2 pkgs Trader Joe's Greewheat Freekeh (8 oz. each) 1 tub Trader Joe's Pico de Gallo Salsa (12 oz.), drained and rinsed 2 pkgs Trader Joe's Organic Italian Parsley (.75 oz each), ...

1 box Trader Joe's Mixed Pearl Onions (1.5 lbs) 2T Salted Butter 2T Flour 1/2 Stick Salted Butter 2 bags Trader Joe's Frozen Petite Peas (16 oz. each) 1/2 bottle Trader ...

1 package Trader Joe's No Boil Italiana Lasagna Noodles 6-7 slices of Trader Joe's Misto Alla Griglia (Frozen Marinated Grilled Eggplant and Zucchini) 6 cups Mariana Sauce (Trader Joe's Rustico Sau ...

2 cups new potatoes, cooked to a soft firm cut into large diced pieces 1 cup cold cooked fresh baby sweet peas 1 cup chopped green onion and stems 1/2 cup Trader Joe's ranch dressi ...

This unusual pie features a crunchy crust full of the flavors of almonds and raisins, a juicy filling of flavorful blueberries and a buttery topping of more Almondina cookies and almonds. FOR THE C ...

Easy blueberry tart - perfect with after dinner coffee or champagne! Crust 1/2 cup all purpose flour 3/4 cup almond meal 1/3 cup brown sugar 1/2 cube of cold butter 1/4 tsp salt 1/2 tsp groun ...

Ingredients: 2 packages of Almondina biscuits (cinnaroma, Choconut, Almonduo, or Anniversary recommended) 6 Trader Joes eggs (3 yolks, 6 whites at room temperature) 2 containers BelGioso mascarpo ...

Ingredients 1-1 ½ lbs boneless skinless chicken breast 1 can low sodium chicken broth 1 package cremini mushrooms, sliced 1 small brown onion, chopped 2 medium carrots, chopped 2 stalks celery, chopped 1 head garlic, chopped 1 Tbs dried rosemary, ground in palm ¼ cup honey, eyeball it ¼ cup Dijon mustard, eyeball it 1 Tbs extra virgin olive oil Salt and pepper to taste Red pepper flakes to taste 1 ½ Tbs melted unsalted butter mixed with 1 ½ Tbs flour (optional) Method Season chicken with salt and pepper. Heat oil in a large skillet and brown chicken about 3 minutes on each side, then place in slow cooker. Top chicken with onion, carrot and celery and season this layer with salt and pepper and pour broth over. Drizzle with honey and Dijon mustard. Next add the garlic and then the mushrooms on top. Sprinkle rosemary on top of mushrooms and season again with salt, pepper and red pepper flakes. Cook on low for 8 hours total. During the last hour of cooking add butter and flour mixture to thicken the gravy if desired. Serve with pasta or rice. Serves 4

1 Package TJ's Refrigerated Pizza Dough Flour as needed to roll out the dough 1 Package Sliced Cremini Mushrooms 1 Tbsp. Crushed Garlic (jarred) 1/2 c. White Wine 1/2 c. Fresh Parsley, chopped 1 ...

Impress your friend and family with this easy and delicious recipe that only takes a few minutes to make. It's great for brunch or as an appetizer. 1 TJ's Plain Pizza Dough (deli) 1 Anjou pear, sl ...

1 1/2 cup chopped onion (TJs fresh makes it easy!) 2 medium yellow or red bell pepper, diced. Olive Oil Garlic (dry/powder) 1 1/2 cups TJs Arborio Rice, or any medium grain rice 1 Package TJs Pes ...

2 teaspoons Trader Joe's extra virgin olive oil 2/3 cup chopped green onion 1/2 cup chopped celery 1/2 cup trimmed snow peas, sliced into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon grate ...

Megadarra, also called Mujudarra in various spellings, is a traditional middle eastern dish of rice, lentils and onions. It's inexpensive to prepare, filling, and healthy, and was considered "food for the poor" until everyone learned how fantastic it is, and then it crossed all class boundaries. It's not much to look at, as many food bloggers will tell you, and there is nothing impressive about the list of ingredients. You wouldn't think such humble ingredients could turn out such a stellar side dish, and yet, they do. They team together to make a simple wonderful side dish which is good hot or cold, and ages well -- the taste is as great on Day 3 as it was on Day 1. More complicated versions will have you adding vegetables and spices, but it's best to try it the traditional way, first. Claudia Roden, in her 2000 cookbook "in The New Book of Middle Eastern Food" said: An aunt of mine used to present megadarra regularly to guests with the comment: ‘Excuse the food of the poor!’–to which the unanimous reply always was: ‘Keep your food of kings and give us megadarra every day!’ Trader Joe's makes it very easy for you to prepare this dish at home, and much faster than having to cook your own rice and lentils. Here's my method: 1 yellow onion 1 package of Trader Joe's Steamed, Cooked Lentils 1 package of Trader Joe's Frozen, Cooked Jasmine Rice (or Brown Rice) 1 packet of Trader Joe's Chicken Stock concentrate Olive Oil Salt and Pepper Squeeze the contents of the chicken stock packet into a cup of hot water, blend, and set aside. Slice the onion into paper thin slices. In a heavy, deep skillet, heat a sufficient quantity of olive oil (1/4 to 1/3 cup), and, with the skillet on low to medium, slowly sweat out the onion in the oil, sprinkling with salt and pepper, until the onion is very soft and fully caramlized, and there is still oil in the pan. Take your time. You don't want it crispy or too blackened. Just soft and golden. When your onion is fully caramlized, open the lentils, breaking apart the cooked brick and sprinkle them over the onions, stirring thoroughly to combine. Open and stir in a package frozen, fully cooked rice. Keeping the heat on low to medium, combine the rice, lentils and onions thoroughly, adding more salt and pepper to taste, and, slowly stir in chicken stock -- I've used the entire cup before but this isn't always necessary -- until the entire dish is moist and fully heated. Serves 6 as a side dish, or 2-4 as a main dish.

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.

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 ...

1 package of Trader Joe's 6 Bean Medley 1 package of Trader Joe's Mirapoix 1 carton of Trader Joe's Low Sodium Chicken Broth (or vegetable) 1 package of Trader Joe's frozen Pasta Medley 1 can of T ...

1 Can Organic Black Beans - rinsed and drained 1 Can Cuban Style Black Beans 1 Pkg Carnitas - prepared in microwave according to package 1 Box Organic Chicken Broth 10 TJs Organic Baby Carrots - c ...

Trader Joes frozen Breaded Eggplant Cutlets 1 jar Tomato Sauce (your choice) 1c. grated mozzerella cheese 1/2c. grated parmesean cheese 1 bag crimini mushrooms (sliced) 1 zuchinni chopped 1 onio ...

1 Box Quinoa Cooked and cooled 1 Large purple onion chopped 1 bottle of Trader Joe's Balsamic Vinaigrette 1 bag baby spinach chopped 1 tub Feta Cheese with Mediterranean Herb 1/4 cup chopped fres ...

Trader Joe's quinoa (cook according to pkg) Trader Joe's light feta cheese 1 cup fresh chopped spinach 1/2 cup toasted pine nuts 1 whole lemon 1 cup tj's refrigerated roasted tomatoes Toss tog ...