School is in full swing for us in San Francisco, and for his lunchbox today, my son requested a sandwich we had over the weekend.  It's a simple sandwich made in the style of sandwiches I remember tasting in Italy and Paris - minimally accessorized, giving the few fillings easy prominence without a lot of competition.

I've always had a hard time with sandwiches that are piled high with an inch of meat and all kinds of sauces and condiments.  Maybe that's why I was drawn to the simple sandwiches I had in Europe.  They were usually served with just 1 or 2 slices of deli meat and cheese, and condiments such as mayo or mustard were optional.  I remember tasting a sandwich with JUST ham and cheese (no mayo, no mustard) and marveling at how good it tasted!  I was able to really taste the ham, cheese, and bread, and boy! were they delicious on their own.

Ham and Brie is a classic French combination which is delightful in a sandwich.  I used Trader Joe's Aioli Garlic Mustard Sauce and added a handful of peppery arugula for an extra layer of flavors, but you could leave the mustard or arugula out if you're going for a really mild sandwich, or if you're assembling more than a few hours in advance.

Enjoy these at school, the office, or on a picnic, and imagine yourself relaxing at a cafe in Paris!

Ham and Brie Sandwich Recipe

1 serving baguette or French bread
1-2 slices Healthy Ham or your favorite ham
1 oz Brie cheese, sliced
1 tsp Aioli Garlic Mustard Sauce
Handful arugula leaves

1. Slice baguette open; toast if desired.
2. Spread mustard on bread.  Assemble sandwich with Brie, ham, and arugula.

Prep time: 5 minutes
Serves 1

Gluten-free option: Use brown rice bread.
Vegetarian option: Substitute roasted red pepper slices for the ham.

        

No cocktail hour is complete without Pigs-in-a-Blanket, sausages or hot dogs wrapped in dough.  Our upscale and healthier version of this popular hors d'oeuvres is made with prosciutto and asparagus.  They're easy to assemble and popular with kids and adults alike.  In fact, whenever I make these for a birthday party, picnic, or potluck, it's the first dish to get plucked clean.

Trader Joe's recently started carrying crescent rolls in the refrigerated section, along with cans of buttermilk biscuits (try them in our Monkey Bread) and ready-to-bake cinnamon rolls.  Crescent rolls was one of those items I always had to get elsewhere when planning for a party, and I'm delighted I can pick everything up at TJ's now.  As usual, the ingredients lists on the TJ versions are shorter than other national brands, and there's no chemical aftertaste that you sometimes get with other brands.

For vegetarian options, try asparagus and cheese, or apples and cheese.  Hard slices of cheese won't melt as easily, making for easier cleanup.

Although they're utterly irresistible warm out of the oven, they're also surprisingly good at room temperature.  Leftovers can be tucked into lunchboxes or eaten for breakfast the next day.

Pigs-in-a-Duvet Recipe

1 (8 oz) tube refrigerated crescent rolls

8 asparagus spears, trimmed and cut in half
1 (4 or 5 oz) pkg prosciutto, or 8 pieces prosciutto, sliced in half

1. Preheat oven to 350 degrees.
2. Separate crescent dough into 8 pieces along dotted lines.  Cut each triangle in half to form long,narrow triangles of dough.
3. Wrap each piece of prosciutto around asparagus.  Wrap each bundle with dough, rolling from widest end to the triangular tip.  Place onto baking sheet that is lightly oiled or lined (Silpat baking mats work well).
4. Bake for 15 minutes, or until golden brown.

Prep time: 15 minutes
Hands-off cooking time: 15 minutes
Serves 8 (2 rolls per serving)

        

Today's recipe submission comes from designer and illustrator Mia Adams, who created this crowd-pleasing dish for a cookout earlier this year.  We tried this recipe at home and really enjoyed the burst of bright flavors from tangy balsamic vinegar, fresh lemon juice, and basil.  Definitely not your average pasta salad.  It was even good for lunch the next day!

In addition to Mia's original recipe, I also tried a version without mayonnaise and liked it just as well.  Simply increase the proportion of dressing, to make up for the lack of mayonnaise.  The recipe as written makes a huge batch, so if you're cooking for your just your family, cut the recipe in half.

This recipe is sure to be a hit at your next picnic or potluck!

Wona: It's always nice to meet a fellow TJ fan.  What do you like best about cooking with TraderJoe's products?  Any favorite items you'd like to share?

Mia: I find that Trader Joe's products offer a better quality than your standard grocer, as well as things that are not-so-typical. I have never gone wrong with a "Trader Joes Experiment" yet, and I really enjoy the variety TJ's offers me to come up with new recipes. Also, the prices are always fair - and in comparison to other Specialty Grocers, like Whole Foods, for example - TJ's lets me stay within my budget (and my 5-year-old daughter enjoys shopping there more than I do, I think! - she especially loves tasting samples! She has quite a gourmet palate!). As for favorites- there are way too many to list them all, but TJ's Tuscan Style Salad Dressing is definitely one of them!

Wona: My kids love shopping there too.  They love the kids' size shopping carts they can push themselves.  How would you describe your style of cooking?

Mia: "Opportunistic"

Wona: That sounds like me too!  What do you do in your spare time when you're not cooking?

Mia: I take day trips to 'wherever' with my daughter, watch movies, scrapbooking, do crafts projects... whatever we're in the mood for.

Wona: Sounds like a great balance.  And now onto the feature recipe...  How did you come up with the idea for the Shrimp & Rotini Salad you're sharing with us today?

Mia: I really love pasta salad, and I am always experimenting with new ways to make it more "exotic" - considering how hot it's been, I wanted to make a cool treat as my contribution to a cookout I had made this for.  It tastes DEEE-LISH-USSS!!

Shrimp & Rotini Salad Recipe
by Mia Adams

18 oz tri-color rotini
2 lbs shrimp, cooked and peeled
7-8 diced scallions
2 cups broccoli, cooked and cut small
1 large Persian cucumber, cut into small wedges
3 Roma tomatoes, cut into wedges
1 1/2 Tbsp fresh lemon juice
1 Tbsp grated lemon rind
1 Tbsp balsamic vinegar
1/2 cup chopped fresh basil
1 1/2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper
3/4 cup light mayonnaise
1 (8 oz) bottle Trader Joe's Tuscan Style Salad Dressing

1. Cook pasta 'al dente' with 1/2 tablespoon olive oil.  Rinse, cool indrainer with ice cubes and let them melt.  Set aside in a large bowl.

2. Combine shrimp, broccoli, cucumber, and green onion in a medium bowl.

3. In a small bowl,stir together mayonnaise, salad dressing, lemon juice, lemon rind, basil, salt and pepper. Pour mixture over shrimp & veggies, stirring gently to combine. Add to cooled pasta, and blend/toss gently.

4. Top with tomato wedges and fresh basil as a garnish. Refrigerate before serving.

Note: This makes a very large batch for a big crowd!

        

When I first met Celine Cossou, prolific cook and owner of of Celine's Cuisine, I found her so engaging that I completely lost track of time.  It was a rainy morning and we met at my favorite coffeeshop, The Pannikin, in Encinitas.  Nearly 3 hours later, we glanced at our watches and couldn't believe how the time had flown.  Celine is a joy to talk with and it's so easy to feel her passion about food.  Celine grew up in the south of France and it reflects in her simple yet sophisticated style of cooking (see the recipe below for just one example).  She teaches cooking classes in Temecula and Murrieta,  the latter of which includes a popular "Cooking with Trader Joe's" cooking class.  Her shopping is a blend of Trader Joe's and the farmers market and local sources, which is also the way I love to shop for my food.  And take it from me, she knows her Trader Joe's inside out!   Read on for Celine's favorite TJ products, great tips, and two wonderful recipes - you won't be disappointed!

