I first tasted a version of this salad in 1990, when my boss's wife, who is from Vienna, brought a large container of it to my wedding reception, because she said it's a traditional salad to serve at ...

1-16 oz. pouch TJ Fully Cooked Wild Rice 6 green onions, chopped 2 medium tomatoes, diced ½ lb. cooked shrimp, chopped Juice of one lemon (about ¼ cup juice) 1 cup mayonnaise 3 tbsps. ketchup Mix together wild rice, onions, tomatoes and shrimp. Add lemon juice, mayonnaise and ketchup; combine thoroughly. Chill for at least 2 hours before serving. Serves 8

2 – 6 oz. containers Blackberries ¼ cup sugar 1 box Meyer Lemon Cake Mix 1 egg ½ cup canola/vegetable oil ½ cup milk Pre-heat oven to 350°. Rinse blackberries. Mix sugar & blackberries in 8 x 8 dish. Stir together remaining ingredients. Pour over blackberries. Bake for 45 mins; top will be medium brown. Serve with Vanilla Gelato.

1 can Trader Joe's Cannellini beans 2 bunches dinosaur kale, stems removed, roughly chopped couple carrots roughly chopped onion (I like red) (or 2-3 shallots) chopped 6-cups chicken (or veg) broth (I use organic) about 0.125lb to 0.25lb parmesan rind hot pepper flakes to taste about 3-T EVOO dry white wine to taste Sauté onion in EVOO to sweat ('till tender) on med-high heat Add carrot, saute about 2-min Add wine, reduce to what you think smells good Add hot pepper flakes (yum!) Add parmesan rind Add broth (careful! it splashes), bring to vigorous simmer, let carrots get a bit more cooked Add kale, cook to comfort (I like my kale to be a bit limp, but not soggy) Serve with shredded or flaked parmesan, salt, pepper. You may want to tell your friends not to suck in (i.e., sip while inhaling) the soup, but to actually put the spoon into their mouths as sipping any soup containing hot pepper flakes (e.g., Thai soups) will cause a bit of a coughing fit.

My 23 year old daughter Lizzy came up with this recipe one night when she wanted to cook dinner and didn't have a recipe or a plan. I had all of the ingredients on hand because I ALWAYS shop at Trade ...

Hello ... I'm a single man who enjoys cooking a hot meal most nights and shops exclusively at Trader Joes. This is one of my favorites I thought I would share. 1 to 3 filets of Red Snapper ... 1 pound'ish 1 red onion diced Garlic - crushed or Spices of the World >> personal preference Capers - key ingredient - several tablespoons of cloves >> personal preference Caper juice >> personal preference Organic Extra Virgin Olive Oil >> personal preference Baby Bok Choy >> one stem sliced Organic Dice Tomatoes >> one can Organic Sweet Peas - frozen >> 1/2 bag Brown Jasmine Rice >> one serving Begin preparing brown Jasmine rice about 20 minutes before the fish. In a large skillet with cover layer Extra Virgin Olive Oil, red onion, garlic, red snapper filets, capers and then caper juice. Simmer for 12'ish minutes ... fish should be mostly cooked. Then add Bok Choy, Diced Tomatoes and then Sweet Peas. Let simmer for several minutes until peas are cooked. Now you are ready to serve ... Layer your plate with Brown Jasmine Rice and a serving of Red Snapper Veracruz. Enjoy!! I enjoy this dish with red wine ... Merlot for me ... This recipe is very forgiving and can be adjusted to your personal preference. Capers are a key ingredient but if they are not for you leave them out. If you like capers then you will want to be sure to add the juice to enhance the flavor. Bok Choy is a nice addition but if it is not for you then leave it out. Sometimes I will prepare this with Spices of the World Seafood Grill & Broil instead of Garlic. This recipe will serve 1 to 4 people depending on your potions …

12 oz Trader Joe's Arborio Rice 4 cups heated stock (veggie, chicken or beef) 1 chopped onion 1/2 tbsp. butter parmesan 4 oz dry white wine 1/8 cup of cream salt to taste 1. In a medium size ...

Makes 4 omelets Pre-heat oven to 450 degrees 1 dozen eggs 1 package Trader Joe's spicy italian chicken sausage link (chopped) 4 cubes frozen chopped basil, or 1/4 cup fresh chopped basil 1 cu ...

1 package ravioli 1 Tbsp. butter 1 jar marinara sauce Prepare ravioli as directed. Drain on paper towel. Heat butter in skillet. Pan fry ravioli until lightly browned. Arrange on platter and ...

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 ...

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 ...

Pastry: 2 c. white flour 1/2 c. butter 1/2 tsp. salt 5 TB. chilled distilled water 1/2 tsp. lemon pepper Filling: 1 lb. Trader Joe's Italian Chicken Sausage 2 TB. Trader Joe's olive oil ...

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 16 oz. can fruit cocktail (drained) 1/2 pint sour cream 1 small block cream cheese (softened) 1 cup miniature marshmallows 1 cup chopped walnuts 1/2 container cream cheese cake frosting 1/4 c. ...

Avocado Bread! (This just could not be without our friend, Trader Joe. It’s savory and sweet. I use it as one would use cornbread. This bread makes excellent open-face sandwiches.) Ingredients 1 ½ Cups Trader Joe’s Multigrain Baking Mix (or flour) ½ Cup Trader Joe’s Oat Bran 1/4 to ¾ Cup organic sugar (I prefer 1/4th cup, depends on your sweet tooth) 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda (can omit if you use baking mix in place of flour) 1/4-1/2 teaspoon salt (add ½ teaspoon if you use flour, less for baking mix) 1 large egg 1/2 cup Trader Joe’s Energy = Salsa + Guacamole 1/2 cup buttermilk 1/2 cup chopped raw walnuts 1/4th Cup finely chopped Trader Joe’s Spicy Dried Mango Slices Instructions: Preheat the oven to 375 degrees F. Generously grease a 9x5-inch loaf pan. Combine the baking mix, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the nuts and dried fruit. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean. Yield: 1 loaf

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!!!!

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.

1 1/2 cups cooked ham, chopped 1 1/2 cups cooked asparagus 1 cup shredded Swiss cheese 1/3 cup chopped green onions 4 eggs 2 cups milk 1 cup Trader Joe's Buttermilk Pancake Mix Preheat oven t ...

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 ...

Dough: 3 cups Trader Joe’s pumpkin bread and muffin mix 1 teaspoon salt 1 stick butter 1 cup shortening 2 eggs 1 tablespoon white vinegar 1/4 cup plus 2 tablespoons cold water Filling: 2 limes, juiced 1 teaspoon dried Greek seasoning 2 large chicken breasts 2 tablespoons butter 1 small yellow onion, diced 3 cloves garlic, minced 2 cans cream of chicken soup 4 tomatoes, chopped 3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand) 1 teaspoon garlic salt 2 (4 oz) cans whole green chiles, drained, diced 1/2 cup milk 2-1/2 cups shredded sharp cheddar cheese Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator. Filling: In a bowl mix lime juice, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours. Meanwhile, preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred. Preheat the oven to 375 degrees. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat. Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust. Bake for 30 minutes or until golden brown. Let cool 5 minutes.