Subscribe
Home Blog Page 215

Asian Stone Fruit Chicken Bake

By
Justin Matase
-
0
A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Stone fruit season runs from May through October, with its peak falling in the late summer. Our Asian Stone Fruit Chicken Bake recipe uses apricots, but feel free to incorporate whatever stone fruit is in season near you. Pennsylvania apricots are best in July. Peaches and nectarines season runs from the end of July to the start of September. Plums can be found mid-July first but are better as the month closes.

Swap out different stone fruits throughout the summer and fall, and let us know what you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! A healthy meal as visually appealing as it is delicious.

What Classifies a Stone Fruit?

You know that hard, stone-like pit in the center of some fruit? That’s a stone fruit. Stone fruits are also characterized by their soft and fleshy exteriors, which are often brightly colored and fragrant. Some common examples include peaches, plums, apricots, and cherries. These fruits are generally sweet and juicy, and are often used in a variety of culinary creations, like jams, pies, and desserts.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Asian Stone Fruit Chicken Bake

  • Author: Justin Matase
Print Recipe

Ingredients

Scale
  • 4/5 chicken thighs
  • 5 apricots halved
  • 2 medium red onions quartered
  • 1 small bag baby potatoes (10-15)
  • 2 tbsp Momofuku Chili Crunch
  • 1 tbsp mustard seeds
  • 6 tbsp hoisin sauce
  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Salt and pepper front and back of chicken.
  3. Arrange ingredients on sheet pan.
  4. Season with salt and pepper and drizzle with hoisin sauce.
  5. Bake at 400 for 45 minutes.
  6. When removed from oven, add chili crunch to top of chicken thighs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Justin Matase
Styling and Photography by Keith Recker

Big stone fruit fan? Check out these nine peach-based recipes.

Subscribe to TABLE Magazine’s print edition.

Allergen-Free Chocolate Treats

By
ZAIN
-
0
Allergen-Free Chocolate Treats served with berries on top of a wooden surface

Our friend Liz Fetchin at Octofree is always looking for ways to create good food that is safe for everyone. These Allergen-Free Chocolate Treats are just that: safe and delicious. Satisfy your cravings without compromising dietary needs. The below dairy-free S’mores cups and Quinoa Crunch Berry Cups are free of eight major food allergens.

S’mores Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
6 allergen-free graham crackers (I use Kinnikinnick’s S’moreables, available at Soergel’s)

INGREDIENTS

3 10-oz bags of allergen-free chocolate chips or baking chips (I use and recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
12 large soy-free marshmallows (I use Smashmallows Churro, Toasted Vanilla, and Cookie Dough flavors, all delicious!)

INSTRUCTIONS

  1. Place the silicone muffin tin liners into the slots of a muffin tin.
  2. Break or crush the graham crackers into coarse pieces and set aside.
  3. Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
  4. Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
  5. Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
  6. Place a couple of pieces of the crushed graham crackers and one marshmallow into each muffin tin on top of the choco-late layer.
  7. Spoon the remainder of the chocolate over top of the marshmallows and graham crackers, covering them completely, then sprinkle the tops with more graham cracker pieces.
  8. Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
  9. Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to 1 week.

Quinoa Crunch Berry Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
Small saute pan

INGREDIENTS

1 cup raw, uncooked quinoa
3 10-ounce bags of allergen-free chocolate chips (I used and would recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
Approximately 1 cup raspberry preserves
½ cup shredded coconut, for garnish
1 cup freeze-dried strawberries or raspberries, for garnish

INSTRUCTIONS

  1. Place the silicone muffin tin liners into the slots of a muffin tin.
  2. Place the raw quinoa into a small saute pan over medium heat.
  3. Toast the quinoa, stirring often, until slightly brown and fragrant. The quinoa will make popping sounds as it cooks.
  4. Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
  5. Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
  6. Stir in the toasted quinoa until it’s distributed evenly throughout the chocolate.
  7. Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
  8. Spoon a heaping tablespoon of raspberry preserves into each muffin tin in the center of the melted chocolate.
  9. Spoon the remainder of the chocolate over top of the preserves, covering them completely, then sprinkle the tops with shredded coconut and freeze-dried strawberries.
  10. Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
  11. Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to one week.

Story and Styling by Keith Recker/ Photography by Dave Bryce / Recipe by Liz Fetchin at Octofree

Subscribe to TABLE Magazine’s print edition.