Deana: Tell me about your favorite finds at Trader Joe's.  What can't you live without?

Celine: Yes, my fridge, freezer, and pantry are filled with TJ's finds; even for regular cooking classes I use TJ's products.  Here are some favorites:

Misc
- Almond Meal
- Dark Morello Cherries (jarred)
- Peaches in white grape syrup (jarred)
- Organic pastas
- Nuts: Halzenuts, Almonds, Walnuts.... great selection at really affordable prices
- Olive Oil
- White balsamic vinegar
- Organic quinoa
- Chocolate Petite Batons  (tiny crispy cookies; I buy between 6- 10 boxes at a time!)
-  72% Cacao Dark Chocolate imported from Belgium
 
Frozen
- Chocolate croissants: my family's favorite
- Croissants: the same as in Paris
- Wild mushroom and Truffle flat bread (my 5 yr old daughter's favorite) done the Tuscany way!
- Tarte Alsacian: so delicate it makes my mouth water
- Orange chicken (my 5 yr old daughter's favorite)
- Fried rice (my 5 yr old son's favorite)
- Pie crust: a real find! Great for savory tarts, quiche, sweet tart, fruits tarts
- Haricots Verts, frozen: the best, in a salad or served warm
- Parisian Macarons: so delicate and elegant
- Raspberry Tart: summer on your palate!
 
 Yogurt/ dairy/ cheeses
- Plain Village yogurt, cream on the top
- Organic Probiotics Strawberries Smoothies
- Heavy cream: the best for whipped cream and homemade ice cream
- Trio Goat Cheeses
- Raclette cheese
 
Bread/ cakes
 - Artisan Par-baked breads: Filone, Ciabatta, Baguette ... the kitchen smells like a real Parisian Boulangerie when you "bake" these!
-  Brioche: the best, like the ones in France, great for French toast or just plain
 

Deana: Great list! What's the question people ask most often in your cooking classes?  What are the cooking issues they're interested in?
 
Celine: Most people tell me they see a product or ingredient and they do not know what to do with it. They are a little scared to try.
 
I always say to my students that cooking must be fun and that grocery shopping is an adventure at Trader Joe's! You never know what you will find...it is never a chore. It's like being on vacation somewhere, shopping for new foods: German, Italian, French, Indonesian.... what can be more fun than that!?
 
I have 3 different categories of people coming to my TJ's Cooking classes:
 
First of all, I have people who come to my classes who have never entered a Trader Joe's store.  They think it is for the elite and they are afraid to go there. "I thought it was not a store for me, but I saw your cooking classes and wanted to see what they have there!"  I demistify Trader Joe's for them. I place emphasis on the quality of the products - natural and organic at good prices. I tell them how the store is different and why. And after the class when they see the products and the results, they are hooked and go shop there.
 
I have people who shop at Trader Joe's but always buy the same products (and of course, a friend or someone had to introduce them to this product first)  and are afraid to try new ones. So I am there to open the door for new products, new flavors, new tastes.
 
And I have the person who shops there regularly who likes to try all their products but wants to learn some twists and shortcuts.
 
In fact all my TJ's cooking classes have been an "introduction" to new products, because even the people who shop regularly at TJ's did not know all the products/ ingredients we used during the classes.
 
The theme of my "Cooking with Trader Joe's" Cooking classes is :  Good Food Fast.  You take a few products, put them together and then you have a delicious and healthy meal.  We cook a 3 or 4-course meal at each class.

Deana: Your approach is right up our alley.  What's the single best tip you give people too busy to cook?
 
Celine: If you buy good, delicious ingredients or products your meal will be delicious, too.  Very simple. And after shopping 10 years at TJ's I have never, never thrown away anything - I love all their products.
 
Deana: Is there a favorite TJ product that you introduce people to in your classes?
 
Celine: So many, the list is long. I have a lot of returning students to my classes (each class has a different menu) so they tell me what they buy at TJ's: the Frozen croissants, the pie dough, the quinoa, the goat cheeses, the breads, the brioche, the cherries, the frozen haricots verts, the cooked beets, the cooked lentils, the heavy cream, the yogurt, .... almost everything on my favorite list is now on their favorite list.

Deana:  Thank you, Celine!  So much fun to get new insights from a fellow Trader Joe's fan.  Tell us about the recipe you're sharing with us.

Celine: Savory tarts and quiches are very popular in every bistros or homes in France as a main dish, always served with a salad on the side.  Very easy and quick to make, this quiche has a sweet richness and is full of Provencal and sunny flavors perfect for a summer Sunday brunch, lunch or dinner.

Celine’s Provencal Quiche with Avocado Goat Cheese Salad **

1 bag of  Fire Roasted bell peppers and onions ( frozen)
1 can of Organic Tomatoes, diced no-salt added (strained)
1 Tbsp extra virgin olive oil 
1 clove garlic, minced
1 pie crust (thawed)
Flour
2 organic eggs
1 tsp heavy cream (optional)
½ tsp salt, divided
¼ tsp ground pepper


Variation:  add diced bacon, ham, mozzarella, Pancetta, goat cheese.

1.) Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, sprinkle ¼ tsp of the salt, and stir. Cook for 10 minutes until onions are soft. Then add the diced tomatoes and garlic, and cook for another 5 minutes stirring regularly, until most of the liquids have evaporated.(This can be prepared in advance and kept in the fridge.)

2.) Remove the pie crust from the fridge. Preheat the oven to 375F. Grease a 10-inch glass or ceramic tart pan with olive oil or butter.
On a lightly floured surface, roll out the dough in a 12-inch circle. Transfer into the pan, prick the bottom all over with a fork.

3.) In a medium bowl, whisk together the eggs and cream. Season with the remaining salt, the pepper. Fold in the onion, bell pepper, and tomato mixture and transfer into the tart shell.

4.) Bake for 25-30 minutes until cooked.

5.) Serve warm, with the Avocado and Goat Cheese Salad (see below).

Avocado and Goat Cheese Salad

2 avocados ( peeled and cut in small pieces)
¼ cup goat cheese, crumbled
1 tsp olive oil
Salt
Pepper


1) In a bowl, add avocado, olive oil, and salt and pepper to taste. Mix all ingredients and top with goat cheese.

Bon Appetit!

** Deana's Note: If you're used to eggier quiches (like the quiche recipes in our cookbooks ) you may not be familiar with Quiche Provencal which is lighter on the eggs and cream.  This traditional quiche captures the flavors of Provence with the delicious combination of peppers, tomatoes, and garlic.  Thank you, Celine, for sharing this wonderful recipe.

