Roasted Tomato & Spinach Artichoke Crostini

These Roasted Tomato Spinach Artichoke Crostini are topped with creamy Alouette Spinach & Artichoke Cheese, blistered tomatoes, basil, and lemon zest for an easy appetizer that feels effortlessly elevated.

Roasted Tomato Spinach Artichoke Crostini

As promised from my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese” roundup post—here’s the very first full recipe in the series, and honestly, it might be one of my favorites. Over the next several Tuesdays, I’ll be sharing the remaining recipes one by one, but this roasted tomato crostini felt like the perfect place to start.

The creamy spinach artichoke cheese spread melts slightly into the warm grilled sourdough while the roasted tomatoes turn sweet, soft, and almost jammy in the oven. Finished with fresh basil and bright lemon zest, every bite hits that perfect balance of creamy, crispy, savory, and fresh. It tastes like something you’d order at a cozy Mediterranean wine bar, yet it comes together with surprisingly little effort.

This is the kind of appetizer that instantly makes a gathering feel a little more special without creating extra work in the kitchen. Set the crostini out with a glass of wine, a simple salad, or part of a relaxed grazing board and suddenly the whole evening feels effortlessly put together.

The fresh basil and lemon zest at the end completely wake everything up and make the whole platter taste bright, savory, and fresh.

Ingredients

• Mini Sourdough Boule - The chewy texture and crisp edges make the perfect base for crostini. Grilling the bread adds even more flavor and texture.

• Alouette Spinach & Artichoke Spread - Creamy, savory, and already packed with flavor, this acts as both the spread and the flavor base for the entire recipe.

• Cherry Tomatoes - Roasting concentrates their sweetness and creates a soft, almost jammy texture that pairs beautifully with the creamy cheese.

• Garlic - A small amount adds warmth and depth to the roasted tomatoes without overpowering them.

• Olive Oil - Used both for roasting and grilling to create rich flavor and golden crisp edges.

• Fresh Basil - Adds freshness and brightness that balances the richness of the cheese spread.

• Lemon Zest - The finishing touch that wakes everything up and makes the flavors feel lighter and fresher.

Equipment

• Sheet pan or baking dish
• Grill pan or skillet
• Mixing spoon
• Citrus zester
• Serrated knife
• Serving platter

My Go-To’s

• Grill Pan - Creates beautiful charred edges and adds extra flavor to the bread.

• Microplane Zester - Perfect for finely grating lemon zest directly over the finished crostini.

• Ceramic Baking Dish - Ideal for roasting tomatoes evenly while keeping all the flavorful juices contained.

Let’s Make It Together

Start by roasting the cherry tomatoes with olive oil, garlic, salt, and pepper until they become soft and blistered.

While the tomatoes roast, grill the sourdough slices in a hot grill pan brushed lightly with olive oil until golden with crisp edges.

Spread a generous layer of Alouette Spinach & Artichoke Cheese onto the warm crostini, then spoon the roasted tomatoes and their juices over the top.

Finish with torn basil and fresh lemon zest before serving.

Perfecting the Cooking Process

The key to this recipe is roasting the tomatoes until they blister. Blistering happens when the heat causes the tomato skins to wrinkle and split slightly while the inside becomes soft, juicy, and concentrated in flavor. You want the tomatoes tender and glossy—not dried out—so keep an eye on them toward the end of roasting.

Add Your Touch

• Add balsamic glaze for sweetness
• Top with prosciutto for a heartier appetizer
• Swap basil for fresh thyme
• Add crushed red pepper flakes for heat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This is exactly the kind of appetizer I love making lately—simple ingredients layered together in a way that feels cozy, fresh, and just a little elevated. The creamy spinach artichoke cheese paired with sweet roasted tomatoes creates something that tastes far more complicated than it actually is.

This crostini is also the very first recipe in my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)” series, where I’m sharing easy ways to turn one grocery-store find into dinners, brunch ideas, appetizers, and entertaining dishes throughout the week.

