Directory

15 Candy Cane Joe-Joe’s Cookies, chilled 1 - 6.3 oz. box chocolate mint candy canes (12 canes) or 12 regular size red and white peppermint candy canes 1 - 12 oz. bag semi-sweet chocolate chips 1 1/2 cups vanilla candy melts 1 1/2 tsp. peppermint extract, divided Cut cookies in to chunks. Set aside and bring to room temperature. Unwrap candy canes, place in a gallon plastic zip bag and crush. Sift crushed canes through a colander into a bowl to separate larger pieces from fine crumbs. Set aside. Prepare a 10” x 15” sheet pan by covering with aluminum foil and spraying with non-stick spray. Place white candy melts in a heat safe bowl. Add 1/2 tsp. peppermint extract to candy melts and melt in microwave or over double boiler until smooth. Stir in fine candy cane crumbs. Place chocolate chips in a heat safe bowl. Add 1 tsp. peppermint extract to chocolate chips. Melt in microwave or over double boiler until smooth. Fold in cookie chunks . Drop large spoonfuls of chocolate mixture on prepared pan, smoothing with a spatula so cookies are in one layer (not clumps). Drizzle white mixture over chocolate. Swirl with a skewer or chopstick. Sprinkle chopped candy cane pieces over all. Chill until firm. Cut into 2 inch pieces. Makes approximately 36 pieces.

Base 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar, firmly packed 2 large egg yolks 1 teaspoon peppermint extract 2 1/4 cups Trader Joe’s Crushed Candy Cane Joe Joe’s Topping 4 large egg whites 1 cup granulated sugar 1 teaspoon peppermint extract Preheat oven to 350̊ F. Line a 13 x 9 x 2-inch metal baking pan with parchment paper or spray it with flour added baking spray. In a small bowl combine the flour, the baking soda and the salt. Whisk to blend and set aside. In a large mixing bowl beat the butter with both sugars until light and fluffy. Add the egg yolks and 1 teaspoon extract. Gradually mix in flour mixture until just blended. Pat the mixture onto the bottom of the prepared pan. Sprinkle with chips and pat lightly. Set aside. In a large mixing bowl use the whisk attachment to beat the egg whites to soft peaks. Gradually add 1 cup of granulated sugar (2 Tablespoons at-a-time) until stiff peaks form, about 4 - 6 minutes. Beat in 1 teaspoon of peppermint extract. Spread evenly over chips. Bake until top is golden brown, about 25 - 30 minutes. Remove from oven, set pan on a rack and cool completely. Cut into bars or squares of desired size. Store in refrigerator.

1 lb. ground beef 1-1/2 tablespoons chili powder 1 tablespoon ground cumin 16-oz bottle spicy salsa 15 – 16 oz can refried black beans 14½ oz can chicken broth ½ cup chopped fresh cilantro 2 – 1lb rolls prepared polenta, sliced into 1/3-inch-thick rounds 3 cups shredded sharp cheddar cheese Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in ¼ cilantro; season with salt and pepper. Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1½ cups cheese, then remaining polenta, cheese and cilantro (Can be made 1 day ahead. Cover with foil; chill). Preheat oven to 350°F. Bake freshly assembled pie, uncovered until heated through and sauce bubbles, about 25 – 30 minutes. Or bake refrigerated pie, covered 20 minutes, then uncover and bake until heated through about 25 – 30 minutes. Conejo Valley Adult School… Cooking Instructor, Lisa Scott -adapted from an epicurious.com recipe

Olive Oil 1 Garlic Clove, minced 3 cups Spinach, chopped 1 pkg Crimini Mushrooms, sliced 1 tube Polenta, sliced Salt & Pepper, to taste ½ cup Fontina, Shredded 1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted. 2) In a 9x13 pan, sprayed with cooking spray, lay in sliced polenta, top with vegetable mixture and cheese. Bake in a 400º oven for 15 minutes. Chef Leah (Tucson Store 88/Grant & Swan)

