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100% greek shakshuka with feta

100% greek shakshuka with feta

from the kitchen of mr. pete's

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!



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no recipe recipe: mushroom, red onion, and mozzarella flatbread pizza

no recipe recipe: mushroom, red onion, and mozzarella flatbread pizza

from the kitchen of mr. pete's

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, mozzarella cheese, fresh basil and your favorite EVOO. 

It's truly as easy as it looks. First, mix a minced garlic or two into pre-made sauce and spread evenly on flatbread, add thinly sliced mozzarella, top with your favorite veggies (in this case, mushroom, red onion, prosciutto), and bake on 500 degrees for 5-7 minutes.

Once flatbread is roasted and cheese melted, top with basil, a drizzle of mr. pete's, fresh cracked pepper, sea salt and oregano.



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100% greek lemon potatoes

100% greek lemon potatoes

from the kitchen of mr. pete's

Essentials 
6 yukon gold potatoes peeled and quartered
1 large lemon juiced
1/2 cup mr. pete’s
1 1/2 cups of chicken broth (or broth of your choice)
1 tablespoon dijon mustard
1 teaspoon dried oregano
1 teaspoon sea salt
Ground pepper to taste

Process

Preheat oven to 350 degrees.

Rinse peeled and quartered potatoes and strain.

Place potatoes in baking dish — single layered.

In a bowl mix lemon juice, mr. pete’s, dijon mustard, oregano, sea salt and ground pepper.

Add mixture to pan and toss making sure to coat all potatoes.

Pour broth over potatoes and toss.

Cover pan with foil and cook for 1 hour.

Remove foil, turn potatoes and cook for an additional 30 minutes until potatoes are golden brown and liquid is mostly dissolved.

Serves 6. Enjoy!

 



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pesto mozzarella grilled cheese

pesto mozzarella grilled cheese

from the kitchen of mr. pete's

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)


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. 

 



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100% greek traditional lentil soup

100% greek traditional lentil soup

from the kitchen of mr. pete's

Essentials 

2 cups small dried lentils
1 large carrot
1/2 cup chopped celery 
1 large onion
1 large chopped garlic clove 
2 tablespoons chopped fresh parsley leaves 
2 dried bay leaves 
1/2 cup mr.pete's
1 tablespoon tomato paste
8 oz canned tomato sauce
1 ½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
Pinch of crushed red pepper


Process

Soak 2 cups of small dried lentils in warm water for 2 hours. Strain lentils and then rinse with cold water for 3 minutes.

Add lentils to fresh pot of 5 cups of cold water along with 1 large peeled and chopped carrot, ½ cup chopped celery with leaves, 1 large finely diced onion, 1 large chopped garlic clove, 2 tablespoons chopped fresh parsley leaves, and 2 dried bay leaves.

Cover pot and cook for approximately 30 minutes under medium heat.
At 30 minute mark add ½ cup mr. pete's, 1 large tablespoon tomato paste, 8 ounces canned tomato sauce, 1 1/2 teaspoon sea salt, ½ teaspoon freshly ground black pepper, 2 tablespoons red wine vinegar and a pinch of crushed red pepper.

Stir and cook for approximately 15 min under medium heat or until lentils are tender.

Remove bay leaves and serve with a drizzle of mr. pete's, crusty bread and kalamon olives.

Serves 6 plus. Enjoy!



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