2 hours ago
Monday, March 11, 2013
I want to start this post by talking about what I don't like buying from Trader Joe's, and 2 products that I can't live without...
First off, I NEVER buy frozen fish from Trader's (it's mostly from China, Vietnam, Bangladesh.....), and I don't like their produce at all. I don't like it because it's not fresh, it's always in a bag, which is great in a pinch, but TJ's produce seems to always be soggy or wilted or on its way out. I recently had to throw out a bag of their onions and sweet potatoes, since they were rotten in less than a few days, and the lettuce is always slimy.
Just my opinion and my experience, you are allowed to disagree.
However, I do go to Trader Joe's for my nuts, chocolate, frozen veggies, less expensive Kelly Gold butter and Vermont Creamery creme fraiche, which is always in my fridge.
But the 2 products I must have on hand is their corn salsa (in the chip aisle)...........it is amazing in chili, w/ chips and in omelets. I love it.
The other item is their OLIVE TAPENADE (in the refrigerated section).
Whenever a recipe calls for a cup of chopped kalamata or manzanilla olives, I now use their olive tapenade.
It is excellent on fish or chicken, or on crostini with some warm goat cheese and it's all natural.
I use it on my roasted cauliflower with some raisins tossed in and it's the best.
Ok, enough talking about product endorsements (which, by the way, I do not get paid for).
I woke up craving this salad, so I made it for breakfast and ate the eggs warm.
This salad is sort of a Salade Nicoise minus the potatoes.
It is best served when the eggs and beans are warm and good olive oil is a must.
White Bean Salad w/ Trader Joe's Tapenade & Tuna: (serves 4)
1 can of small white beans (Goya makes a tiny, firm white bean, perfect for salads)
1 can of good tuna, packed in oil (I like Tonnino brand), drained
1/2 cup of chopped mixed olives (kalamata & manzanilla w/ pimentos), or pre-made tapenade
1 lb. of haricot vert (skinny French style green beans)
4 hardboiled eggs, peeled & sliced in half
good olive oil for drizzling
squeeze of a lemon
Cook the eggs in boiling water for about 12 minutes. Peel and set aside.
In the same boiling water, cook the green beans (skinny beans only take about 2 minutes). Drain and refresh under cool water to keep them crisp and bright green.
In a bowl, mix the rinsed beans with the tuna and mix with the olive tapenade.
Arrange everything on a platter and drizzle with good olive oil and a squeeze of lemon juice.
Season with flaky sea salt and enjoy.