Sharon's Coconut Sorbet Trader Joe's Ginger Spread Trader Joe's Unsalted Macadamias Take the lid off of the Ginger Spread and microwave for about 1 minute. To serve, scoop sorbet into bowls, top ...

1 pkg Penne Pasta (16 oz.), cooked and drained 2 Cup Trader Joe's Dry Toasted Pignolias (Pinenuts) 1 pkg de Cabo Cherry Tomatoes (1 dry pint), halved 1 pkg Dorot Chopped Basil (2.5 oz.), halved 1 jar Trader Joe's Marinated Mushrooms (16 oz.), drained Trader Joe's Fat Free Balsamic Vinaigrette, to taste 1 tub Trader Joe's Perlini 1) Toss all ingredients in a bowl and refrigerate for at least ½ hour (preferably overnight) and serve. Chef Marcus (Tucson Store 88/Grant and Swann)

1 can Trader Joe's Organic Kidney Beans 1 can Trader Joe's Organic Garbanzo Beans ½ bag Trader Joe's Frozen Organic Green Beans, thawed Trader Joe's Santorini Salad Dressing, to taste Crumbled Feta, Salt & Pepper, to taste 1) Mix all ingredients in a bowl & refrigerate for at least 1 hour (preferably overnight) before serving. Chef Marcus (Tucson Store 88/Grant and Swann)

1 pkg Persian Cucumbers, very thinly sliced 1C Shredded Carrots ½ Red Onion, thinly sliced ½C 50% Less Salt Cashew Pieces ¾C Soy Vay Cha-Cha Chicken Salad Dressing Red Pepper Flakes, Salt, & Pepper, to taste Rice Wine Vinegar (a splash or two) 1) Mix all ingredients in a bowl & refrigerate for at least 1 hour (preferably overnight) before serving. Chef Marcus (Tucson Store 88/Grant and Swann)

4 Cup Trader Joe's Lite Coconut Milk ½ Cup Trader Joe's Arborio Rice 1 teaspoon Ground Cinnamon Zest of one small orange Pinch of salt ¼ Cup Raisins ½ Cup Sugar 2 Tablespoon Butter 1 teaspoon Vanilla 1) Put milk, rice, cinnamon, orange zest and salt into a saucepan and bring to a boil over medium heat. 2) Immediately reduce heat to a very low simmer, stirring often and scraping bottom of pan for about 45 minutes. 3) Add raisins and sugar and simmer another 15 minutes. Stir often to keep from sticking to the bottom of the pan. 4) Remove from heat and stir in butter and vanilla. Adjust sugar to taste and serve hot or cold. Chef Marcus (Tucson Store 88/Grant and Swann)

1 tub Trader Joe's Ricotta Cheese (15 oz.), drained ½ Cup Sugar 1 tub Belgioioso Mascarpone Cheese (8 oz.) ½ Cup Chocolate Chips, chopped ½ Cup Trader Joe's Dry Roasted/Unsalted Pistachios, chopped Trader Joe's Lady Fingers, halved horizontally 1) Mix the Ricotta Cheese and Sugar with a mixer until well combined. 2) Stir in the Mascarpone until combined. 3) Fold in the Chocolate Chips and Pistachios 4) Spread mixture on bottom half a Lady Fingers and top with other halves. Chef Marcus (Tucson Store 88/Grant & Swann)

2 pkgs Trader Joe's Quinoa Pilaf with Shrimp & Vegetables (10 oz. each) 1 box Kitchen Basics Chicken Stock (32 oz.) 1 can Trader Joe's Organic Diced Tomatoes (28 oz.) 1 pkg Cantella’s Chicken Andouille Sausage, sliced (16 oz.) 1) Combine all ingredients in a pot. Heat & serve. Chef Marcus (Tucson Store #88/Grant and Swann)

1 box Trader Joe's Vegetable Broth (32 oz.) 1 box Trader Joe's Number Guacamole (16 oz.) 1 bottle TJ’s Heavy Cream (16 oz.) ¼C Pale Dry Sherry (optional) 1t Salt ½t Pepper Trader Joe's Jalapeño Hot Sauce, to taste 1 bag Trader Joe's Cooked Salad Shrimp (16 oz.), thawed 1) In a saucepan, bring the broth to a boil over high heat. Reduce the heat to low, and when the stock is simmering, stir in the guacamole & heavy cream. Add the sherry (optional), salt, pepper, and hot sauce. 2) To serve the soup hot, add the shrimp & cook until shrimp are heated through. 3) To serve the soup cold, refrigerate the soup and then add the thawed shrimp just before serving. 4) Garnish with a dollop of sour cream and/or chopped cilantro. Chef Marcus (Tucson Store #88/Grant & Swann)

1 Trader Joe's Herb Roasted Chicken 1 box Trader Joe's Wheat-Free Toaster Waffles 4T Trader Joe's Dijon Mustard 4T Bellwether Farms Crème Fraîche Salt & Pepper, to taste 1) Prepare the Waffles & the Chicken according to package directions. 2) Remove the chicken meat off the bones (removes easily by hand) and keep warm. 3) Meanwhile, combine the Dijon Mustard and Crème Fraîche in a saucepan and heat on medium until heated through. Season with salt and pepper. 4) To serve, place chicken meat on top of waffles and drizzle with the Dijon Cream Sauce. Chef Marcus (Tucson Store #88/Grant & Swann)

