2 cups                       strawberries
2 cups                       spinach, loosely packed
1 cup                         watermelon
1 tbsp                        ground flaxseed
1 cup                         almond milk
1 tbsp                        honey, raw

{blend and enjoy}

I didn’t have a certain flavor or ingredient come to mind when buying it, so I figured why not try the recipe on the package? I proceded to neatly cut out the recipe and pretty much followed it. Take note of the the italics on ‘pretty much’.

My findings?
It is everything that it’s cracked up to be. The preparation had me thinking that I would not be able to distinguish the ingredients added from the actually taste of the fish. I was incorrect. It ends up being a very light and perfectly seasoned fish while having some liquids to drizzle over – or onto a bed of rice {that would compliment it perfectly}. The presence and flavor of the fish is unique and definitely better than most that I’ve tried.

In my version of the recipe, I wanted a stronger citrus flavor, so I decided against zest’ing and instead minced the rind.
Ok, that’s a lie.
Truth is, I didn’t feel like zesting the orange.
Similar to not feeling like putting away laundry.
It makes sense. They are both practical. Just not for me, I suppose.

I also want to mention that I used the foil/packet method of cooking this fish. I am not quite sure why, it just seemed like the right thing to do. And again, I was saving myself a little clean up.

More importantly.
If you have little time, great company, or/and just a general love for good fish … do yourself (and anyone joining you) the favor of making it.

“Sablefish live in the Pacific Ocean, and are harvested from Alaska to Baja California. Sablefish is prized for its rich, buttery flesh and is used in many cuisines”
- trader joe’s label

1 pkg              sablefish (black cod), thawed
2 tbsp             honey
1 tbsp             balsamic vinegar
2 tsp               soy sauce
1 tbsp             orange rind, minced
3 tbsp             orange juice
1 tsp               ginger, minced
2 tbsp             grapeseed oil, or whatever oil you like to use
salt to taste
pepper to taste
*aluminum foil, recommended

Preheat the oven to 450.
Find a baking dish and lay and oversized piece of foil in it. Big enough to set the fish inside  while still having the edges protrude.
Lay pieces of fish in the middle and add ingredients on top.
Add a second piece of foil over the top sealing the edges by folding (alternating the sides).
Place packet of fish (without the baking dish) in oven for 16 minutes, or until the fish is cooked through. It flakes beautifully and tastes even better.

Enjoy.

I made salsa.
I pulled out a frozen portion of soy-ginger cod and happy ate them together. I’m pretty sure the two are in love, and they made that love in my mouth.

Feel free to serve it over chicken or even pork chops.
Vegetarian:  don’t feel left out. Grab an avocado, dice it, and throw it in for a great meal.
Vegan:  you’ll already know to use agave instead of honey.
Raw: you are not left out on this one – dig in.

1 cup              pineapple, diced small (preferably fresh)
1 cup              cherry tomatoes, diced
1/3                  red onion, diced
1                     tablespoon honey
1/2                  lemon
1/2 tsp            chili powder
1 tsp               salt, coarse

Combine ingredients in a bowl. Allow the flavors to combine, by placing in the fridge for at least 30 minutes.

Enjoy

These buns are tons of fun.
I popped two of them in the microwave for about 45 seconds, peeled away the fancy paper on the bottoms – and yum. Yes Trader Joe’s, you have done it again.
The outside of these buns are very delicate and airy and after trying several kinds within the last couple weeks, I’d have to deem these my favorite. The dough has a notable taste that will bring you back to warm pretezel eating days (while still remaining true to the traditional texture and taste of the cha siu bao). As your teeth sink into the sweet center – you’re tastebuds lock in. Truthfully, I am not a huge pork fan and somehow still manage to be a huge fan of these. Not only is the pork sweetened, but unlike the traditional rolls, the meat is consistent and also seasoned a bit better. It has a bit more of a salty note mixes well with the sweetness to keep things interesting.
These get a solid 7 in my book. And my book is solid.

   cheesy broccoli & asparagus bake
dairy free, vegetarian {optional}, vegan {optional}, trader ro’s {optional}

1                            head broccoli
1                            bunch asparagus
1.5                        package soysation cheese
2                           packages precooked {frozen}  rice
1                            yellow onion
1.5                        cup unsweetened almond (or soy)
.5                         cup breadcrumbs
1 .5                       tablespoons bullion {chicken preferred}
.5                         tablespoon fresh ground pepper