If you missed the original roundup post, you can click the link above to see all five recipes in the series, including creamy pasta, stuffed chicken, savory breakfast toast, and a rustic puff pastry tart still coming over the next several Tuesdays.

And if this crostini is any indication, this ingredient has officially earned a permanent spot in my refrigerator lately.

Before You Start

Can I make these ahead of time?  
You can roast the tomatoes ahead of time, but assemble the crostini just before serving so the bread stays crisp.

What bread works best?  
Sourdough, or any rustic artisan loaf with structure works well.

Can I serve this cold?  
It’s best slightly warm or at room temperature.

Do I have to grill the bread?  
No—toast it in the oven if preferred, but the grill pan adds great texture and flavor.

What can I do with leftover spread?  
Use it in pasta, stuffed chicken, breakfast toast, or puff pastry recipes throughout the week.

Sicilian Lemon Butter Chicken with Garlic Thyme Rice

 

This Sicilian Lemon Butter Chicken with Garlic Thyme Rice is rich, comforting, and full of bright Mediterranean flavor. Golden pan-seared chicken simmers in a glossy lemon butter wine sauce and is served over fragrant garlic thyme basmati rice for an elevated chicken and rice dinner that feels restaurant-worthy.

Sicilian Lemon Butter Chicken with Garlic Thyme Rice

There’s chicken and rice… and then there’s this.

This Sicilian Lemon Butter Chicken with Garlic Thyme Rice takes a simple comfort-food classic and turns it into something that feels incredibly special. The chicken is lightly dredged and pan-seared until golden, then simmered in a silky lemon butter wine sauce with fresh parsley and fragrant lemon peel that fills the kitchen with the most amazing aroma.

And honestly, the garlic thyme rice deserves just as much attention. It’s soft, fluffy, fragrant, and absolutely perfect for soaking up every bit of that glossy lemon butter sauce.

I’ve been especially drawn to rustic Italian and Sicilian-style cooking lately — simple ingredients layered together in a way that feels comforting, fresh, and deeply flavorful without being complicated. This recipe instantly became one of those dinners that feels cozy enough for a weeknight but impressive enough to serve to guests.

It’s bright, buttery, comforting, and definitely not your average chicken and rice dinner.

Enjoy!

Ingredients

For the Sicilian Lemon Butter Chicken

• Chicken breasts - Thin chicken breasts cook quickly and stay tender in the lemon butter sauce.
• All-purpose flour - Creates a delicate golden crust and helps lightly thicken the sauce.
• Salt and black pepper
• Olive oil - A good-quality olive oil adds richness and authentic Mediterranean flavor.
• Dry white wine - Adds depth and acidity that balances the richness of the butter sauce.
• Fresh lemons - (zest, peel strips, and juice) Using both the zest and juice creates layered lemon flavor instead of just acidity.
• Butter - This gives the sauce its silky, glossy finish.
• Fresh parsley - Adds freshness and bright herbal flavor right at the end.

For the Garlic Thyme Rice

• Basmati rice - Basmati rice stays light and fluffy with beautifully separate grains.
• Chicken broth or water 
• Olive oil or butter
• Fresh garlic - Adds warmth and savory depth to the rice.
• Fresh thyme - Brings a subtle earthy flavor that pairs beautifully with lemon.
• Salt
• Optional pinch of lemon zest - A tiny amount at the end brightens the entire dish.

Equipment

• Large skillet with lid
• Instant Pot
• Citrus zester
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs
• Mixing plate or shallow bowl for dredging
• Microplane zester

My Go-To's

These are the kitchen items that I depend on to provide the best results for this dish:

• Large heavy-bottom skillet - Perfect for getting a beautiful golden sear on the chicken while creating a silky pan sauce.
• Instant Pot - My favorite way to get fluffy, perfectly cooked basmati rice every time.
• Microplane zester - Essential for getting flavorful lemon zest without the bitter white pith.
• Kitchen tongs - Makes turning the chicken easy while keeping the crust intact.
• Citrus juicer - Helps extract every bit of fresh lemon juice quickly and easily.

