• 2 Tbsp Oil
• 1 lb. Ground beef
• 1 med. Zucchini
• 1 can Mushrooms

• ½ tsp. Salt
• ½ tsp. Pepper
• 2 cans 10.75 oz. Dei Fratelli Tomato Soup
• 1 cup Mozzarella, shredded

Preparation:
Cut zucchini in half. Scrape inside zucchini out. Brown ground beef and zucchini in oil. Salt and pepper to taste. Place zucchini shells in large casserole dish.

Return meat and zucchini mixture to shells. Pour tomato soup over the top. Bake at 350 degrees for 30 minutes. Add cheese to the top. Bake for an additional 10 minutes.

Serves 4-6

• 2 cups Tortellini, prepared according to package directions
• 2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup
• 2 ¾ cups Lowfat 1% milk

• ½ tsp. Dried basil, crushed
• ¼ 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 lb. Ground beef
• 2 Tbsp. Oil
• 1 medium Onion, diced
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 2 tsp. Chili powder
• 1 28 oz can Dei Fratelli Stewed Tomatoes
• 2 8 oz. cans or 1 15 oz. can Dei Fratelli Tomato Sauce
• 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

• 3 Cups Dei Fratelli Tomato Juice
• 2 14.5 oz. Cans Dei Fratelli Low Sodium Diced Tomatoes
• 1 Cucumber, peeled and chopped
• 1 clove Garlic
• 1 small Red bell pepper, diced and seeded
• 1 small Green bell pepper, diced and seeded
• ¼ cup Dry white wine or sherry (or use vegetable or chicken broth, with a few teaspoons of Lemon Juice)

• ½ tsp Salt
• ¼ tsp Freshly ground pepper
• 1 to 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 medium loaf Firm white bread cut into large (1") cubes
• 6 Eggs
• 2 cups Half and half
• 4 ounces Parmesan cheese, grated

• 8 ounces Mozzarella, shredded
• 1 28 Ounce can Dei Fratelli Chopped Italian-Style Diced Tomatoes
• ½ cup Flat leaf parsley, chopped
• ¼ cup Basil leaves, chopped

Preparation:
Butter a two-quart oven proof baking dish. Whisk the eggs and half and half together.

Fold the bread and parmesan cheese into the egg mixture (the bread should be moist and squishy). Fold in parsley and basil.

Place one third of the bread mixture in the bottom of the baking dish. Layer half of the can of tomatoes and one third of the shredded cheese. Repeat layers, finishing the bread mixture and then shredded cheese.

Let the assembled dish stand covered and refrigerate for 2 hours or overnight, for up to 24 hours.

Place the refrigerated dish in the oven at 350 degrees for 40 minutes or until the center begins to dry. The top should be brown and bubbly. Let it rest uncovered for ten minutes before serving.

Serves 8-10

• 1 32 oz carton Chicken broth
• 1 14.5 oz can Dei Fratelli Chopped Mexican Style Tomatoes & Jalapenos
• Coarse salt (sea salt or kosher) to taste
• 2 cups Boiled potatoes, 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
• ½ cup Fresh cilantro, chopped (optional)

• ½ 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

• 1 can 27oz. Silver Fleece Sauerkraut
• ½ 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 cup Rice, uncooked
• ½ cup medium Onion, chopped
• 2 Tbsp Vegetable oil
• 2 ½ cups Water
• 1 can 8 oz. Dei Fratelli Tomato Sauce

• ½ cup Green bell pepper, chopped
• 1 ½ tsp Salt
• ¾ tsp Chili powder
• 1/8 tsp Garlic powder

Preparation:
Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Serves 4

• 1 lb. box of Orzo (rice shaped pasta)
• 1 jar (26 oz.) Dei Fratelli Fire Roasted Vegetable Pasta Sauce
• 4 Scallions, finely chopped
• 1/2 cup Flat leaf parsley, washed and finely chopped
• 1/2 cup Basil, washed and finely chopped

• 2 cloves of Garlic, 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 Dei Fratelli Fire 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 Tbsp. Vegetable oil
• 1 cup Onion, chopped
• 2 cloves Garlic, minced
• 1/2 cup Carrot, chopped
• 1/4 cup Celery, chopped
• 2 (28 ounce) cans Dei Fratelli Crushed Tomatoes
• 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
 

• 3 Tbsp. Oil, divided
• 1 cup Onion, chopped
• 1 clove Garlic, minced
• 1 lb. Smoked kielbasa
• 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 28 oz can Dei Fratelli Seasoned Diced Tomatoes
• 1 tsp. Salt
• 1/4 to 1/2 tsp. Pepper
• 3 medium Potatoes, peeled and cut into 1-inch cubes
• 1/3 cup All-purpose flour
• 2 tsp. Paprika
• 1 12 oz can Dei Fratelli Tomato Juice