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3-1/2 cups Trader Joe's Low-salt chicken broth(from resealable carton) 3 tablespoons Trader Joe's unsalted butter 1 tablespoon Trader Joe's extra virgin olive oil 1 cup finely chopped onion 1-1/2 ...

1 lb Acorn Squash ½ c Spiced Chunky Apples 1½ c Vegetable Stock ½ c Half & Half ¼ tsp Cinnamon & Allspice ½ tsp Salt Cut squash in half and remove seeds. Place in microwave safe bowl and cover with plastic wrap. Cook for 5-7 min or until tender. Scoop out flesh and put in blender with stock, then blend. Add apples and blend again. Transfer to stockpot and add remaining ingredients. Simmer until hot. Serve topped with Glazed Carrots*. *Glazed Carrots 2 cups Rainbow carrots, diced small 1 Tbsp. Maple Sugar 1 tsp. ground cinnamon 1/4 cup brown sugar 1/2 stick butter In heavy saucepan, melt butter over med-high heat; add carrots and saute gently for approximately 5-8 minutes. Add maple syrup, brown sugar and cinnamon. Continue to cook until sugar is disolved and carrots are crisp tender and glazed.

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)

2 cans TJ Artichoke Hearts 1/2 cup TJ Mayo 3/4 cup TJ Grated Parmesan or Romano Cheese 1 Large TJ Onion 2 Tbsp TJ Lemon Juice 4 Cloves TJ Garlic, crushed 1 Tbsp TJ Olive Oil 1 Tbsp TJ Italian S ...

This soup recipe comes from epicurious and is the perfect recipe for Trader Joe's potstickers. 1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24) 5 cups red ...

Here is a great fall recipe that has the best mix of delicious and satisfying comfort food, Trader Joe’s ingredients (every ingredient from TJs), and autumn inspiration. Sounds unusual, but tastes remarkable. Ingredients: Trader Joe’s Organic Canned Pumpkin (1-15 oz can) 1-pound Trader Joe’s pasta (macaroni or my favorite fusilli) 2 cups low fat milk 4 oz Trader Joe’s Extra Sharp Canadian Cheddar Cheese, shredded 4 oz Fontina, Asiago or Mozzarella Cheese, shredded ½ cup Trader Joe's Traditional Fresh Ricotta Cheese 1 tsp salt 1 tsp Trader Joe’s Dijon Mustard 2 tbs grated Parmesan Preheat the oven to 375 degrees F. 1. Bring a large pot to a boil with a dash of salt and add the pasta. Cook following the directions on the package, cooking until tender but still firm. 2. In another large pot, mix together the milk, cheeses (except parmesan), mustard and pumpkin over medium heat. Season with salt and pepper. 3. Drain the pasta and add the macaroni (pasta) to the pot with the cheese sauce. Mix well together. 4. Transfer to a greased baking dish. Sprinkle with Parmesan cheese and any leftover cheese. 5. Bake for 20 minutes, and then broil for a 1-2 minutes so the top is crisp and browned. 6. Serve warm and enjoy!

1/2 pound (5/6 slices) of fresh whole wheat bread 1/4 pound of butter 1 onion, finely chopped 1 large clove garlic, chopped 1 large sprig thyme and/or rosemary 6 leaves fresh sage or 1 Tbsp sage powder Grated zest of 1 large lemon 1 or 2 cups of cashew or pine nuts 3 tbsp fresh chopped parsley 1 tsp salt and freshly ground black pepper 1. Process the bread in a food processor to fine crumbs. 2. Melt the butter in a large frying pan. When it just melts gently sauté the onion and garlic for about 5 minutes until softened. 3. Strip the leaves from the sprigs of rosemary and thyme and finely chop along with the sage. Mix into the pan and sizzle for 1 minute. Gradually work in the breadcrumbs, stirring until all the butter is absorbed. 4. Mix in the lemon zest, pine nuts and seasoning. Stir over a medium heat for about 7 minutes until the crumbs start to brown and crisp. 5. Remove from the heat and mix in the parsley. Cool. Serve slightly warm with turkey or other poultry. Warning - this is utterly delicious! (6-8 servings)

1/2 cup sour cream 1/4 Trader Joe's Pumpkin Butter 1/4 cup brown sugar 1/4 cup lemon juice 1/4 cup parsley, minced 1 cup golden raisins 1/ 2 teaspoon salt 1/2 teaspoon ground black pepper 8 m ...

This is a recipe adapted from Chef Bill Granger. 8oz instant polenta 3 tbs olive oil 12oz fresh ricotta 1/4c finely grated parmesan cheese pepper to taste salt to taste 2x 15oz tin chopped t ...

You will need: 1 lb. Trader Joe's boneless chicken thighs cut into 1 inch pieces 1/2 pound baby red potatoes, quartered 1 med onion cut into chunks 1 red pepper cut into 1 inch pieces 1 bag of ...

2.5 to 3lb boneless/skinless chicken thighs Trim fat from chicken and trim in fairly uniform pieces such that chicken will not fall through the grill. Marinade ¼ box kumquats 1 small red onion 2 cloves garlic ¼ jar mango ginger chutney ¼ jar sesame ginger sauce ½ jar papaya mango salsa 2 Tbs Thai peanut sauce 1 Tbs soy sauce 1 tsp jalapeno pepper hot sauce 1 juice of a lemon Pulse first three ingredients in food processor. Mix marinade in large bowl and adjust to taste. Add trimmed chicken and refrigerate at least 4 hours or over night. You have to know how to grill with a high sugar content marinade or you will end up with a charred surface and raw meat inside. Here are a few hints. Foremost is to bring mixture to room temperature before grilling. Fortunately there are no skins and bones or a thick piece of chicken so 2 to 3 minutes per side is all the time it will take. Cook over the coolest part of the grill. Remove the smallest pieces early as they cook rapidly. Alternately you can sauté in batches in a large skillet or bake in a 350 degree oven on a rack over a cookie sheet. This marinade is quite versatile so use your imagination.