-- Let’s Make It Together

Start by preparing the garlic thyme rice. Rinse your rice with water several times to remove some of the starches.  Set the Instant Pot to sauté and add the olive oil or butter. Add the garlic and thyme and cook briefly until fragrant, being careful not to brown the garlic.

Stir in the rinsed basmati rice and toast for about a minute to bring out its nutty flavor. Add the water or broth and a pinch of salt, then seal the lid and pressure cook on high for 4 minutes. Allow the pressure to naturally release for 15 minutes before fluffing with a fork. The rice can stay on the warm setting while you finish the chicken.

Meanwhile, pat the chicken breasts dry and lightly dredge them in seasoned flour, shaking off any excess.

Heat olive oil in a skillet over medium heat and sear the chicken until golden on both sides. The chicken will finish cooking in the sauce later.

Pour in the white wine and let it reduce slightly before adding the lemon zest, lemon peel strips, and lemon juice.

Add the butter and parsley, then cover and simmer gently until the chicken is fully cooked and the sauce becomes glossy and silky.

Serve the Sicilian lemon butter chicken over the warm garlic thyme rice and spoon plenty of the lemon sauce over the top.

-- Perfecting the Cooking Process

The key to this recipe is allowing the wine to reduce before adding the butter. This concentrates the flavor and prevents the sauce from tasting overly sharp or acidic. Once the butter is added, the sauce transforms into a silky, glossy coating that clings beautifully to both the chicken and the rice.

-- Add Your Touch

This recipe is easy to customize depending on the season or what you have on hand.

Add capers or green olives for a more briny Sicilian flavor, stir spinach into the rice for extra greens, or finish everything with freshly grated Parmesan for a richer finish.

You could also serve this with roasted asparagus, broccolini, or a crisp arugula salad for a complete Mediterranean-inspired dinner.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you’re looking for a dinner that feels comforting, elevated, and full of flavor without requiring hours in the kitchen, this Sicilian Lemon Butter Chicken with Garlic Thyme Rice is one you’ll want to make again and again.

The bright lemon sauce, tender chicken, and fragrant rice come together in a way that feels both rustic and special — exactly the kind of recipe I love sharing most.

And if you’ve been loving these Mediterranean and Italian-inspired comfort food recipes lately, be sure to check out some of my other cozy dinner favorites.

• Roasted Tomato Bruschetta with Whipped Goat Cheese
• Easy Slow Cooker Chicken Alfredo
• One-Pot Vegetable Tortellini Soup

Before You Start

Can I use chicken thighs instead? - Yes! Boneless skinless chicken thighs work beautifully and stay extra juicy.

What white wine works best? - Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Can I make this without wine? - You can substitute additional chicken broth with a small splash of white wine vinegar or extra lemon juice for brightness.

Why rinse the rice? - Rinsing removes excess starch and helps keep the rice fluffy instead of gummy.

Can I make the rice on the stovetop? - Absolutely. Just simmer covered until the liquid is absorbed and the rice is tender.

How should leftovers be stored? - Store the chicken and rice in an airtight container in the refrigerator for up to 3 days.

Lemon Asparagus Orecchiette (Fresh, Easy Spring Pasta)

A fresh and easy lemon asparagus orecchiette pasta made with garlic, Parmesan, and a light, silky sauce. Perfect for spring dinners and ready in about 30 minutes. 

Lemon Asparagus Orecchiette (Fresh, Easy Spring Pasta)

This is the kind of dinner I find myself making on those early spring evenings when I want something fresh, but still comforting. The kind of meal that comes together easily, doesn’t require much planning, and somehow feels a little special anyway.

Asparagus always feels like a signal that the season is shifting, and this simple lemony pasta is one of my favorite ways to use it while it’s at its best. The sauce is light but still silky, the garlic and Parmesan bring just enough richness, and the lemon keeps everything bright and balanced.

