We have a solution to busy weeknight meals – sheet pan dinners. These one-pan meals are a parents’ best friend, especially on hectic weeknights. Forget about the fuss and prepare a delicious and easy meal your family will love, all in one pan.

Our Prosciutto-wrapped Pork Tenderloin, stuffed with Herbed Feta, served with Baby Potatoes, Brussel Sprouts and Chimichurri Sauce is harder to say than it is to make. We promise.

For this recipe, you’ll need to prepare a spice rub and a chimichurri sauce, both of which can be made in advance. (Tip: store the spice rub in an airtight container and use on your favourite proteins.)

To make the spice rub, combine 2 teaspoons each of brown sugar, smoked paprika, ground cumin and chili powder. Mix in a bowl and set aside.

Next, prepare the chimichurri by combining 2 tbsp. red wine vinegar, a pinch of chili flakes, 1/3 cup of Krinos extra virgin olive oil, 2 cloves of minced garlic and 1 minced shallot. Allow shallot to soften in the mixture before adding 2 tbsp. fresh oregano leaves, finely chopped, and 1 cup of fresh, Italian Parsley, finely chopped.

Preheat the oven to 375 F.

Start by trimming the pork tenderloin of any silvery skin. Carefully slice down the length of the loin without cutting through to flatten the loin. With a spatula, spread 1 cup of the chimichurri mix onto the meat and sprinkle with Krinos crumbled Feta cheese. Use your hands to pack it all in and roll the pork so the filling is enclosed in a tight spiral and cover entire loin with the spice rub. Reserve the remainder of the chimichurri mix for later.

On a clean surface, overlap prosciutto slices lengthwise to form a row as long as the pork. Roll the tenderloin along the edge of the prosciutto. Place the tenderloin in the middle of a baking sheet, seam side down.

Cut one pound of Yukon gold potatoes and one pound of Brussel sprouts in half. Toss the veggies in olive oil and lightly season with salt and pepper. In the same pan (remember it’s a one-pan meal!), scatter your veggies around the pork.

Bake your meal for 25 minutes or until the internal temperature of the pork is 145F. Allow the pork to rest for 10-12 minutes before slicing on a cutting board into 1 inch rounds.

Serve alongside vegetables and drizzle with extra chimichurri sauce.

What’s your favourite sheet pan meal?

For full recipe, visit https://krinos.ca/recipes/prosciutto-wrapped-pork-tenderloin-stuffed-with-herbed-feta/

While Back-to-School may be a little more hectic for many families this year, meal prepping and meal planning will certainly help with the transition and getting you back into a routine.

We’ve compiled some of our favourite meal and snack recipes to help you get back on track!

Feta Gnocchi: we love a faux fancy meal and this creamy gnocchi dish can be whipped up in less than 20 minutes. Toss packaged and cooked gnocchi into a skillet with cream, feta, sundried tomatoes and wilted spinach for a weeknight meal that will have everyone swooning.
https://krinos.ca/recipes/creamy-feta-gnocchi/

Feta Stuffed Meatloaf: a twist on a traditional meatloaf, ours is filled with feta and spinach. This feta-stuffed meatloaf is ideal for prepping ahead of time and popping into the oven after a busy afternoon. It takes about an hour to cook in the oven; set it, keep working, and before you know it, dinner’s ready! This meatloaf also makes for great leftovers, so after your dinner is done, you can leave some aside for tomorrow’s lunch!
https://krinos.ca/recipes/feta-spinach-stuffed-meatloaf/

Honey Nut Chewy Squares: squash afternoon cravings with our honey nut chewy squares. Attiki honey surrounds your favourite nuts, oats, peanut butter and coconut to give you an at-home protein-packed bar that can be made ahead and enjoyed all week. Be mindful of allergies – the Honey Nut Chewy Squares are an after-school or at-home treat.
https://krinos.ca/recipes/honey-nut-chewy-squares/

Mediterranean Spinach Basil Frittata: this healthy lunch or brunch option can be enjoyed hot or cold, which means you can make it ahead of time and savour during your busy day. Loaded with veggies and feta, this favorite frittata serves 6-8 people, or can be divided into many meals. Planner tip: Cut frittata into squares and freeze for future use.
https://krinos.ca/recipes/mediterranean-spinach-basil-frittata-a-colorful-egg-based-delight/

Best of luck to all students, teachers and parents heading back to class.

This Mother’s Day weekend, surprise mom with a homemade meal, made with love. Cooking at home doesn’t have to be complicated. Our Rainbow Beet and Lemon Feta Tart is an easy recipe that you can add to your Sunday brunch menu and wow mom all at the same time.

Start by cooking the beets in a large pot of simmering water for about 45 minutes or roast whole in the oven. When purchasing, buy a medley of small colourful beets, about 1.5 inches in diameter. Slip off the skins and slice the beets into thin ¼ inch slices. Leave aside for later. If you’re planning ahead, this step can be done in advance and the beets can be stored in an airtight contained in the fridge.

To make the tart base, place two fillo sheets side-by-side onto a baking sheet lined with parchment paper. Brush each sheet with melted butter. Add two more sheets of fillo and again, brush with melted butter. Finally, add another layer and gently fold in the edges of the fillo to make a ½ inch border all around. Brush with more butter. This will act as the base to the tart, and will be about 10×12 inches.

Next, make the lemon feta. Combine 200g of feta, 1 clove of garlic, 1 tsp. of lemon zest, 1 tsp. of lemon juice, and 3 tbsp. of olive oil in a food processor and process until smooth, about 30 seconds. Scrape container and blend again for a minute until light and airy. Stir in 2 tbsp. of chives, finely chopped. (Entertaining tip: this filling is to die for!, and makes an irresistible topping to crackers and crostini. Add to your next charcuterie board for a tangy, creamy pairing!)

When the lemon feta is done, spread it over the fillo, all the way to the little borders. Layer the beets randomly over the surface of the tart. Brush beets lightly with remaining butter and season lightly with salt and pepper.

Preheat the oven to 375°F and bake for 27 to 30 minutes until fillo is golden.

Let the tart cool for ten minutes and then garnish with fresh basil leaves or micro greens. Cut into pieces and serve with your favourite salad or side.

Mother’s Day may look and feel differently this year, but with lots of family time and a delicious brunch, we’re sure she’ll love it.

For the full recipe, visit krinos.ca/recipes/rainbow-beet-and-lemon-feta-tart/.