Easy Bake Beans and Potatoes

By
Keith Recker
-
0
An aerial shot of a sheet pan covered in green beans and potatoes.

Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Start off with an easy-to-bake beans and potato recipe perfect for a hectic Monday or a casual Friday evening. Season, roast, enjoy!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial shot of a sheet pan covered in green beans and potatoes.

Easy Bake Beans and Potatoes

  • Author: Keith Recker
Print Recipe

Description

A sheet pan of beans and potatoes goes a long way.

Ingredients

Scale
  • ½ lb baby red potatoes
  • 2 tbsp cumin seeds
  • 1 tsp black mustard seeds
  • ¼ cup crushed pistachios or blanched almonds
  • 1 lb cleaned fresh green beans
  • ½ cup chopped red onion
  • 2 tbsp fresh lemon juice
  • 2 cups green peas
  • 2 tbsp fresh thyme leaves
  • 4 tbsp lemon juice

Instructions

  1. Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast on sheet pan at 350 degrees for 20 minutes.
  2. On top of stove in an iron skillet, toast 2 tbsp cumin seeds, 1 tsp black mustard seeds, and ¼ cup crushed pistachios or blanched almonds.
  3. Toss 1 lb. cleaned fresh green beans in olive oil, toasted seed-nut mixture, salt and pepper, ½ cup chopped red onion, and 2 tbsp fresh lemon juice. Add to pan with potatoes and toss well. Roast until tender, between 8 and 12 minutes.
  4. Toss 2 cups green peas (if frozen, defrost to room temp) with 2 tbsp fresh thyme leaves, 2 tbsp lemon juice, and ½ tbsp olive oil. Salt and pepper to taste. Add to pan and toss well. Roast for 5 minutes.
  5. When finished, add a little fresh lemon on top.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cookbook.

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

Subscribe to TABLE Magazine’s print edition.

Easy Sausage and Feta Sheet Pan Dinner

By
Justin Matase
-
0
A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

This Easy Sausage and Feta Sheet Pan Dinner recipe will make weeknight dinner a breeze. One pan. Simple, healthy ingredients. Easy-peasy prep. All of this pays off big time with fun, flavorful results that everyone will love. The Italian sausage and feta make for a Mediterranean flavor that will jazz up your table. For more weeknight dinners, check out our best weeknight dinners of 2024. 

What Type of Feta Should You Use in this Sheet Pan Dinner?

Not all feta was created equal. Allrecipes swears by Whole Foods’s 16 Ounce Feta Cheese block. It’s huge, it’s high quality, and it’s relatively affordable. If you’re making a big recipe like this one, a giant block of feta is the way to go as opposed to the normal crumbly version you might find at the store. If you want a family farm, try LaClare Family Creamery Goat Milk Feta Cheese Chunk.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

Easy Sausage and Feta Sheet Pan Dinner

  • Author: Justin Matase
Print Recipe

Description

Just a few simple ingredients make for a comforting sheet pan dinner.

Ingredients

Scale
  • 2 cups cherry tomatoes
  • 1/2 cup of thinly sliced red onion
  • 1 small block of Feta cheese
  • 1 package sweet Italian sausage (4–6 sausages)
  • Parsley for garnish
  • 2 tbsp dried oregano

Instructions

  1. Arrange all ingredients on sheet pan and season generously with dried oregano and drizzle with olive oil. Bake at 375 for 45 minutes.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Justin Matase
Styling and Photography by Keith Recker

Subscribe to TABLE Magazine‘s print edition.

Poetry Lounge Gives a Second Life to Millvale’s Whisper Nest

By
Jordan Snowden
-
0
A white male stands behind a bar surrounded by bottles and mixed drinks.

Whisper Nest devotees need not fear that the former Millvale bar will be transformed into something entirely new under the direction of Pittsburgh craft cocktail connoisseur Sean Enright.

In fact, when Enright opens the bar, now known as Poetry Lounge, this September, visitors can expect a very similar experience and environment.

“I don’t really want to change much of anything,” Enright explains to TABLE Magazine. “[Whisper Nest] had such a great ambiance, such a great atmosphere, and the customer base was so supportive there. We wanted to really capture what they already had.”

The Same, But Different

Enright isn’t doing any remodeling, and any changes, like decorations, will be minimal.

