The Secret Ingredient: Water-Packed Olives

Here’s our secret to these marinated olives. Use ripe olives packed in water. They have a rich and buttery flavor, nothing like a martini olive. These olives aren’t packed in brine, they’re simply packed in salt water. It makes for a clean, straightforward flavor: not too tangy, briny or salty. Exactly what kind of olives are we talking about?

• Use medium to large ripe olives that are pitted. Here’s a list of olives to buy for marinated olives: we like the Lindsay brand that you see listed. Look on the package to see if it says “packed in water” or if the ingredients specify. Castelvetrano olives are another great option.
• Use a mix of green and black. This makes a great color contrast.
• Avoid stuffed or flavored olives. You don’t want any competing flavors here.

Ways To Serve Marinaded Olives

Now for the fun part: ways to serve them! These marinaded olives are very versatile. They’re an easy side dish for a Mediterranean-style meal (like Italian or Spanish), or perfect for a gluten free appetizer spread. Here’s how I like to serve them:

• On a cheese board. Add a baguette, sliced manchego cheese and marcona almonds, and you’ve got a simple cheese board that doubles as dinner for two.
• In an appetizer spread. A few vegetarian appetizers that vibe well with marinaded olives: goat cheese crostini, tomato almond dip, stuffed dates,
• With paella. Make a Spanish-style meal with Classic Spanish Paella or Easy Vegetarian Paella.

More Olive Recipes To Try

• Kalamata Olive Spread or Tapenade: This olive spread (also called tapenade), is used in Italian cuisine to add big flavor to crostini and sandwiches.
• Pasta Puttanesca: This classic Italian pasta recipe features garlic, capers and olives in the sauce to give it a tangy burst of flavor.
• Olive Salad: This tangy condiment is perfect for sandwiches and as a dip.

How to Make Fruit Skewers

It’s easy to make fruit skewers and you can go in many different directions! Choose a rainbow of fruit, or go more monochrome with just 2 or 3 colors of fruit. The way you cut the fruit changes the look as well! Here are a few tips and ideas for threading the skewers:

• A 12-inch skewer or smaller is a nice size. Avoid skewers that are very long as they are awkward to eat off of (especially for children).
• Pre-cut fruit makes for quick prep. We got pre-cut pineapple and watermelon here, which is easy to find in the produce section of your grocery store. Or you can cut from the larger fruits: here’s how to cut pineapple and how to cut watermelon.
• If desired, cut strawberries into a heart shape. Cut a notch into the top when you remove the stems, and you’ve got an instant heart shape! It looks nice on a skewer.
• Determine a theme. Are you going rainbow? Red white and blue? Anything goes in skewer-land: just get creative.
• Use cookie cutters. Want to get over-the-top cute? Use cookie cutters to cut shapes into watermelon or cantaloupe (like stars or hearts).

Ingredients for Caprese Skewers

These Caprese skewers are so simple, you barely need a recipe. What’s more fun than caprese salad on a skewer? We’ve got a few tips for maximum flavor in this pared back combination. Here are the ingredients you’ll need to make caprese skewers:

• Cherry tomatoes. A mix of red and orange varieties (sun gold) makes the platter even prettier.
• Fresh mozzarella balls (ciliegine). These are cherry-sized mozzarella balls sold in tubs of liquid in the deli or specialty cheese section. If you can find marinated mozzarella balls, you can use those too.
• Fresh basil leaves. Small to medium leaves work best. If your only option is large leaves, tear them in half before threading.
• Italian seasoning, garlic powder, and kosher salt. These simple seasonings add big flavor.
• Olive oil. Just enough to help the seasonings stick to the cheese.
• Balsamic glaze. You can buy a bottle near the vinegars at most grocery stores, or make a homemade balsamic glaze by simmering balsamic vinegar until it reduces to a syrup.
• Short skewers. I use 4-inch wooden cocktail skewers, which fit nicely on a platter.

