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chimichurri sauce

chimichurri sauce

from the kitchen of mr. pete's

a quick and easy no-cook sauce to jazz up anything and everything!

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tomato and egg sandwich

tomato and egg sandwich

from the kitchen of mr. pete's

lazy sunday? we’ve got you covered with this tomato and egg sandwich

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no recipe recipe: spring salad

no recipe recipe: spring salad

from the kitchen of mr. pete's

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!

 



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hummus and tabouli

hummus and tabouli

recipes by Mrs. M.

Authentic Syrian recipes courtesy of our dear friend, Mrs. M.

hummus




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)


Process

Add all ingredients, except the tahini into the food processor. Blend until smooth.

Add the tahini and blend. 

Adjust seasoning to taste.

Optional: When serving, sprinkle hummus with cumin, paprika, and drizzle one tablespoon of mr. pete’s.

Serves 5 — Enjoy!


tabouli



Essentials

1/4 cup fine grain #1 bulgur 
2 bunches of flat parsley 
1 cup thinly chopped tomatoes 
3 green onions (scallions) 
1/3 cup mr. pete’s olive oil
1 fresh squeezed lemon juice
mint leaves
1 tsp. sea salt


Process

Soak bulgur in 3/4 cup cold water for approximately 20 minutes. Drain excess liquid and into a medium size bowl.

Wash parsley thoroughly and dry and remove tough stems. Finely chop parsley and add to bowl.

Add finely chopped tomatoes and white part of thinly sliced scallions.

Add 1 tbsp. dried mint leaves or 2 tbsp. fresh mint leaves, thinly sliced.

Add dressing: mr. pete’s, lemon juice, and salt. Mix. Pour dressing over the parsley mixture and gently toss.

Adjust seasoning. 

Serves 5 - 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)
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!

 



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

no recipe recipe: mushroom, red onion, mozzarella and prosciutto 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, 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.



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100% greek ratatouille

100% greek ratatouille

from the kitchen of mrs. pete's

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!



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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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