recipes

Grilled Eggplant

The eggplant dish more than made up for my grill-less summer and was a wonderful send off to my favorite summer flavors. Perfectly ripe tomatoes, check. Sweet basil, check. A little feta that packs a big punch, check. And finally, a drizzle of olive oil that ties everything together in one delicious bite.

Ingredients

1 large eggplant

Cherry tomatoes

Fresh basil

Feta

Olive oil

Salt Cut the eggplant in length, making sure each slice is about one inch thick. Liberally salt the eggplant slices and place vertically in a colander (it’s totally acceptable to overlap them). Let the eggplant sit for 30 minutes, then rinse and pat dry.

In a bowl, mix the tomatoes, feta, basil and a drizzle of olive oil. Toss to evenly coat. Season to taste with salt and pepper.

Preheat grill to medium high. Go crazy brushing the eggplant with oil. Grill for 4 minutes each side. Top with mixture & serve immediately.

Peach Cobbler

Ingredients*

Filling:

1/2 cup sugar

1 tablespoon cornstarch

2 lbs peaches (halved, pitted & cut into slices)

1 tablespoon lemon juice

Topping:

1 cup all purpose flour

3 tablespoons + 1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter (cut into cubes)

2/3 cup low-fat buttermilk

* After combining the topping ingredients, I realized I wouldn’t have enough topping to fit my pan size (9×13) so I actually tripled the proportions with no problem. The topping came out cake-like (read: heavenly).

In a large bowl, whisk sugar and cornstarch. Add peaches and lemon juice, toss to evenly coat. Spoon into baking dish.

Preheat the oven to 350 and you’re ready for the cobbler creation. Friendly reminder that I tripled the proportions for this part!In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Using your fingers, add the butter cubes and gently fold the mixture until it has the texture of meal. Add the buttermilk and knead until the mixture has a dough-like consistency. Surprisingly, this was rather therapeutic.

Spoon the topping into the peaches and place in the oven for 30-35 minutes. You know the cobbler is ready when the fruit is bubbling and the topping is golden brown.

Top off the peach cobbler with a scoop of vanilla ice cream.

Blood Orange Doughnuts

Doughnuts: Pillsbury Biscuits

Glaze: Blood Orange Soda // Powdered Sugar

Open the Pillsbury biscuits, brace yourself for that POP! and I’d be lying if I said I didn’t gasp when the cannister explodes. Every. single. time.

Anyway, moving on.

Cut a small hole in the center of each biscuit. You now have 8 doughnuts and 8 doughnut holes all ready to go.

Fill a pot or a slow cooker with about an inch of canola oil and let sit over medium-high heat.

Meanwhile, prepare the glaze. Mix 3 cups powdered sugar and 5 teaspoons of blood orange soda. I used my new Cuisinart hand blender whisk because, well, it’s my new toy and I’ve been looking for any excuse to use it. Test the oil with the doughnut holes, when the oil bubbles up instantaneously around the doughnut, it’s good to go. Let the doughnuts sit in the oil until brown, turning over with tongs. Each doughnut should take no more than 2 minutes total. As soon as the doughnuts are ready, place them on a cooling rack and then dip into the glaze while they are still hot.

Candied Jalapenos

It’s no secret that I prefer my dishes on the spicier side and I have at least 3 bottles of various hot sauces in my pantry at any given time. Normally, I opt for banana peppers over jalapenos but this recipe seemed so simple, I had to give it a whirl. Sure enough, candied jalapenos were incredibly easy to make, I’d recommend bringing a jar to your next BBQ to give your burgers & dogs some serious heat. I brought a jar to a friend’s BBQ and they were a big hit!Ingredients: 4 chili peppers, 1 lime, 1 12 oz jar of pickled jalapenos & 3/4 cup of granulated sugar

Drain the jalapenos and discard the liquid (this seemed counterintuitive to me when I made my first batch but trust me).

“Everything But the Kitchen Sink” Orzo Salad

Ingredients

Orzo

Asparagus

Grape tomatoes

Red onion

Lemon

Feta (Not pictured)

Note: I ended up not using the clams (oops)

Directions

Prepare the orzo as directed on the package.

