 2 (8 oz) cans or 1 (15 oz) can Dei Fratelli Tomato Sauce
• 1 lb Ground beef
• 2 Tbsp Oil
• 1 medium Onion, diced
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 tsp Chili powder
• 2 (15 oz) cans Kidney beans

Preparation:
Brown the ground beef and onion in oil. Add seasonings, then add tomatoes, tomato sauce and kidney beans. Simmer for 15-20 minutes.

Serves 6-8

• 2 (14.5 oz) cans Dei Fratelli Low Sodium Diced Tomatoes
• 3 Cups Dei Fratelli Tomato Juice
• 1 Cucumber, peeled and chopped
• 1 clove Garlic
• 1 small Red bell pepper, diced and seeded
• 1 small Green bell pepper, diced and seeded
• 1/4 Cup Dry white wine or sherry (or use vegetable or chicken broth, with a few teaspoons of Lemon Juice)

• 1/2 tsp Salt
• 1/4 tsp Freshly ground pepper
• 1 - 2 tsp Worchestershire sauce
• 1 tsp Fresh lemon or lime juice
• Salt, to taste
• 4 Tbsp Sour cream or yogurt, for garnish
• 4 Tbsp Fresh parsley or cilantro, for garnish

Preparation:
In a blender, combine the first ten ingredients. Blend until juicy, but somewhat chunky. Season with lemon or lime juice and salt to taste. Thoroughly chill. Serve garnished with Sour Cream and Cilantro, if desired.

Serves 4

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapenos
• 1 (32 oz) carton Chicken broth
• Coarse salt (sea salt or kosher) to taste
• 2 Cups potatoes, boiled and diced
• 1 Cup cooked Carrots, sliced
• 1 Cup Corn
• 1 (15 oz) can Pinto or black beans, drained
• 2 Cups Cooked turkey, shredded
• 1 large Avocado, peeled, pitted and cut into 1-inch dices
• 1 Cup Cheese (queso fresco, feta or monterey jack) shredded or diced
• 1/2 Cup Fresh cilantro, chopped (optional)

• 1/2 Cup Scallions, chopped
• 1 Lime, cut in to wedges
• 6 oz bite size Corn tortilla chips

Preparation:
Heat vegetable oil in a saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.

To serve: Ladle soup into bowls. Top with tortilla chips & cheese; garnish with scallions and cilantro. Serve with lime wedges.

Serves 6

• 2 (28 ounce) cans Dei Fratelli Crushed Tomatoes
• 1 Tbsp Vegetable oil
• 1 Cup Onion, chopped
• 2 Garlic cloves, minced
• 1/2 Cup Carrot, chopped
• 1/4 Cup Celery, chopped
• 3 1/2 Cups Chicken broth
• 1 Tbsp Worcestershire sauce
• 1 tsp Salt
• 1/2 tsp Dried thyme
• 1/2 tsp Black pepper, ground
• 4 drops Hot pepper sauce

Preparation:
Heat oil in a large pot over medium-high heat. Sauté onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Serves 8
 

• 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
• 12 oz of Dei Fratelli Tomato Juice
• 3 Tbsp Oil, divided
• 1 Cup Onion, chopped
• 1 Garlic clove, minced
• 1 lb kielbasa, smoked
• 3 medium Carrots, cut in 1/2-inch slices
• 8 Cups Cabbage, coarsely shredded
• 1 medium Green pepper, chopped
• 1 1/2 quart Water

• 1 tsp Salt
• 1/4 - 1/2 tsp Pepper
• 3 medium Potatoes, peeled and cut into 1-inch cubes
• 1/3 Cup All-purpose flour
• 2 tsp Paprika

• 5 Cups Dei Fratelli Whole Tomatoes
• 2 (46 oz) cans Dei Fratelli Tomato Juice
• 2 Cups Yellow zucchini
• 1 Cup Green zucchini
• 1 small Sweet onion
• 1 clove Garlic
• 2 Cups Fresh yellow beans
• 2 Lemons
• 1 tsp Dry rosemary

• 1 Tbsp dry Thyme
• 1 Tbsp Paprika
• 1 Tbsp Dry parsley
• 2 Tbsp Dry saffron
• 2 12 oz cans Mushrooms with juice, sliced
• 2/3 Cup Olive oil

Preparation:
Brown the onion garlic and peppers in olive oil. Cut and add zucchini rounds, yellow beans and onion. Add whole tomatoes, the juice of 2 lemons, the two 1/2 rinds of one lemon and seasoning to this simmering sauce. Stir about 15 minutes, then add the two cans tomato juice. NO salt used or needed.

Add mushrooms. Remove lemon rinds from sauce. Serve with pasta noodles if desired.

Makes one gallon.

• 2 (28 oz) cans Dei Fratelli Whole Tomatoes
• 1 (28 oz) can Dei Fratelli Stewed Tomatoes
• 1 Green pepper (seeded and coarsely chopped)
• 2 Garlic cloves (crushed)
• 2 Slices 100% Whole wheat bread (crust removed)
• 4 Tbsp Extra virgin olive oil
• 4 tsp Apple cider vinegar
• 2/3 Cups Tomato juice
• 1/2 tsp Tarragon (dried)
• Freshly ground salt / black pepper, and cayenne pepper to taste

For Garnishes
• Croutons (sauté diced, whole wheat bread on stove top with Olive Oil until crisp)
• 1 Small cucumber, peeled and finely diced
• 1 Small onion, finely chopped
• 1 Green pepper, finely chopped

Preparation:
Place pepper in food processor and process until finely chopped. Add the tomatoes, garlic, bread, olive oil and vinegar and blend again. Add the tomato juice and seasonings, blend. The consistency should be thick but not immobile. Add more tomato juice or cold water if needed. Pour into a bowl and chill for at least 2 hours but no more than 12 hours. Texture will deteriorate after extended refrigeration time. Just before serving, stir a few ice cubes into the soup. Serve in individual bowls with selected garnishes.

• 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

• 2 (28 oz) cans Dei Fratelli Crushed Tomatoes
• 1 (14.5 oz) can Chicken broth
• 1 3/4 tsp Dried basil leaves, chopped
• 1 tsp Sugar

• 1 Cup Whipping cream (may substitute half and half)
• 6 Tbsp Butter or margarine
• Croutons to taste

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
• 1 (28 oz) can Dei Fratelli Crushed Tomatoes
• 2 Tbsp Olive oil
• 2 large Shallots, minced or 3/4 Cup onion, minced
• 2 small Carrots, diced
• 1 small Celery stalk, diced
• 2 cloves Garlic, minced
• 2 Cups Chicken stock or vegetable stock

• 5 oz Baby Spinach, stems removed and then shredded slightly
• 2 Tbsp Honey
• 1/4 tsp Crushed red pepper
• Salt and pepper to taste
• handful of Fresh basil, torn or chiffonade
• 6 Tbsp Cream (You can also used fat free half and half with good results. The soup does end up looking a little curdled, but it still tastes good and it is better for you.)

Saute the onions, carrots, celery and garlic in olive oil until soft. Add the tomatoes, stock, honey, seasonings and stir. Stir the spinach in by handfuls. Simmer at least 15 minutes (better if you let it simmer 45). Add basil and heavy cream. Heat gently, but do not boil.

Serves 4-6