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!
Essentials
1-1/2 lb. ground beef
1/2 lb. ground pork
10 large tomatoes (peppers, zucchinis and eggplants are also great to stuff)
1/2 cup mr. pete's
1 large onion chopped
1 garlic chopped
3 tablespoons chopped parsley
1 tablespoon tomato paste
1 medium zucchini peeled and grated
1 cup rice
1 cup beef broth
Pulp from tomatoes
2 tablespoons soy sauce
2 tablespoons parmesan cheese
Salt and ground pepper to taste
Process
Preheat oven to 350 degrees.
Slice off top of tomatoes and scoop out centers and seeds (save pulp and tomato tops).
In deep pan add 2 tablespoons mr. pete's and onions and stir for 2-3 minutes.
Add ground beef and pork, garlic, parsley, zucchini, tomato paste, soy sauce and salt and pepper and sauté for 5 minutes.
Then add 3/4 pulp and rice and stir for 5 minutes.
Next add beef broth and continue stirring for 5 minutes.
Remove pan from fire and add parmesan and mix.
Arrange tomatoes in pan and fill each shell with mixture and top with tomato top.
Save two tablespoons of mixture and add remainder of pulp and mr. pete's - then mix and pour over tomato shells.
Cover pan with tin foil and bake for 1 hour at 350.
Remove foil and bake for an additional 15 minutes or until rice is tender.
Serves 5.
Enjoy!
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!
