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!

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)

tabouli

Essentials

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!

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.