It’s simple, it’s fresh, and it’s the kind of recipe that quietly becomes part of your regular rotation.

Enjoy!

Ingredients

Just a few simple ingredients and you'll have a wonderful Spring meal.  

• 1 lb asparagus
• Orecchiette pasta
• Olive oil
• Garlic cloves
• 1lemon - fresh is best, we'll use the zest and the juice
• Parmesan cheese - for the sauce you'll want finely grated cheese
• butter
• Salt & black pepper

-- Let’s Make It Together

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4–6 minutes, until crisp-tender and bright green. Add the garlic and cook for about 30 seconds.

Lower the heat to medium and stir in the lemon zest, lemon juice, butter, and about 1/4 cup of the pasta water. Let it come together into a light sauce.

Add the drained pasta and Parmesan cheese. Toss well, adding more pasta water as needed, until the sauce is glossy and lightly coats the pasta.

Finish with salt and black pepper. Taste and adjust with more lemon if needed.

-- Perfecting the Cooking Process

The key to this pasta is the emulsified sauce—that silky, lightly creamy texture comes from combining the pasta water, butter, cheese, and oil while tossing continuously. Don’t rush this step. A little movement and a splash of pasta water make all the difference.

-- Add Your Touch

This pasta is a great base for simple variations.

You can add grilled chicken or shrimp if you want to make it a little heartier, or toss in a handful of spinach at the end for extra greens. A pinch of red pepper flakes adds a little heat, and toasted breadcrumbs on top bring a nice bit of crunch.

It’s also easy to adjust the lemon—keep it subtle or make it a little more pronounced depending on what you’re in the mood for.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you loved this fresh and simple pasta, here are a few more easy, flavor-packed recipes from the kitchen to try next:

• Spinach Feta Turkey Burgers with Lemon-Dill Yogurt & Salad  — light, flavorful, and perfect for an easy weeknight dinner.
• Blackberry Lemon Poppyseed Muffins — a small batch bake that's bursting with berries and sunshine.
• Marinated Cherry Tomatoes & Angel Hair Pasta — fresh & vibrant, perfect for summer nights.

Save this one for asparagus season—it’s the kind of recipe you’ll come back to again and again.

Before You Start (FAQs)

Can I use a different pasta shape?
Yes—small shapes like shells or farfalle work well and hold the sauce nicely.

Can I make this ahead of time?
It’s best served fresh, but leftovers can be reheated gently with a splash of water to loosen the sauce.

How do I know when the sauce is right?
It should look glossy and lightly creamy, not dry or watery. Add pasta water a little at a time until it comes together.

Can I make this without butter?
Yes, but the butter adds richness and helps create that silky texture.

How much lemon should I use?
Start with less and add more to taste—you can always brighten it up at the end.

 

 

 

Garlic Herb Air Fryer Pork Tenderloin (Juicy & Easy Weeknight Dinner)

 

Juicy Garlic Herb Air Fryer Pork Tenderloin made with a simple butter, Dijon, and paprika rub. An easy weeknight dinner ready in about 20 minutes with incredible flavor.

Garlic Herb Air Fryer Pork Tenderloin (Juicy & Easy Weeknight Dinner)

I’m still discovering new things to make in my air fryer, and wondered how a pork tenderloin would turn out.  Upon doing some research I found that others loved the results.  So I decided to create a recipe using my Williams Sonoma Garlic Herb mix in a wet rub for the tenderloin and ended up with the BEST Garlic Herb Air Fryer Pork Tenderloin.  It's definitely going in to my rotation.

I’ve cooked pork tenderloin a lot of different ways over the years—roasted in the oven, grilled outside in the summer, even sliced into medallions for quick skillet dinners. But making it in the air fryer might be one of the easiest and most reliable methods I’ve found.

The pork cooks quickly, the outside develops a beautiful seasoned crust, and the inside stays tender and juicy. A simple garlic herb butter rub with Dijon and a touch of paprika gives the pork rich flavor without overpowering it.  I served it with roasted zucchini but any potato/rice or vegetable side dish will work beautifully.