Chop the red onion and tomatoes.

To add some zest to the pasta salad, I used the same dressing as my Memorial Day pasta salad. However, I decided it needed a little kick so I whisked a spoonful of Dijon mustard into the mix.

Combine the orzo, red onion and tomatoes in a large bowl. Drizzle the dressing over the salad.

For the final touch, I add feta crumbles.

Let the orzo salad chill in the refrigerator.

Lemon Rosemary Asparagus

Ingredients

1 lemon

1 bunch o’ asparagus

several sprigs of rosemary

olive oil

Directions

Preheat oven to 400.

Prep asparagus and line on a non-stick baking sheet.

Slice lemon into slices.

Drizzle olive oil and place sprigs & lemon slices on asparagus.

Roast for 15 minutes, turning the asparagus over halfway through.

Balsamic Roasted Brussels Sprouts

Ingredients

Brussels sprouts

Pancetta

1/4 cup, olive oil

salt & pepper

1 tablespoon, balsamic vinegar

Directions

Preheat the oven to 400 degrees.

In a bowl, add the Brussels sprouts, pancetta, salt & pepper.

Drizzle olive oil and toss to evenly coat.

Spread evenly onto a baking sheet and put into oven.

Roast for about 20-30 minutes until tender and slightly browned.

Halfway through, toss to evenly roast.

Once completely roasted, immediately drizzle with balsamic vinegar.

Summer Pasta Salad

Ingredients

4 cups, chicken broth

2 cups, farfalle

1 can, garbanzo beans

2 cups, grape tomatoes (halved)

3/4 cup, diced red onion

1/2 cup, chopped basil leaves

1/4 cup, chopped mint leaves

3/4 cup, red wine vinaigrette

salt & pepper

Ingredients for Red Wine Vinaigrette

1/2 cup, red wine vinegar

1/4 cup, lemon juice

2 teaspoons, honey

2 teaspoons, salt

1 cup, extra virgin olive oil

freshly ground pepper

Directions

Pour chicken broth into a saucepan and turn on high heat. Cover and bring to a boil.

When it reaches boiling point, add farfalle. Stir frequently and cook until tender, about 7-8 minutes.

Drain farfalle & toss into salad bowl.

In a bowl, combine the garbanzo beans, tomatoes, onion, mint and basil leaves.

Add farfalle and gently toss.

Now it’s time for the dressing!

In a small bowl, combine the red wine vinegar, honey, salt and pepper.

You can use a blender but I used the whisk on my handheld mixer. On the lowest setting, stir the ingredients.

Gradually add in the extra virgin olive oil.

Pour the dressing into the main bowl and gently toss to ensure even coating.

Season with salt and pepper if desired.

Tilapia Taco Salad

Ingredients

spring mix

quinoa

chicken broth

tilapia

black beans

trader joe’s cowboy caviar

guacamole

1 lime, to taste

Directions

In a skillet, melt a pat of butter over medium heat.

Place the tilapia in the skillet and cover. Keep on medium heat until the fish is thoroughly cooked. About halfway through cooking, squeeze a fresh lime over the fish and season with salt & pepper.

Prepare the quinoa according to instructions on the package.

Once the quinoa has absorbed all water, pour 1.5 cups of chicken broth into the saucepan.

Put on low heat and cover the saucepan, let simmer until broth is fully absorbed.

On a plate, create a bed of lettuce.

Combine the cooked fish and quinoa over the lettuce.

Over the lettuce, scoop desired amounts of Cowboy Caviar, black beans and guacamole.

Top with fresh chunks of tomato.

Recommend dressing: Trader Joe’s Cilantro Salad Dressing

Ingredients

Trader Joe’s Perline Pasta & Prosciutto

Organic Vodka Sauce

Fresh Basil

Directions

In a small saucepan, boil pasta for about 8-10 minutes.

Drain and place in skillet on a very low temperature.

Toss pasta with Trader Joe’s Organic Vodka Sauce.

