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/

Summer is here, and we have a recipe that takes advantage of the season’s abundant farm fresh local produce. Whether you grow your own, or buy from a market, fresh vegetables just make everything taste better.

Our Feta Flatbread is the perfect way to blend and enjoy these rich flavours with only a few healthy ingredients. It makes for a perfect light meal, a quick Sunday night snack or an ultimate appetizer at your next BBQ. And with simple instructions that take merely minutes, we’re sure our flatbread will be a feta favourite.

Start by creating a pesto-like spread with lots of fresh basil, garlic, lemon juice, olive oil and almonds in a food processor. Allergies to nuts? Leave them out. This becomes the base on the grilled naan flatbread.

Time Saver Tip: Make a large batch of this basil spread and freeze, or jar and refrigerate (up to a week) for future use. And because these flavours only get stronger the longer they sit together, you can make this spread long before guests arrive.

Spread pesto on naan, grilled side up, and top with colourful heirloom tomatoes, thinly sliced, and Krinos crumbled feta. With the BBQ off and lid closed, continue grilling flatbreads, for 5-8 minutes, or until feta is melted.

Drizzle with olive oil, extra fresh basil and a pinch of chilli flakes. Serve warm.

For the full ingredient list and a how-to video on Krinos Feta Flatbread: https://krinos.ca/recipes/feta-flatbread/