        

These baked pears are an elegant dessert, rich with aromas of vanilla,honey, and spice.  Baked pears are a true classic - a light dessert that can be enjoyed any day of the week, yet sophisticated enough for your fancier dinners. Serve them plain or topped with nuts, vanilla whipped cream, sweetened mascarpone, or even a tiny scoop of ice cream.  Baked pears are versatile enough that they could even be served as a side to a main meal - no really, picture them as a side to roasted pork, chicken or Cornish hens.  You can even top them with a savory sprinkle of crumbled blue cheese or gorgonzola - a classic pairing with pear (check out our Perfectly Peared Gorgonzola Quesadillas in our original Cooking with All Things Trader Joe's cookbook, page 23)

Here, however, they're intended to be a simple dessert.  It’s traditional to bake pears in Brandy, but in this recipe I decided to use Drambuie, a scotch whisky** liqueur from the Isle of Skye, Scotland. Are you familiar with Drambuie? (If you've ever had a Rusty Nail cocktail, you've had Drambuie)  Drambuie was one of the first drinks I ever had - my dad introduced me to it a gazillion years ago, simply served over ice.  Drambuie is sweet, infused with spices,  herbs, and heather honey; it brings a fantastic layer of flavor to baked pears.  If you don’t have Drambuie, substitute brandy for the classic version of this dessert.

Butter, vanilla, and honey round out the sauce used to bake and flavor the pears.  The sauce is brushed onto and poured over the pears, and after baking, the sauce is reduced just a bit to thicken it into a delicious syrup.  Here's a tip for when you're brushing on sauces or butter: use a silicone brush.  I used to struggle with traditional pastry brushes and I always avoided the act of brushing in any recipe, knowing it would be a pain to clean afterward.  That was until, one day many years ago, Wona bought me my first silicone brush!  Unlike traditional pastry brushes, silicone brushes are very easy to clean and won’t fray or get gunky over time. 

Baked Pearfection

2 pears (Bosc are best for baking, but most pears in season will work)
1 Tbsp butter
2 Tbsp honey
1 tsp vanilla
2 Tbsp Drambuie
1/4 cup Candied Pecans or Candied Walnuts (optional)

1.    Preheat oven to 375˚ F
2.    Peel and halve pears.  Use a spoon to remove cores.  Arrange pear halves, cut side up, on an oven safe dish.  
3.    In a small saucepan over medium heat, combine butter, honey, vanilla, and Drambuie. When mixture is warm and butter has melted, remove from heat.  Brush mixture onto all sides of each pear half, and then pour mixture onto the pears, letting excess liquid run off the sides into baking dish.  Set saucepan aside for further use.  Drape baking dish with foil and bake pears for 20 minutes.  
4.    Plate pears, leaving any liquid in baking dish.  Pour liquid into the same saucepan and reduce over medium-low heat for 5 minutes until liquid is syrupy.  
5.    When serving, sprinkle with a few pecans and spoon syrup over each pear.  

Serves 4

Not including the optional nuts, this dessert comes it at a slim 129 calories with nearly zero sodium. 
If you like pears, try our Cinnamon-Pear Baked Brie - delicious (but not low fat like this recipe!)

**Whiskey or Whisky? Well, both spellings are correct, but it depends on what you're drinking!  If it's from Scotland, it's whisky. If it's from Kentucky or Tennessee or Ireland, it's spelled whiskey.  One notable exception is George Dickel Tennessee Whisky - George Dickel refused to put the "e" in his whisky because he said it was just as good as the best scotch.

        

Do you remember Seinfeld's Soup Nazi?  "No soup for you!"  The first time I heard of mulligatawny was on the “Soup Nazi” episode, as Kramer’s favorite soup. No wonder people were willing to wait in line for this fantastic soup of vegetables, sweet apples, mild curry, and creamy yogurt.  I make a lightning-fast version using mirepoix (chopped onions, celery, and carrots - Trader Joe's sells mirepoix ready-to-use), a ready-made curry sauce (the tasty Masala Simmer Sauce), and all-natural applesauce.  It's more traditional to use chopped apples that are cooked down over hours of simmering, but I think applesauce is a great shortcut and brings the flavors together in minutes.

Mulligatawny is usually made with chicken, but I decided to make a vegetarian version using quinoa. If you don't use quinoa (pronounced KEEN-wa), it's a seed that cooks up similarly to rice, but it's very high in protein, providing about 13 grams of protein per 1/2 cup serving.  Unlike other plant proteins, quinoa is a complete protein meaning that it provides all essential amino acids.  Quinoa is also very high in vitamins and minerals including magnesium, calcium, and iron (9 mg of iron per serving!)  No wonder Inca warriors pounded quinoa before going into battle.  Trader Joe's carries regular white quinoa and recently started carrying red quinoa.  Both taste kind of nutty, and red quinoa is described as being a little more "earthy" in flavor.  Red quinoa also maintains its texture more strongly than regular white quinoa, so I usually use white quinoa in things like soups and stews and chilis since it gets softer and works well as a thickener.  Either one is a great substitute for rice or couscous in most dishes and packed with nutrition.  Quinoa is also gluten-free. 

If you'd like to make the chicken version instead: Skip the quinoa and use one boneless chicken breast that has been diced up. After you've sautéed the mirepoix, add the chicken and brown it for an additional minute.  Then continue with the recipe, ignoring the part about stirring in the quinoa.

Mulligatawny

1 cup quinoa, rinsed
1 (14.5-oz) container Mirepoix, or 1 cup each chopped onions, celery, and carrots
1 Tbsp olive oil
1 cup unsweetened applesauce
1 (15-oz) jar Masala Simmer Sauce
1 (14.5-oz) can diced tomatoes with no salt added
½ cup plain yogurt such as Plain Cream Line Yogurt


1. Cook quinoa according to package instructions.
2. While the quinoa cooks, add oil to a medium pot over high heat and sauté mirepoix for 4-6 minutes.  If you like the vegetables in your soups to be very soft, sauté a little longer.
2. Add applesauce, Masala Simmer Sauce, and tomato. Bring to a boil and simmer for 5 minutes. 
3. Take out ½ cup of soup and slowly stir into yogurt (this will temper the yogurt) and then add mixture back into soup, stirring well.  When adding yogurt to a very hot soup or curry, first temper the yogurt by adding some of the hot soup to warm up the yogurt.  If you add cold yogurt directly to a hot soup, the yogurt may curdle.
4.  Stir in cooked quinoa and simmer for another minute until soup is heated through.  This soup is meant to be thick, but if you’d like it thinner, add water or broth.

Enjoy!

Prep and cooking time: 15 minutes
Makes 8 1-cup servings

        

This all-American classic is a favorite of kids and adults alike.  Ground meat is seasoned in a tangy tomato-based filling with tangy barbecue flavors and served on a hamburger bun.  It's meant to be messy, but if you're nervous about picking it up, it's okay to use a fork.

There are a couple of ways to make this cafeteria-style entree healthier.  First, use lean ground beef or turkey (we used 93% lean).  Second, try using no-salt-added marina sauce.  If you've tried no-salt-added sauce before and thought blech, give it a try in this recipe since barbecue sauce and ketchup contribute quite a bit of flavor.  It's a nice option for those watching sodium intake.  Finally, choose bread with higher fiber content, such as whole wheat buns or even slices of whole grain sandwich bread

To make a vegetarian version, use crumbled tempeh or firm tofu.  Helpful tip: to give tofu a meatier texture that crumbles easily, freeze and thaw before using.  For a gluten-free version, serve over brown rice bread, or nacho-style over corn tortilla chips.  A classic we can all enjoy!