Pollo en Mojo Sauce: Serves 2 2 Trader Joe’s Boneless, Skinless, Chicken Breast pounded thin 1 Large Yellow Onion sliced (1/4 slices) Trader Joe’s Olive Oil (enough to cover large fry pan) Salt, Pepper Mojo Sauce (Recipe to follow) Sauté chicken breasts & onions in olive oil over medium heat. Add 3 tbls of the Mojo sauce reserving the garlic. Sprinkle with sea salt and fresh ground black pepper to taste. After one side is cooked, flip over and repeat adding the Mojo, salt and pepper. When chicken is cooked through and onions are translucent and caramelized, move chicken onto serving place and pour 1/3 of the Mojo sauce on top. Repeat for second breast. Serve with Trader Joe’s black beans and Trader Joe’s Jasmine rice. Use remaining sauce for additional if desired or for any left over chicken the next day. Mojo Sauce: ½ cup fresh Lime juice (about 3 medium sized limes) 1/2 cup fresh Orange juice (about 2 oranges) 8 – 10 Trader Joe’s pealed garlic cloves, chopped fine or minced 1/3 cup of Trader Joe’s olive oil 1 ½ tsp ground cumin Salt and Pepper to taste In a medium sauce pan, add garlic and oil; heat on medium till garlic is fragrant. Carefully add juice, cumin and Salt & fresh ground pepper and stir. Bring mixture to a rolling boil. Carefully taste to correct; Cool before serving. ______________________________________________________ Black Beans ala Cubano: 1 can Trader Joe’s organic black beans 5-6 cloves of Trader Joe’s pealed garlic (can be raw or roasted cloves) 2-3 Bay Leaves 1 tsp ground cumin Drain half the liquid in the can and add beans to small pot. Added garlic, bay leaves and cumin. Stir and simmer over low heat for ½ hour to an hour stirring occasionally. (Note: the longer it simmers, the more the flavors infuse) Serve with white rice. Mojitos: ½ Cup Spiced Rum (i.e. Captain Morgan’s) Trader Joe’s Mint leaves Ice cubes Trader Joe’s Mojito Mix In a tall glass add rum and 4-5 mint leaves and muddle together. Add ice and top off with mojito mix; stir and serve!

4 Trader Joe's applewood smoked bacon slices 2 teaspoons Trader Joe's extra virgin olive oil 1 cup chopped onion 1 cup chopped peeled Granny Smith apple 1/2 cup chopped celery 2 teaspoons minced ...

1 pound Trader Joe's whole wheat penne pasta 1 tablespoon Trader Joe's extra virgin olive oil 1 cup chopped red onion 4 cups chopped shiitake mushroom caps 2 ounces prosciutto, julienned 2 teaspo ...

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 ...

1 bag Trader Joe's Roasted Potatoes with Roasted Peppers & Onions (24 oz.) 1 jar Trader Joe's Grilled Vegetable Tapenade (10 oz.) Trader Joe's Crumbled Goat Cheese 1) Preheat oven to 425º. Spread frozen potatoes in an even layer on a lightly sprayed baking sheet. Bake for 9-11 minutes. Turn potatoes and add contents of vegetable pouch. Return to oven and bake for an additional 7-9 minutes. 2) While potatoes are in the oven. Heat the entire jar of Tapenade in a saucepan. 3) To plate individual servings, spoon some Tapenade over a serving of Roasted Potatoes & top with a sprinkling of Goat Cheese. Chef Marcus (Tucson Store 88/Grant & Swann)

5 Eggs 2 cups Chicken Broth 3 Green Onions, sliced 2 cubes Garlic, from frozen pack 4 Everything Bagels 1 can Red Salmon, flaked 1 c. shredded Havarti with Dill cheese Preheat oven to 350 F. In a medium bowl, beat eggs and broth together; then add green onions and garlic. Set aside. Grease 7”x11” dish. Cut bagels into small pieces and spread in bottom of dish. Spoon salmon and cheese on top of bagel pieces. Stir egg mixture once more; then slowly pour on top of bagel-salmon layer. Bake for 35-40 minutes. Let stand for 10 minutes before serving. Goooood morning!!!!

Fresh fillet salmon -bake with lemon juice or white wine cover fish with onions or slices of lemon, so not to dry out, salt or pepper to taste. - in a large pan, boil 2 lbs potaoes, til ready for m ...

Serve these Trader Joe's Spicy Italian Chicken Sausages as a sauce for pasta or rolls, or put on thick slices of bread, top with cheese and broil. Ingredients: 4 to 6 Trader Joe's Spicy Italian C ...

Ingredients: * 8 Trader Joe’s Italian Lasagna Noodles (no boil) * 1 jar of Trader Joe’s Organic Tomato Basil Marinara sauce * 1 tbsp olive oil * 3 cloves of garlic * 3 links of Trader Joe’s Sweet Italian Sausage * 1 diced onion * 1 package of sliced mushrooms * 1 small can sliced olives , drained * 1 cup thawed and drained frozen chopped spinach * 2 eggs * 1 tsp dried basil * 15 oz part skim ricotta cheese * 3/4 cup grated parmesan * 1 cup shredded mozzarella Directions: 1. Preheat oven to 350 degrees. 2. Saute garlic and onion in olive oil in large saute pan. 3. Remove sausage from casing and brown (adding to onions/garlic), breaking into small pieces. 4. Add mushrooms to pan and saute another 3-5 minutes. 5. Add tomato sauce and olives to pan. Simmer for 15 minutes. 6. In large bowl, combine ricotta cheese, eggs, 1/3 cup mozzarella, 1/4 cup grated parmesan, chopped spinach, and dried basil. 7. Assemble lasagna in rectangular casserole dish: Layer 1 - 1/2 cup of sauce on bottom of dish Layer 2 - 4 lasagna noodles, overlapping slightly Layer 3 - 1/2 of the ricotta/spinach mixture Layer 4 - 1/2 of remaining sauce Layer 5 - 1/4 cup parmesan cheese Layer 6 - remaining 1/2 of ricotta/spinach mixture Layer 7 - remaining 1/2 of sauce Layer 8 - sprinkle with mixture of remaining parmesan and mozzarella. 8. Bake uncovered for 40 minutes.

