We Tried Trader Joe’s Vegan Italian Bolognese Ravioli

Trader Joe's is batting a thousand when it comes to vegan ravioli. I thought the spinach and cashew version was great. And they've got another winner on their hands with Trader Joe's Vegan Italian Bolognese Ravioli. The filling is lentil and mushroom-based with sun dried tomato in the mix, so it's packing a good…

ByMichelleJuly 31, 20230Comments

Product Review

We Tried Trader Joe’s Lemon Pesto

When Trader Joe's revealed Lemon Pesto as one of their upcoming summer products, I just assumed it would be in the refrigerated section. But as you can see, it's not. It's shelf stable. If you're a home cook who usually has lemons and parm (or Pecorino Romano) around, this product probably won't be for you.…

ByMichelleJuly 6, 20231Comment

Recipes

Dinner Inspo: Trader Joe’s Mafalda Corta Pasta

I love that Trader Joe's keeps rolling out pasta shapes you don't see on the reg in American grocery stores. The World's Largest Fusilli, available around the holidays, remains a favorite. But I'm also really liking Trader Joe's Mafalda Corta with its ruffly little edges. They're almost like itty bitty lasagna sheets. I ended up…

ByMichelleMay 31, 20230Comments

Product Review

We Tried Trader Joe’s Ricotta Cuoricini Ravioli

I'm not sure the products folks fully thought through Trader Joe's Ricotta Cuoricini Ravioli. Because while heart-shaped pasta with a ricotta and balsamic reduction filling sounds tasty, it does leave the raviolo with a brown...protuberance in the middle. After someone on Reddit said they looked like tongues in the package, I couldn't unsee it. …

ByMichelleJanuary 26, 20230Comments

Product Review

We Tried Trader Joe’s Cacio e Pepe Gnocchi

So I made the new Trader Joe's Cacio e Pepe Gnocchi for lunch today. It's one of those dishes that's pretty simple to make from scratch, just Pecorino, butter, pasta water and black pepper. But the convenience factor is huge here. While you can cook TJ's gnocchi in a pan in under 10 minutes. You…

ByMichelleJuly 18, 20220Comments

Events Restaurants

Say Cheese: Get to Know Pecorino Toscano DOP

Pecorino Toscano, a sheep's milk cheese, is produced as the name suggests, in Tuscany. But it's not just where it's made. With Pecorino Toscano DOP, all elements must come from the region as well. The DOP mark confirms the milk and production process meet the consortium's standards and help ensure a unique, high-quality product. Cheesemaking…

ByMichelleNovember 14, 20190Comments

Product Review

We Tried Trader Joe’s Piccolo Pizza

Frozen pizza isn't usually my first pick at Trader Joe's. I'd rather grab a ball of their fresh dough and add my own sauce and toppings. But the Organic Tomato Mozzarella Piccolo Pizza caught my eye. With naturally fermented dough (meaning the crust should actually have some flavor), and a $2.99 price point, I threw…

ByMichelleOctober 29, 20190Comments

Recipes

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe's Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I've been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I…

ByMichelleAugust 1, 20190Comments

Product Review Recipes

We Tried Trader Joe’s Outside-In Stuffed Gnocchi

We all know how ga-ga the gluten-free crowd went over Trader Joe's cauliflower gnocchi. TJ's is back with a traditional potato gnocchi stuffed with tomato sauce and mozzarella. Trader Joe's Outside-In Stuffed Gnocchi is in the frozen section and runs $2.99 per 16 oz. bag. The stovetop instructions tell you to toss them in 1 T.…

ByMichelleMarch 19, 20190Comments

Pasta Recipes

Summer Pasta Solution #2 – Spaghetti with No-Cook Tomato Sauce

Spaghetti with No-Cook Tomato Sauce is an oldie but goodie that's perfect for the hottest days of summer. When you can only bear to turn on the stove for a few minutes, you'll only need to boil the pasta. The rest happens in a food processor. Adapted from a Giada de Laurentiis recipe, I think of…

ByMichelleJuly 31, 20180Comments