These baked, Mediterranean-inspired chicken thighs are the BEST: smoky, satisfying, and SO quick and easy! Tender, crispy skin chicken is surrounded by roasted onions, olives, and (optional) dates. It’s the ultimate sweet and savory party and everyone’…
These baked, Mediterranean-inspired chicken thighs are the BEST: smoky, satisfying, and SO quick and easy! Tender, crispy skin chicken is surrounded by roasted onions, olives, and (optional) dates. It’s the ultimate sweet and savory party and everyone’s invited!
Just 10 ingredients and 30 minutes required, friends. Send that RSVP!
How to Make Crispy Mediterranean Baked Chicken Thighs
These Mediterranean-inspired chicken thighs begin with a FLAVOR-PACKED spice combo: cumin, coriander, cinnamon, smoked paprika, red pepper flakes, and sea salt.
Brunch is saved! We love quiche, but sometimes the idea of making a pie crust seems too daunting in the morning. Potatoes to the rescue! This EASY quiche utilizes a crispy shredded potato crust.
Fresh veggies and kalamata olives bring Mediterranean-ins…
Brunch is saved! We love quiche, but sometimes the idea of making a pie crust seems too daunting in the morning. Potatoes to the rescue! This EASY quiche utilizes a crispy shredded potato crust.
Fresh veggies and kalamata olives bring Mediterranean-inspired flavors that brighten up this normally heavy dish. Let’s make quiche!
How to Make a Quiche With Potato Crust
A potato crust quiche calls for…shredded potatoes! We prefer Yukon gold because they hold their color better than russet, which gray quickly.
I started making Turkey Pinwheels for my daughter (a picky eater) to make her meals a little more fun. It’s also a great way to sneak some extra wholesome ingredients into her lunch undetected. (Mom hack!) Since you can make the cream cheese spread in advance, this Turkey Pinwheel recipe is also perfect for meal prep! Pinwheels are also super versatile and make an affordable appetizer that’s easy to throw together for brunches, party buffets, and potlucks. It’s as simple as making a sandwich…but with a twist!
What are pinwheel sandwiches?
Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.
Pinwheel 101
Our simple recipe for Turkey Pinwheels uses deli meat, spinach, and a savory cream cheese spread inspired by pimento cheese. However, this is a super versatile recipe that can be made with many different combinations of ingredients. Here is what you need to make pinwheels:
Extra-Large Flour Tortillas: Burrito-size flour tortillas are best for pinwheels. They’re easier to roll, make a distinct spiral, and yield more per tortilla. You can use any flavor (plain, wheat, spinach, sun-dried tomato, etc.). Since corn tortillas are less pliable and tear easily, they are not an ideal choice.
A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used.
Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies.
Cheese: Sliced cheeses are great for creating an added layer of filling. Shredded cheeses can be mixed in with cream cheese (like in our recipe) so they don’t fall out.
Salad greens and other sandwich toppings: These will help to create color contrast in the pinwheel’s spiral, and round out the other rich ingredients with freshness and flavor!
MORE PINWHEEL flavor COMBINATIONS TO TRY:
Ham + swiss cheese + dill pickles + yellow mustard
Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.
4extra-large or burrito-style flour tortillas$1.15
19oz. packagesliced turkey$4.99
1cupspinach$0.80
Instructions
Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
With the seam side facing down, slice the roll into 1" wide pieces.
Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.
How to Make TuRKEY PINWHEELS – Step by Step Photos
In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.
This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.
Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.
Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)
Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.
Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!
Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)
Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.
Making and eating these Turkey Pinwheels will totally have you feelin’ like a kid again!
How about a martini? Sometimes a martini sounds just right. I’m often disappointed by restaurant martinis (unless I’m at The Campground in Kansas City—Chris makes the best…
How about a martini? Sometimes a martini sounds just right. I’m often disappointed by restaurant martinis (unless I’m at The Campground in Kansas City—Chris makes the best martini of all time).
