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Spice Blends for Effortless Weeknight Dinners

Easy sheet pan dinner recipe.

Between work, school, and everything in between, we don’t always have enough time to focus on weeknight dinners. We asked our spice merchants for their favorite easy dinner recipes, inspired by one of our gourmet spice blends.

They also chose a protein, a side dish, and a vegetable or two that can be cooked in little time with even less effort. This is when spice blends and a good sheet pan, or stovetop skillet, come in most handy. Nothing beats having dinner prepped in less time than it takes to cook, with only one piece of cookware to scrub afterwards.

If you have a spice blend-inspired recipe you would like to share, email us at, or leave us a comment below.


Baked Mediterranean Chicken

Mediterranean Herb chicken thighs baked in the oven for an easy dinner.

Protein: Chicken thighs, bone in and skin on.

Veggies or Side Dish: Baked asparagus, roasted potatoes, or arugula salad.

Spice Blend: Mediterranean Herb Blend

This all-in-one blend can be used for poultry, pork, or roasted potatoes. Our Mediterranean Herb Blend is made to be a perfect-every-time solution for the beginner cook, or to help hurry along a thirty-minute meal.



Method: Place chicken on a sheet pan. Juice a lemon, add a splash of olive oil, sprinkle liberally with Mediterranean Herb Blend, toss chicken until coated. Cover and bake at 375 for 30 minutes.

Uncover and continue baking at 425 till the chicken skins are golden and crispy with an internal temperature of 165. (You can add asparagus at this time too.)

Chasity, General Manager, The Spice House Evanston


Stovetop Thai Curry

Easy Thai chicken curry made in one pot.

Protein: Diced chicken, tofu, or tempeh

Veggies or Side Dish: Jasmine rice, bell peppers, carrots, or cauliflower.

Spice Blend: Thai Red Curry Powder

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut milk. Add fish sauce or vegetable oil to create a curry paste. 



Method: Make a curry paste with 2 tablespoons of Thai Red Curry Powder and 1 tablespoon of fish sauce—or vegetable oil if making vegan.

In a large pot, mix curry paste with a can of coconut milk, bring to a boil, add your protein of choice along with diced bell peppers, carrots, cauliflower or whatever veggies you want. Simmer for 5-10 mins.

Serve over rice with green onions, cilantro, and chile flakes.

Clayton, Manager, The Spice House Milwaukee

Based on 1 reviews


Jairajusam Gorlla on September 14th, 2020

Simple hassle.
Easy to follow, not intimidating

Great Thai recipe

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