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Recipes inspired by Lovera's in Krebs

The Food Dude shares recipes inspired by a trip to Lovera's Italian Market in Krebs, OK.
by Dave Cathey Published: October 10, 2012

If you can't get inspired to cook by a trip to Lovera's Italian Market, then be advised there are plenty of good restaurants available both in Krebs and your hometown.

One of the great things about Lovera's is how many of their offerings are ready to eat or ready to eat with minimal effort.

Here are a couple of super simple ideas for how to turn a trip into Lovera's into dinner. Antipasto choices abound throughout the store and what's better with cured meats than cheese?

Sam Lovera likes to cut Caciocavera into cubes and drizzle it with premium olive oil but also says it's a great melting cheese. I did a little Caciocavera fondue with a dollop of spicy giardiniera.

For dinner, I kept it as simple as they do at Pete's Place, Isle of Capri, Roseanna's and GiaComo's in McAlester. Without bothering to uncoil the Lovera's sausage, I dropped it into a cast-iron skillet, rubbed it with olive oil stuck in the oven.

I loved the Sicilian style sausage, which is a little sweeter than the original recipe. Served with a little pasta and sugo, and the magic of Krebs will fully manifest itself upon your palate and within the smiles around the table.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Fondue alla Krebs


6 to 8 ounces Caciocavallo cheese, I prefer Caciocavera from Lovera's, cut in 1-inch cubes

2 teaspoons unsalted butter

2 teaspoons extra-virgin olive oil

¼ cup heavy cream, milk or half and half

1 heaping dollop of giardiniera

Plenty of crusty bread


• Set a small cast-iron skillet over low heat and add butter. Once butter has melted, swirl and add cubed cheese. Stir the cheese and butter until melted and add a little cream. Mix and maintain low heat. Add cream until you reach desired consistency.

• Drop a heaping spoonful or two of the giardiniera. Serve over a low flame as the cheese will harden very quickly. It's perfect smeared on crusty bread.

Source: Dave Cathey, Food Editor

Sausage and Peppers


1 16-ounce coil of fresh Lovera's sausage

1 whole garden-fresh green pepper, cut in 1-inch pieces

½ onion sliced in 1-inch pieces

1 jalapeno cut in thick slices, optional

2 tablespoon olive oil, divided

Salt and pepper


• Preheat oven to 400 degrees.

• Brush sausage with 1 tablespoon oil and place in a cast-iron skillet or small roasting pan.

• Roast 20 sausage 20 minutes.

• While sausage is roasting, toss onions and peppers with remaining oil, salt and pepper in a mixing bowl.

• After 20 minutes of the oven, flip the sausage and top with onion-pepper-oil mixture. Roast another 20 minutes and remove from oven.

• Remove sausage from skillet or roasting pan, let sit five minutes then cut in slices and toss with onions and peppers in residual oil.

• Serve with pasta and basic Italian tomato sauce, mushrooms and sweet peppers sauteed in butter with crusty bread.

Source: Dave Cathey, Food Editor


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