Ereka Vetrini

Ereka Vetrini Mother/Wife/TV Host. Sometime sweet. Sometimes savory. Mom, Wife, Recipe Developer
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12/11/2025

CRISPY BAKED DELICATA SQUASH RINGS Ingredients: 2 delicata squash 3 eggs beaten 2 tsp Calabrian chili paste 1 tsp salt ¾ cup panko bread crumbs 1 cup freshly grated Parmigiano-Reggiano ½ tsp garlic powder 1 tbsp dried parsley 2 tbsp olive oil ½ cup flour Hot Honey Mustard Dip 2/3 cup Greek yogurt 3 tbsp honey 1 tsp Calabrian chilli paste 3 tsp dijon mustard 1 tbs fresh lemon juice Preheat oven to 400°F Remove the delicata squash seeds and slice the squash into rings Add the eggs, Calabrian chili paste, and ½ teaspoon of salt to a shallow bowl and whisk until well combined. Add the panko, grated Parmigiano-Reggiano, remaining salt, garlic powder, dried parsley, and olive oil to a shallow bowl and mix well. Add flour to a shallow dish. Line 2 baking sheets with parchment paper. Dredge each squash ring in flour, then egg, and then breadcrumbs. Place on a parchment-lined baking sheet and bake for 20 minutes. In a small bowl, mix all of the hot honey mustard ingredients and serve with warm baked delicata squash rings.

11/11/2025

I’ve got not one, but TWO stunning holiday apps that are incredibly simple and delicious. These gorgeous flatbreads are perfect if you’re hosting friends or family for the holidays. I always choose Cheese because I know it's real, natural cheese, and I just love that it's a family-owned business. Flatbread #1: 1 small delicata squash, deseeded and sliced thin 1 tbsp avocado oil 1 tsp kosher salt Pepper to taste 1 store-bought 16x6 flatbread 12 ounces Sargento® Shredded 4 State Cheddar ¼ red onion sliced thin 3 tbsp Calabrian chili paste 3 tbsp honey 1 tsp flaky sea salt 2 tbsp fresh parsley, chopped -Preheat the oven to 425°F -Coat the squash in olive oil and season with salt and pepper. -Place onto a parchment-lined baking sheet and roast for 20 minutes. -Cover the flatbread with 6 ounces of Sargento® Shredded 4 State Cheddar -Top with delicata squash, slice red onion, and remaining Sargento® Shredded 4 State Cheddar -Dollop the Calabrian chilli pepper over the cheese and bake in the oven for 10 minutes. -Garnish with honey, flaky sea salt, and parsley Flatbread #2: 8 ounces sliced wild mushrooms 1 tbsp avocado oil 2 tbsp extra virgin olive oil 3 garlic cloves minced 5 ounces fresh spinach ½ tsp kosher salt Store-bought flatbread 12 ounces Sargento® Shredded Whole Milk Mozzarella, 3 tbsp truffle oil 1 tsp flaky sea salt -Preheat the oven to 425°F -Place the mushrooms onto a parchment-lined baking sheet. Coat them in avocado and roast them in the oven for 10 minutes. -Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and kosher salt, then cook until the spinach has wilted, stirring constantly. -Cover the flatbread in 6 ounces of Sargento® Shredded Whole Milk Mozzarella. -Layer the spinach, mushrooms, and the remaining Sargento® Shredded Whole Milk Mozzarella. -Bake for 10 minutes. -Finish with truffle oil and flaky sea salt.

09/11/2025

How to make proper Italian protein bars AKA chicken cutlets! Sarah Thomas famous Walking Chicken Cutlets!

07/11/2025

Low-Carb, High-Fiber Caesar Parm Cabbage Chips! Add this salty, crunchy, and healthy snack to your rotation! Cabbage Chip Ingredients: 1 Savoy cabbage head 2 tbsp avocado oil 1 tsp salt Pepper to taste 3 tbsp Parmigiano Reggiano, finely grated Garnish Ingredients: Grated Parmigiano Preheat oven to 350°F Separate the cabbage leaves and remove the thick veins that run down the center of the bigger leaves. Rinse the leaves under cold water, then dry them really well. Tear the leaves into smaller pieces and spread them onto 2 or 3 parchment-lined baking sheets. Lightly drizzle with avocado oil and season with pepper to taste. Sprinkle 3 tablespoons of grated Parmigiano Reggiano over the leaves and bake for 20-25 minutes. NOTE: The darker outer leaves cook quicker, so keep an eye on them. Let the chips cool, then plate them and top with low-cal Caesar dressing (see recipe below) and as much grated Parmigiano Reggiano as your heart desires! Low Cal Caesar Dressing Ingredients: 2 tbsp olive 1 ½ tbsp fresh lemon juice ½ cup low-fat Greek yogurt 2 garlic cloves 2 tsp dijon mustard 2 tsp capers 2 tsp Worcestershire sauce ¼ cup grated parmigiano reggiano ½ tsp fresh coarsely ground pepper Add all the dressing ingredients to a blender and blend until smooth and creamy.

