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.

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!

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!

from the kitchen of mrs. pete's

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! 

from the kitchen of mrs. 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!