Frozen Italian creme brulee with fruit topping. Thaw upside down on a plate and you have a beautiful dessert that rivals any fine restaurant's version. And I am a creme brulee snob. This is very va ...

2 1/2 lb. TJ's butterflied leg of lamb Sea Salt and fresh ground pepper 3 T. TJ's Kalamata Olive oil 2 large onions coarsely chopped 1 T. cloves garlic minced 4 T. unbleached flour 1 3/4 C. wate ...

2 T. Kalamata olive oil divided 6 uncooked boneless, skinless chicken breasts 2 cups mushroom(s) sliced, 2 medium garlic clove(s) minced 2 Tbsp scallion(s) chopped 1 can Trader Joe's artichoke hearts, drained and halved 2 C.cooked rice 1 C.tomato(es) diced 2 C. Trader Joe's chicken broth 1/4 C. Trader Joe's pitted Kalamata olives, drained and sliced or chopped 1/2 C. Trader Joes feta cheesse crumbled, or shaved parmesan cheese Heat 1 T.oil in nonstick skillet over medium-high heat. Season chicken with salt and pepper and add to skillet, sautéing until brown. Remove chicken and set aside. Sauté remaining oil, mushrooms, garlic and scallions until tender. Add broth and return chicken to pan. Add artichoke hearts and simmer until cooked through. Serve over hot rice and top with tomatoes, olives and cheese.

Trader Joe's English muffins/ one per person Niman Ranch Applewood Smoked Bacon/ 2 pces per sandwich eggs/ one per sandwich Sliced cheese (swiss, cheddar, munster, pepperjack....) Butter(opt.) a ...

2 T. Kalamata olive oil, divided 4 boneless, skinless chicken breasts, sliced salt and pepper 1 cup mushrooms sliced 1 medium garlic clove minced 4 scallions chopped 1 can TJ's regular artichoke hearts, drained and quartered 1 cup TJ's chicken broth (or more, if needed) 2 C. cooked TJ's organic basmati rice (or TJ's frozen jasmine rice) 1 C. TJ's canned Plum Tomatoes with Basil(drained and coarsely chopped); OR 1/2 C. TJ's refrigerated roasted tomatoes 1/4 C. TJ's kalamata olives, drained, chopped and mixed with tomatoes Heat 1 T oil in nonstick skillet over medium-high heat. Season chicken with salt and pepper and add to skillet, sautéing until brown. Remove chicken and set aside. Add remaining oil and saute mushrooms, garlic and scallions until tender. Add broth and return chicken to pan. Add artichoke hearts and simmer until cooked through. Serve over rice and top with tomatoes and olives mix.