We're blushing from all the press
we received the past couple of months, including a feature in the Wall Street Journal! Our humblest thanks to all
of you who helped spread the word about our cookbook, wrote fabulous
reviews on Amazon, and cheered us on with your friendly emails.
I recently had a chance to chat with Tracy Holleran: food writer, owner
of the Secret Ingredient Cooking School, and Trader Joe's fan! I
first got to know Tracy through her blog, Season to Taste,
and I just love her down-to-earth cooking style and usage of seasonal
ingredients. She really shows that amazing food doesn't have to be
complicated or time-consuming, and that's right up our alley. 
Purple Coleslaw with Orange Supremes
Serves 4-6
10 oz pre-shredded purple cabbage (about 4 cups)
10 oz pre-shredded carrots (about 2 cups)
½ cup almonds
1 orange, supremed ( Watch video: How to Supreme an Orange)
½ cup Trader Joe's Raspberry Salad Dressing
1 tablespoon poppy seeds (optional)
Salt & pepper
Toast the almonds in a 375 degree oven for approximately 7-10 minutes (watch them carefully so they do not burn!). Alternatively, you may toast them on the stovetop in a dry pan over medium heat until golden. Remove from pan and roughly chop. Set aside.
In a large bowl, combine shredded cabbage, carrots, and almonds, and toss with the dressing to evenly coat.
Add the orange supreme pieces and the poppy seeds, and gently mix to combine.
Serve at room temperature.