Ingredients You’ll Need

This recipe is so simple: here’s what you’ll need:

• Chickpeas: One 15-ounce can is the sweet spot for most air fryer baskets — it gives the chickpeas enough room to circulate in the hot air without crowding, which is the key to crispiness. If you have an air fryer function in your oven with a basket, you can double the recipe.
• Olive oil: Just enough to help the spices stick!
• Seasonings: I like using a combination of chili powder, cumin, and smoked paprika, along with salt and pepper. I’ve tried garlic powder but it has a bitter taste. You can customize the seasonings, too: see below!

Air Fryer Options

I cook with this large-basket air fryer (at least 6.5 qt capacity), which fits one 15-oz can of chickpeas in a single layer. You can also use a full-size oven with air fryer function: if so, you can make a double batch!

More Chickpea Recipes to Try

• 25 Easy Chickpea Recipes
• Chocolate Hummus
• Mediterranean Chickpea Salad
• Easy Chickpea Burgers
• Chickpea Curry

Ingredients for Peanut Butter Oatmeal Bars

There are only 5 ingredients you’ll need for these peanut butter oatmeal bars…and two are in the recipe title! That’s the ultimate easy recipe, right there. I love these no bake oatmeal bars for treats, but they’re also great for snacks since they’re mostly just whole grain oats.

For breakfast bars, I prefer our straight up Oatmeal Bars: but you could also eat these for breakfast as well. Here’s what you’ll need for these babies:

• Old Fashioned rolled oats: Use plain old oats here: not steel cut or instant oats!
• Peanut butter: I like natural peanut butter with no added sugar or salt, but use your favorite brand.
• Honey: Honey has the best warm flavor and sticky texture. See below for a few vegan options!
• Cinnamon: This spice adds just the right nuance.
• Dark chocolate: All you need is a 1 ounce of dark chocolate! Just the small amount of chocolate adds a great punch, but still keeps the treats on the healthy side: it’s just 8 calories per bar.

Making Them Vegan

Want to make vegan peanut butter oatmeal bars instead? The honey in this recipe is important for creating a nuanced, warm flavor and the sticky texture. Typically I use maple syrup as a vegan sweetener, but it doesn’t have quite the same texture and sweetness here.

I recommend using agave syrup: it’s slightly stickier than maple and should help the bars hold together better. But you can use maple syrup if it’s all you have!

Why You’ll Love This Recipe

• No oven required. Just mix, freeze briefly, and roll! They’re done in 15 minutes.
• Pantry-friendly ingredients. Oats, peanut butter, and honey are likely already on hand.
• Stores for two weeks. Make a batch and snack all week long.

Tips for Making No Bake Energy Bites

The consistency of the dough in these energy bites varies based on the texture of the peanut butter. It can also vary based on the rolled oats. Here’s what to know:

• Use very creamy peanut butter. We don’t recommend using super thick peanut butter or even almond butter, which can be very thick right out of the jar. Creamy PB is best for this one!
• Start with a little less oats. Follow the recipe below for quantities! If the dough feels stiff, you can proceed. If the dough feels pretty sticky, add the full amount of oats.
• A #40 cookie scoop makes perfectly portioned balls. This makes 1 1/2-inch balls that are 1 ½ tablespoons. Here’s the #40 cookie scoop I use.
• Freeze, then adjust. Freezing the dough helps it set and become firm and rollable. If it’s not stiff enough add more oats; if it’s too crumbly add a hint more peanut butter and honey.

Peanut Butter Substitutes (Nut-Free Options)

Battling a peanut butter allergy? We know some classrooms and schools may not allow it due to allergies. Here are a few alternatives to peanut butter that work here:

• Sunflower butter: You can try sunflower butter, which is made from sunflower seeds. The flavor isn’t quite like peanut butter in a sandwich, but hidden by the other flavors here it can work.
• Tahini: Tahini is a great substitute for peanut butter, and it would be fantastic in these energy bites.