1/2 cup Almondina Almonduo (almond and pistachio) cookies, half of pkg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 cup brown sugar 1/2 cup flour 6 Tablespoons unsalted butter, mel ...

1 package Trader Joe's Cornbread Stuffing Make stuffing mix according to directions (I also use TJ's Free Range Chicken Broth), then add the following ingredients (adjust to taste -- measurements a ...

1 bag of fire roasted TJ's corn (Freezer section) 2 tablespoons extra-virgin olive oil 2 15-ounce cans black beans, rinsed, drained 1 cup 1/3-inch dice peeled jicama 1/2 cup 1/3-inch dice peeled c ...

1 lb. lean ground beef 1 cup cooked TJ basmati rice 1/2 cup bleu cheese, crumbled 1/2 cup chopped red & yellow peppers 1 egg Salt & Pepper to taste Mix all ingredients together. Bake in a 9 x ...

All of these Ingredients are found at Trader Joes. Unfortunately no picture as it's eaten too fast in my house! 4 Frozen Trader Joes Skinless Breasts thawed and cut into bite-sized pieces. 1-2 tbs ...

Makes a baker’s dozen Ingredients 1 bag Trader Joe’s triage of squash (contains cubed butternut squash, yams and turnips) 1 bag Trader Joe’s cubed butternut squash 1 medium sliced onion 1/3 cup Trader Joe mascarpone cheese ¼ cup Trader Joe parmesan – Romano cheese 1 Tbsp golden raisins 1 package Trader Joe premade white flour pizza crust 1 clove chopped garlic 1 sprig chopped sage 1-2 Tbsp olive oil ½ tsp salt ¼ tsp pepper ½ tsp nutmeg Red pepper flakes optional One can Trader Joe olive oil cooking spray. Pre-heat oven to 425 degrees (or according to instructions of premade dough). Remove pizza dough from the refrigerator so it can rise while preparing the filling. Have a cookie sheet ready and spray with Trader Joe olive oil cooking spray. Warm olive oil on medium heat in a skillet large and deep enough to accommodate all veggies. Put all veggies into the skillet; add garlic, salt, pepper and nutmeg. Sauté veggies uncovered until golden on all sides (approximately 10 minutes). Once golden, cover and continue to sauté until tender – this will take approximately another 20 minutes. Turn heat down to low and mash ingredients together with a potato masher. They do not need to become creamy; you are just looking for a chunky but blended mixture. Add the remaining ingredients of sage, raisins and cheeses. Mix thoroughly. This is a good point to taste for any additional salt or pepper as well. Those who like a spicier flavor can also add red pepper flakes ¼ tsp at a time according to taste. Set aside uncovered so it can cool. Roll out pizza crust on a clean floured surface until very thin. Find a soup bowl or any dish with similar shape to use as a “cut out” for your calzone. You are looking for approximately 6 inches in diameter but the size does not have to be exact. As you cut out your circles, pull excess dough away. One circle at a time, scoop 2-3 Tbsp. of your veggie mixture into the center of half the dough circle. You want each calzone to have a nice plump shape – not flat and not overflowing either. Pull the empty side of the dough over the veggie half and press sides together with your fingers. Using a fork, score the edges to both create a rustic look and to bind the edges together. Place the calzone on the baking sheet and continue until dough is finished and/or cookie sheet is full. Spray the tops of the calzones with olive oil cooking spray. Place the sheet in the center oven rack and bake according to the instructions of the pie or pizza dough (approximately 20 minutes). But keep an eye on them! They are ready once they have attained a golden brown finish. Repeat this process until all your calzones have all been baked.

Healthy, tasty and quick. Serve with TJ cornbread. (all products from TJ's) 1 pkg Cajun seasoned fresh salmon at room temperature 1 pkg mirapoix 1 pkg black bulgar lentils grape seed or olive oil* San Antonio Madeira about 1/4 cup In a large frying pan sauté the mirapoix in grape seed oil over med high heat until mixture starts to caramelize. (*Alternately sauté in olive oil if you do not want the caramelized taste and texture.) Add Madeira to deglaze. Add lentils and more Madeira if needed. Mix and reduce temp to simmer. Lay salmon, seasoned side up, on top of vegetables and cover with lid. Cook to desired doneness** and serve with lentils on the side. **I am a real sushi fan so I steam my salmon for about 5 minutes for a warm buttery texture. But please don't ruin this dish by over cooking.

4 oz. Trader Joe's halved walnuts 2 tbsp sugar 1 tsp honey 1 tsp canola oil 3 oz. Trader Joe's gorgonzola cheese 1 pear thinly sliced (or apple) 1 bag Trader Joe's Mixed Baby Greens 1 tbsp ba ...

2 cans Cannellini beans, rinsed and drained 1 cup Basil leaves, rinsed 2 tbsp Parmesan Cheese 2 tbsp Water 1 t Olive Oil ½ t Salt 1 Garlic Clove 1 tbsp Pine Nuts, toasted 1) Puree all ingredients in a blender or food processor until smooth. Serve as a dip or toss with pasta. Chef Crissi (Tucson Store 88/Grant and Swan)