fresh, colorful, and full of flavor - try our spring panzanella recipe.
Our no recipe recipe is the perfect lunch for those busy work days.
Essentials
2 handfuls of spring mix, one handful of baby arugula cooked farro (make ahead)
Avocado
Diced grape or cherry tomatoes
Kalamon table olives
Pumpkin seeds
Process
Add ingredients to large bowl and finish with mr. pete’s, red wine vinegar, sea salt + pepper. Enjoy!
Authentic Syrian recipes courtesy of our dear friend, Mrs. M.
Essentials
1 15.5 oz can drained chickpeas (reserve 1/3 cup of liquid)
1/3 cup of chickpeas liquid
1 medium clove garlic
1/3 cup lemon juice
1 1/2 tablespoons mr. pete’s
1 teaspoon sea salt
4 tablespoons tahini (sesame paste)
Essentials
Essentials
4 slices of sourdough bread
4-6 thinly sliced mozzarella
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup mr. pete's, plus additional 1 1/2 tablespoons to cook the sandwich
1/4 cup pine nuts
2 garlic cloves minced
1/8 tsp of sea salt (or to taste)
1/8 tsp ground cracked pepper (or to tase)
store bought or homemade Pesto ( see Basil Pesto recipe from two peas and their pod below)
https://www.twopeasandtheirpod.com/crispy-gnocchi-with-basil-pesto/)
Process
Brush and evenly distribute mr. pete’s olive oil on one side of each slice of sourdough bread.
With oil olive sides down, slather homemade pesto or store bought on each side of bread.
On the pesto sides, layer mozzarella cheese (about 2-3 slices, per your cheesy preference) on top.
With pesto sides of each sliced bread, press together to form a sandwich.
Heat a skillet over medium heat with an extra drizzle of mr. pete's. When the skillet is piping hot, add sandwich, olive oil side down. Cook until golden and cheese begins to melt, about 2-3 minutes. Then, flip to golden and crisp other side, about 2 minutes.
Serve by itself or with your favorite tomato soup recipe. Enjoy!
Super easy flatbread pizza.
When it's the end of a long week and you still have veggies to use and pizza sauce in your pantry, all you need is flatbread, prosciutto, mozzarella cheese, fresh basil and mr. pete’s to make this tasty dish.
It's truly as easy as it looks. Process: mix 1-2 minced garlic cloves into pre-made sauce and spread evenly on flatbread, add thinly sliced mozzarella, top with your favorite veggies (in this case, mushroom, red onion) and prosciutto. Bake at 500 degrees for 5-7 minutes. Enjoy!
Once flatbread is roasted and cheese melted, top with basil, a generous drizzle of mr. pete's, fresh cracked pepper, sea salt and oregano.
Essentials
2 medium eggplants chopped
2 medium zucchini sliced
5 small white potatoes peeled and chopped
1 large white onion chopped
3 small garlic cloves minced
1/2 cup fresh parsley chopped
1 teaspoon dried oregano
1 cup ripened tomatoes chopped
1 small can tomato sauce
1/2 teaspoon sugar
sea salt and fresh ground pepper to taste
1/2 cup mr. pete’s
Process
Preheat oven to 350 in 1 large deep pan place prepped vegetables and mix
Add onions, garlic, parsley, oregano, tomato sauce, tomatoes, sugar and mix well
Add 1/2 cup mr. pete’s and mix well
Add sea salt and ground pepper to taste
Cover pan with tin foil and place in oven at 30 minute mark remove pan and tin foil and mix vegetables
Continue to cook uncovered for 15 additional minutes or until vegetables tender
Serves 5 - delicious hot or cold with mt. vikos feta, kalamon olives, and crusty bread. Enjoy!
Recipe from Home Cooking NY
Essentials
2 tablespoons mr pete’s olive oil
1 large onion, thinly sliced
1 large bell pepper, deseeded and thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon smoked paprika
⅛ teaspoon cayenne (optional)
28 oz can whole peeled tomatoes, juice discarded
1 teaspoon sea salt
½ teaspoon of black pepper
4 eggs or as needed, at room temperature
¼ cup finely cilantro for garnish
¼ cup crumbled feta for garnish
Process
Heat mr. pete's oil in a large skillet over medium - low heat.
Add onion and bell pepper. Cook gently until soft, about 20 minutes.
Add garlic and cook until tender, 1 minute.
Add cumin, coriander, smoked paprika, and cayenne and fully incorporate spice to coat mixture.
Strain tomatoes to discard the juice. In another bowl, hand crush the tomatoes. Once crushed, add to skillet and simmer until tomatoes have thickened, about 10 minutes.
Remove pan heat. Make small wells in the sauce with a spoon and crack each room temperature egg into a well.
Cover the pan and continue to cook on medium to low heat until the eggs set, about 5-7 minutes. Tip: Keep a close watch and be sure to rotate the pan for eggs to cook evenly.
Garnish with crumbled feta and cilantro.
Serve with crusty bread or pita.
Enjoy!