It’s the kind of recipe that feels just a little special, but it’s simple enough to make on a busy weeknight. And once you see how easy it is, you might find yourself reaching for pork tenderloin at the grocery store a little more often too.

Enjoy!

Ingredients

This recipe keeps things simple while building layers of flavor with a quick wet rub.

Pork Tenderloin -  A lean, tender cut of pork that cooks quickly and stays juicy when rested properly.

Butter -  Adds richness and helps the seasoning adhere to the pork.

Olive Oil -  Keeps the rub smooth and helps the exterior brown nicely in the air fryer.

Garlic Herb Seasoning -  I used Williams Sonoma's blend here.  This is the best blend I've seen and the blend is vibrant green.  The ingredients are all fresh.  Here they are: Dehydrated garlic, salt, black pepper, rosemary, parsley, marjoram, basil, oregano, thyme, green onion.

Dijon Mustard -  Adds a subtle tang and depth that balances the butter and herbs.

Paprika -  Provides a gentle smoky warmth and beautiful color.

Black Pepper -  Rounds out the seasoning with a little bite.

  Equipment  

Air Fryer - using this appliance ensures that your pork tenderloin will turn out crispy on the outside and juicy on the inside.  

-- Let’s Make It Together

This recipe comes together quickly, and the air fryer makes it almost effortless.

Start by preheating the air fryer to 400°F while you prepare the pork. Trim any silver skin if needed and pat the tenderloin dry so the seasoning sticks well.

In a small bowl, stir together the melted butter, olive oil, garlic herb seasoning, Dijon mustard, paprika, and black pepper until smooth.

Rub the mixture over the entire pork tenderloin so it’s evenly coated. If you have time, let it sit for 10–20 minutes to deepen the flavor.

Place the pork in the air fryer and cook at 400°F for 16–20 minutes, flipping halfway through cooking.

Remove the pork when it reaches 140–143°F, then let it rest for 5–10 minutes before slicing. This keeps the meat tender and juicy.

-- Perfecting the Cooking Process

The single most important step in this recipe is letting the pork rest after cooking. Pork tenderloin is a lean cut of meat, and resting allows the juices to redistribute throughout the meat instead of running out when you slice it. Even five minutes makes a noticeable difference, turning a good pork tenderloin into one that’s perfectly juicy and tender.

-- Add Your Touch

Once you make this recipe once, it’s easy to adjust it to your own taste.

You could add a little lemon zest to the rub for a brighter flavor, or stir in a pinch of crushed red pepper flakes if you like a bit of heat.

Fresh herbs work beautifully here as well. A sprinkle of chopped parsley, thyme, or rosemary over the sliced pork adds freshness and color.

And if you enjoy a richer finish, brush the pork lightly with a little melted butter just before serving.

Set the Mood

If you'd like to create a whole atmosphere while enjoying this great meal see my tips below to set a wonderful mood!

If you’re looking for more easy dinners that feel just a little special, here are a few favorites from my kitchen:

• Garlic Herb Chicken Bowl - using the same Garlic Herb Blend
• Zesty Lemon Butter Pork Chops
• Creamy Lemon Herb Pasta Primavera
• Garlic-Lemon Pork Medallions with Farro and Kale

These are the kinds of recipes that make weeknight cooking feel simple, flavorful, and something to look forward to.

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Before You Start

Do I need to preheat the air fryer?
Yes. Preheating helps the pork start cooking immediately and gives the outside better color.

What temperature should pork tenderloin be cooked to?
Remove the pork from the air fryer at 140–143°F. After resting, it will rise to the recommended 145°F.

Can I make this in advance?
You can mix the rub ahead of time and store it in the refrigerator. The pork is best cooked fresh.

How should leftovers be stored?
Store sliced pork in an airtight container in the refrigerator for up to 3 days.

What’s the best way to reheat it?
Warm slices gently in a skillet with a small splash of broth or water to keep the pork from drying out.