So, I’ve been studying the martini and perfecting my at-home martini game. Today, I’m sharing what I’ve learned!
While martinis may seem intimidating, they are actually the perfect cocktail to make at home. The ingredient list is short and basic. The method is easy—stirred, not shaken, which would bruise gin’s delicate flavors.
Now then, the “perfect” martini is very much determined by your personal preferences. I’ve typed up a foolproof classic martini recipe below. I’ve also provided suggested ingredients and details to help craft your perfect martini.
Whether you like your martini with gin or vodka, wet or dry, with a lemon twist or dirty with olives, this recipe is for you.
This classic Chicken Cacciatore recipe, sometimes called Hunter’s chicken, is an easy one pot meal that the entire family will love! The juicy chicken thighs are smothered in a rich tomato sauce with onion, garlic, peppers, carrots, mushrooms, ca…
This classic Chicken Cacciatore recipe, sometimes called Hunter’s chicken, is an easy one pot meal that the entire family will love! The juicy chicken thighs are smothered in a rich tomato sauce with onion, garlic, peppers, carrots, mushrooms, capers, olives, and herbs. The flavors are perfection! You can serve the chicken with pasta, rice, polenta,…
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one i…
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one in the fridge for easy lunches and dinners. This Southwest Pasta…
Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally…
Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally gluten-free, and quickly becoming our new favorite salad for BBQs, picnics, or served with grilled protein for a satisfying summer meal. Let us show you how it’s done!
Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.
When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and ideal for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce and are covered in a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France. Here’s how to make this classic salad!
What is Nicoise salad?
Nicoise salad (Salade Niçoise in French) is a composed French salad that’s served as a main dish. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. The hearty salad features canned tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. Because it’s packed with protein, it’s filling and incredibly satisfying.
How to pronounce Nicoise? Here’s how to say it: Nee-SWAZ salad. Or in French, sah-LAHD nee-SWAZ.
Ingredients in Nicoise salad
Eating our first Nicoise salad in Paris cemented this French classic in our summer repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard that we’ve grown to love. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes, and it’s so delicious you won’t be able to keep from sneaking bites. Here’s what’s in a classic Nicoise salad recipe:
Tuna: Tuna is traditional in Nicoise salad, though you can make variations with salmon or even eat it as a vegetarian salad. It’s best with oil-packed tuna, but you can also use water packed and mix in a bit of olive oil. Another option? Make it with seared tuna.
Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.
Tips for prep
This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. While you can make a lot of the components at the same time, it can feel like a lot especially if you don’t have a partner in the kitchen. Here are a few tips for advanced prep:
Make the hard boiled eggs in advance. They’re ideal for advanced prep: simply refrigerate until serving. Tip: you can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.
Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!
How to serve Nicoise salad
Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?). Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.
Serving vegetarians? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and it’s still just as tasty! The potatoes and hard boiled eggs make it a filling vegetarian salad.
More dinner salad recipes
There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:
Boil the potatoes and beans: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
Blanch the beans: Cut the ends off the beans. Bring a separate pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
Prep the salad ingredients:Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.
Is there anything better than a meal that’s quick, versatile, and satisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in …
Is there anything better than a meal that’s quick, versatile, andsatisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in 30 minutes!
It’s our new favorite sheet pan meal, especially served with polenta, roasted potatoes, or lemon risotto.
When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’…
When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’re so excited to share it with you!
It’s perfectly balanced, quick and easy (1 pot and 30 minutes), and naturally gluten-free.
This classic Chicken Cacciatore recipe, sometimes called Hunter’s chicken, is an easy one pot meal that the entire family will love! The juicy chicken thighs are smothered in a rich tomato sauce with onion, garlic, peppers, carrots, mushrooms, capers, olives, and herbs. The flavors are perfection! You can serve the chicken with pasta, rice, polenta,… 
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one in the fridge for easy lunches and dinners. This Southwest Pasta… 
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