Ingredients:

350 grams beef sirloin, sliced tapa-style then cut into wide strips
4 cloves garlic, crushed
1 piece large white onion, sliced
1 piece small carrot, sliced into half moons
1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3
2 cups straw mushrooms, drained and each piece sliced in half
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1” long pieces

Procedure:

Marinate beef in 2 tablespoons soy sauce and 1/4 teaspoon pepper for 30 minutes. Drain and reserve marinade. Stir-fry beef in batches in 2 tbsp oil until cooked. Set aside. Using the same pan, add 1 tablespoon oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside. Using the same pan, combine marinade, mushroom stock, Del Monte Tomato Sauce, 3/4 cup water, 1-1/2 tablespoon soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat. Add meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once. Makes 6 servings.

Ingredients:

1 tablespoon teaspoon olive oil, divided
1/2 cup chopped roasted red bell peppers
1 1/2 cups frozen peas
3 garlic cloves, minced
2 1/2 teaspoons chopped fresh thyme
8 ounces dry farfalle pasta
1 3/4 cups milk, divided
3 tablespoons all-purpose flour
3 ounces shredded sharp white cheddar
6 ounces smoked tofu, diced
1/3 cup panko breadcrumbs

Procedure:

Preheat oven to 425 degrees F. In a 6 quart Dutch oven, heat 1 teaspoon oil over medium. Add red pepper and cook about 1 minute. Stir in peas, garlic and thyme. Cook about 2 minutes more, stirring frequently. Remove from heat and pour into a bowl. Fill the Dutch oven with water, bring to boil and season with salt. Add dry pasta and cook until al dente. Remove from heat, drain and place pasta in a separate bowl. Stir in 2 teaspoons olive oil and toss well to coat. Place Dutch oven back on the burner over medium heat. Add 1 1/2 cups milk and heat until almost simmering. In a small bowl, whisk together remaining 1/4 cup milk with flour. Whisk into the hot milk. Continue to cook over medium to medium-low, whisking constantly, until thick and bubbly. Remove from heat and mix in cheddar cheese. Add salt and pepper to taste, cooked pasta, pepper mixture and tofu - toss well to coat. Scatter the top with panko and bake for about 20 minutes, or until golden.

Ingredients:

16 ounces boneless/skinless chicken breast
3 garlic cloves
2 teaspoons olive oil
1 cup diced onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chipotle salsa
1/3 cup golden raisins
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro

Procedure:

Whirl the garlic cloves in the food processor until chopped. Add chicken and pulse just until the chicken is ground. In a large nonstick skillet, add oil and heat over medium-high. Place onion in the skillet and cook for 3 minutes. Add ground chicken mixture, cumin, salt, cinnamon - cook about 3 minutes or until done - use a spatula to crumble chicken. Mix in salsa and raisins. Reduce heat, cover and simmer 5 minutes. Mix in almonds and cilantro.

Ingredients:

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly grated parmesan cheese
4 pork loin or rib chops (1-inch thick)

Procedure:

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and parmesan cheese; coat pork chops with the crumb mixture. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and cook 25 to 35 minutes or until whitish-pink in the center; turn after 15 minutes. Remove from grill and transfer onto a serving platter. Makes 4 servings.