Tagged "dinner recipes"

Peperoncini Chili with Couscous Recipe

This tasty chili dish is all-veggie, filling and easy to make for a group of friends. What makes this dish stand out from other chili recipes is the addition of couscous- We hope you enjoy as much as we do!
Peperoncini Chili
Prep time:
Cook time:
Total time
Serves 6 - 8
  • 1 tablespoon Moroccan Grapeseed Oil
  • 1 medium yellow onion, diced
  • 1 cup grated carrots
  • 1 jar (3.9 ounce) jar Peperoncini con Pecorino peppers, chopped
  • 3 Marinated Garlic Cloves, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¼ cup Sunpomo Sundried Tomatoes, chopped
  • 1½ cups tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ½ cup Couscous Natural & Tomato Mix
  • 1 teaspoon salt
  • Chopped cilantro for serving
  • Chopped onion for serving
  • Grated Cheddar cheese for serving
  1. In large pot over medium-high heat Moroccan Grapeseed Oil. Add onions and saute until translucent, about 5 minutes. Add carrots, Peperoncini and garlic and cook additional 3 minutes. Add chili powder and cumin, stirring to distribute seasoning. Cook for 2 minutes.
  2. Add Sunpomo Sundried Tomatoes, tomato sauce, kidney beans, black beans and Couscous. Stir to combine. Turn heat down to low and simmer for 15 minutes until couscous has cooked through.
  3. Serve with cilantro, onion and grated Cheddar cheese.

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Traditional Sunday Night Meatloaf Recipe

An All-American classic. This recipe remains traditional with a few exciting touches. Add in generous slather of tomato and onion chutney to give this dish a rich, tangy topping. Enjoy!
Sunday Night Meatloaf
Prep time:
Cook time:
Total time:
Recipe type: Entree
Cuisine: American
Serves 6 - 8
  • 4 tablespoons Bruschetta Originale
  • ¼ cup warm milk
  • ¼ pound bacon, chopped
  • 2 large eggs
  • 1 tablespoon Garlic Mustard
  • 2 teaspoons kosher salt
  • ¾ teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon freshly ground pepper
  • Dash of Piri Piri Sauce
  • 1 ½ pound ground beef
  • 1 ½ pound ground pork
  • ½ cup crushed Grissini
  • 2 tablespoons Multiculti Herb Mix
  • ¼ cup Tomato & Onion Chutney
  1. Heat oven to 375 degrees.
  2. Place Bruschetta Originale in a small bowl and pour warm milk over, stir to combine. Allow to sit for 5 minutes.
  3. Sauté bacon until browned but not crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain.
  4. In a medium bowl mix eggs, Garlic Mustard, salt, thyme, Worcestershire sauce, ground pepper and Piri Piri Sauce until combined.
  5. In a large bowl, combine beef, pork, cooked bacon, bruschetta mixture, egg mixture, crushed Grissini and Multiculti Herb Mix. Using your hands, toss lightly to combine.
  6. Cover a rimmed baking sheet with foil. Form meat mixture into a domed loaf about 5 inches by 12 inches.
  7. Slather the loaf with a thick layer of Tomato & Onion Chutney. Bake uncovered until the center of the loaf reads 165 degrees on a meat thermometer, 45 minutes to 1 hour. Allow the meatloaf rest about 10 minutes before slicing and serving.

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Orange Rosemary Roast Chicken Recipe

Add some pizzazz to this traditional rosemary chicken recipe by blending an orange rosemary dressing and orange olive oil in. This dish is sure to spruce up your dinner routine!
Orange Rosemary Roast Chicken
Prep time:
Cook time:
Total time:
Recipe type: Main Dish
Cuisine: American
Serves 6 - 8
  • 1 chicken cut into 8 pieces, skin on and bone in
  • 3 medium sweet potatoes, peeled and cut into 2 inch pieces
  • 1 medium sweet onion, cut into wedges
  • ¾ cup Orange Rosemary Dressing
  • ¼ cup Orange Olive Oil
  • Salt
  • Pepper
  • Fresh rosemary for garnish
  1. Heat oven to 400 degrees F.
  2. Pat chicken dry and set aside.
  3. Place sweet potatoes and onion in roasting pan. Pour Orange Rosemary Dressing and 2 tablespoons Orange Olive Oil over. Toss to coat.
  4. Arrange chicken pieces over the potato and onion mixture skin side up. Brush each piece of chicken with the remaining 2 tablespoons of Orange Olive Oil. Season with salt and pepper.
  5. Place the roasting pan in the oven and roast, uncovered, until the internal temperature of thickest piece or meat reaches 165 degrees F, 45 minutes to 1 hour.
  6. Remove from oven and allow to rest for 10 minutes. Garnish with sprigs or rosemary and serve with sweet potatoes and onion wedges.

