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Grill thin-sliced beef or chicken, Spanish onion, sliced long green chiles, serve on flour tortilla with Trader Joe's Salsa.

1/3 C slivered almonds ¾ C finely chopped onion ¾ C uncooked long grain rice ¼ C chopped celery 2 cloves garlic, minced ¼ C fresh basil leaves, chopped 3 Tbs butter ½ C water ½ C dry sherry 1 chicken bouillon cube 1 tsp fresh lemon juice 1 tsp salt ½ C fresh sliced Trader Joes white mushrooms In a medium sauce pan on medium heat sauté almonds, onion, rice, celery, garlic and basil in butter. Cook 10 minutes stirring frequently. Add water, sherry, bouillon cube, lemon juice and salt. Stir to dissolve bullion cube. Reduce heat, cover and simmer 25 minutes. When rice is done stir in mushrooms. Stuff bird with rice mixture.

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)

1 box Frozen Pie Crust, thawed 2 1/2 c. Baking Walnut Pieces 1/4 c. Organic Brown Sugar 2 Tbsps. Organic Granulated Sugar 2 tsps. Pumpkin Pie Spice 1 1/2 sticks Unsalted Butter, melted & cooled ...

4 (5-6 ounce) Trader Joes Wild Alaska Salmon fillets ½ Cup Trader Joes Basalmic Vinegar Glaze salt and pepper to taste 1 Tablespoon chopped fresh dill 2 Packages Trader Joes Fire Roasted Basalmic Butter Sauced Vegetables 1 Cup fresh Chinese Pea Pods Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with dill. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Meanwhile, prepare vegetables following package instructions, stir in the fresh pea pods. To Serve: Arrange ¼ of the veggies on each of four warmed plates. Place a portion of salmon fillets on top of veggies. Optional: Garnish with sprigs of fresh dill or thin lemon or lime slices. Makes 4 servings

Ingredients: (2 muffins) 2 English muffins, split 2 slices Canadian ham 2 slices Beefsteak tomatoes 2 slices cheddar cheese singles 2 tsp butter, or enough to cover the muffins Prep: 1. Spr ...

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)

Ingredients: 1 package Trader Joe's Pumpkin Bread and Muffin Mix 2 Eggs 1/2 cup oil 1 cup Trader Joe's Organic Canned Pumpkin 1/2 cup sugar 1 1/4 cup oats 1/4 cup raisins Directions ...

1 pound boneless, skinless chicken breast 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic, minced 1-2 tablespoons hot curry powder, or any Madras-style curry powder 2 teaspoons whole mustard seed 1 teaspoon Trader Joe’s Pumpkin Pie Spice 1 cup chopped sweet red pepper 4 cups raw cauliflower florets (one medium head) 1 cup Trader Joe’s Coconut Milk 1 cup Trader Joe’s Organic Canned Pumpkin salt to taste Cut the chicken into large chunks, and set aside. Heat the olive oil over medium heat in a 5-quart Dutch oven. Cook the onion in the oil for 4-5 minutes, or until it begins to soften. Add the garlic, curry powder, mustard seed, and Trader Joe’s Pumpkin Pie Spice and cook for 1-2 minutes more, or until fragrant. Add the chicken to the spice base, and cook for 5 minutes to brown. Add the chopped red pepper, cauliflower florets, Trader Joe’s Coconut Milk, and Trader Joe’s Organic Pumpkin, and stir to mix. Cover the Dutch oven and cook for 30 minutes, stirring occasionally. Add salt to taste, and serve the curry over hot cooked rice or couscous. Garnish with chopped nuts, cilantro, and chutney, if desired. Serves four.

I got this recipe from my demo counter.... 1- bag Chicken Breast Tenderloins 1- bottle of Cuban Mojito Sauce 1- can of Cuban Black Beans 2- cups of Brown California Rice -add Cilantro, Honey ...

1 tsp oil 1 pack Trader Joe's chicken tenders, sliced 1 pack frozen Trader Joe's oriental vegetables 1 bottle Trader Joe's General Tso's sauce 1. Sautee everything for about 15 minutes and serve ...

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.

1 organic onion 1 lb of either turkey or organic lean beef 1 can of TJ's organic kidney beans 1 can organic diced tomatoes 1 can TJ's Cuban Style Black Beans 1 clove of fresh garlic chili powder ...

1 Tbsp canola oil 2 green onions, minced 1 large clove garlic, minced 1/2 tsp Trader Joe's Pumpkin Pie Spice 1/4 tsp crushed red pepper 4 cups vegetable or chicken broth 2 cups orange juice 2 c ...

If you aren't already a peanut butter addict, then this will make you one. Trader Joe's brand works the best because of its creamy texture and perfect amount of salt. It goes great on toasted Trader J ...

1 Tbsp unflavored gelatin 1 can ( 14 ounces) Light Coconut Milk 1/4 cup Trader Joe's Pumpkin Butter 1/4 cup honey 1 cup Trader Joe's Organic Canned Pumpkin 8 ounces cream cheese, softened, cubed ...

3/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoons Trader Joe's Pumpkin Pie Spice 2 large eggs 1 can Trader Joe's Organic Canned Pumpkin, 15 oz. 3/4 cup organic coconut flakes 1 1/2 cups organic co ...

I got this from the demo person at Trader Joes... everyone who tastes it loves it! 1/2 c.TJ's cranberry sauce(either fresh or in the jar) 1 c. TJ's dried cranberries coarsely chopped 1 cup T ...

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/2 cup butter, softened 1 1/3 cups sugar 2 large eggs 1 1/2 cups white chocolate morsels 1 (6-ounce) package sweetened dried cranberries Directions: Combine flour, baking powder, salt and baking soda; set aside. Beat butter at medium speed with an until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries. Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

1 quart Trader Joe's low-sodium chicken broth 2 6-oz cartons Trader Joe's Greek-style honey-flavored yogurt 1 15-oz. can Trader Joe's organic pumpkin 1/4 teaspoon Trader Joe's sea salt 1/8 teaspoo ...