Sloppy Joe's Recipe

1 lb 93% lean ground beef or turkey
1 Tbsp olive oil
1 small onion, chopped, or 1 cup refrigerated Diced Onions
1 small green or red bell pepper, chopped (about 1 cup)
2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
2 cups marinara sauce
¼ cup ketchup
3 Tbsp barbecue sauce
2 Tbsp chopped parsley
4 hamburger buns, such Honey Whole Wheat Hamburger Buns (toast if desired) 
 
1. Heat olive oil in a pan over medium-high heat.  Add onion, pepper, and garlic. Cook for 5 minutes.
2.  Add beef, breaking it up as it cooks, and cook until no red pieces are visible.  Drain or scoop off excess fat.
3. Add marinara, ketchup, and barbecue sauce.  Stir to mix and continue cooking until sauce is incorporated and thickened, about 2 minutes longer.
4. Remove from heat and sprinkle on parsley.  Serve between hamburger buns.

Prep and cooking time: 15 minutes
Serves 4

        

If you want guacamole, Trader Joe's makes it easy.  I'll show you a quick "homemade" version I like, but the options don't end there.  There are several ready made varieties such as Avocado's Number Guacamole and many Trader Joe's stores carry handy guacamole kits (a produce container containing two avocados, an onion, a jalapeno, a garlic clove, a shallot, and a tomato).  Or you can make your own guacamole from scratch using the bags aplenty of ripe avocados and any additions from fresh lime to chopped cilantro to sea salt to diced tomato.  We have two huge avocado trees in our backyard, and we've made endless variations.  With delicious, creamy avocados, it's hard to mess up, so don't get tied down by feeling you can't stray from a particular recipe or formula.

An easy way to make guacamole in minutes, without much prep work, is to add salsa to mashed avocados.  Salsa usually has some combination of tomatoes, jalapenos, onion, cilantro, salt - all the things you might want to add to guacamole but without the chopping and mincing. So pick your favorite salsa and stir some in.  More heat?  Pick a spicier salsa.  One of our readers, Trista D., suggested making guacamole by adding a few spoonfuls of refrigerated Pico de Gallo, salt, lemon and a clove of garlic.  Brilliant!  When I was sitting at a restaurant in San Antonio last month, watching them make guacamole table-side in quaint molcajetes (ok, so they were plastic but the ambience was there...), I thought that there simply isn't just one way to make guacamole.  There they were putting freshly squeezed orange juice in theirs - another option still. 

Serve guacamole with tortilla chips,with pita chips, with baby carrots or cucumber spears, on quesadillas and tacos, or on any sandwich or wrap. 

Instant Homemade Guacamole

2 ripe avocados
Juice of 1/2 lime
2 Tbsp Chunky Salsa or your favorite salsa
I tsp finely chopped cilantro or parsley, or 1 cube frozen Chopped Cilantro (optional)

1.    In a small bowl, mash avocado.  Stir in lime juice.  
2.    Add salsa and cilantro, stirring until just combined. Do not overstir.

Prep time: 5 minutes
Serves 4

        

Remember the shrimp salad you had growing up, slathered in mayo and piled onto avocado halves?  Our modern version is lighter and more sophisticated. 

Chilean langostino tails, which is meat from the squat lobster, are a real treat when you can get them.  Langostinos are actually not really lobsters (they're technically more closely related to crabs), but they taste kinda like lobster.  And because they usually come pre-shelled and are the size of shrimp, they're easier to eat.  Langostino Tails don’t appear often at Trader Joe's, so when they do, stock up!

This salad pairs langostino tails with creamy avocado, fresh grapefruit, and sweet butter lettuce.  It's a winning combination for a light summer meal or appetizer.

If you can't find langostino tails, fret not, shrimp will do just fine.

Shrimp Avocado Salad Recipe

1 (12-oz) bag frozen Langostino Tails, thawed, or 3/4 lb. cooked shrimp
1 large ripe avocado, cut into wedges or bite-size chunks
1 grapefruit, peeled and segmented
1 (5-oz) bag butter lettuce
1/4 cup chopped pistachios (optional)
White Wine Vinaigrette (recipe below) or 1/3 cup of your favorite light-flavored vinaigrette

1. Arrange butter lettuce onto serving platter or individual platess.
2. Lightly toss avocado and grapefruit pieces; acid from the grapefruit will keep avocado from turning brown.  Place evenly on top of lettuce.
3. Toss langostino tails with vinaigrette.  Scatter evenly on salad, drizzling any remaining vinaigrette on top.
4. Sprinkle with pistachios.

White Wine Vinaigrette
2 Tbsp white wine vinegar or champagne vinegar (I love Orange Muscat Champagne Vinegar at TJ)
3 Tbsp olive oil
1/2 clove garlic, crushed, or 1/2 cube frozen Crushed Garlic
1/4 tsp salt
Pinch of sugar or agave nectar

1. Whisk together all ingredients until combined.

Prep time: 15 minutes
Serves: 4

        

I recently met Becky Nero - mom, cook, and creator of the blog, Becky's Big Bytes, filled with her funny insights and useful tips.  I enjoy asking what other people love at Trader Joe's, so I asked Becky and she didn't hold back in telling me!  Being a mom myself, I asked for Becky's pointers on cooking with (and for) kids, and she had some great ones.   Becky also shared her fantastic Trader Joe's-inspired recipe using Israeli Couscous (recipe below). 

Deana: Becky, what are your favorite finds at Trader Joe's? What keeps you coming back?

 

Becky: So many things to love, so little space to tell. My 2 young sons, ages 7 and 2, love the Blueberries & Cream/Vanilla and Strawberry/Banana yogurt packs.  I love that they don't have artificial colors in them. I am addicted to TJ's Non-Fat Plain Greek Yogurt. I eat it as a snack w/ TJs toasted sliced almonds and TJ's semi sweet chocolate chips. I also use it as a light salad dressing and just mix a few teaspoons with fresh lemon juice, salt/pepper and whatever fresh herbs from the garden.

Love the multigrain pancake mix, lite feta cheese, Thai Curry Sauce,  anything from the candy department, their well-priced organic produce, their coffees, Ciabbata rolls, frozen veggies, the Chocolate Lovers Dilemma cheesecake!!!, their California rolls for a nice "mommy lunch", and their jams.  Their white flour makes my pizza dough the best, whole wheat pastas for cheap, and all of their stocks for quick soups.  I always have these on hand as I don't make my own chicken or vegetable stock. I could go on and on. I love that I can zip in and out of the store quickly and always get reliable service. I also love their guarantee policy. If you are not happy with a product, return for a refund!

Deana: You certainly know your way around Trader Joe's!  What is your single most important bit of mealtime advice for new moms or busy families?

Becky: Find a way to make cooking work. Don't give up because your health and your family's health are too important. The house cleaning can wait.  Kids need to start off on the right foot with good nutrition. Don't view cooking as drudgery and then it will be a joyful event for you and the family!  Also, don't become a slave to your family by becoming a short order cook. Everyone needs to eat the same thing or at least try 3 bites!

Deana: Excellent advice. Any tips on cooking with/for kids or keeping them occupied while you cook?