Storage & Make-Ahead Tips

These energy bites are good right away after you make them: but even better if you refrigerate for about 1 hour to set the texture. After that, they store well! Here’s what to know:

• Homemade energy bites last up to 2 weeks refrigerated. They likely last even longer than that. You could freeze them if you like, but we haven’t tested this.
• Bites last at room temperature in lunches. They become stickier when they’re room temperature, but they should last in brown bag lunches.
• If transporting, you’ll want to wrap them. If you’re bringing them somewhere as a snack, wrap in plastic wrap. They become stickier as they get warmer, so eat as soon as you can.

How to Pit an Avocado Without Slicing Your Hand

When you make this simple guacamole, the part that involves the most technique? Pitting the avocado safely. How do you pit an avocado without slicing your hand? Alex and I have a great trick which you’ll see in the video below. Here’s the basic outline of the steps, but it makes more sence when you watch in the video:

1. Using a large chef’s knife, cut lengthwise around the avocado.
2. Twist the two halves to separate them.
3. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
4. Don’t remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife.

Ways To Serve This Simple Guacamole

Alex and I are excited to share this simple guacamole recipe with you because it’s a home run every time we serve it. It’s an easy vegan appetizer and plant based dip recipe that’s perfect for parties. Here are a few ways to try it:

• Warm from the oven with homemade tortilla chips alongside my best salsa.
• A round of classic margaritas or skinny margaritas, or a virgin margarita if you’re keeping it alcohol-free.
• As a filling in vegan enchiladas.
• Alongside refried bean dip or 5 minute bean dip.
• As a side dish for Veggie fajitas.
• Spooned over shrimp tacos or avocado tacos.
• Dolloped onto sheet pan nachos.

More Easy Snacks to Try

• These peanut butter oatmeal bars have the best flavor and are a fan favorite! Drizzle with a hint of chocolate.
• Our oatmeal bars are classic: these are great as breakfast bars and beyond.
• These homemade granola bars are a fun and delicious homemade snack
• Whip up an oatmeal smoothie or energy balls!

Ingredients You’ll Need

Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes.

The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but most feature tomato, onion, jalapeño, and lime. Here are the ingredients in this corn salsa recipe:

• Fresh or canned corn
• Tomato
• Red onion
• Cilantro
• Jalapeño pepper
• Lime juice
• Olive oil
• Cumin
• Sugar and salt

Fresh Corn vs Canned

Fresh, in-season corn on the cob has the best flavor in a corn salsa. While it is only available in certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!

But for a substitute, canned corn works well, too. It has added sugar and salt and a more mellow flavor. It’s partially cooked, so the texture is a little softer. While you could use cooked frozen corn as well, I find it doesn’t have quite the same flavor. I prefer fresh or canned!

Whether to Boil the Corn

This corn salsa is delicious with fresh, in-season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.

If you’re using out-of-season corn, I suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!

Tips for Making Corn Salsa

This corn salsa recipe is quick and simple; it’s mostly a matter of chopping and mixing! Here are a few things to keep in mind:

• Chopping takes a bit of time, especially with fresh corn. Here’s a trick for how to cut corn off the cob.
• Take care when chopping the jalapeño: avoid touching your eyes and wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but I prefer it without them here).
• Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.

How to Serve It

Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:

• Serve with tortilla chips as an appetizer (even better, make Homemade Tortilla Chips)
• Spoon onto tacos like Salmon Tacos, Shrimp Tacos, or Fish Tacos
• Serve with grilled fish like Grilled Salmon, Grilled Cod, or Grilled Shrimp
• Add to chicken dishes like Garlic Chicken
• Serve in bowl meals like a Burrito Bowl or Shrimp Bowl

More Corn Recipes to Try

• Creamed Corn
• Corn Chowder
• Mexican Inspired Corn Dip
• Black Bean and Corn Salad
• Grilled Corn on the Cob
• Elote (Mexican Grilled Corn)

Best Bread to Use

The best bread for garlic bread is French bread, or any medium-sized artisan bread loaf. It can be hard to find bread specifically labeled “French,” so just find something that looks similar to what you see here. Avoid using a baguette, which is smaller and crustier, and doesn’t make as good garlic bread.