“We’re making some small adjustments, upping the cocktail program a little bit, adding some wine to the menu,” Enright says, “but we’re not looking for [Poetry Lounge] to be a cocktail bar. We want it to be as accessible to everyone as possible, as [Whisper Nest] was.”

The upgraded cocktail program will reflect Enright’s longstanding background and influence in the craft cocktail industry, which started in London in 1992 after graduating from the Harvard Student Agencies School of Bartending.

“One of the things I’ve always been known for is my Sazerac,” Enright says. “We will definitely have a Sazerac and will be making the best Sazerac in town.”

Also on the cocktail menu: Ramos Gin Fizz, Frozen Irish Coffee, and classics like daiquiris and caipirinhas.

Turn Up the Music

And Enright didn’t forget about Whisper Nest’s commitment to music. Musical programming will be offered regularly, with themed nights taking place each week.

Sundays, for example, will be Surfs Up Sundays, featuring everything from surf rock to reggae. (An optimal time to sip on Poetry Lounge’s Galeophobia cocktail, served in a shark mug.) Meanwhile, Wednesdays will highlight punk rock. They aim to have local bands play in those slots as well, alongside DJs. Already in the works is local surf rock band The Yeggs to perform on a Sunday.

“We just want to be a neighborhood bar that offers great cocktails, good wine,” Enright says. “We’re trying to maintain what the Whisper Nest started.”

Story by Jordan Snowden / Photography by Jeff Swenson

Subscribe to TABLE Magazine’s print edition.

Summer Veggie en Croute

By
Keith Recker
-
0
A summer veggie en croute, puff pastry filled with chopped vegetables in a cast iron skillet

Summer Veggie en Croute will surely become a seasonal go-to. Summer veggies are versatile ingredients. Thank heavens for that: during the weeks of peak harvest, we need to change up what we do with them. This simple recipe invites you to chop up two cups of your favorite garden vegetables and pop them into a puff pastry galette… resting on a creamy bed of mascarpone and seasonings. The results will make you look like a French chef, but the process couldn’t be easier.

Summer Veggie en Croute Recipe

INGREDIENTS 
1 sheet puff pastry
1/4 cup olive oil divided
1/2 cup mascarpone
2 cloves garlic, grated on a microplane
2 cups chopped fresh veggies (a mix of zucchini, summer squash, bell peppers, corn)
1/2 tsp Ground cumin
1/2 tsp black pepper
1/2 tsp salt
INSTRUCTIONS
  1. Preheat oven to 350.
  2. Grease a 9” cast iron skillet with olive oil. Place puff pastry in the middle. Press gently with fingers to spread the dough out a bit.
  3. Mix mascarpone, garlic, and all but a teaspoon of the olive oil. Spread it around in a circle in the middle of the pastry, leaving the corners clear.
  4. Mix chopped veggies and spices and place over the mascarpone.
  5. Fold the corners of the pastry into the middle of the pan. Press the tips together. Place in oven for 20-30 minutes until the pastry is golden brown. Eat immediately.
Recipe by Keith Recker / Styling by Star Laliberte and Jordan Snowden / Photography by Star Laliberte
Subscribe to TABLE Magazine’s print edition.

Simple Chicken Marbella

By
Star Laliberte
-
0
An arial view of a round white baking dish with chicken thighs, olives, prunes, and capers, and two yellow dishes with single servings of the same with gold forks

Chicken Marbella is an easy choice when you know you’re going to be limited on time. The recipe calls for marinating the chicken overnight, but the preparation is ultra simple, and the outcome is packed full of the kind of flavors one would expect from a meal you’ve slaved over to prepare. The result is tender and juicy meat with a briny and sweet tang. Olives, capers and prunes play so deliciously well together that this will become a staple in your kitchen. Health-conscious cooks may consider skipping the brown sugar: the dish is still wonderful without it.

What is Chicken Marbella? 