 

Becky: Let them help as much as possible (without stressing yourself out!).  Give the real little ones very simple tasks (stirring w/ wooden spoons or even just playing on the floor with plastic containers so they can copy you), make sure you have step stools ready, and that everyone gets to take a turn for less chaos. Don't take it all so seriously; you're not painting the Sistine Chapel so when there is a mess or mistake, don't go nuts on your kids!  If you're in a rush and you really don't need their "help", you can always use the kitchen timer to tell them when the helping time is "up". The timer works wonders in my house for many things like taking turns, etc. Once their time is up, I thank them profusely for helping and then send them on their merry way to play with something else . Also, let them taste-test and smell everything!! My son Luca was only 3 when he started his love affair with dried herbs. To this day, he still pours dried oregano in the palm of his hand and eats it just like that! You never know what kids will like. Don't assume their tastebuds want boring food. Eventually they will come around but you do have to offer them variety and make it all positive. Don't give up! (My kids like to suck on lemons!)

Deana: My kids also surprise me with the things they like to eat (ginger, seaweed, etc).  Never assume!  OK, you've just been rescued from a desert island. You sit down to your first real meal in months. What is it?

Becky: I love my homemade pizza or any kind of seafood, like lobster fra diavolo;  that would be a great meal after being rescued or the last meal to eat before heading to the electric chair...not that it would ever happen!! LOL

 

Deana: Any last thoughts about TJ's?

Becky: I really love the "sample lady"! My cooking has been in a rut lately and every time I go to TJs I get to try something new for free and then end up buying something I wouldn't have normally purchased.  Like the Thai Curry Sauces....I use these to spice up a bland rice dish and just add some fresh chopped cilantro or mint and suddenly, my senses are alive again.

Deana: Becky, thanks for a fun interview and for sharing your recipe.  My family really likes Israeli couscous and the almonds, cranberries, basil, and feta you added were a great combination with the sweet dressing.

Becky's Israeli Couscous Salad

Becky: This is a great versatile side dish and a huge crowd pleaser! Enjoy!! The great thing about this salad is that you can swap out different ingredients. See the variations listed at the end.

 

The Dressing:

1/4 cup extra virgin olive oil

2 Tbsp fresh lemon juice

1 1/2 tsp chopped garlic (or use 1 cube frozen Crushed Garlic )

1/2 tsp dried oregano

1/2 tsp kosher salt or to taste
black pepper to taste

1/4 cup sugar

 

1 box Trader Joe's Israeli Couscous (found in the pasta/rice aisle)

1/3 cup unsalted dry toasted sliced almonds

1/3 cup dried cranberries

1/4 cup  thinly sliced fresh basil

2 oz Lite Feta cheese, crumbled or 2 oz Crumbled Feta (regular or fat free)

 

1.) Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl. Set aside.

 

2.) Follow cooking instructions on the Israeli Couscous box.  Add cooked couscous to the bowl containing the dressing. Toss with the dressing and let it cool (about 20-30 minutes), stirring occasionally.  The couscous will absorb the dressing as it cools. 

3.) Add the almonds, cranberries, and basil. Toss the feta cheese in lightly. Add more salt and pepper if needed.

Serves 4

 

Variations:

If you don't have Israeli couscous, substitute 1 1/2 cups of dried orzo or TJ's Harvest Grains. Cook until al dente, drain and then add to the dressing.

If you don't have fresh basil, substitute fresh parsley (or a combination of both) . If you don't like almonds, substitute toasted pignoli nuts.

        

Crunchy, juicy, and sweet.  Are we describing a vegetable?  Yes!  Sugar snap peas are among my kids' utmost favorite vegetables.  They're delicious right out of the bag, but we sometimes stir-fry them in sesame oil for just a couple of minutes.  The less you do to them, the better, to let their crunchy sweet taste shine.

Sugar snap peas are a cool weather crop, perfectly suited for our tiny garden in San Francisco.  They grow spectacularly fast, making them fun for kids to watch, and they can be eaten whole, pods and all.  My kids have been picking them right off the vine and crunching away like madmen.  Half the harvest is eaten before we get inside the house.

If you're short on space and sun like we are, sugar snap peas are a great vegetable to grow.  They produce quite bountifully, so you'll get quite a few peas even if grown in a pot.  Unlike our meager strawberry patch, which produces a single ripe strawberry every few days, which we dutifully split 4-ways so all family members can have a taste.  Sugar snap peas are much more generous to us.

Trader Joe's sells sugar snap peas in a convenient microwaveable pouch.  You can eat them raw with dips such as hummus, spinach dip, or yogurt dip.  You can microwave in the bag and serve as a nutritious side dish to any entree.  Lightly stir-fry them as in our Gyoza Salad.  Here we make the peas glisten with just a smidge of nutty sesame oil.  A quick burst of heat enhances their naturally sweet flavor and vibrant color.  Do not overcook.

Sesame Toasted Sugar Snap Peas Recipe

1 (12-oz) bag Sugar Snap Peas or snow peas
1 tsp toasted sesame oil
1/4 cup water
1 tsp sesame seeds

1. Heat skillet or wok over medium-high heat.
2. Mix peas and sesame oil in a mixing bowl until evenly coated.
3. Toss peas into skillet.  Add water and quickly stir-fry for 2-3 minutes until water evaporates and peas are bright green and still crisp.
4. Remove from heat and sprinkle with sesame seeds.

Prep and cooking time: 5 minutes
Serves 4

        

Summer plans may not include a trip to Italy.  But with quick and easy dishes like this one, you can bring the taste of Italy to your kitchen with very little effort.

The motto of this dish is fast and fresh!  It's best when you can get ripe, sweet tomatoes.  And everything cooks up very quickly in this meal.  Boiling the pasta water might be the most time-consuming part.  Because it all cooks so quickly, it helps if you can prep the ingredients beforehand and have them all laid out, ready to go.

The shrimp will be cooked just as the tomatoes are starting to burst.  Ah, I love it when timing works out like that.  How convenient!  If you don't have a pan large enough to hold all the shrimp and tomatoes, cook in two batches.

I opted to serve the shrimp & tomatoes over capellini pasta, which is similar to angel hair.  The delicate texture of the pasta goes well with light sauces, and cooks up in no time.  Perfect for a busy weeknight, and also elegant enough to serve to company.

I like the look and texture of slightly softened whole cherry tomatoes in this dish, but you could also use Fresh Bruschetta Sauce, a refrigerated mixture of tomatoes, garlic, and basil.  I might try scallops next time too.  Mangia!

Summery Shrimp Capellini Recipe

1 lb uncooked shrimp, thawed if frozen
1 lb cherry, grape, or sugar plum tomatoes
8 oz (half pkg) capellini or angel hair pasta
1/3 cup olive oil
4 cloves garlic, crushed, or 4 cubes frozen Crushed Garlic
1/2 tsp crushed red pepper flakes
1 tsp salt
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese or Romano/Parmesan blend

1. Cook pasta according to package instructions.  It cooks quickly!  Drain and place on serving platter.  Sprinkle liberally with Parmesan cheese.
2. Heat olive oil in a very large skillet or pan over medium-high heat.  Add garlic, red pepper, salt, shrimp, and tomatoes.  Cook for 2-3 minutes until shrimp is opaque and cooked through.  You may need to cook in 2 batches if your pan isn't large enough to accommodate the entire recipe.
3. Add basil to shrimp and toss quickly.  Remove from heat and pour over pasta.  Serve with additional Parmesan if desired.

