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PanaPesca Seafood Medley Cioppino
• 1 pack PanaPesca USA Seafood Medley Mix
• ½ cup butter
• ½ onion, chopped
• 1 clove garlic minced
• ¼ cup fresh parsley, chopped
• ½ (14.5 ounce) cans stewed tomatoes
• 1 bay leaves
• 1 teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ to ½ cup white wine
• Over medium-low heat melt butter in a large sauté pan, add
onions, garlic and parsley. Cook slowly, stirring occasionally until
onions are soft.
• Add tomatoes to the pot (break them into chunks as you add
them). Bay leaves, basil, thyme, oregano, and wine. Mix well. Cover
and simmer 30 minutes.
• Stir in the PanaPesca USA Seafood Medleyand bring to boil. Lower
heat, Ladle soup into bowls and serve with warm, crusty bread!
Superior value. Consistent performance.
8 ounces cream cheese
3 large garlic cloves, pressed or diced
1 cup canned artichoke hearts, diced
6 Bella Sun Luci Sun Dried Tomato Halves in Oil, diced
1/3 cup fresh Parmesan cheese, shredded
1 ½ TBSP fresh basil leaves, diced
½ TSP dried Italian seasoning
¼-1/2 TSP cayenne pepper (optional)
Salt and pepper to taste
Hot Artichoke and
Sun Dried Tomato Dip
Score a Touchdown!
In a baking dish, blend cream cheese, garlic, and
artichoke hearts. Add the Bella Sun Luci Sun Dried
Tomatoes, parmesan cheese and basil. Stir together until
well blended. Flatten dip to an even layer in pan. Sprinkle
top with the Italian seasoning, and cayenne pepper to
taste. Bake at 375º degrees for 16-18 minutes. Dip
should be golden brown. Remove from oven and let cool
for 5 minutes. Serve with your favorite cracker.
For more recipes go to
www.BellaSunLuci.com