Chicken Marbella gets it name from Marbella, a Spanish coastal city just across the Mediterranean from North Africa. It likely got its spices from that cuisine. It became popular among Americans in the ’80s as a party dish, likely from the Silver Palate Cookbook. Ina Garten also then took inspiration from that recipe for a later version of the dish. Our version of Chicken Marbella is easy, no matter what level of chef you are. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An arial view of a round white baking dish with chicken thighs, olives, prunes, and capers, and two yellow dishes with single servings of the same with gold forks

Simple Chicken Marbella

  • Author: Star Laliberte
Print Recipe

Description

A simple recipe for weeknights when you just can’t seem to find the time…

Ingredients

Scale
  • 2 lbs chicken thighs (about 6)
  • 1/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 20 prunes
  • 3 bay leaves
  • 1/3 c capers plus 2 tsp juice
  • 3/4 c large green olives, pitted, such as Castelvetrano, or Cerignola
  • 1 small garlic head, minced
  • 2 tbsp dried oregano
  • 1 tbsp salt
  • 1 tsp fresh cracked pepper
  • 2/3 cups dry white wine
  • 1/3 cups light brown sugar, packed

Instructions

  1. Mix olive oil, vinegar, prunes, bay leaves, capers & juice, olives, garlic, oregano, salt and pepper in a medium bowl for the marinade.
  2. Add chicken to the marinade, making sure to coat the thighs.
  3. Cover or transfer to a gallon sized ziplock bag, and marinate overnight.
  4. Preheat the oven to 350 degrees.
  5. Transfer the the chicken thighs and marinade to a roasting pan, skin side up.
  6. Season with 1 tsp of salt and 1/2 tsp of pepper.
  7. Evenly distribute the brown sugar on top of the thighs.
  8. Pour wine around the chicken (not on top).
  9. Roast for 45-55 minutes.
  10. Remove from the oven, cover with foil, and allow to rest for 15 minutes.
  11. Remove bay leaves, transfer to a platter, and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Star Laliberte
Styling and Photography by Keith Recker

Subscribe to TABLE Magazine’s print edition.

Easy One Pan Salmon and Tomatoes

By
Keith Recker
-
0
A vibrant and nutritious pan salmon and tomato meal featuring perfectly roasted salmon fillets accompanied by a colorful assortment of ripe tomatoes.

Our Easy One Pan Salmon and Tomatoes is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months. From her ideas, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners are a great way to help you get through the weekdays. Each pan carries plenty of fresh ingredients ingredients and loads of flavor. Plus, one pan cooking makes a no-mess, easy dinner option. The quick succession from oven to plate is simply delicious!

Cook up this one pan salmon and tomato recipe for a delicious, no-fuss seafood dinner. Just season, roast, and enjoy!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A vibrant and nutritious pan salmon and tomato meal featuring perfectly roasted salmon fillets accompanied by a colorful assortment of ripe tomatoes.

Easy One Pan Salmon and Tomatoes

  • Author: Keith Recker
Print Recipe

Description

Making a healthy dinner has never been so simple and quick.

Ingredients

Scale
  • 2 pieces of salmon
  • 50 halved cherry tomatoes
  • 2 tbsp fresh oregano leaves
  • 1/4 tsp lemon zest
  • 1/4 tsp salt
  • 1 cup pitted Kalamata olives
  • 1/4 tsp pepper
  • 1/4 cup olive oil

Instructions

  1. First, prepare a simple tapenade by blending 2 tbsp fresh oregano leaves, 1 cup pitted Kalamata olives, ¼ tsp lemon zest, salt, pepper, and ¼ cup olive oil.
  2. Roast 50 halved cherry tomatoes at 400 degrees for 20 minutes.
  3. Brush 2 pieces of salmon with oregano-olive tapenade. Add salmon to the pan, along with sliced olives and fresh oregano stems. Cook everything for another 10 minutes.
  4. Squeeze fresh lemon on top before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

Subscribe to TABLE Magazine’s print edition.

Turkey and Black Bean Burger with Sweet Potato Fries

By
Jordan Snowden
-
0
An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Healthy but hardy — turkey and black bean burgers are a delicious and healthy alternative to traditional burgers. Made with lean ground turkey and fiber-rich black beans, they are packed with protein and nutrients. Bonus points for anyone watching their waistline: These burgers are lower in fat than those made with beef. Plus, the flavor of turkey showcases the handful of spices you. This way your end product is juicy, savory, and just as delicious as a regular burger would be.

Why Sweet Potato Fries Are Still Healthier Than Regular Fries

When baked instead of fried, sweet potato fries are a salty and nutritious companion. The side dish is a great source of complex carbohydrates, vitamins, and minerals. Even more, sweet potatoes are also lower in calories than regular potatoes and contain more fiber.

Together, this burger and fry combo makes for a satisfying and healthy meal that the whole family will love.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Turkey and Black Bean Burger

  • Author: Alekka Sweeney
Print Recipe

Description

A healthy upgrade for your favorite burger.