1 jar Trader Joe's India Relish 1 tub Trader Joe's French Village Nonfat Plain Yogurt 1 bag Trader Joe's Chicken Thigh Meat Trader Joe's Panko Breadcrumbs 1) Preheat oven to 400º. 2) Mix the entire jar of Indian Relish with the tub of Yogurt. 3) Dip each piece of frozen chicken into the mixture and then roll in the breadcrumbs. 4) Place enough pieces to cover the bottom of a 9x13-inch baking dish (about half a bag). 5) Place in the oven and bake for 20 minutes. Remove foil, turn pieces over and bake for an additional 10-15 minutes. Chef Marcus (Tucson Store #88/Grant & Swann)

½ cup Mayonnaise ¼ cup Buttermilk ½ teaspoon Cayenne Pepper 1¼ cup Trader Joe's Mediterranean Blend Cheese ⅓C Trader Joe's Sun-Dried Roma Tomatoes, drained and finely chopped Celery stalks, cut into 2 to 4-in. lengths 1) Whisk mayonnaise, buttermilk and cayenne pepper in a small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. 2) Fill cavity of celery stalks with cheese mixture. Chef Marcus (Tucson Store 88/Grant & Swann)

2 cans Trader Joe's Artichokes Packed in Water, thoroughly drained & chopped (13.75 oz. each) 1 cup Trader Joe's Reduced Fat Mayonnaise ¾ cup Parmesan Cheese, grated + 2T 2 teaspoons Onions, minced Cayenne Pepper, to sprinkle 1) Preheat oven to 350º. In a bowl, combine Artichokes, Mayonnaise, ¾C Parmesan, and Onions. 2) Spread mixture into a shallow baking dish. Sprinkle the top with the 2T Parmesan and a little cayenne pepper. Bake for 15 minutes or until heated through and lightly browned on top. Serve with TJ’s Golden Round Crackers or any crusty bread. Chef Marcus (Tucson Store 88/Grant & Swann)

Trader Joe's Applewood Bacon, fried & crumbled Marcel & Henri Chicken Port Pâté Roma Tomatoes, sliced Mezzetta Cream Style Horseradish Trader Joe's Rye Cocktail Bread or Sliced Baguettes 1) Spread each slice of bread with Pâté. Top with some Bacon, a slice of Tomato, and a dollop of Creamed Horseradish. Chef Marcus (Tucson Store 88/Grant & Swann)

½C Belgioioso Mascarpone Cheese ⅔C TJ’s Crumbled Gorgonzola Cheese ½C TJ’s Ricotta Cheese 1C TJ’s Walnut Pieces 1) In a large bowl, beat the three cheeses until well blended. Refrigerate for at least 30 minutes. Form into walnut-size balls, roll in the walnut pieces until well coated. Arrange on a platter and serve.. Chef Marcus (Tucson Store 88/Grant & Swann)

Baguette Slices Garlic Clove Belgioioso Mascarpone Cheese Trader Joe's Mixed Olive Bruschetta 1) Preheat Broiler 2) Place baguette slices under broil and toast evenly on both sides 3) Rub the ...

1 pkg Pacific Supreme Smoked Salmon (6 oz.), coarsely broken or 2 cans Trader Joe's Farm Raised Smoked Trout (3.9 oz.each), coarsely broken ¾ cup Bellwether Farms Crème Fraîche (about 6 oz.) 1½ Tablespoon Shallots, minced 1½ Teaspoon Lemon Peel, finely grated Fresh Chives, finely chopped 1) Place Salmon or Trout and Shallots in a food processor and finely chop. Transfer to bowl. Add Crème Fraîche, shallots, lemon juice, and lemon peel; stir gently to blend. Season mousse with salt and pepper. (Can be made one day ahead. Cover and chill). 2) Arrange crackers on platter. Spoon mousse into pastry bag fitted with ½-in. plain round tip. Pipe mousse onto each cracker; sprinkle with chives and serve. Chef Marcus (Tucson Store 88/Grant and Swann)

1 can Trader Joe's Cannellini Beans (15 oz.) 1 Garlic Clove, crushed 2t Trader Joe's Dried Rosemary 1T Lemon Juice 2T Extra Virgin Olive Oil 1) Mix the Cannellini Beans in a food processor with ...

8 Bread Slices, crusts removed & cut into 1-in. cubes 1 pkg Trader Joe's Brick Cream Cheese, cubed 1 Niman Ranch Cured Ham Steak, cubed (8 oz.) 12 Large Eggs 1 Cup Milk ⅓C Maple Syrup 1) Grease a 9x13 baking dish. Spread half of the bread cubes in the bottom of dish. Sprinkle cream cheese & ham over the bread. Cover with remaining bread cubes. 2) Whisk together eggs, milk & maple syrup; pour over bread mixture. Press casserole down to compress & refrigerate overnight. 3) Next morning, preheat oven to 375º and bake for 45 minutes. 4) Before serving, poke some holes in French Toast with a knife and pour some additional Maple Syrup over the top. Chef Marcus (Tucson Store 88/Grant & Swann)

Trader Joe's Pound Cake Trader Joe's Cocoa Hazelnut Spread Belgioioso Mascarpone Cheese Trader Joe's Fig Preserves White Wine 1) Preheat oven to broil. 2) In a saucepan, warm the Fig Preserves ...

1 pkg Trader Joe's Frozen Artichoke Tortellini, cooked & drained (1 lb.) 1 tub Trader Joe's Artichoke Lemon Pesto (9oz.) 1 tub Bellwether Farms Crème Fraîche (7.5 oz.) 1) Prepare Tortellini according to package directions. 2) Combine the Pesto & Crème Fraîche and heat over medium heat until hot. Pour over Tortellini and serve. Chef Marcus (Tucson Store 88/Grant and Swann)