How to Make Garlic Bread

This is my very favorite easy garlic bread, perfect as a side for pasta like veggie lasagna or creamy cavatappi, or as an appetizer dipped into marinara sauce. It’s got the best rich, savory flavor and a crunchy yet chewy texture. Here’s how to do it in 4 simple steps!

Step 1: Slice Your French Bread Lengthwise

Slice the bread lengthwise, as shown in the photo below. This makes for the fun strip-sized pieces you see above, versus a large round bread circle. While you’re cutting the bread, preheat the oven to 400°F.

Step 2: Brush the Cut Sides With Garlic Butter and Bake

Melt the butter in the microwave or place it in a saucepan over low heat for 1 to 2 minutes. Then transfer it into a small bowl and grate in 3 garlic cloves. The easiest way to grate garlic is with a microplane (here’s the microplane I use).

If you don’t have a grater, just mince the garlic as finely as possible. Next, mince the fresh parsley as finely as possible; you’ll want it to be very fine flecks.

Add the parsley to the butter, then use a brush to evenly coat the cut sides of the bread. Place the halves together, cover the garlic bread loaf in foil, and bake for 8 minutes until warmed through.

Step 3: Top With Parmesan and Broil

Here’s the fun part! Remove the bread from the oven and sprinkle it evenly with grated Parmesan cheese. (Grated Parmesan is the type that looks like powder, while shredded is long shreds.)

Then broil the garlic bread for 2 to 3 minutes to give it an irresistibly crunchy topping. Rotate the baking sheet halfway through broiling to get even browning.

Step 4: Slice It and Serve!

Finally, slice the bread crosswise into thin slices. This makes the perfect crunchy, tender strips for serving as a side dish.

Serve immediately, warm out of the oven. Or you can put the strips back into the aluminum foil, turn the oven down to 350 degrees, and keep them warm until serving. Voila: the best easy garlic bread ever!

What to Serve With It

What doesn’t go well with garlic bread, really? Here are some great entrees that would be made perfect with garlic bread:

• Pair with Easy Stuffed Shells, Pasta Pomodoro, or Classic Red Sauce Pasta
• Go for Vegetarian Lasagna with Ricotta, Lasagna Roll Ups, or Zucchini Lasagna
• Dip it into Homemade Tomato Sauce or Baked Goat Cheese as an easy appetizer
• Pair it with Tomato Artichoke Soup or Classic Tomato Soup

Love garlic? Try more Great Garlic Recipes like simple and impressive Garlic Butter, Garlic Confit, Garlic Noodles, and more.

More Bread Recipes to Try

• No-Knead Bread
• Easy Focaccia Bread
• Baguette
• Garlic Naan Bread
• Homemade Sandwich Bread

Video: Watch Me Make Tzatziki

The Key: Dried Dill

The key to any homemade ranch recipe is dried dill. Dill adds a classic ranch flavor and tastes just like the ranch powder sold in grocery stores.

Buying dried dill for your spice cabinet is handy for ranch-flavored dips and dressings like buffalo ranch, ranch dip, or chipotle ranch. It’s also a key flavoring, adding a herby undertone to recipes like this tortellini salad and this broccoli potato soup.

Sour Cream vs Greek Yogurt

Using Greek yogurt in this buffalo ranch sauce makes it taste lighter and reduces the overall calories. Full-fat Greek yogurt is preferable, as it reduces calories while still lending richness to the flavor.

Sour cream is my favorite in this sauce, though. It makes it rich, creamy, and perfect for dipping and drizzling.