Ingredients

Scale
  • 1– 15 oz can black beans
  • 3 green onions
  • 1/2 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 19 oz lean ground turkey
  • Whole wheat hamburger buns

Instructions

  1. Preheat the oven to 375ºF.
  2. Drain and rinse the black beans. Place the black beans in a large bowl and mash them slightly with your hands or a potato masher.
  3. Slice the green onions and add them to the bowl along with the chili powder, cumin, garlic powder, cayenne pepper, and salt. Stir until the beans are evenly seasoned.
  4. Add the ground turkey to the seasoned black beans. Mix well using your hands. Form 4 patties (about 2-2.5 inches diameter, 1/2 inch thick). Place the patties on a roasting pan or a baking sheet covered with foil and wire cooling racks.
  5. Bake the patties in the preheated oven for 20 minutes, or until browned on the outside and no longer pink in the center.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Sweet Potato Fries

  • Author: Alekka Sweeney, Adapted from Cookie and Kate
Print Recipe

Description

A crispy side dish that gets rid of the guilt of regular french fries.

Ingredients

Scale
  • 2 lb sweet potatoes (about 2 medium-large or 3 medium)
  • 1 tbsp cornstarch
  • ½ tsp fine sea salt
  • 2 tbsp extra-virgin olive oil
  • Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

Instructions

  1. Preheat the oven to 425 degrees fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer).
  2. Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
  3. Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
  4. Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan).
  5. Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
  6. Arrange your fries in a single layer and don’t overcrowd; otherwise, they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick wrist turn.)

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Start your meal with a refreshing salad. Try one of the following recipes:

Watermelon Salad
Summer Salad
Strawberry Salad and Rhubarb Balsamic Vinaigrette
Citrus and Seed Salad with Basil Vinaigrette

Sweet Potato Fries Recipe Adapted from Cookie and Kate
Recipes by Alekka Sweeney
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

White Bean Tuna Salad Wraps

By
Jordan Snowden
-
0
White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

Small in size, these White Bean Tuna Salad Wraps are not only delicious but are loaded with nutrients perfect for midday pick-me-ups. You may just beat that two o’clock feeling after eating these for lunch!

Pack one for the kiddo’s lunch, too — these White Bean Tuna Salad Wraps don’t get soggy, provide an balance of protein, carbohydrates, and healthy fats, and are just all around visually appealing. Help your little ones stay energized and focused throughout the school day.

What Makes These Wraps So Healthy?

Our White Bean Tuna Salad Wraps recipe calls for tuna in olive oil, rather than water, which, while a bit more on the calorie side, is much higher in vitamin D and selenium — helping your body fight infections. Plus, is excellent for your bones!

Meanwhile, the central star, white beans, provides a plethora of marvelous nutrients and vitamins, like protein, fiber, folate, iron, and magnesium. You have the option to use either cannellini or Great Northern white beans. The difference is that cannellini beans are a bit larger and creamier, while Great Northern beans are firmer and smaller in size. But you can’t go wrong with either!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Bean Tuna Salad Wraps sit on a green plate with two orange slices, and a few pieces of kiwi.

White Bean Tuna Salad Wraps

  • Author: Alekka Sweeney
  • Yield: Makes 4
Print Recipe

Description

A simple lunch that comes together easily and provides a filling meal.

Ingredients

Scale
  • 1 cup chopped red onions or shallots
  • Zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
  • 2 (5- to 6-oz) cans of tuna packed in olive oil
  • 2 (15-oz) cans of cannellini or Great Northern white beans, rinsed and drained
  • 1/2 cup (loosely packed) chopped parsley or arugula, or 2 tablespoons thinly sliced mint
  • 1/2 tsp freshly ground black pepper
  • Salt and more extra virgin olive oil, to taste
  • 1 package of whole wheat tortillas
  • 1 cup spring salad mix

Instructions

  1. Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
  2. Combine ingredients in a bowl. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine.
  3. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste.
  4. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of extra virgin olive oil. Add salt to taste.
  5. Chill before serving.
  6. Lay tortillas on a clean work surface. Lay salad mix over tortilla. Spread ½ cup of tuna salad over greens. Fold top and bottom half of tortilla into the middle, turn the tortilla to the open edges and fold over like a burrito.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This salad will last several days in the fridge, tightly covered.

Recipe by Alekka Sweeney
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

1...214215216...284Page 215 of 284

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.