Rustico Chicken Cacciatore

8 whole chicken legs
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp olive oil
1 - 28 oz (796 ml ) can diced tomatoes
1 - 28 oz (796 ml ) can crushed tomatoes
2 Tbsp VE Rustico Sauce Mix
1/2 cup olives (optional) or 1 cup artichoke heart quarters (optional)

1. Season chicken with salt and pepper.
2. In frying pan, brown chicken pieces in oil.
3. Add tomatoes, VE Rustico Sauce Mix, and olives (or artichokes). Simmer in tomato sauce for 25 minutes. Serve with Pasta.

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.

Spicy Rustico Vinaigrette

Makes 1 cup (250 ml)

2/3cup (160 ml) olive oil
1/4cup (60 ml) lemon juice
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Crushed Chilies, to taste
VE Sea Salt & VE Lemon Pepper, to taste

1. In a small bowl mix all of the ingredients together. Set aside for at least 15 minutes.
2. Whisk ingredients one more time and drizzle over roasted or grilled vegetables, or use on your favourite green salad.

Hearty Tomato Pasta Soup

Serves 4

2 tsp (10 ml) vegetable oil
1 small onion, diced
2 ribs celery, diced
1 – 28 oz (796 ml) can diced tomatoes, with juice
2 1/2 cups (625 ml) vegetable stock (low-sodium is best)
2 – 3 Tbsp (30-45 ml) VE Rustico Sauce Mix
1 cup (250 ml) orzo pasta
VE Giardino Sea Salt
VE Pepper, to taste
1/4cup (60 ml) grated Parmesan cheese (optional)

1. In a large pot over medium heat add vegetable oil. Sauté onion and celery for about 4 minutes.
2. Add tomatoes, including the juice, vegetable stock and VE Rustico Sauce. Stir to mix well. Increase heat to Medium high and bring to a boil. Add orzo pasta and cook for about 8 minutes.
3. Season with VE Giardino Sea Salt and VE Pepper. Serve into individual bowls. Garnish with freshly grated Parmesan cheese.

Sautéed Zucchini & Tomato

Serves 4

2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)

1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.

Snack Time Pizzas

Serves 4

Need a quick and easy way to add vegetables, dairy and fibre into your family’s meal? Then try this recipe

2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Rustico Sauce Mix
4 English muffins
1 tomato, thinly sliced
1 small green bell pepper, diced
2/3cup (160 ml) grated mozzarella cheese

1. Preheat oven to 425° F.
2. Mix together olive oil and VE Rustico Sauce Mix. Brush onto English Muffin halves
3. Place English muffins on pizza pan (or cookie sheet) and top with sliced tomatoes, green pepper and mozzarella cheese.
4. Bake for 8 minutes, or until done to your liking.