If you’re looking for a new holiday soup that’s easy, different and will delight your family this Christmas, it’s time to try our Roasted Red Pepper, Sweet Potato & Feta soup. Roasted red peppers and sweet potatoes make the perfect pair, creating a slightly sweet but savoury soup; mixing in Krinos Barrel Aged Feta gives the soup a velvety texture with a distinct flavour profile.

For this recipe, you’ll need 1 jar of Krinos Roasted Red Peppers, drained and chopped, 1 package (250g) of Krinos Barrel Aged Feta Cheese, crumbled and divided, as well as a potato (sweet or yellow), peeled and diced. These three main ingredients, combined with delicious herbs and seasoning, will be the basis of this Christmas soup.

Start by preheating the oven to 400°F (200°C). Using Krinos Olive oil, brush sliced baguettes and place on a baking sheet. Bake for 3 minutes on each side and reserve for later use.

Meanwhile, in a large pot, heat olive oil one medium heat and add one small yellow onion diced, and diced potato. It’s up to you if you’d like to use a sweet potato or a yellow-flesh potato. A sweet potato will make your soup more orange and colour and definitely add sweetness; a yellow-flesh potato will make your soup creamier and lighter in colour. Once the onions are transparent, add 1 clove of minced garlic, 1 tsp Krinos Dried Greek Oregano and continue to sauté. Add chopped roasted red peppers and 4 cups of chicken or vegetable broth. Krinos Roasted Red Peppers are slightly tangy because they’re marinated in white wine vinegar. As the soup cooks, this flavour will balance out the sweetness of the potatoes and create a memorable taste.

Cover and simmer for 20 minutes, or until potatoes are fork tender. Remove from heat and allow soup to cool for 15 minutes. Transfer mixture to blender and blend until smooth before returning back to pot. And then the showstopper.

Gently stir in Barrel Aged Feta, reserving 1/4 cup. Heat through, on low. The rich Barrel Aged feta will add another element of flavour depth and profile and provide a silky finish, rounding out this unexpected, yet welcomed, Christmas soup.

Serve soup in shallow bowls topped with two toasted baguette slices and remaining crumbled feta.

For this recipe and more, https://krinos.ca/recipes/roasted-red-pepper-sweet-potato-and-feta-soup/

Vegetarians understand there’s more to Thanksgiving than turkey, and that’s why we’ve created the most outstanding, show-stopping Feta & Squash Pot Pies you’re sure to gobble up. Take five, Mr. Turkey.

This savory dish is so easy it’ll definitely be a hit as part of your thanksgiving menu, and you don’t even have to be a vegetarian to enjoy it; it makes the perfect accompaniment to a traditional thanksgiving meal but ensures no one is left out.

Envision a chicken-pot pie, only instead of chicken, you’ll be filling your individually-portioned vegetarian pot pies with butternut squash and aromatic ingredients.

And did we mention it’s pretty easy?

To start, mix diced butternut squash, onion, maple syrup, chopped pecans, olive oil and garlic in a small bowl. Spread the mixture onto a lined baking sheet and roast for about 20 minutes, stirring at least once. Remove from oven and stir in chopped sage (it’ll burn otherwise), feta, salt and pepper. If you’re hosting this Thanksgiving, do this step in advance. (Bonus: the maple syrup and chopped pecans with the roasted squash will leave a beautiful scent in your home!)

Meanwhile, in a small saucepan, make a roux by melting a knob of butter and whisking in a tablespoon of flour. Add some vegetable stock and stir for a few minutes until sauce thickens. Stir in some more chopped sage for more flavour.

Lightly spray 4 ramekins and fill each one with the squash and feta mixture and top with 1/4 cup of sauce. Here’s the time to get fancy: artfully fold (aka crumple) a fillo sheet. Lightly spray fillo and bake for 10-15 minutes until fillo is golden brown.

Because every guest will receive his or her own vegetarian pot pie, as a host, you can choose to treat this recipe as a beautiful appetizer to start your Thanksgiving meal or as a side dish to the entrée.

One thing’s for sure – the vegetarians in the bunch will be extra thankful this Thanksgiving.

For the full recipe and video, visit  https://krinos.ca/recipes/feta-squash-pot-pies/

Reinvigorate summer with our fun Feta Nachos recipe.

The frenzy of September is upon us – school is in session, schedules are back on, the pace is faster and we’re not quite ready to give up on summer fun. Well, you don’t have to. You’ve heard of Taco Tuesdays, but have you heard of Feta Fusion Fridays!?

Our nachos recipe is a great healthy after-school snack or meal and it’s so easy to do. Your kids can help assemble and dinner is ready in just a few minutes. It’s also makes a simple party appetizer, too.

