IT’S ALL GREEK ...

And it’s never been so easy to in­te­grate these flavours into your meals

Vancouver Sun - - Y O U - ATCO BLUE FLAME KITCHEN

It’s good that the say­ing, “It’s all Greek to me!” doesn’t ap­ply to Greek food. We’re of­fer­ing some sim­ple ways to bring Greek flavours into your kitchen.

Our sim­ple souvlaki sea­son­ing mix is made with dried herbs and spices found in most kitchens. When com­bined with lemon juice and olive oil, it cre­ates a flavour- ful mari­nade for any type of meat.

Our Greek lamb chops have sim­i­lar flavours, with the ad­di­tion of fresh gar­lic to give it more “oomph.” They are de­li­cious with Greek tzatziki, which is spiced with onion, lemon and just a dash of hot sauce. To keep your tzatziki thick, make sure you drain your cu­cum­bers com­pletely and use Greek yo­gurt or skyr.

Ouzo is of­ten re­ferred to as Greece’s na­tional drink. Our Greek ouzo mari­nade’s unique anise flavour can be en­joyed by both drinkers and tee­to­tallers alike. Dill and crushed fen­nel seeds bring out the sweet, herby flavour of the liqueur.

Cal­gary-based ATCO Blue Flame Kitchen has been pro­vid­ing ad­vice on food, cook­ing, recipes and other house­hold top­ics for more than 80 years. Their cook­books in­clude Ev­ery­day De­li­cious and From the Grill.

PHO­TOS: ATCO BLUE FLAME KITCHEN

Greek tzatziki with a dash of hot sauce adds some se­ri­ous piz­zazz to suc­cu­lent lamb chops.

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