1 piece TJ’s Lavosh 1½C TJ’s Wild Mushroom Blend, defrosted 2C TJ’s Arugula 3T TJ’s White Truffle Oil ½C Shredded Parmesan 1) Toss arugula with truffle oil, set aside. 2) Spread mushrooms evenly over Lavosh and sprinkle parmesan cheese on top. 3) Bake on a cookie sheet in a 375º oven …
1 pkg TJ’s Garlic & Herb Dough (16 oz.) 1 pkg TJ’s Chevre (8 oz.) 1 jar TJ’s Grilled Vegetable Tapenade (10 oz.) 1) Bring the dough and chevre to room tempurature. 2) Preheat oven to 400º. 3) Roll dough to desired shape and thickness and bake in oven for 10 …
1 jar Salsa Verde 1 can Black Beans ½ Red Onion, diced 1 tub Sliced Mangoes, diced Juice of 1 Lime Cilantro, Salt & Pepper, to taste 1) Mix all ingredients together and chill. Serve as a salad on greens or with chips. Enjoy! Chef Leah (Tucson Store 88/Grant & Swan)
2 Eggplants ½ tub TJ’s Tahini Sauce 1t lime juice 3t olive oil cracked black pepper, to taste 3 cloves garlic, crushed chopped cilantro, to taste 1t ground cumin 1) Preheat oven to 375º. 2) Cut eggplants in half, wrap in tin foil, and bake for 45 minutes. 3) Put all …
Olive Oil 1 Garlic Cloves, minced 3C Spinach, chopped 1 pkg Crimini Mushrooms, sliced 1 tube Polenta, sliced Salt & Pepper, to taste ½C Fontina, Shredded 1) In a large skillet sauté Garlic and Mushrooms until Mushrooms begin to brown. Add Spinach and cook until wilted. 2) In a 9×13 pan, …
1T Olive Oil 1 small onion, sliced 1lb Sweet Potatoes, grated ¼t Salt ⅓C Ham Steaks 1t Oregano 1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes. 2) Reduce heat to medium and add …
4T Butter, divided ⅔C Organic Pine Nuts ⅔C Finely Chopped Shallots 3C Couscous 3½C Organic Vegetable Broth 2T Lemon Juice 1t Salt ½C Minced Fresh Parsley ¾C Israel Feat, crumbled 1) Melt 1T of the butter in a heavy large saucepan over medium heat. Add pine nuts and stir until golden …
1 can Yellow Corn 2C Zucchini, diced 1 can TJ’s Organic Diced Tomatoes (28 oz.) 12 Corn Tortillas 1 jar TJ’s Salsa Verde (32 oz.) 1 pkg TJ’s Shredded Mexican Blend Cheese 1) In a large skillet, sauté zucchini and corn for five minutes. Add diced tomatoes and simmer for another …
2 cans TJ’s Garbanzo Beans, drained and rinsed (15 oz.) 2C Chopped Tomatoes 1½C Chopped Onion 2-in. piece Fresh Ginger, diced 1½T Curry Powder 1) Place tomato, onion & ginger in a blender or food processor and puree. 2) Place puree in a large skillet and add curry, cook for 5 …
4C TJ’s Wheat Cous-Cous, cooked 2C Roma Tomatoes, diced 1½C Zucchini, diced 2C Spinach, slivered ½C TJ’s Crumbled Feta Cheese 4T Fresh Lemon Juice ¼C Extra Virgin Olive Oil Salt and Pepper, to taste 1) Place the first four ingredients in a bowl, toss. 2) Add remaining ingredients and toss again. …