Cooking and prep time: 15 minutes
Serves 4

        

We are big fans of Almondina cookies.  Trader Joe's carries the original flavor of these thin, crisp cookie-biscuits and we almost always have it in our carts.  Wona and I don't do a huge number of straight product reviews aside from things we use in recipes, but once in a while we'll tell you about something we really love.  We contacted Almondina not too long ago and asked if they would please sponsor an Almondina giveaway to our readers.  We were thrilled for two reasons:  First of all, they said yes (woohoo! details below!).  Second, they told us that a new flavor was going to be hitting Trader Joe's stores.  What!?  Yes, they said, (cue fanfare)...Chocolate Cherry.

Trader Joe's has carried the Original Almondina flavor for a long time.  I would describe these cookies as a super-thin biscotti, light, very crunchy, and pretty addictive.  Every cross-section has almonds, raisins, and lots of dense crunch.  They're not overly sweet, which I like, and there's no added fat or salt, which is another plus.  They're also free of artificial ingredients and preservatives, check! Occasionally, I'll pack a couple as a dessert in the kids' lunches, and I feel like it's a nice and healthy cookie option.  My kids are highly anti-raisin and always have been, but they happily munch away on Almondinas.  If you have never tried them, they're the kind of cookie-biscuit that goes great with a hot cup of tea of coffee.  If you want to get fancy, you can spread a little fresh goat cheese, cream cheese, or mascarpone cheese on them.  You can even top it off with a few thin slices of cucumber!  (Good appetizer idea...just don't make them too far ahead of time or else they will get soggy)

I have to be honest and say that I never knew how many varieties of Almondina there are!  Most of my shopping is at Trader Joe's (I figure you already know that) and I had never looked for Almondina at other grocers.  Taking a look at the Almondina website,  I'm pretty sure I counted 11 varieties, including Cinnaroma, Gingerspice, Choconut, and an Anniversary cookie that has a touch of anise.  The Sesame variety is great for savory toppings.

And of course, now there's Chocolate Cherry!  My kids and I did a taste testing of these and they are just as good as they sound.  The cocoa-y flavor is a perfect complement to the sweet tang of cherries, a classic combination that really comes together in this crunchy treat.  If you haven't already spotted it on the shelves at Trader Joe's, it should be arriving any day.  OR, maybe you'll get lucky and win the sampler pack in our giveaway - comment below to enter!

Giveaway: One lucky random winner will get a 12-pack sampler case of Almondina cookies.  The rest of us will be so jealous! Enter by commenting below on this thread.  That's it!  Tell us if you're an Almondina fan, if you've tried them, how you enjoy them, or if you've explored any of the other flavors.  If you've never tried Almondina, comment and maybe you'll get lucky and hit big!  One entry per person and US residents only please!

Deadline: Enter by Midnight PST Friday June 4th, 2010

        

Lots of ripe, big, juicy strawberries have started appearing on shelves here in California.  It is a cheery announcement that summer is upon us!

Unlike traditional salsas that have onions for some bite and spice, this one is intentionally kept simple to let the fruit really shine. If you're looking for a more complex salsa to serve with meats or an entree — add some onions, perhaps some jalapeno, and read our list of a dozen things to do with salsa.
 
If strawberries or mangos aren't available yet where you live, try substituting other fruits such as melons, kiwi, pineapple, or whatever is in season and fresh.  This dish will only be as good as the fruit you can find.

There was quite a bit of dicing and chopping, I will admit, and the task was interrupted often by eager little ones who kept returning for more juicy samples.  But the colorful and flavorful confetti was worth the wait.  I cut the fruit into a small dice to make the salsa easier to pick up with chips.  And the chips of choice?  Try cinnamon pita chips for a real flavor surprise.  It would be a great appetizer for any poolside party or back yard BBQ.  If you prefer milder flavors, serve with regular pita chips or tortilla chips.

And please, don't throw away any leftovers!  Simply throw into a blender with some yogurt and ice for a delicious smoothie.  You can even freeze the smoothie mixture into popsicle molds for a tasty afternoon treat.

Strawberry Mango Salsa Recipe

2 cups diced strawberries
2 cups diced mango
2 Tbsp freshly squeezed lime or lemon juice (from 1 lime or lemon)
¼ cup chopped mint or cilantro (optional)

1. Stir all ingredients gently in a serving bowl. 
2. Allow to rest for 15 minutes for flavors to meld.

Prep time: 20 minutes
Serves: 8

        

Last night we enjoyed fried rice, freshly made in just minutes.  This fried rice gets its delicious flavors from umami-rich shiitake mushrooms and the combination of ginger, garlic, and sesame found in Trader Joe's Soyaki.  The best part is that it's ready in a snap with nearly zero prep work.  My husband walked in just as I served up the finished dish and I exclaimed "less than five minutes!"  He laughed and asked if I was raising the ante on how short recipes should be. 

Sure, you can buy frozen fried rice already in a bag, but why not have the option of making it yourself in about the same amount of time and being able to customize the ingredients to your own tastes.  Add your own blend of vegetables, use Frozen Brown Rice instead of Jasmine Rice, use regular mushrooms instead of shiitake, add tofu or pre-cooked chicken (sold as Just Chicken), or tweak the seasonings to your tastes.  For a gluten-free version, just substitute tamari for the Soyaki.

This recipe is a good example of taking advantage of a few time-saving ingredients to cut prep times down to just minutes.  Frozen rice, frozen vegetable blends, and Soyaki are all very convenient in cutting out many of the steps involved in making fried rice.  If you haven't tried the frozen rice yet at TJ's, check it out the next time you go.  I once saw a woman filling her cart with about 30 boxes of the frozen brown rice.  It's that popular! 

Serve this fried rice alongside any stir fry, a couple of egg rolls, some teriyaki chicken, or some garlic shrimp.  To make it more of a meal on its own, add a fried or poached egg on top. 

Five-Minute Shiitake Fried Rice

1 packet (2 cups) Frozen Jasmine Rice
1 tsp olive oil
1 1/2 cups frozen Organic Foursome or Soycutash
5-6 shiitake mushrooms, sliced
2 Tbsp Soyaki
1 Tbsp Seasoned Rice Vinegar
1 tsp Toasted Sesame Oil
2 green onions, chopped or cut lengthwise* (as in photo)

1.) Heat rice according to package instructions (3 minutes in microwave).
2.) Heat oil in a pan or wok over high heat and saute mushrooms and frozen vegetables (no need to thaw) for 2 minutes until mushrooms soften.
3.) Remove pan from heat and add Soyaki, vinegar, and sesame oil, stirring mixture.  Add rice and stir to combine.  Serve immediately, topped with green onion.

4 servings as a side
2 servings as an entree

* To make green onion curly, cut it in long thin ribbons, encourage the curl by wrapping around your fingers, and place it in cold water.  After a few minutes,the cold water will cause the green onion to curl tightly.  It's a cute garnish for Asian soups, stir frys, or here in this fried rice dish.

        

Happy Cinco de Mayo!  In honor of this festive celebration, I wanted to create an easy Mexican dish that could be assembled in minutes and feed a crowd.  What I came up with resembles the flavors of tamales, in an easy baked casserole.

Many of you have raved to us about Trader Joe's Soy Chorizo, so I knew that would be a star ingredient.  I first tried the chorizo with scrambled eggs for a hearty breakfast, and I was sold!  I think even meat-eaters would enjoy this vegetarian chorizo.  And since Trader Joe's has discontinued regular chorizo, I was delighted to find a great substitute.

