There’s a lot more to avocado than guacamole. Avocados are more versatile than people think; they’re adaptable to sweet and savoury recipes and can be eaten raw, baked or even grilled. That’s right – grilled. Packed with healthy fats and fibre, the buttery smooth avocado is the right inspiration for this light recipe.

Some of the best BBQ recipes are the unexpected ones and our Grilled Avocado recipe will definitely surprise you. Combined with a colourful feta salsa fresca and you have a perfect summer dish. Note: this feta cheese appetizer can be made in advance and stored in the fridge, served separately, or as an accompaniment to other dishes, too.

To start, cut avocados lengthwise, and remove pit and skin. Brush each avocado with lemon juice and 1 tbsp. of Krinos Kalamata Extra Virgin Olive Oil. Place avocado halves flat side down on the grill, and grill for 2-3 minutes. Remove and set aside. Note: the avocados can’t be too ripe or they’ll fall apart on the grill.

To make the Feta Salsa Fresca, in a medium-sized bowl, combine diced tomatoes, yellow pepper, onion, cilantro and jalapeno. Cilantro has a very distinctive taste, and many aren’t fans. We are, so we include it, but if you’re not – leave it out.

Gently fold in Krinos Organic Feta cheese — drained, patted dry and crumbled. Fill the cavities of the avocados, mounting slightly. Season with salt and pepper to taste and serve on a buffet table, as a side to an entrée or salad. Optional: drizzle with hot sauce for some extra punch.

For the full measurements and other feta cheese recipes: https://krinos.ca/recipes/grilled-avocado-with-feta-salsa-fresca/

Emergency go-to dinner. We all need one.

Maybe you’re out of groceries, or you forgot to take something out of the freezer, you’re rushed for time, or worse, the dinner you made didn’t turn out as expected.

Our 15-minute Shrimp dinner is so easy you’ll hardly believe it; and with nothing to prep, there’s no doubt it’ll become your perfect “in a pinch” meal.

Start with deveined shrimp. Don’t have fresh? Use frozen, just thaw them first. Leave head and tail intact and place in a Pyrex baking pan. Season with salt and pepper.

Add 1/2 cup of olive oil, 2-3 ripe tomatoes, finely chopped, 2 tbsp of pitted kalamata olives, crumbled feta and chopped parsley. Give the mixture a toss and bake at 375 for 8-10 minutes.

That’s it! Serve warm and take a breath — crisis averted.

Enjoy your dinner.

For the full recipe: https://krinos.ca/recipes/corfu-saganaki-shrimp-in-rich-tomato-sauce/

When you think of Canadian cuisine, poutine surely comes to mind. That ooey gooey comfort food featuring French fries, squeaky cheese and gravy originates in Quebec, but has arguably become a quintessential Canadian dish that is enjoyed internationally, as well.

Here in the Krinos Canada Kitchen, we love taking Canadian favourites – like poutine – and giving them an inspiring twist. We know our Sweet Potato Feta Poutine will peak your taste buds’ interest, and certainly be a conversation starter at your Canada Day BBQ.

While traditional poutine is made with fried potatoes, ours is made with baked sweet potato – a much healthier option. Bonus points there. And like all poutine, gravy is a must; it’s your choice whether to
go with a traditional chicken gravy, or a vegetarian option. Sticking to our Mediterranean roots, we’ve flavoured our gravy with a medley of herbs including dried basil, oregano, dried thyme, onion powder, garlic powder and black pepper.

Top it all with Krinos Crumbled Feta and you have the perfect blend of sweet, salty, savoury and delicious.

Sweet Potato Feta Poutine is the perfect BBQ accompaniment, easy to serve as an appetizer and goes wonderfully with a burger. Double bonus – kids love it too.

Entertaining Tip: Why not stage a poutine station at your next Canada Day get together?

Pre-bake the sweet potatoes and toss with seasoning in a large bowl. Using a chafing dish or slow cooker, keep gravy warm nearby. Invite your guests to sample a “naked” Sweet Potato Poutine featuring Crumbled Feta and experiment with a variety of fresh ingredients as well, like tomato, onion and basil.

For the Full Recipe and How To Video: https://krinos.ca/recipes/feta-sweet-potato-poutine/

We hope our Sweet Potato Feta Poutine will start a new Canadian tradition with your family and friends. Happy Canada Day!

What do you get when you mix sweet butternut squash with tangy and salty feta? You’ll get a perfectly paired balance of flavours that’ll please your every taste bud.

You may be thinking: butternut squash — that’s a fall vegetable. While the popular orange gourd is synonymous with autumn comfort food — soups, stews, roasted, etc. — it’s actually a vegetable that can be enjoyed year round, and can be easy adapted or combined with different flavours and spices. And in our Feta and Squash Pot Pie, you’ll get to experience a myriad of them.

To start, mix diced squash, onion, maple syrup, chopped pecans, olive oil and garlic in a small bowl. Spread 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 entertaining, this step can be done in advance!

Meanwhile, in a small saucepan, make a roux by melting a knob of butter and whisking in a tablespoon of flour. Add some vegetable or chicken 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.

These individual sized pot pies are best served warm.

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

What’s your favourite way to enjoy butternut squash?

For an indulgent brunch item you won’t want to share, our Croque Madame on a brioche bun with feta is the ultimate. Be warned: there is nothing “light” about this recipe, and that is fully deliberate. Relish the creamy and cheesy goodness; while it’s decadent, it’s also delicious.

Originally from France, a Croque Monsieur is a ham and cheese sandwich, baked or fried. A variant of the Monsieur, the Croque Madame is a similar sandwich, only with a fried egg on top. Ours steps it up even further, using sweet, soft brioche buns as the vessels for our sandwich.

Start with two brioche buns; cut off the tops and scoop out the centre of the bottom half. In a separate bowl, mix 100g of Krinos crumbled feta with 50g of heavy cream. Add the feta mixture to each brioche, and top with grated Gruyere and chopped bacon. Place the top half of the bun on top and bake at 200 degrees for 6-7 minutes.

As the brioche bakes, fry two eggs, and place one egg on top of each bun.

If you’re serving a full brunch buffet, boil and bake some baby potatoes and drizzle with balsamic cream. Add a petite salad with arugula and cherry tomatoes and savour every bite. This Madame is worth it.

For the full recipe: https://krinos.ca/recipes/croque-madame-on-a-brioche-bun/