* 1 cup                corn {optional, not pictured}
*1 cup                 shredded chicken {optional not pictured}

Fill large saute pan with water {half way} and heat on high.
Preheat oven to 400.
Oil, butter, or grease large {glass preferred} baking dish .
Cut broccoli into florets.
Cut asparagus into 1/4′s and discard the bottom portion (no tough ends, please).
Dice onion.
Place broccoli and asparagus in hot water for 5 minutes.
Heat packages of rice {or make fresh rice you’re call, I like saving time & pots}
Drain broccoli and asparagus.
In a large bowl, combine broccoli & asparagus, onions, 2 cups cheese, bullion, and pepper.
Pour into large baking dish.
Pour milk over mixture.
Add the soysation {or remaning} cheese evenly on top.
Sprinkle breadcrumbs over entire dish.
Bake for 25 minutes.

Let cool {and thicken} for at least 5 minutes before serving.

enjoy.

Drain water from can of chicken
Dice mango
Cut corn off the cob {leave raw}
Use anywhere from 1/2 to whole red onion, dice finely
Combine: chicken, mango, corn, onion, almonds, and sauce in medium mixing bowl
Toast bread and lightly spread mayonnaise on both sides
Add chicken mixture to the bottom slice of bread
{pictured with tomato and romaine lettuce}
Top with second slice of bread
Enjoy

I would have to give this an overall 7.
It tastes close to authentic with the chocolatey undertone you expect and love about mole, and the sauce is rich and deep in color. If I were being hyper-critical (which is the point here, right?) .. I would say that it lacks depth. The provided rice makes for a great quick dinner or a decadent lunch for two.
Next time I plan to wrap this up in a tortilla with avocado, cilantro, and fresh diced tomatoes …. hmmmmmm ;}

enjoy

To be honest, I buy this salsa so frequently that I have a collection of drinking glasses up-cycled from the jars.
I even keep the labels on because they are so aesthetically pleasing (to me) and I dig promoting Trader Joe’s, even in my everyday beverage consumption.
To the point:

This salsa is unique to say the least. It is VERY similar to sweet pickle relish, substituting the pickles for corn (obviously). Unlike most traditional salsas, this one is very sweet and does not mimic the essence of salsa. I am not sure what is very salsa-ey about this …
With that said – it is very versatile. Just like sweet relish, I would encourage you to top a hotdog with it for a more chic bun-and-meat experience. For a less sodium packed treat, grab a bag of chips and generously scoop up this “salsa” for a crunchy and flavorful treat. There is both coriander and mustard seeds in this mixture that makes for a very bold statement in your mouth.

Overall, I would give this product a 7 to the less adventurous consumer and a 9 to the people with well versed pallets and general food interests.

While taking (what I like to call) a mini vacation this morning in Trader Joe’s, I found myself drawn to the holiday mustards. I will gladly admit that it has taken me four trips to finally muster(d) {hehe} up the courage to buy them. I hate wasting items and I am constantly fighting the urge to purchase items that I simply want. So, in my first effort to begin this four-pack journey I thought to combine one of them with pasta. Brilliant really …
Hey, I like mustard and I love pasta.
Who doesn’t.
But together?
Yes. Together.

It’s vegan, It’s vegetarian, and of course dairy free.

Friends, let me share this amazing quick and delicious treat with you. Let me offer you the simplest recipe to impress friends and family alike.
Heck, tell them you thought of it first … Just do whatever it takes to get this in your mouth.

1 holiday four-pack of mustards
(using the Provençal)
2 handfuls of arugula
1 bag of frozen penne Arrabbiata
1 {suggested} cup frozen peas
1 tablespoon oil (I use grapeseed)

Prepare pasta according to packaged directions using a tablespoon of oil and heating pasta in a saucepan WITH the frozen peas.
After sauce ‘disks’ have melted, stir in 1.5 tablespoons of Provençal mustard.
When pasta has been heated thoroughly – toss in the arugula until it wilts.
(we’re talking a whole 7 minutes)

Enjoy.
You’re welcome.

6             romaine leaves {you know, the big kind}
1             large can chicken in water, drained
1.5          cups cherries, pitted and semi-diced
1.5          cups chopped walnuts
2             tablespoons dijon mustard
1.5          tablespoons honey
2             tablespoons mayonnaise
.5            tablespoon garlic powder
salt to taste
pepper to taste

combine all ingredients in a bowl, mix, and serve on romaine.
enjoy.