06/11/2025

9am me thought today would be different. SHE WAS WRONG. Grand Central station wasn’t ready Sarah Thomas and I! miss you! Come back!

05/11/2025

SAVE my FRENCH ONION & CHICKEN STUFFED BREAD for the big games this weekend!! Ingredients: -4 tbsp unsalted butter -1 tsp kosher salt -5 yellow onions, thinly sliced -3 tsp fresh thyme, minced -3 bay leaves -½ cup sherry (the alcohol not the vinegar) -3 cup chicken stock -2 cups rotisserie chicken -2 cups Gruyere cheese, grated -⅓ cup parsley or chives, chopped -1,12 inch long loaf of sourdough bread. -Preheat oven to 375°F -Add 2 tbsp butter to a large skillet and melt over medium-high. Once butter starts to foam, add onions and 1/2 tsp salt. Reduce the heat to medium and cook low and slow until the onions are silky and caramelized. -Add thyme,1/2 tsp salt, and sherry. Cook for about 3 minutes or until the smell of alcohol is gone. -Add stock and bay leaves. Bring to a boil, lower to a simmer, and let simmer until most of the liquid is gone. -To a large bowl, add chicken, one cup of grated gruyère cheese, and ½ the parsley. -Pull the onions and (any of the liquid that comes with them) from the pan and add them to the bowl with the chicken. Mix well and set aside. -Cut the top of the loaf off the bread and remove 80% of the “guts”. Make sure you don’t break through the bottom. -Fill the bread with the chicken and French onion mix. -Top with the remaining grated gruyère cheese. Bake for 15 minutes on the middle rack or until the cheese starts to bubble. -While the stuffed bread bakes. Add whatever remains from the French onion pan to a blender and blend well -Garnish stuffed bread with remaining parsley and serve warm with blended French onion jus!

09/10/2025

My SHEET PAN SAUSAGE AND PEPPER WRAP is the ultimate dish! It’s a melty mix of crumbled sausage, sautéed peppers, onions, and lots Cheese Naturally Flavored Crushed Red Pepper Flakes Shredded Cheese—for that bold flavor.....then it’s baked into golden, crispy tortilla layers and sliced into shareable squares. Ingredients 2 ½ lbs of spicy or mild Italian sausage, uncased 1 sweet yellow onion, deseeded and chopped 2 red bell peppers, deseeded and chopped 1 tsp salt 1 tsp sweet paprika 2 bags of Sargento® Crushed Red Pepper Shredded Cheese ¼ cup pepperoncini, chopped ¼ tbsp parsley 7 tortillas, burrito size Preheat the oven to 425°F. Add the uncased sausage to a large skillet. Cook the sausage over medium heat. Use a wooden spoon to break the sausage down into small pieces as it cooks. Once all the sausage is cooked through, use a slotted spoon to remove the sausage from the pan. Add the onions, salt, and paprika, and cook for 3 minutes. Add the peppers and cook for 8-10 minutes or until the veggies are very tender. Remove from heat and let cool to room temperature. Once the veggies have cooled, add 1 bag of the Sargento® Crushed Red Pepper Shredded Cheese, pepperoncini, and parsley, and mix well. Grease a large sheet pan with non-stick spray or butter. Layer the tortilla shells as shown. Fill the center with the sausage & pepper mixture and top with the 2nd bag of Sargento® Crushed Red Pepper Shredded Cheese. Fold the tortilla shells over the sausage, pepper & cheese mixture as shown. Place another pan on top and bake for 25 minutes. Remove the pan and bake for 10 minutes more. Flip the sheet pan tortilla onto a cutting board, cut into squares, and serve warm.

25/08/2025

For episode 3 of my new series ITA-LEAN I am tackling one of my favorite pasta sauces, BASIL PESTO! In this recipe I cut the amount of olive oil in ½ and reduce the quantity of nuts. To maintain the creamy texture of the sauce I add steamed zucchini (or cauliflower) and starchy pasta water. Pesto Light ½ zucchini diced or ½ cup defrosted frozen cauliflower 4 cloves of garlic ¼ cup pine nuts or walnuts ¼ cup grated Parmigiano Reggiano or Pecorino Romano ¾ tsp salt ¼ tsp pepper 4 cup fresh basil packed (see NOTE below) ¼ cup olive oil ½ cup pasta water Note: To sneak in more iron try swapping ½ the basil with fresh raw spinach. -To steam the zucchini fill a medium sized pot ¾ of the way with water. Bring to a low boil. Place diced zucchini into a colander that fits over the pot. Place the colander with the diced zucchini over the boiling water. Place a lid over the colander and let the zucchini steam for about 4 minutes or until tender. Remove and set aside. -To a food processor add garlic, pine nuts, grated parm, salt, pepper, fresh basil and zucchini. -Run the food processor on high and begin streaming the olive oil and pasta water.

