With Traina® Foods’ vast variety of dried fruits and sun-dried tomatoes in oil, there are limitless ways to kick up many dishes. Here’s just a few to get you started:
- Topping a bed of leafy greens with Traina® Foods sun dried blueberries, strawberries, or cherries, along with nuts, seeds, and soft cheese such as gorgonzola makes for a unique “Trail Mix” salad that healthy eaters will appreciate seeing on the menu — and on their table.
- Homemade granola works as a hearty cereal or as part of a scrumptious morning yogurt parfait. Any of Traina® Foods dried fruit varieties add a welcome depth of flavor to oat- or nut-based granolas.
- The tuna sandwich is a lunchtime menu staple. Traina® Foods’ version using sun dried tomatoes in oil in place of mayonnaise takes this classic to the next level. Try it here.
- Traina® Foods sun dried tomatoes in oil can liven up traditional pasta salad, green salads, or pizza.
This pasta dish is another delicious way to use Traina® Foods sun dried tomatoes in oil:
Traina® Foods Chicken and Sun Dried Tomato Pasta
Ingredients
- 4 chicken breasts
- 12 ounces penne pasta
- 2 cups Traina® Foods sun dried tomatoes packed in olive oil, two halves reserved for plating
- 2 garlic cloves
- 1 cup fresh basil leaves, packed, plus extra for plating
- 1/2 cup Pecorino Romano
- Salt and pepper to taste
- 1 tsp. garlic powder
Preparation
- Wash chicken breasts, pat dry and season with salt, pepper and garlic powder. Grill or sear in a hot skillet with oil for five to six minutes on each side, until internal temperature reaches 165 degrees F. Remove from heat and foil while chicken rests.
- Prepare large stockpot and boil penne until al dente, about 9 minutes. Drain thoroughly, reserving 3/4 cup liquid.
- In a food processor, combine the tomatoes (and oil, except for the two halves) garlic, basil, salt and pepper.
- Combine the pasta, tomato mixture and cooking liquid (little at a time until consistency is reached) in a large bowl. Divide into four bowls.
- Slice chicken, and top each bowl with one sliced breast.
- Rough chop the reserved sun dried tomatoes and chiffonade the basil.
- Sprinkle with Pecorino Romano and serve.
Regardless of the restaurant’s theme or ethnic culinary focus, the menu should always feature homegrown products that are minimally processed and naturally delicious. Traina® Foods’ fruits are purposefully and slowly dried by the sun on wooden trays without the use of chemicals or pesticides. This time-honored technique is four generations in the making, from the Traina family to restaurant and home kitchens around the country.
