Trader Joes

I have not been there for a while but I came across a website of folks who buy and make many meals from the products they buy there. I do not purchase many prepared foods and have noticed recalls and complaints since TJ's has changed ownership. So, I'd like to know if any of you creative and wonderful cooks have a favorite product you buy there that is excellent. Not interested in high-caloric sweets, treats, or desserts. I will say that I had a few favorite items I bought there but then could no longer find the next time I went there. My long-time purchase is their sponges which need to be rehydrated before use. Love them.

I have not been there for a while but I came across a website of folks who buy and make many meals from the products they buy there. I do not purchase many prepared foods and have noticed recalls and complaints since TJ's has changed ownership. So, I'd like to know if any of you creative and wonderful cooks have a favorite product you buy there that is excellent. Not interested in high-caloric sweets, treats, or desserts. I will say that I had a few favorite items I bought there but then could no longer find the next time I went there. My long-time purchase is their sponges which need to be rehydrated before use. Love them.

Their marinara sauce is excellent. Second to Rao's, but at 1/6th the cost.

[Jenise]

I am a frequent TJ's shopper (every 3 or 4 weeks, that is), but the prepared foods aren't the attraction for me. The only frozen stuff I buy are the gyoza type dumplings, specifically small chicken-cilantro ones and larger shrimp-chive which for flavor rival those made at Charles Phan's Slanted Door in SF. When we travelled in our van, we did buy a few frozen ravioli type things that I could augment for good road meals but they're not attractive enough for me to use at home. I've tried a few other things but all have been losers.

Ahem. I think you recommended their pulled pork to me as part of cubano sandwich appetizers. (That counts as prepared food, right?)

[Jenise]

Jeff, that was Costco, not Trader Joe's.

I'm only an occasional TJs shopper, usually for things like capers, sardines, tomatoes. Their Dijon mustard is surprisingly fresh and more tangy than most supermarket ones. The only prepared food I regularly buy there is gyoza. Actually, the heat wave here is making me think of tomatoes, and making a recipe from NYT for a cold tomato and dumpling salad with chile crisp vinaigrette.
Unsure if they still have it, but I used to sometimes buy their frozen tarte d'aslace (flammkuchen ) which was better than any frozen pizza I have ever had,. Only problem was every time I used to open freezer to get I'd find the teenager had already eaten.

[Jenise]

Dale, I saw that recipe and am dying to try it. Report back, please!

I only get in there maybe once a month. Routine repurchases are: gyozas, dried fruit and nuts, oat milk and granola for Bob (he likes their oat milk better than the Oatly brand, it's less sweet), tortillas, pizza dough, frozen petite peas, and fresh heirloom chickens.

Jenise, we did a couple times last year at end of summer tomato season. Quick and easy lunch or dinner. The rice vinegar/crisp/soy dressing is light and bright with just a little heat to wake up the dumplings, and with some good heritage tomatoes it's a little dance of acid. sweet, spice. Think you would like it. Great hot weather dish.

[Jenise]

I'm intrigued as it's ingredients I love but a combination I'd have never in a million years put together, and I do some crazy combining. Can't wait to try it--all I need are good tomatoes and more gyozas!

I've never had a gyoza, so I must go and get these!

[Jenise]

Karen, really? 'Gyoza' is the Japanese word that has become somewhat universal but the Chinese just call them dumplings and they're a constant in dim sum cookery. I love them to death.

I may have had them at a restaurant, but I do not recall. I know I would love them and since you and others here are experienced with them, I will surely have that on my errand list for next week.

[Jenise]

There are two primary ways of preparing them: steamed and pan-fried in which you brown the bottoms then add water and put a lid on to finish the cooking by absorbing the water. Usually, you have a dipping sauce on the side. But I often add Chinese black vinegar when the water's about 90% absorbed to make a pan sauce out of the vinegar and remaining liquid, coating the dumplings and making them ready to eat. I sometimes top them with freshly grated ginger and chopped cilantro. You'd love this.

[Jenise]

I just learned that Trader Joe's plans to renovate a former Bed Bath and Beyond location into a second Trader Joe's for our little town. Will provide much needed relief and will likely draw the Canadian shoppers away from downtown. Nothing against Canadians, they're some of my favorite people, it's just that the downtown store's parking lot is way too small for the number of people who want to be in there at the same time and about half the cars have BC plates. Once in the lot you have to stand by for something to open up. As TJ's pointed out in their announcement, the new store's closer proximity to the Canadian border was primary in their planning. It's closer to me, too!