Ways to Use It

This buffalo ranch sauce is ultra versatile; it works as a dip, drizzle, or dressing for just about anything! Here are a few great ways to use it:

• Veggie sticks like carrots and celery
• French fries
• Cauliflower wings or crispy cauliflower
• Chicken thighs or chicken wings

More Sauce Recipes to Try

• Easy Ranch Dip
• Chipotle Ranch Dressing
• Chipotle Crema
• Easy Avocado Crema
• Tzatziki Sauce
• Mustard Sauce

How to Serve Hummus Dip

Hummus dip is an ideal summer appetizer, great for barbecues, cookouts and potlucks. But it works any time of the year: it’s especially nice for showers like baby showers or bridal showers, or works for any type of pitch-in.

You can also eat it as a healthy snack or as part of an appetizer dinner! Make this hummus dip and a charcuterie board, grab a glass of wine and you’ve got an easy dinner.

Ingredients You’ll Need

Sun-dried tomato pesto is always a major hit in my household, so I’m extra excited to share it with you. I could not stop dragging my bread slices through the lovely red puree. The flavor is a pop of bright acidity, contrasted with the rich savory undertones of the sun-dried tomatoes.

Make it for friends, and they won’t be able to tear themselves away from the bowl! Here’s what you’ll need for this recipe:

• Pine nuts
• Sun dried tomatoes packed in oil, drained
• Garlic
• Parmesan cheese
• Fresh parsley
• Olive oil
• Salt

Want more with sun-dried tomatoes? Try my top 12 Tasty Recipes with Sun Dried Tomatoes.

Ingredient Spotlight: Pine Nuts

Pine nuts are the star in traditional Italian basil pesto. They have a unique sweet undertone that is essential to the overall flavor. If you can find them, they’re fantastic in sun-dried tomato pesto, too. The way the nut blends with the chewy tomatoes is heavenly.

However, pine nuts can be very expensive here in the US. Want a pine nut substitute? Try cashews, which have a slightly sweet flavor as well. Walnuts also work, though they have more of a bitter aftertaste.

Tips for Making Sun-Dried Tomato Pesto

This sun-dried tomato pesto recipe is simply a matter of blending a few ingredients together. It’s quick and simple and takes only a few minutes to whiz together. Here are a few notes:

• Toast the nuts first. Toasting pine nuts brings out their nutty flavor in a way that’s impossible to detect without applying heat. It brings out the flavor, like a pinch of salt does in savory recipes.
• The best tool for the job? A food processor. Use a large food processor to whiz the ingredients together in a flash.
• Or, use a mortar and pestle. Don’t have a food processor? You can also use an old-school mortar and pestle to grind this pesto into a paste.

Ways to Use It

Speaking of…what are the best ways to eat sun-dried tomato pesto? I like it best as a dip with grilled bread. However, it’s also tasty as a sandwich spread or even as a pasta sauce! Here are a few ideas:

• As a dip with grilled bread or garlic toast
• With crackers or crostini
• With pasta as a quick sauce with a bit of heavy cream
• On a pizza
• In pasta salad like this Pesto Pasta Salad
• Slathered over salmon like Pesto Salmon
• With shrimp like Pesto Shrimp
• With chicken like Pesto Chicken
• Swirled into mayo for an easy Aioli

More Pesto Recipes to Try

• Basil Pesto Recipe
• Kale Pesto
• Easy Arugula Pesto
• Easy Vegan Pesto
• Vegan Cashew Pesto

More Dip and Hummus Recipes

• Spicy Hummus
• Black Bean Hummus
• Beet Hummus
• Chocolate Hummus
• What to Eat with Hummus
• 15 Healthy Dip Recipes

Ingredients You’ll Need

There’s no all-purpose flour, no refined white sugar, and no stand mixer required! Try to stick to the ingredients listed because each one is important:

• Old-fashioned rolled oats: Blended into a fine flour in the blender, keeping these muffins naturally gluten-free (use certified GF oats if needed).
• Very ripe bananas: I’ve found this recipe tastes best with very dark bananas. They add sweetness and a richness to the texture.
• Greek yogurt: This is actually key to the texture here: it smooths it out. For a dairy-free version, plain coconut yogurt works well (I like the brand Cocojune).
• Pure maple syrup: Grade A Dark Color Robust Flavor is what I call: it has a deeper, more caramel-like flavor.
• Dutch-process (dark) cocoa powder: This is the most important ingredient! It’s key to that deep chocolate flavor. Don’t skip buying it (then you can make my healthy chocolate dip, too).
• Olive oil: A healthy oil that keeps things moist.
• Turbinado sugar: Just a sprinkle on top adds a sparkly crunch with little added sugar. Or, you can add dark chocolate chips!

