Corn on the cob is a summer staple and we have an upgrade to this classic that you won’t want to miss out on! We have the ultimate corn side dish or vegetarian main – Corn Ribs! The way the corn is cut off the cob makes for this unique shape that is easy to prepare and even easier to eat. A good slather of our loaded butter and a bright topping of feta are the perfect partners to this crunchy, craveable corn!

Ready in under 30 minutes here’s how it’s done:

Preheat your BBQ to 350^o F (note this can also be done on an indoor grill or Air Fryer).  Ensure your ears of corn have the husks and as many of the silks removed as possible.

Trim the top and bottom of each ear of corn so they are flat on both ends. Then cut each ear of corn in half in the middle. Take each half, stand up on the widest part for more control, and cut in half vertically. This is the part where we now get our corn “ribs”, when you then take each halves that you have just cut and cut them into quarters.

Give each corn rib a light brush with vegetable oil and place on the hot grill and allow to cook for 3-5 minutes or until slightly charred.   (This is where you can add into your Air Fryer and cook according to the instructions for your specific appliance). Get your melted butter ready because this is the best part!

Once the corn is charred to your liking, remove from the grill onto your serving platter and slather with the melted butter and a sprinkle chili powder or flakes. Top with a generous helping of crumbled feta and the chopped cilantro. For another layer of flavour, place tangy lime wedges around the platter to be squeezed upon serving. You have now mastered the corn rib – a dish your guests will be asking you to make again and again!

Click here to discover the recipe.

That’s right, we said ‘grilled’ peaches, but don’t worry it’s easier than you think. Sweet Ontario peaches are now in season! We’re going to combine this tasty fruit with our Krinos feta to add some excitement to a simple heirloom Tomato Salad. This recipe plays on the perfect combination and contrast of the sweet peaches and salty feta, while highlighting these juicy and fresh heirloom tomatoes. This will sure be a treat, are you ready? Let’s get started!

Preheat a well-oiled barbeque to 350˚F to grill the peaches to perfection. As the grill is heating up, cut up your peaches in quarters and toss them in just enough oil that lightly coats them. Once the grill has reached its required temperature, place them cut side down on the barbeque. To achieve those nice grill marks, cook the peaches no longer than 2-4 minutes. Flip pieces to the other side and proceed to cook for an additional 2-4 minutes. Once completed, set aside your peaches, and begin to prepare your salad.

Cut your heirloom tomatoes into wedges or rounds approximately 1cm thick and cut the heirloom grape tomatoes in halves. These tomatoes are perfectly ripped and full of flavour as they thrive in the month of July! As they add an earthy, almost smoky sweetness to them that really complements this salad. Grab your favourite Krinos feta and crumble them into bite-sized or block sized pieces, we won’t tell!

As we begin to assemble the salad, layer the fresh sliced heirloom tomatoes onto a serving platter, then followed by the halved heirloom grape tomatoes. To enhance these flavours, use a pinch of flaky sea salt and cracked black pepper to season your tomatoes to the desired taste.

Once completed, nestle the grilled peaches in and around the seasoned tomatoes. Generously sprinkle Krinos Greek feta evenly across the dish, its rich buttery bite taste will dance with the sweetness of the peaches on your palate! As a finisher, top your dish with a drizzle of Krinos Extra Virgin Olive Oil followed by Krinos sweet Balsamic Glaze, then sprinkle in some fresh or flake basil leaves and your meal is ready to be served!

This dish is easy to whip up on those busy weeknights or will leave your guests wanting more! This Tomato salad with grilled peaches and feta will always be a classic summer staple, enjoy it while you can!

Check out the recipe here

The best part of holiday entertaining is mingling and gathering with family and friends, not spending the entire night cooking in the kitchen. Our herbed Feta Fillo Cigars are a deliciously savoury, make-ahead Christmas appetizer, perfect for holiday parties.

To prepare this appetizer, you’ll be separating the work into two – the tapenade dip and the cigars themselves.

To make the tapenade, add 1 cup of Krinos Pitted Kalamata olives, ¼ cup of capers, 2 tbsp of chopped fresh parsley, 2 tbsp of Krinos Olive Oil and 1 clove of minced garlic to a food processor and blend. Pulse until fairly smooth and refrigerate until party-time. We dare you not to eat the entire mix with a spoon – it’s that good.

The tapenade can be made hours (and even a day) before; the longer it sits, the more the flavours will develop.

To make the Feta Fillo Cigars, you only need a few ingredients: Krinos Fillo Pastry Sheets, of course, minced garlic, Krinos Dried Oregano and Krinos Bulgarian Feta Cheese Multi-Pack. We suggest Bulgarian Feta for its creamy texture.

To start, preheat the oven to 350ºC.

In a small bowl, combine salt, melted butter and minced garlic. Slice both 100gr portions of Bulgarian Feta multi-packs into 0.5 cm sticks – you should get about 16 pieces.