The other key ingredient in this dish is precooked polenta.  My good friend (and excellent cook) Gloria turned me onto using polenta rolls as a base for making layered Mexican-themed casseroles.  I've tried versions she's made with vegetables like butternut squash, or with different cheeses such as goat cheese for those with lactose-intolerance.  Thank you, Glo, for this great meal idea!

The polenta is firm and a bit crumbly when cold, but when heated, it turns into warm, soft layers of cornmeal.  Absolutely delicious!

You can throw in any combination of vegetables you have on hand.  I used zucchini this time.  I think I'll try versions with mushrooms, red peppers, or eggplant too.  You can play around with different cheeses, or omit the cheese altogether for lighter fare.  This recipe is very forgiving and open to many variations.

Another Mexican-themed meal that would be great for a crowd is Taco Soup.  Happy Cinco de Mayo to all!

Tamale Bake Recipe

2 (18 oz) tubes cooked polenta, sliced into 1/3" rounds
1 pkg Soy Chorizo, removed from encasing, or substitute 1 lb meat cooked in Taco Seasoning
2 (15 oz) cans black beans, drained
3 zucchini squash, sliced
1 large onion, chopped
2 Tbsp olive oil
1 cup shredded Mexican cheese
1/2 cup Enchilada Sauce
1/4 cup cilantro
Sour cream as garnish (optional)

1. Preheat oven to 350 degrees.
2. Heat olive oil in a frypan.  Saute onions for 5 minutes.  Add zucchini and cook 5 minutes longer, until zucchini is softened.
3. Lightly grease a 9"x13" baking pan (or use an 8"x8" pan if making half a batch).  Place half the polenta on the bottom, overlapping as necessary or leaving in a single layer.  Sprinkle on half the chorizo, black beans, onion/zucchini mixture, enchilada sauce, and shredded cheese.  Repeat with the 2nd layer.
4. Bake for 30 minutes until cheese is melted and casserole is piping hot.  Sprinkle cilantro evenly on top.  Serve with sour cream.

Prep time: 20 minutes
Hands-off cooking time: 30 minutes
Serves 10

        

White chili is a delicious alternative to traditional tomato-based versions.  This sweet and spicy white chili gets its flavor and kick from Trader Joe's well-known and loved Corn and Chile Tomato-less Salsa.  To thicken this chili, I added quinoa, which is a great way to add body to any soup, chili, or stew.  The quinoa will absorb most of the liquid and soften, becoming a flavorful component that binds it all together.  Quinoa is also a healthy addition to any dish since it's packed with protein and high in magnesium, calcium, and iron. 

You may wonder why quinoa cooking instructions always recommend rinsing quinoa.  Quinoa seeds naturally have a soapy coating that can be bitter.  Processing usually removes this coating, but it varies from brand to brand, so it's a good idea to give quinoa a quick rinse before using.  If the water becomes slightly sudsy, then you know that the coating was there. 

Chicken and beans round out this white chili.  For a vegetarian version, use a vegetarian broth and substitute two packages of Trader Joe's Chickenless Strips.  Alternatively, you can simply leave out the chicken and add extra veggies or increase the quinoa.

The chili has a little bit of a kick from the salsa, but the heat is balanced out with some sweetness.  I thought it was slightly spicy for the kids, so for them I mellowed it out by serving with some plain brown rice and a dollop of greek yogurt.  They happily ate it up. 

White Lightning Chili

1 1-lb container of Just Chicken (or 4 cups of cooked and shredded chicken) cut into bite size chunks
2 cups chicken broth
1/2 cup quinoa, rinsed
1 15-oz can White Kidney Beans (Cannellini Beans), drained and rinsed
1 15-oz can Pinto Beans, drained and rinsed
1 13.75-oz jar Corn and Chile Salsa
Optional: Shredded cheese for garnish

1.) Pour the broth into a medium or large pot.  Add the quinoa (make sure quinoa is rinsed and drained).  Bring to a boil.
2.) Add the remaining ingredients (making sure beans are rinsed and drained) and return to a boil.  Lower heat, cover, and simmer for 20-25 minutes or until most of the liquid is absorbed.
3.) Serve in bowls, topping with shredded cheese.

Serves 8

Note:  For leftovers, add a little extra liquid, either broth or water, when reheating.  

        

So simple, and so incredibly delicious.  Roasting at high heat brings out the natural sweetness in cauliflower, and the sweetness is balanced by salty Kalamata olives.  A great rustic dish that's equally good as an appetizer or side.

I remember hating cauliflower as a kid because the school cafeteria always boiled the life out of them, and when they're boiled that long, they stink.  Literally.  So I'd given up cooked cauliflower and opted instead to always eat cauliflower raw, usually with hummus or other dip.

The first time I tried roasted cauliflower as an adult, I couldn't believe my senses.  It didn't SMELL like the nasty cauliflower of my youth.  It certainly didn't TASTE like dead veggie.  And thus my opinion of cauliflower was changed overnight.

I think roasting has become one of my favorite ways to cook, ever since becoming a mom.  It's fast, it imparts great flavor to foods, adds terrific color, and best of all, is hands-free.  Meaning I can let something cook away in the oven while I tend to my active toddlers.

I happened to have some extra Kalamata olives on hand and decide to toss them in with the cauliflower.  I think they really pair nicely together, and the olives added enough saltiness such that I didn't need to add salt.  If you skip the olives, sprinkle lightly with salt, or add some grated Parmesan after roasting.

Roasted Cauliflower with Olives Recipe

1 (12 oz) pkg Cauliflower Florets, or 4 cups cauliflower cut into florets
4 tsp olive oil
1/2 tsp 21 Seasoning Salute, or your favorite seasoning
1/2 cup olives, about a dozen

1. Preheat oven to 400 degrees.
2. Toss cauliflower with olive oil to coat evenly.  Sprinkle on 21 Seasoning Salute and stir evenly.  Mix in olives.
3. Place seasoned cauliflower on a baking sheet, spreading evenly in a single layer.  Roast for 20 minutes, flipping halfway through baking time to roast evenly.  Cauliflower will be crisp-tender.  If you prefer softer cauliflower, continue roasting for an additional 10 minutes.
4. Remove from heat and serve.

Prep time: 5 minutes
Hands-off cooking time: 20 minutes
Serves 6

        

I spent most of last week in Southern Mississippi, via travel through New Orleans, and far far away from a Trader Joe's.  While this post in no way captures the breadth of Southern cuisine, I thought I'd share a sampling of what I ate with you (and share a very simple dish or two I made while I was there).   I forgot my camera back in San Diego, so all the photos are taken with my new iPhone - please excuse any blurriness or other issues as I fumbled with my phone taking shots of the meals. Upon landing in New Orleans, we met up with my husband's parents (who live in Mississippi) and headed over to Drago's Seafood Restaurant where we enjoyed their famous Charbroiled Oysters.  The crew put on quite a show (dangerous prying with sharp knives, setting tall flames, and a few tiny pearls they gave us) as the kids and I watched them shuck and cook the oysters.  The oysters were fresh and good - lots of butter, garlic, spices and salt (maybe a bit too much salt for me...)  It was balanced out with a nice Mediterranean salad tossed with a vinaigrette and topped with fresh lump crabmeat (and a lemon slice dipped in red pepper to squeeze over it all).  More than anything it shows the importance of freshness of your ingredients - in seafood-oriented places like New Orleans, take advantage of local and fresh seafood when you can.