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15 Minute Marinara Pasta Recipe

The title of this recipe says it all! A delicious and very quick ( 15 minutes to be exact! ) marinara pasta dish that the whole family can enjoy.
15 Minute Marinara
Prep time:
Cook time:
Total time:
Recipe type: Main Dish
Cuisine: Italian
Serves 4
  • 1 (11.64 ounces) bottle Salsa della Mamma tomato sauce
  • ¼ cup warm water
  • 4 tablespoons Bruschetta Formaggio
  • 4 tablespoons chopped Sunpomo Sundried Tomatoes
  • 1 (11.46) package Tagliatelle all’Uovo pasta
  • Parmesan Cheese for serving
  1. Place Bruschetta Formaggio tomato herb mix in a small bowl, cover with warm water and allow to sit for 5 minutes.
  2. In a small saucepan, combine Salsa della Mamma, Sunpomo Tomatoes and Bruschetta mixture. Heat through.
  3. Prepare pasta according to package directions.
  4. Serve marinara sauce over pasta with a fresh grating of Parmesan.

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Creamy Spring Risotto and Poached Eggs Recipe

This creamy risotto recipe accentuates the fresh flavors of asparagus and leeks, and is the perfect way to celebrate the coming of springtime. Light and fresh, this dish is sure to be a crowd-pleaser!
Spring Risotto & Poached Eggs
Prep time:
Cook time:
Total time:
Serves 4
  • 4 eggs
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil, divided
  • 1 pound asparagus, cut into 1 inch pieces
  • 3 cups chicken broth, simmering
  • 2 tablespoons butter
  • ⅔ cup white wine
  • 2 large leeks, white and pale green parts, sliced
  • 1 (8.8) ounce package Boscaiolo Risotto mix
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 (10.23) ounce jar Artichokes alla Contadina, cut into eighths
  • ¼ cup Parmesan + more for serving
  • 3 tablespoons chives, chopped
Poached Eggs
  1. Crack an egg into a small bowl and slide into a large skillet with salted simmering water to which you have added 1 tablespoon vinegar.
  2. Cook until the whites are cooked and the yolk is still not set completely, about 3 - 4 minutes. Transfer to a bowl of ice water. Keep skillet with water on stove top to reheat eggs prior to serving. Eggs can be prepared 1 day ahead of time and stored in refrigerator until ready to reheat.
  1. In a large saucepan bring broth to a simmer over medium heat. Reduce the heat, cover and keep warm.
  2. Meanwhile, add 2 tablespoons olive oil to a large sauté pan or 3 quart cast iron casserole, until the oil shimmers. Add asparagus, cooking until tender about 5 - 6 minutes. Using a slotted spoon, transfer to a plate and set aside.
  3. Heat butter and remaining oil in sauté pan or casserole until butter begins to foam. Add leeks and cook until they become soft, about 4 - 5 minutes. Add Bascaiolo and cook until rice becomes transparent, about 1 - 2 minutes. Add wine and cook until it is completely absorbed, about 4 minutes.
  4. Add 1 cup of broth, stirring often until the broth is almost completely absorbed. Continue adding cupfuls of broth allowing each addition to be absorbed before adding more. The rice is done when it is tender but still firm to the bite, and the mixtures is creamy, about 20 minutes.
  5. Add lemon juice, lemon zest, asparagus and artichokes into the risotto and warm through. Remove from heat and stir in Parmesan.
  6. Serve risotto with warmed poached eggs over the top and a grating of Parmesan and chopped chives.

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