Photo:
Copycat Yumm bowl. Credit: Kate Gallup
In our house, a new season always means testing out new Trader Joe’s recipes to add to our dinner rotation. Recently, Trader Joe’s launched sous vide products, which are perfect for quick and easy weeknight meals. (These factor into two of the recipes below.) Inspired by some new tastes and some old favorites, here are some recipe ideas to inspire you for the new year.
1. Sous vide chicken thighs with Mediterranean-inspired bulgur
Cook time: 15–20 minutes
Serves: 2–3
I don’t have a sous vide setup at home, so I am quite happy to let someone else do the work. This simple dinner is easily elevated with fresh ingredients for a Moroccan-inspired spin on a weeknight dinner.
Ingredients
- Trader Joe’s sous vide chicken thighs
- Trader Joe’s bulgur pilaf with butternut squash and feta cheese
Optional additions
- Trader Joe’s lemon ricotta
- Fresh dill or parsley
- Dried currants
Directions
Cook the chicken thighs and the bulgur separately, according to package directions. I also add some optional ingredients: bite-sized chunks of lemon ricotta, dried currants, chopped dill and parsley. These add a fresh and savory-sweet taste. Plate and serve.
2. Sous vide soy-yaki stir-fry
Cook time: 15–20 minutes
Serves: 4
Add succulent sous vide chicken to stir-fry for a healthy and tasty supper.
Ingredients
- Trader Joe’s sous vide chicken thighs
- Trader Joe’s Asian vegetable stir-fry
- Trader Joe’s Island Soyaki Sauce
- A splash of cooking oil
- Soy sauce
Directions
Sauté the vegetable mix in a pan on medium-high heat with a tablespoon of oil and a dash of soy sauce. After veggies begin to soften, add in chicken thighs. You may need to break the chicken up into slightly smaller pieces. Season carefully with Soyaki and toss to coat — a little goes a long way, so don’t overdo it. Serve with your favorite accompaniment, such as rice, noodles or couscous.
3. Root vegetable winter quiche
Cook time: 50 minutes
Serves: 4
I love quiche all year round but wanted to enjoy a seasonally inspired option over the holidays. Having breakfast ready in advance really made the holidays so much easier that I now plan to make and eat this all year long.
Ingredients
- Trader Joe’s holiday vegetable hash
- Trader Joe’s shredded mozzarella
- 6 eggs
- ¾ cup of milk
- Salt and pepper, to taste
- Olive oil
- Premade or homemade crust
Directions
Sauté the root vegetables on medium-high heat with a little olive oil for 15 minutes or until well cooked. (Root vegetables will not cook within the quiche mix so it’s important to cook them in advance.) Layer your cooked veggies across your pie crust or baking dish. In a separate bowl, mix eggs, milk, cheese, and salt and pepper until well combined. Pour the mixture over thee veggies to create a layered breakfast and bake it at 375°F for at least 35 minutes.
*The holiday vegetable hash is a mix of diced butternut squash, sweet potato, red onion, celery, parsley, sage and rosemary.
4. Copycat Yumm bowl
This recipe is inspired by Café Yumm, one of my favorite Pacific Northwest–owned restaurants. The secret to the Yumm bowl is in the sauce, and TJ’s has all of the ingredients to make your own version.
Cook time: 15–20 minutes
Serves: 4
Ingredients
- Trader Joe’s organic jasmine rice
- Trader Joe’s sriracha flavor baked tofu
- Trader Joe’s olive tapenade
- Bag of organic mini sweet peppers
- Fresh cilantro
- Trader Joe’s shredded cheddar
- Homemade or purchased sauce
Sauce
There are many copycat sauce recipes available. I adapted one that combines olive oil, nutritional yeast, almond flour, chickpeas, lemon juice and curry powder. If you’d prefer a ready-made sauce, try Trader Joe’s Vegan Tzatziki Dip.
Directions
Cook the rice according to package directions. Slice the tofu into cubes and sauté them on medium-high heat until the edges start to brown, turning frequently. Slice sweet bell peppers and break up cilantro. Make your sauce if not using a purchased alternative. Fill the bowl with rice and add your toppings to taste!