Ingredients: -1 Tbsp Olive Oil -1 cup Onion, diced -1 cup Red Bell Peppers, diced -4 links Spicy Italian Sausage, cut into 1/2-inch slices -1 cup White Rice, uncooked -3 cups Chicken Broth -1 c ...

Elegant and easy and oh so good appetizer that is a snap to put together. Be sure to use a medium sized glass bowl so that your guests can see the layers and presentation. 3 8oz tubs of whipped cr ...

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)

Soak cedar plank in water over night. Char both sides (Char don't burn!) on BBQ grill. This can be done days in advance. Soak cooled charred plank in 2 Buck Chuck Sauvignon Blanc or Chardonnay for a minimum of 2 hours prior to cooking. For marinade, blend 1 cup Santa Margherita Pinot Grigio wine, 1/4 cup balsamic vinegar, 1/4 cup maple syrup, 1 tablespoon kosher flake salt and 1/2 cup basil leaves. Marinate “Wild Alaska Sockeye Salmon boned/skin on . . . . “ (Found in the fresh fish section.) for 2 hours. Pat dry and place on cooling rack skin side down. Allow to dry in cool flowing air (Use a fan set on low.) until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves to provide an ideal surface for the smoke flavor of the plank to adhere and it helps seal in the remaining moisture. This should take about 1 hour. Pre heat oven to 350 degrees and brush olive oil on the cooking side of the cedar plank. Lightly sprinkle with kosher salt and heat in oven for 10 minutes. Place prepared salmon skin side down on hot plank and continue cooking for 6 to 8 minutes until salmon flakes are still very moist in center. (Caution. It is very easy to over cook this type of salmon.) Remove from oven and let rest for 5 minutes. While salmon is resting brush lightly with lemon juice and grind peppercorns over surface. Serve with chilled Pinot Grigio. (All products except cedar planks can be purchased from Trader Joes.)

1 pkg Trader Joe's organic spaghetti 4 Trader Joe's anchovies chopped (small purple tin packed in olive oil) 2 tbsp capers 10 black pitted olives, halved 6 oz cherry tomatoes halved, or Trader Joe ...

Cinco do Mayo 2006 Contest Winner Better than anything you’ll get at a restaurant - with no MSG, much lower salt, and healthy brown rice. This is a meal in itself, or served as a hearty side to any meal. Grocery List: 1 Bag TJ’s Frozen Roasted Corn 1 Bag TJ’s Frozen Petite Peas 1 Box TJ’s Frozen Organic Brown Rice 1 Bag TJ’s Frozen BBQ Chicken Teriyaki 1 Bottle TJ’s Toasted Sesame Oil Vegetable (Corn/Canola Oil) 1 Bottle TJ’s Enchilada Sauce TJ’s organic eggs Recipe: 1 Cup Roasted Corn 1 Cup Petite Peas 2 Bags Organic Brown rice (each box contains 4 separate bags) 2 cups BBQ Chicken, slightly thawed and cut into bite-sized chunks ½ - ¾ packet of the Teriyaki Chicken Sauce from the Bag of BBQ Teriyaki chicken 2 TBS Vegetable Oil ½ to ¾ Cup TJ’s Enchilada Sauce 2 TJ’s Organic Eggs, scrambled Begin by heating the 2 bags of rice in the microwave according to the directions on the box (about 3 minutes each, per bag). In the meantime, Heat a large skillet under medium-high heat, add oils. Once oils are hot, add brown rice to the skillet. Cook for 3-5 minutes, while stirring occasionally until the slightly golden color of the rice begins to enhance. Separate the rice to the edges of the skillet, creating a “well” in the center of the skillet, and add roasted corn, peas, & chicken pieces. Let that cook for about 2 minutes in the center of the pan, then pour scrambled eggs on top, Stirring until eggs are cooked and separated (you don’t want an omelet in the center of the pan!). Incorporate all together with the rice from the sides of the skillet. Add the Teriyaki sauce, and the Enchilada Sauce (start with ½ cup and add more if necessary), and stir to incorporate completely, for about another 2-3 minutes.

1 jar Trader Joes Spinach Punjab Sauce 1 large can Trader Joes organic diced tomatoes 1 container Trader Joes sliced baby bella mushrooms 1 package of Trader Joes extra firm tofu or any lean mea ...