My father-in-law Larry (who has been featured on our blog making his Fish Court-Bouillon ) asked my kids what they wanted to do in Mississippi.  They both excitedly replied, "fishing!" so we set out a few days later to catch dinner.  We drove to a friend's man-made pond stocked with fish an hour or so away.  On the way there, I heard Larry make a call to someone named Dickie Joe telling him, "If you see someone fishing in your pond, it's just us so don't shoot."  I think he was joking... maybe.  We caught plenty for dinner and a few hours later we were back home with cornmeal-dusted and panfried fillets on our plates.  Now that's fresh.  While my mother-in-law Mary was preparing some grits and a squash casserole, I found some nice asparagus in the fridge that we could add to the meal.  Asparagus is an early season crop and there is plenty of nice and well-priced asparagus in the stores and at farmer's markets this time of year.  The stovetop was busy, so I roasted it in the oven, which is a great way to prepare anything from Brussels sprouts to bell peppers to potatoes to green beans to carrots.

Roasted Asparagus
One bunch of asparagus
1 Tbsp olive oil
Dash of salt and pepper

1.) Preheat oven to 400 degrees F
2.) Toss asparagus with olive oil, sprinkle with salt and pepper, and roast in oven for about 10 minutes if asparagus is slender, longer for harder or thicker vegetables.  

Looking around, I found a bag of mixed greens in the fridge, a ripe avocado, some nice-looking tomatoes, and some French feta (milder and creamier than Greek feta) that I crumbled on top.   Salads are so easy and you can be very casual and playful with the ingredients.  Use whatever you have on hand.  For an easy dressing, make a vinaigrette by mixing 2 parts oil to 1 part acid:  that's the magic ratio.  For example, you can use olive oil and balsamic vinegar, which most people have in their cabinets.   No balsamic?  Use lemon juice, lime juice, or another favorite vinegar.  For an Asian dressing, maybe seasoned rice vinegar and a touch of sesame oil.  If you like, add fresh herbs, add a little kick with a stoneground mustard or a little chili oil, stir in some garlic, or add a little sweetness with agave or honey.   I added a little honey to ours since my in-laws also have their own bee hive out in their woods!  Can't get honey that's more local than that!

Easy Salad Vinaigrette
4 Tbsp extra virgin olive oil
2 Tbsp Balsamic vinegar
1 tsp honey or agave nectar
Optional: fresh herbs, 1/4 tsp Dijon mustard, 1 clove crushed garlic (or 1 cube frozen Crushed Garlic )

1) Whisk together all ingredients, drizzle over salad, and toss.


When asked what I wanted to do during the trip, I thought it would be great to visit some antebellum homes.  Natchez, Mississippi has a really nice collection of historic homes, several of which are still in the hands of the families that originally owned them.  All the docents are dressed in period costumes, and it's kind of magical to hear them talk about growing up in the house or saying something like, "that was my great-great—great-grandaddy's desk."  Neat!   In the town of Natchez, we grabbed a bite at the Stanton Hall restaurant.  My mother-in-law Mary had been there before, so when it came time to order,  I said, "I'll have what she's having."  It turned out to be Tomato Aspic followed by a plate of classic Southern Fried Chicken and sides.  If you've never had Tomato Aspic, it's a very old-fashioned food and I can only describe it as a mold of V8 Jello.  Yeah, that's what I thought too.   Mary mentioned that she hardly ever sees Aspic served anywhere and wondered why.  "Perhaps it's the name," I suggested.  (If I ever want to have an immature Beavis & Butthead-style chuckle, all I have to do is say,"Tomato Aspic" out loud and that seems to do it). 

On our way out of town, we spent an afternoon back in New Orleans, strolling the French Quarter and visitng a few art galleries and antique shops (most memorable being M.S. Rau Antiques - an amazing museum-caliber collection without the intimidating atmosphere one might expect of a place where nearly everything is too expensive for price tags).  We grabbed a bite at Luke's Brasserie, which is a John Besh Restaurant.  I ordered a Louisiana Shrimp "En Cocotte" (means served like a small casserole) with McEwen & Sons White Corn Grits and Poche's Andouille.  I also ordered a Grilled Paillard of Organic Chicken with Local Greens, Crostini, and Pepper Jelly Vinaigrette. The chicken was exceptionally tender with fantastic flavor, and the shrimp was fresh, complex, and spicy (a bit too spicy for the kids, but they happily ate the chicken).  

Later in the day, we made a stop for beignets (French doughnuts topped with tons of white powdered sugar) and coffee with chicory.  Cafe du Monde is the most famous stop for beignets, always crowded, and open 24 hours a day, seven days a week!  My two new rules for eating beignets:
1) Never wear black when eating beignets.
and
2) When taking a bite, do not sharply inhale or else you will choke on the powdered sugar, cough on the beignet, and cover the table with a white cloud of powdered sugar.  At which point refer to rule #1.



If you like joining us for eats on the road, check out our travels to Scotland and Venezuela .

        

Spring is in the air, and I love dining al fresco when we can.  I recently made a simple one-dish meal of clams and linguine, which we enjoyed outdoors with a glass of crisp white wine, admiring the spring crop of herbs and veggies we recently planted.

Now I must admit upfront, this is more of a product review than a recipe.  And that's because the box of frozen clams at Trader Joe's comes fully seasoned and is delicious as-is.  I added a big squeeze of lemon and a heavy sprinkling of herbs because that's what I usually do with seafood, but you could make it even easier on yourself and still impress guests.

I learned about Trader Joe's Steamed Clams from my Japanese hairdresser.  I usually chat with her about best places to get fresh sushi, her favorite sake brands, or travel.  But on my latest visit, we started talking about Trader Joe's and she went on and on about the frozen clams and how they're as good as any you'd get at a restaurant.  She keeps them constantly stocked in her freezer.  I hadn't even noticed the clams until she mentioned them (and how many thousands of times have I shopped there?), but I knew I had to try them.

You'll find Steamer Clams in the freezer case next to other seafood items.  They come in a sealed tray with garlic butter sauce.  Toss all the contents into a frypan and voila!  Done in about 6 minutes.  I chose to squeeze a whole lemon into the sauce for an extra burst of freshness, and I also chopped up some fresh basil leaves from our herb garden.  I think you could also stir 1/4 cup heavy cream into the sauce for extra creaminess.  I also tried a version with Fresh Bruschetta Sauce (one of our favorites!) stirred in, but I felt that the strong tomato & garlic flavor of the bruschetta overpowered the delicate clams.

I served the clams on a bed of linguine pasta.  There was enough sauce in the pan to lightly coat the pasta, but if you like lots of sauce on pasta, you'll probably need to make extra sauce.  Or you could serve these clams on their own as an appetizer.

Linguine and Clams

8 oz linguine or other pasta
1 (16 oz) box frozen Steamer Clams in Garlic Butter Sauce
Juice of 1 lemon
1/4 cup chopped fresh basil
Shredded Parmesan Cheese (optional)

1. Cook pasta in salted boiling water.
2. About 5 minutes before pasta is done, cook clams in a frypan according to package instructions.  Drain pasta while clams are cooking.
3. Add lemon and stir into clams.  Pour clams over pasta, and sprinkle liberally with basil.  Sprinkle with Parmesan cheese if desired.

Prep time: 10 minutes
Serves 2-3