Cooking With All Things Trader Joe’s by Deana Gunn and Wona Miniati (Brown Bag Publishers, $29.95)
Trader Joe’s is one of the country’s fastest growing grocery chain in the nation. It has built a solid reputation for offering quality products without added preservatives or being genetically engineered. Whether its eggs from cage free chickens or hormone-free dairy products, Trader Joe’s offers consumers food that is both high-quality and delicious.
The Cooking With All Things Trader Joe’s cookbook is unique. All of the ingredients featured in its more than 150 recipes can be found at Trader Joe’s. By using Trader Joe’s ingredients and a little imagination, the “fusion cooking” in this collection makes it much easier to create sophisticated, fun, eclectic yet accessible meals.
In addition to the recipes, there are helpful tips about condiments, utensils, and cookware. The collection is divided into seven main sections: Appealing Appetizers; Soups, Salads & Light Meals; Main Meals; On the Side; Delicious Desserts & Daring Drinks; Begin with Breakfast; and Bachelor Quickies. There is also a list of the more than one dozen store locations in Arizona, including four in Tucson.
This is a delightful cookbook. By making the most of Trader Joer’s “prep kitchen” items, homemade gourmet dinners can go from the kitchen to the family dinner table in minutes, without sacrificing either flavor or quality.
Three recipes were tested from this cookbook. A Southwest Burrito that was a flour tortilla wrapped around black beans, veggies, cheese, and salsa was tasty as well as healthy and low-fat. I am developing a taste for couscous and chose Curried Couscous with Almonds, a dish that was flexible and zingy. In Arizona, you can never make too many cold beverages and the All Mixed Up Margaritas was a bracing mix of tequila, Triple Sec Liqueur, organic pink lemonade, and lime juice.
The bottom line is that this collection is perfect for cooks who are short on time but want healthy meals that are long on taste. Fusion cooking isn’t just easy, it’s also fun.

Southwest Burrito
3 heaping Tbsp canned Organic Black Beans, drained
A few pieces of Oven Roasted Vegetables, Fire Roasted Red Peppers, or Fire Roasted Yellow and Red Peppers (I used the yellow and red peppers)
3 Tbsp Fancy Shredded Mexican Blend cheese
2 Tbsp Chunky Salsa
A few sprigs of cilantro
Large flour tortillas
Slices of fresh avocado
Dollop of sour cream or yogurt
Place all ingredients down the center of the tortilla. Roll tightly and serve. Enjoy!

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