It’s September and back to school mode is on! With all of the drop-offs, pick-ups, homework and extracurriculars we know you are looking for quick and easy meals that satisfy the fam! Did you know Krinos has an amazing line of premium jarred items that can go a long way in a pinch? These products will become your new pantry staples and we guarantee this recipe will be on repeat all year long. Our Creamy Roasted Red Pepper Pasta is prepped and served in 15 minutes!

First, choose your favourite pasta shape and cook according to the directions on the package. When the pasta is almost done, reserve ½ cup of the pasta water. Pro tip: don’t rinse your pasta! The starch in the water is what allows sauce to stick to the pasta properly.

Are you ready for the quickest pasta sauce ever? Grab a blender or food processor and add one jar of Krinos Roasted Red Peppers, 1 cup heavy cream, fresh basil, and salt. Blend until smooth. In a saucepan on medium heat, add some olive oil and the red pepper sauce base. Stir in ½ cup of preferred stock and warm through. Then mix in ½ cup parmesan cheese.

When pasta is al dente, drain and add straight into the sauce, tossing to coat. Slowly add the reserved pasta water until your desired consistency is reached (you do not need to use all of it). Garnish with basil, more parmesan and serve!

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We’re midway through summer, and if you’re running out of ideas for the grill here’s a super easy Balsamic Glazed Chicken Skewer recipe that will keep the summer sizzle going. Featuring our sticky and sweet Krinos Balsamic Glaze along with Extra Virgin Olive Oil, a mix of herbs and spices with a touch of brown sugar. Follow along for your next favourite summer recipe.

Prep and a good marinade are the keys to the getting the most flavour packed into the meat for these skewers. In this recipe we call for chicken thighs – why? Dark meat stands up to higher heat cooking and retains its juiciness and flavour.

First, cut the boneless, skinless chicken thighs into roughly 1-inch chunks and set aside in a large bowl. In a medium bowl, create the marinade by combining the extra virgin olive oil with the balsamic glaze, lemon juice, soy sauce, brown sugar, Dijon mustard, onion and garlic powder, salt, fresh parsley and rosemary and Greek oregano. Mix until combined and reserve ¼ cup of the marinade for basting on the grill.

Pour the marinade over the chicken, toss to coat well. Cover and refrigerate for at least one hour for the chicken to soak up all of the deliciousness in the marinade. Pro-tip: At this point consider that if using bamboo vs metal skewers ensure they are pre-soaked in water for at least 30 minutes before grilling to avoid burning.

Next, preheat BBQ or grill pan to medium-high heat.  Thread 4-5 pieces of chicken onto each skewer.

Place the skewers onto the grill and cook for 9-10 minutes, flipping halfway through. Using the reserved marinade, use a brush to baste the skewers frequently to reinforce that flavour and keep them extra juicy! Continue to cook until an internal temperature of 165° F degrees is reached. Baste one more time before serving, and enjoy with a hearty helping of Krinos Tzatziki Dip. Add warm grilled pitas, and a fresh salad for an easy summer dinner al fresco.

Enjoy your outdoor entertaining – cheers!

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Summer is here and we know you are ready to enjoy the fresh bounty that it has to offer. A bright, fresh, and super satisfying summer salad is the perfect way to do this! Panzanella is commonly known as the salad that uses chunks of day-old bread to add body and crunch to a juicy salad. In our version, juicy seasonal heirloom and cherry tomatoes are paired with cool cucumber, pickled red onions, then tossed and topped with our creamy, fragrant grilled Halloumi. A simple Greek honey & balsamic dressing drapes the top of this stunner for the perfect summer meal that comes together in a pinch.

First, combine Krinos extra virgin olive oil, balsamic, Attiki honey, salt and pepper for the dressing and set aside to allow the flavours to come together.

Second, the base to this salad is a beautiful sourdough loaf that has been torn or cut into cubes. Place on a baking tray lined with parchment and drizzle oil over top and sprinkle with salt and pepper then toss to coat evenly. Bake until gold and crisp, about 10-15 minutes.

Next, preheat your grill, or grill pan to high heat. (a regular non-stick pan can be used, you will get a more even golden colour vs grill marks). Slice halloumi, roughly 1 cm thick and set aside. Brush grill with olive oil to prevent sticking. Reduce heat to medium and grill until well-charred but not burnt, this will only take 1-2 minutes.

To assemble the salad, place cucumbers and tomatoes on a plate, top with halloumi, your homemade croutons and pickled onion. Garnish with basil and drizzle with the prepared dressing and enjoy!

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Mother’s Day is around the corner, and we have the most delicate, delicious, and special treat for mom this year! Our lemon-scented, cream filled, mille-feuille is dotted with fresh and fragrant raspberries and stacked with light, crisp layers of fillo, making for a beautifully elegant plate. While mille-feuille literally means a “thousand layers” this dessert takes less than 30 minutes to create!

First start with thawed Krinos Fillo sheets and ensure, as always, they are set under a damp towel to avoid cracking and drying out. Have a small pot of melted butter ready to go with your pastry brush. Preheat oven to 350^oF and line 2 baking sheets with parchment. Next you will mix lemon zest into the sugar combining the two will give each layer of fillo a hint of lemon flavour. Once the sugar has been blended with the zest, set aside.

Working with one fillo sheet at a time, brush melted butter onto the sheet then sprinkle ½ teaspoon of the lemon-scented sugar on the sheet. Repeat with 3 additional sheets, for a total of 4. Cut the fillo sheet stack in half, and then again to create 4 equal quarters, a pizza cutter or sharp knife (non-serrated) is a great tool to use for this. Cut each quartered section into 3 rectangles, 12 total).

Place each rectangle stack gently onto the baking sheet. Place the other piece of parchment on top of the fillo stacks, then the other baking sheet on top of them to avoid puffing in the oven, keeping them flat and crisp. Bake for 10 minutes, then remove the additional baking sheet and parchment and continue baking another 2-3 minutes until golden. Repeat process again until you have 24 stacks, let cool slightly or cream will melt.

Next is the Chantilly cream. In a mixer on medium, whip the heavy cream, powdered sugar, mascarpone, and the seeds of a vanilla bean pod until stiff peaks form. Have fresh raspberries ready, or any other berry mom likes best, blueberries, strawberries, blackberries, or a mix of all work well with this recipe!

Now you are ready to assemble the crisp, golden mille-feuille, and don’t worry about it being perfect, as long as they are stacked with love! This is a great step for the little ones to help out with as well. Place a filo stack down, top with cream and berries, and repeat once more, ending with a fillo topper. Dust with more powdered sugar and you are ready to serve.

Celebrate this year with our Mother’s Day Mille Feuille and you’ll have mom saying mille-thanks!

See full recipe here: Fillo Mille Feuille