Stuffed Portobello Mushrooms with Original Freskos

Marinated mushrooms:

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 4 large fresh thyme sprigs
  • 6 large portobello mushrooms


  • 1 10-ounce package frozen spinach
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (such as Maui or Vidalia)
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 8 ounce tub of Original Freskos Feta Dip

Fish Tacos with Avocado, Jalapeno & Cilantro Freskos 

  • 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
  • 1/4 teaspoon ground cumin
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 red onion, thinly sliced
  • 6 to 8 soft (6-inch) corn tortillas
  • 4 ounces of Avocado, Jalapeno & Cilantro Freskos Feta Dip (per tacos)
  • Salsa, for garnish (optional)
  • Hot sauce, for garnish (optional)


Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with
the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with Jalapeno & Cilantro Freskos Feta Dip slaw and any optional garnishes.

Stuffed Chicken Cordon Bleu With Any Freskos Feta Dip

  • 4 chicken breasts
  • 1 tablespoon instant minced garlic
  • 2 tablespoons olive oil
  • 1 (16 ounce) bag spinach (frozen works great)
  • 1 8oz container of Feta Cheese Original
  • 2 cups seasoned bread crumbs
  • 1/2 cup butter (melted)


Preheat oven to 350.

Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

Cook spinach in garlic and oil on top of stove until done. Add in Original feta cheese Dip and mix well. (You can add as much as you like. I LOVE feta cheese!).

Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. Roll each breast in bread crumbs until well coated. Place in glass baking dish and pour butter over them. Cook for 30 minutes and serve.

I usually have spinach mixture left over and just serve it as a side dish. It’s so good that people always want more!

Huevos Rancheros Chipotle Style with Chipotle Freskos

  • 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
  • 2 tablespoons canola oil
  • 6 ounces of Freskos Chipotle Feta Dip
  • 5 whole canned tomatoes, without juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 8 large eggs
  • 8 corn tortillas (6 inches each), warmed
  • Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving


Preheat oven to 450 degrees.

Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion. Cook until charred on all sides, about 8 minutes.  Add the tomatoes, oregano, cumin, salt, pepper, honey, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.

Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, and the Chipotle Feta Dip.

Sun-dried Tomato & Basil Risotto with Sun-dried Tomato & Basil Freskos

  • 5 cups canned low sodium chicken broth or 5 cups homemade stock, more if needed
  • 1 cup water, more if needed
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 1/4 teaspoons salt
  • ½ cup of Sun-dried Tomato & Basil Freskos Feta Dip
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup grated parmesan cheese, more for serving


In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed. Add the 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed.

Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice.

You may not need to use all of the liquid, or you may need more broth or some water. Stir in the Feta Dip and Parmesan. Serve the risotto with additional Parmesan.