Ingredient Notes

Because there are only 5 ingredients in this healthy dip, each one is actually very important to get right. Please read the following carefully:

• Greek yogurt: Use whole milk yogurt, and a brand that is very thick. I like Fage brand. (I find that Stonyfield brand is a little looser in texture and I prefer Fage here.) As a bonus, you’re getting a big hit of protein in every serving. You could also try this with a plain thick vegan coconut yogurt: I have had good results with the brand Cocojune.
• Dark (Dutch process) cocoa powder: This is the secret to that deep chocolate flavor. Dutch process cocoa has a smoother, darker taste compared to natural cocoa powder (which you’ll know if you bake often). Please use the right type here.
• Pure maple syrup: I always buy “Grade A: Dark Color, Robust Flavor” maple syrup here. I’ve found that light or medium maple syrup has a lighter, fruitier flavor that doesn’t work with my chocolate experiments. Trust me :)
• Peanut butter: Just a hint gives the dip a slightly thicker, richer consistency. For nut allergies, you can use sunflower butter.
• Vanilla extract: This adds depth! It’s the only ingredient you can leave out in a pinch.

Ideas for Dipping

What can’t you dip in ranch dip? While you might not need ideas, we’ve got a few standard and more creative ideas for making a ranch dip platter. Here are some for what to dip in ranch dip:

• Carrot sticks or rainbow carrots
• Celery sticks
• Broccoli
• Bell pepper strips
• Cucumber slices
• Kohlrabi sticks or jicama sticks
• Potato chips
• Pretzels

Other Ways to Use This Ranch Dip

Of course, you can also use this ranch dip in the same way you’d use a ranch dressing. (Or, head over to my Ranch Dressing recipe if that’s what you’re after!) Here are a few fun alternative ways to use it:

• Slather on a baked potato or baked sweet potato
• As a dip for fries or sweet potato fries
• Dunk in loaded potato skins
• As a dip for cauliflower wings
• Drizzle on a bowl meal like a rice bowl or grain bowl

More Dip Recipes to Try

• Healthy Dip Recipes
• French Onion Dip
• Cottage Cheese Dip
• Veggie Dip
• Peanut Butter Dip
• Easy Fruit Dip

Ingredients You’ll Need

There are several types of creamy fruit dip out there: a popular version is made with marshmallow creme and cream cheese. But we’ve found our favorite type is even simpler and fresher, with a base of creamy Greek yogurt. It’s just as creamy, easier to make, and has a light and fresh flavor. Here’s what you’ll need for this fruit dip recipe:

• Greek yogurt: I like full-fat or whole milk Greek yogurt for the best texture and flavor. It’s thick, creamy, and high in protein (low fat can work, but it’s not quite as satisfying).
• Pure maple syrup or honey: Either sweetener works here, and they both add subtle flavor notes: maple syrup has caramel notes and honey has more floral, lighter notes. I always use maple syrup marked “Grade A: Dark Color and Robust Taste”: I find it has the best flavor.
• Vanilla extract: Vanilla rounds out the sweetness and gives it an irresistible flavor nuance.

Best Fruits for Dipping

• Strawberries
• Apple slices
• Pineapple or watermelon chunks
• Grapes
• Blueberries. raspberries or blackberries
• Cantaloupe or honeydew melon
• Kiwi
• Banana slices

Other Great Dippers

• Graham crackers
• Angel food cake
• Pound cake cubes
• Pretzels
• Fruit skewers