Brush one sheet of fillo with the garlic butter and sprinkle with oregano. Top with a second sheet of fillo and top with garlic butter again. Cut buttered fillo sheets into four squares – half widthwise and lengthwise. Repeat with remaining fillo sheets until you have 16 rectangles. Now you’re ready to roll.

On each fillo square, lay a strip of feta along one of the short edges, fold the in the edges of the fillo on each side of the fillo stick and roll into a cigar shape. (Think: burrito making)

Place each cigar seam side down on a parchment paper lined baking sheet. Repeat with remaining fillo and feta.

A few minutes before your guests arrive, brush each cigar with remaining garlic butter and bake for 15 minutes or until fillo is golden brown. Meanwhile, scoop out the tapenade from the refrigerator.

Serve fillo cigars warm alongside tapenade dip. They’re crunchy and comforting and the tapenade adds quite the zing.

Want to kick it up a notch? Add a side of warm spicy honey (warm honey with chili flakes) for even more oohs and ahhhs.

And now you can enjoy your party!

Tip: Make the cigars in advance and freeze. Simply defrost before baking.

For the full recipe, visit krinos.ca/recipes/feta-fillo-cigars.

In many families, Thanksgiving is as much about food as it is about family. Between the turkey, the mashed potatoes, the pumpkin pie, it’s all so delicious and comforting. But the star of many thanksgiving dinners has got to be the traditional turkey stuffing – hands down.

While it may seem a bit risky to change up a Thanksgiving tradition, our take on a vegetarian baked stuffing will appeal to all palettes, and we’re certain this quick and easy side dish will quickly become a new family fave around your Thanksgiving table.

In a large skillet, heat ¼ cup butter and oil over medium heat and sauté 1 large onion and 4 stalks of chopped celery until softened. Add chopped sage and 2 cloves of minced garlic and continue to sauté for two more minutes. Remove from heat.

In a large bowl, combine onion mixture with 1 loaf of day old bread (cut in chunks) and mix well. Cover bread mixture with 1 cup of vegetable stock to combine. Add 200 g package of crumbled Organic Feta Cheese, ½ nuts (chestnuts or walnuts are our picks), and 2 tbsp of chopped parsley. Season with salt and pepper to taste.

Meanwhile, preheat the oven to 350f and grease a 13×9 casserole dish with butter. Bake stuffing mix in casserole dish uncovered for 45 minutes or until stuffing is hot and top is lightly golden brown.

Whether you’re hosting or attending a thanksgiving dinner this year, this perfectly savoury vegetarian baked feta stuffing packs a lot of punch and will surely be a staple for years to come.

HOSTESS TIP: You can prepare the stuffing ahead of time and refrigerate until your guests arrive, ensuring a hot stuffing to serve alongside your dinner.

For full recipe, visit krinos.ca/recipes/vegetarian-feta-baked-stuffing/

How do you enjoy your feta?

That was the challenge we posed to 8 Canadian influencers on Instagram this summer: to develop and share their favourite way to incorporate the new Krinos Feta Multi-pack into a recipe of their own. The new multi-packs are available in in 2 x 100g packaging without brine, which means no more mess – use one, and store the other.

It was the ultimate #fetafaceoff challenge and the recipes that were submitted have become some of our favourites! From feta focaccia to a rustic chicken sandwich, grilled peach, arugula and feta pizza and a feta quiche, the home cooks inspired thousands of Canadians to experiment and see how easy and fun it is to cook with feta.

After 3 weeks and hundreds of comments, we are pleased to award Meri @lilsugarmag the winner of the Feta Faceoff! Meri prepared a Healthy Breakfast Feta Skillet that was both impressive in look and taste!

Meri will receive 10 Krinos Product gift packs worth $100 each to be given to 10 of her followers, so be sure to keep an eye out for that!

Congratulations Meri and thanks to all the influencers who participated in our Feta Faceoff!

To view all the recipes:

1) Hannah – GRILLED PEACH, ARUGULA & FETA PIZZA

http://bit.ly/HannahMageeRecipee

2) Cynthia – SPICY DRIED TOMATO AND FETA BITES

http://bit.ly/CynthiaMarcotteRecipe

3) Meri – HEALTHY BREAKFAST FETA SKILLET

http://bit.ly/lilsugarmagRecipe

4) Marsida – RUSTIC CHICKEN SANDWICH

http://bit.ly/raisinghowellsRecipe

5) The GG sisters – FETA FOCACCIA

http://bit.ly/theggsistersrecipe

6) Kristeena Michelle – MEDITERRANEAN SALMON BOWL

http://bit.ly/kristeenamichelleRecipe

7) Niloofar – FETA QUICHE

http://bit.ly/nilooRecipe

8) Jasmine Baker – GRILLED MEXICAN CORN WITH KRINOS FETA CREAM⠀

http://bit.ly/jasminebakerlifeRecipe