With fall weather evoking cozying up by the fire and eating warm hearty meals, Traina Foods shares some of their family-favorite recipes that are soul-filling and delicious, using one of their key staples — sun dried tomatoes. Versatile and flavor-packed, Traina Foods Sun Dried Tomatoes kick up any dish and add beautiful color for presentation of the plate. Get inspired with the Traina family’s time-honored recipes, plus two new recipes they’ve introduced!
Traina Foods Sun Dried Tomatoes are the perfect topper to take hearty side dishes and main meals to another level. Check out this quick video for ways to add to the flavor profile of four favorite foods.
There’s nothing as comforting as a warm bowl of soup on a chilly day. Traina Foods Ham, Bean and Sun Dried Tomato Soup can be served as an appetizer or a meal in itself, with a nice big of French bread for dipping!
The Traina family still breaks bread together… and believes the best bread is homemade. Their Mediterranean Savory Loaf with Sun Dried Tomatoes is proof of that. Complementing any Italian-inspired dish this moist bread encompasses cheese, veggies and, of course, Traina Foods Sun Dried Tomatoes for a flavor explosion in every bite!
Traina Foods New Skillet Creamy Chicken with Sun Dried Tomatoes is an easy yet hearty meal for a busy weeknight. Serve it with pasta, spaghetti squash or warm garlic bread.
1 tablespoon extra virgin olive oil
2 large boneless skinless chicken breasts, sliced in half
1 tablespoon freshly minced garlic
1 cup chicken broth
2/3 cup heavy cream
1/3 cup Traina Foods sun dried tomatoes in oil, drained and thinly sliced
1/2 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups fresh spinach, tightly packed
1/4 cup basil, roughly chopped
Salt and freshly ground black pepper, to taste
Season chicken with salt and pepper.
In a large skillet over medium high heat, warm the oil then add the chicken.
Cook until golden brown, for about four minutes on each side or until juices run clear and internal temperature is about 165 degrees.
Transfer chicken to a plate and cover.
Add the minced garlic to the skillet and cook about 1 minute, then add the broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir gently to incorporate all ingredients.
Bring mixture to a boil, then reduce heat and simmer 3-4 minutes.
Add spinach and continue to simmer until spinach is wilted and sauce thickens, about two minutes.
Return chicken to skillet, then transfer to serving plates and top with basil and more julienned Traina Foods Sun Dried Tomatoes for presentation.
A big plate of spaghetti and meatballs is just the kind of hearty dish reserved for cooler weather. The Traina family adds a twist with their new Sun Dried Tomato Meatballs.
1/2 cup old fashioned oats
1 1/4 pounds lean ground beef
1 1/2 cups julienned Traina Foods Sun Dried Tomatoes
1/4 cup yellow onion, minced
1/2 cup spinach, chopped
2 garlic cloves, minced
1/4 cup milk
1/3 cup Asiago cheese, grated
1/2 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cups marinara sauce of choice
Preheat over to 375 degrees.
In a blender, combine the oats to a flour-like substance.
In a mixing bowl, gently combine the oat flour, ground beef, sun-dried tomatoes, onion, spinach, garlic, milk, cheese, egg, Italian seasoning, salt and pepper. Do not over mix.
In a baking dish prepared with cooking spray, add marinara.
Roll meat mixture into 1-inch balls, then place into dish with marinara sauce.
Bake at 375 degrees for between 15 and 20 minutes, or until meatballs are no longer pink inside.
Serve over a plate of spaghetti noodles or spaghetti squash