It’s no secret Trader Joe’s is one of our favorite places on Earth—it’s the only grocery store in the world in which it’s actually difficult to spend a lot of money. What’s more, the genius way the affordable chain packages products for modern-day ease of cooking—think frozen cauliflower rice or chopped and seasoned microwavable brussels sprouts—has made it indispensable to us, and we can no longer prepare a meal without it. Below, three quick and easy dinner recipes we love, utilizing all Trader Joe’s ingredients.
Garden Veggie Pasta
2 cups TJ’s Gluten-Free Organic Brown Rice & Quinoa Fusilli Pasta
1 1/2 Tbsp TJ’s Clarified Butter (ghee), plus more if desired
1 1/2 cups trimmed and cut asparagus (sliced into thirds)
1 1/2 cups mini pearl grape tomatoes
1/2 cup fresh basil (sliced into thin strips)
1/2 cup TJ’s Dry Toasted Pignolias (pine nuts)
2 Tbsp TJ’s Shaved Cheese Blend
Bring a large pot of water to boil, adding salt if desired. Add pasta and cook uncovered, stirring occasionally, for 7 to 10 minutes or until al dente. Do not overcook. Remove pasta and drain thoroughly. Set aside.
Heat a large pan over medium. Add clarified butter and heat a minute or so until it starts to simmer. Add sliced asparagus, stirring until all sides are coated with butter. Let cook without stirring for 2 to 3 minutes until asparagus edges begin to turn golden. Add tomatoes and continue stirring until heated through, 2 to 3 minutes. Add as much cooked pasta as desired to the pan, then mix in fresh basil, the juice of half a lemon and the pine nuts. Keep stirring until ingredients are well incorporated, 1 to 2 minutes. Add up to 1 tablespoon more clarified butter if desired. Stir. Divide the pasta among two plates and top with cheese. Enjoy!
Super Green Pesto Pizza
1 TJ’s Frozen Organic Pizza Crust
Unbleached all-purpose flour
1 container TJ’s Genova Pesto
2 cups TJ’s Shredded Swiss Gruyere Cheese
1/2 cup chopped TJ’s Fire Roasted Peppers
1 cup loosely packed wild arugula
2 Tbsp TJ’s Garlic Flavored Extra Virgin Olive Oil, or to taste
Preheat oven to 425 degrees. Allow pizza crusts to come to room temperature (approximately 15 minutes). Lightly flour two baking sheets. Place one pizza crust on each. Divide pesto evenly onto both crusts and smooth with a spatula. Sprinkle 1 cup shredded cheese on each pizza crust. Sprinkle 1/4 cup chopped peppers on each pizza. Place in oven 15 to 17 minutes or until crust is lightly browned. Remove pizzas from oven and toss 1/2 cup arugula over each. Drizzle EVOO liberally. Enjoy!
Peachy Summer Salad
3 large peaches or nectarines, firm with a little give
1 1/2 Tbsp TJ’s Extra Virgin California Olive Oil
1 bag TJ’s Organic Baby Spinach
1 cup diced TJ’s Sliced Roast Chicken Breast with Rib Meat
1/4 cup organic blueberries
3 Tbsp TJ’s Crumbled Goat Cheese
1/4 cup TJ’s Sliced Honey Roasted Almonds
6 Tbsp TJ’s Fat Free Balsamic Vinaigrette
Cut peaches in half and pit them. Cut halves into wide wedges and toss with olive oil. Place peaches directly on the grill (or cast iron griddle on stovetop) and cook over medium heat (on all sides) until grill marks form and peaches are tender but not falling apart (about 5 minutes). Remove peaches from heat and set aside. In a large serving bowl, layer spinach, chicken, blueberries, goat cheese and almonds. Add peaches and drizzle with balsamic vinaigrette. Enjoy!
All recipes via Trader Joe’s