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!

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!