15/08/2025

My favorite kind of pasta salad is one where the greens and protein outnumber the pasta. This nutrient-dense, high-protein SHRIMP & ZUCCHINI pasta salad is my idea of a perfect summer meal. Ingredients: 12 ounces of kale, finely chopped 1½ cups cooked couscous or quinoa 1½ cups frozen peas, thawed 1 bundle of chives, finely chopped ¼ cup mint, parsley, or basil, finely chopped 6 wooden skewers, soaked in water for 15 minutes 18 shrimp, shells removed and cleaned 2 large zucchini, cut into ½ inch moons 2 tbsp olive oil ½ tsp kosher salt Pepper to taste Mint Vinaigrette Ingredients: ⅓ cup extra virgin olive oil ¼ cup of orange juice ¾ tsp kosher salt ½ tsp mustard 2 tbsp white wine vinegar 2 tbsp honey ¼ cup mint, parsley, or tarragon Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl. Add all the vinaigrette ingredients to a blender and blend. Dress the salad with the dressing and toss to combine. Preheat the grill to high Skewer the shrimp and zucchini as shown. Brush with olive oil, and season with salt and pepper. Grill for 2 minutes on each side. Add the shrimp and zucchini to the salad and toss once more.

08/08/2025

Kick-off football season with my CHEESY STUFFED PIZZA CRUST (RECIPE BELOW). There’s nothing better than gathering friends to watch your favorite team while enjoying hearty shareable appetizers like this one. Cheese Aged Italian Blend includes four types of cheese which takes this appetizer to the next level. Cheesy Stuffed Pizza Crust (Makes 1, Serves 6) Ingredients: ½ lb uncased sweet Italian sausage, cooked 8 ounces jarred roasted pepper, drained and chopped 12 ounces Sargento® Reserve Series™ Aged Italian Blend ¼ cup all-purpose flour 1 lb pizza dough 2 tbsp olive oil 3 tbsp semolina flour (optional) 3 tbsp melted butter ¼ cup fresh chopped parsley ½ tsp garlic powder ½ tsp salt 15 ounces of marinara sauce -Preheat the oven to 400F -In a large bowl mix together the cooked Italian sausage, roasted peppers, and Sargento® Reserve Series™ Aged Italian. -Add flour to a clean surface then stretch and roll the dough into a 16 by 10 rectangle. Cut down the middle lengthwise, but do not completely cut in half. Instead, stack one side on top of the next to create a long thin rectangle. -Place the cheese mixture down the middle. Fold one side over the mixture and seal using damp fingers. -Grease a large baking sheet with non-stick spray. -Gently transfer the stuffed pizza crust onto a baking sheet. Brush the stuffed pizza crust with olive oil and top with semolina flour (optional) -Bake for 17-20 or until golden brown. -While the stuffed pizza crust bakes, mix butter, chopped parsley, garlic powder, and salt. -Brush the stuffed crust with butter mixture before serving. -Serve warm with marinara sauce.

23/07/2025

THE BEST HACK for meal prepping HIGH-PROTEIN, LOW-CARB WRAPS! Full recipe below. This hack gets you approximately 12 wraps to enjoy all week long! Feel free to swap the chicken for canned tuna, cooked salmon or eggs if you'd like to go vegetarian. Makes 12 wraps Ingredients 1 head of cabbage 2 ½ cups shredded rotisserie chicken 2 ½ cup of your favorite mixed greens ½ cup shredded carrots 3 scallions sliced thin 2 tbsp avocado oil -Wrap the cabbage in plastic wrap or parchment paper and place in the freezer overnight. Remove from freezer and let it defrost fully. Peel the leaves from the cabbage and let rest on a paper towel to dry. -In a large bowl toss together the mixed greens, shredded carrots, scallions and ¼ of the dressing (see recipe below). -Fill each cabbage leave with the chicken salad and wrap like a burrito as shown. -Use a paper towel to pat the wrap dry, then wrap in parchment or store in an airtight container until you are ready to eat. -Just before serving, brush with avocado oil and pan sear each side in a non-stick pan. Serve with more dressing. Sesame-Orange Dressing ⅓ cup avocado oil 1 tbsp sesame oil 3 tbsp rice vinegar 2 tablespoons honey 3 teaspoons soy sauce 1 orange juiced ½ shallot Add all of the ingredients to a blender and blend well.

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