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!

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!