from the kitchen of mrs. pete's

Essentials 

For Lamb Chops

• 6 - 8 lamb chops 
• 3 garlic cloves, minced
• 1/3 cup mr. pete’s olive oil 
• 1 large lemon, juiced 
• 1 lemon for zest
• 1 tbsp dried Greek oregano
• lemon wedges and parsley for garnish
• mr. pete’s sea salt and ground black pepper to taste 

For Lemon Potatoes

• 6 yukon gold potatoes peeled and quartered
• 2 large lemons, juiced
• 1/2 cup mr. pete’s olive oil
• 1 to 1/2 cups of chicken broth (or broth of your choice)
• 1 tbsp dijon mustard
• 2 tsp dried Greek oregano
• 1 tsp kosher salt
• ground black pepper to taste

Process for Lamb Chops 

1. pat down lamb chops to remove excess water 
2. season with mr. pete’s sea salt and black pepper
3. In a large bowl, combine olive oil,  lemon juice and zest, oregano, minced garlic, and balsamic vinegar 
4. place lamb chops in marinade for a minimum of 2 hours in refrigerator
   
5. heat grill and remove lamb chops from marinade and place on grill 
6. cook each side for up to 4-5 minutes 
7. let rest for 5 minutes

Process for Lemon Potatoes

1. preheat oven to 350 degrees
2. rinse peeled and quartered potatoes and strain
3. place potatoes in baking dish, single layered
4. in a bowl mix lemon juice, olive oil, dijon mustard, oregano, kosher salt and ground pepper
5. add mixture to pan and toss making sure to coat all potatoes and pour broth over potatoes and toss
6. cover pan with foil and cook for approximately 45 minutes 
7. remove foil, turn potatoes and cook for an additional 30 minutes until potatoes are golden brown and liquid is mostly dissolved

plate lamb chops, lemon potatoes and side of greens — enjoy! 

from the kitchen of mrs. 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!

from the kitchen of mr. pete's

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 2-4

essentials: 

• (7 oz) Kasseri cheese, cut into ½-inch thick slices
• ¼ cup water, for brushing
• ½ cup all-purpose flour, for dredging
• 2 to 3 tbsp mr. pete’s everyday use olive oil
• 2 tbsp Greek honey
• optional: toasted sesame seeds to finish

instructions:

1. pat dry the Kasseri cheese with paper towels to remove excess moisture.
2. lightly brush the cheese with water on all sides.
3. dredge the cheese in flour, pressing gently so it adheres. shake off any excess flour.
4. heat mr. pete’s everyday use oil in a non-stick or cast-iron skillet over medium heat until hot but not smoking.
5. carefully place the floured cheese in the hot pan.
6. cook for 2-3 minutes per side, until the exterior is crispy and golden brown.
7. remove the cheese and let it rest on paper towels to absorb any excess oil.
8. while still hot, drizzle warm honey over the fried Kasseri and sprinkle toasted sesame seeds on top.
9. just before serving, squeeze fresh lemon juice over the cheese to balance the richness and sweetness.

enjoy your saganaki!

from the kitchen of mr. pete's

Prep Time: 30 minutes 
Cook Time: 10 minutes  
Total Time: 40 minutes 

Ingredients: For the Shrimp

• 1 lb. of shrimp, peeled,  deveined  
• 1 jalapeno, seeds removed, chopped 
• 3 garlic cloves, minced  
• 1 teaspoon of sea salt 
• 1 tablespoon ground cracked pepper
• 1 tablespoon fresh lime, squeezed (about one limed)
• 3 tablespoons of mr. pete’s, divided, plus more for the pita bread

Ingredients: For the veggies

• 1 red pepper, deseeded, sliced in half, and chop 1-inch by 1-inch pieces
• 1 green pepper, deseeded, sliced in half, and chop 1-inch by 1-inch pieces
• 2 green zucchinis, sliced into rounds
• 2 japanese eggplants, sliced into rounds
• 2 tablespoons of mr. pete’s
• 1 tablespoon oregano
• 1 tablespoon ground cracked pepper
• 1 ½ teaspoons sea salt

Instructions: Shrimp 

1. Prepare shrimp by peeling, deveined and gently rinse and strain. Pat dry by layering out on a baking sheet with paper towels.
2. In a bowl, add jalapeño, garlic, sea salt, pepper, lime juice and 3 tablespoons of mr pete's and mix together. 
3. Once mixed, add in shrimp, toss to lightly coat.
4. Once coated, add to bamboo skewers (that have been soaked for at least 30 minutes) and set aside.  

Instructions: Veggies  

1. Prepare veggies by rising and cutting to size.
2. Place cut veggies in a large mixing bowl and add mr.pete's, oregano, ground cracked pepper and sea salt.
3. Mix veggies with hands to completely incorporate and coat.
4. Once coated, skewer the vegetables by alternating between red pepper, zucchini, green pepper, eggplant.

Grill and Assemble:   

• Preheat grill to medium/ high heat.
• Place shrimp skewers on grill for 8 minutes, turning half way through. 
• Place veggie skewers on grill for 10 minutes, turning half way through. 
• While the shrimp and veggies cook, slather mr.pete's on pita and toss on the grill, about 3 minutes each side.
• Serve grilled shrimp and veggies on pita with fresh tzatziki sauce, topped with cucumbers and a side of lemon potatoes. 

Tip:   

• Buy peeled, deveined shrimp to cut down prep time. 
• You can choose any veggies you like. Typically we add red onion, mushrooms, you name it. 

from the kitchen of mr. pete's

Essentials 

- 1 medium Yukon Gold potato cut into thin slices
- 1 teaspoon salt for the water
- 3 eggs
- generous drizzle of mr. pete’s Special Use olive oil
- crumbled feta cheese 
- pepper and mr. pete's classic sea salt to taste
- 1/2 small garlic clove minced
-1 teaspoon flour for a fluffy omelette 
- 8-9 inch non stick pan 

Process

1. Peel the potato and cut it in half. Cut those halves into thin slices and place them in a pot of salted water. Boil until tender, drain and set aside 
2. In a pan on medium-low heat add a generous drizzle of mr. pete’s Special Use olive oil and minced garlic 
3. Whisk  2 eggs and baking powder for a few minutes in a bowl and pour them into the pan. Let eggs coat the pan and cook for approximately 1 minute or until eggs  settle
4. Evenly add potato slices to top of eggs and allow to cook for approximately 2 minutes
5. Add crumbled feta and cook for 30 seconds 
6. Carefully flip one side over and cook for approximately 1 minute 
7. Flip over to other side and cook for 1 minute 
8. Finish off with a pinch of pepper and mr. pete's classic sea salt to taste - enjoy!

from the kitchen of mr. pete's

fresh, colorful, and full of flavor - try our spring panzanella recipe.

from the kitchen of mr. pete's

from the kitchen of mr. pete's

from the kitchen of mr. pete's

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!