Chop fresh basil and add to skillet.

Mix and serve.

Ingredients

2 cups Israeli couscous

1 ahi tuna steak

1/4 cup good olive oil

3 tablespoons capers, drained

1/2 cup pitted black olives, coarsely chopped

1/2 cup jarred roasted red peppers, medium-diced

2 teaspoons minced garlic (2 cloves)

Kosher salt & freshly ground black pepper

1 cup chopped scallions (6 to 8 scallions)

1/4 cup julienned fresh basil leaves

Juice of 1/2 lemon

Directions

Cook the tuna in a skillet with just a bit of salt and pepper (about 10 minutes).

Bring 4 cups of water to a boil in a medium size saucepan.

Add the couscous and reduce to a low heat.

Cover the pot and let simmer for 12 to 15 minutes until the couscous is just gender. Drain excess water in a colander.

Combine the tuna, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a large bowl.

Pour the couscous into the mixture and stir well.

Cover and set aside for 10 to 15 minutes, stirring occasionally.

Just before serving, stir in the scallions, basil, juice of the 1/2 lemon and 1 more teaspoon of salt.

Serve at room temperature.

Ingredients:

2 Trader Joe’s Marinated Rosemary Chicken Leg & Thighs

1/4 cup Celery Hearts, diced

2 tablespoons Green Onion, diced

3 tablespoons Organic Mayonnaise

1/2 teaspoon Dijon Mustard

Preparation:

Cook chicken according to instructions on package.

Chop green onions and celery.

Combine all ingredients except chicken in a small bowl.

Once the chicken is thoroughly cooked, let cool to room temperature. Then, chop into bite size pieces and toss into the small bowl.

Mix together.

Serve on your favorite bread.

Ingredients:

Polenta

Pesto

Marinara Sauce

1 Eggplant

Trader Joe’s Quattro Formaggio

Preparation:

Cut the eggplant lengthwise and then into quarters.

In a mixing bowl, sprinkle olive oil, basil, salt and pepper, and oregano.

Toss to ensure even coating.

Spread on a baking sheet.

Bake at 300 degrees for 35-40 minutes.

Slice the polenta roll into discs (Tip: Cut them a bit on the thicker side, otherwise they will fall apart in the skillet)

Heat up olive oil in a skillet on medium-low heat.

Place the polenta in the skillet for 4 minutes on each side.

When the polenta is ready, it will turn a golden brown.

On each disc, place a small amount of pesto.

Sprinkle the cheese & top with a spoonful of the roasted eggplant.

Place the polenta on a baking sheet and cook at 300 degrees for 5 minutes, or until the cheese melts.

Serve the polenta with a base of marinara sauce.

Ingredients:

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 tsp vanilla
3 1/2 cups all purpose-flour
2 teaspoons baking soda
1 teaspoon salt
2 packages of Hershey’s Kisses

Preparation:

Cream together sugars, butter and peanut butter.

Beat in eggs, milk and vanilla.

Stir together flour, soda and salt and stir into mixture.

Shape into balls, roll in additional granulated sugar.

Place on ungreased cookie sheet.

Bake in 375 degree oven for 10-12 minutes.

Immediately press a Hershey’s Kiss into each cookie.

Ingredients:

Spice Cake Mix

Pumpkin Pie Filling

Chocolate Chips

Pumpkin Spice

Preparation:

Pour all ingredients in a large bowl and mix thoroughly.

Use a large spoon to put one scoop in each muffin liner.

Bake according to the directions on the cake mix box.

Ingredients:

Linguine

Trader Joe’s Seafood Blend

Arrabiata Sauce

Preparation:

Boil the pasta.

In a lightly oiled skillet on medium heat, pour the Seafood Blend and cover. It should only take about 5 minutes for the seafood to cook.

Once the Seafood Blend is cooked, drain. In a small saucepan, heat the Arrabiata sauce and place the Seafood Blend into the sauce to give it more flavor.

Scoop the sauce with seafood over the pasta. Garnish with parmesan and basil if desired.