For this easy recipe, you’ll need a variety of fresh or canned ingredients, like tomatoes, corn, black beans, cilantro and some Krinos favourites: Krinos Kalamata Extra Virgin Olive Oil, Krinos Roasted red peppers, Krinos Pure Greek Oregano and of course, Krinos Feta cheese, crumbled. Nachos are homemade too, by the way.

To start, pre-heat the oven to 350°f (180°c). To make the homemade nachos, using Lebanese style pocket pita, cut each into 6 pieces, and separate the layers. You’ll need about 8 pitas, but if you have a lot of people to feed, add more. Place on baking sheet, brush with olive oil and season with oregano and salt. Bake for 8 minutes or until pita chips are lightly golden and crispy. Set aside. (If you’d like, you can make a big batch of these nacho/pita chips to use as part of school lunches, or a quick bite. They’re delish.)

Then, on a parchment-lined baking sheet, add 1/3 of the pita chips and sprinkle with crumbled Krinos Feta cheese, diced tomatoes, corn niblets, chopped roasted red peppers and black beans. Add two more layers, following the same pattern.

Bake for 10-12 minutes and sprinkle with fresh cilantro (optional). Serve with guacamole and/or sour cream.

If you’d like to kick the protein up a notch, add grilled chicken on top of the nachos. It’s a great way to start the weekend.

We love our Feta Fusion Fridays but we want to know the best nachos you’ve ever had. Share your favourites with us!

For this recipe and more, https://krinos.ca/recipes/feta-fusion-nachos/

Looking for a treat both you and your kids can enjoy – you control the ingredients and it doesn’t require any cooking? Brace yourself ‘cause our sweet and chewy bars made with Attiki Greek Liquid Honey and packed with yummy goodness like shredded coconut, oats, peanut butter and nuts are exactly what you need.

This wholesome sweet treat is so easy to make even the kids can help. Bring them into the kitchen before summer comes to an end and spend some quality time baking, laughing and then sampling, of course.

To start, line an 8-inch square pan with parchment paper. In a large bowl, combine 2 cups of unsweetened shredded coconut, 2 cups of large flake oats, 1 cup of natural smooth peanut butter, ½ cup of natural raw almonds, roughly chopped, ½ cup of shelled raw pistachios, ¼ cup of roasted unsalted cashews, roughly chopped, and 150 ml of Attiki Greek Liquid Honey. Mix well, and if it’s too difficult, use a stand mixer.

Press entire mixture into pan. Sprinkle an additional ¼ cup of cashews and ¼ cup of dark chocolate chips, pressing lightly. In a glass measuring cup, microwave 3 tbsp. of honey for 15 seconds and drizzle over the top of the mixture. Refrigerate for 1 hour or more. Cut into squares and enjoy! See? We told you it was easy.

(While this isn’t a back-to-school friendly treat, we love that you can control all the sugar content, making this snack a delicious and healthy one. If you or your child has nut allergies, try substituting various dried fruits and alternative butters – and share your creations! We’re certain they’ll still be delicious with Attiki honey!)

Click here for full recipe.

Krinos echoes the obsession for savory waffles ‘gourmands’ have been going gaga for the last few years; that’s why we made our own waffle recipe worth raving about. With a combination of vibrant Feta cheese, Attiki honey and chili flakes, our Sweet & Savory Feta & Herb waffle recipe is a fun take on a breakfast classic you can enjoy any time of day. These waffles pack big, punchy flavours and will certainly tantalize the taste buds.

You’ll need a waffle iron for the recipe, but any foodie will tell you it’s worth the investment – just think of the recipe possibilities. Before you start baking, pre-heat the iron and in a small bowl, warm the Attiki honey in the microwave for 30 seconds and stir in 1 tsp. of chili flakes (optional, but we encourage!). Set aside.

In a large bowl, whisk together 1 ½ cups of all-purpose flour, 2 tsp. of baking powder, 1 tsp. of Krinos Pure Greek Oregano and ¼ tsp. of salt. In another bowl –we know, but we promise it’s worth it—combine 1 egg beaten, 1 ½ cup of 2% milk and 1/3 cup of vegetable oil. Add flour mixture and whisk gently to combine. Fold in 1 cup of Krinos Feta Cheese, crumbled, and 2 tbsp. of chopped basil.

Spray waffle iron with non-stick cooking spray and proceed to make waffles, using about ½ cup of batter per waffle. You should end up with 12 waffles. Top each waffle with additional crumbled Feta and drizzle with chili infused Attiki honey. (If you chose not to add chili flakes, you’ll just drizzle plain Attiki honey, which, we promise, is still delicious!)

Make it a Meal: To make this waffle dish even more substantial, top with a piece of fried chicken!

Tasty Tip: It also goes great with a dollop of tzatziki!

Click here for full recipe.