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1 cup water

1 cup half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1/2 (20-ounce) package Trader

Joe’s Party Size Mini Meatballs

1/2 loaf Trader Joe’s Ciabatta

4 slices Swiss cheese

Grilled cheese and tomato soup—this is the best of both worlds in one bowl.

1. Preheat the oven’s broiler.

2. In a medium pot, combine the tomato sauce, water, half-and-half, salt, and pepper, and bring to a boil over high heat. Reduce the heat to medium and simmer. Add the meatballs and cook until hot, 5 to 8 minutes.

3. Meanwhile, slice the bread lengthwise. Place the bread on a rimmed baking sheet and layer each half with 2 slices of cheese. Put the bread under the broiler to toast, 2 to 3 minutes, checking it about every 30 seconds.

4. Cut the bread into bite-size crouton pieces. Ladle the soup into bowls and top with the cheese croutons

Substitution: Milk can replace the half-and-half.

GAZPACHO

YIELD: 2 servings

PREP TIME: 5 minutes

1/2 (28-ounce) can Trader Joe’s

Whole Peeled and Salted Plum

Tomatoes with Basil

1 (12-ounce) container Trader

Joe’s Tzatziki

juice of 1/2 lemon, or more

1/2 teaspoon kosher salt,

or more

In warmer months when you crave soup but may not be too keen on eating hot food, try gazpacho, an uncooked soup hailing from Spain.

1. In a blender, add the tomatoes, tzatziki, lemon juice, and salt and blend on high speed until combined, 30 seconds to 1 minute. If you don’t have a blender, place the tomatoes in a large bowl and use your hands to break them into pieces, then add the other ingredients.

2. Taste and adjust the seasoning with salt and lemon juice, as needed.

3. Serve at room temperature, or let the gazpacho chill in the fridge for 1 to 2 hours prior to serving.

CHAPTER 4

PASTAS

Pastas are among the easiest ways to quickly create a tasty dish. To this day when I’m short on time, I’ll toss a batch of angel-hair pasta with butter and Parmesan cheese for a quick lunch or dinner that’s easy, cheap, and—most essentially—tasty.

Of course, the first thing that pops into most people’s heads when they think of pasta is a basic Italian red sauce, which you’ll find in classic recipes like Spaghetti and Meatballs. The Italians may have mastered the art of pasta, but these recipes pull inspiration from all over the globe, using pasta to explore a wide array of flavor profiles, including those with a spark of Middle Eastern ingredients, like Chickpea Penne.

OLIVE OIL SPAGHETTI with ARUGULA

YIELD: 1 serving

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/4 (16-ounce package) Trader

Giotto’s Organic Spaghetti

1 tablespoon olive oil

3/4 (12-ounce) container

Trader Joe’s Marinated

Fresh Mozzarella, plus 3 to 4

tablespoons marinating oil

1/2 (7-ounce) bag arugula

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1/2 teaspoon red chile

pepper flakes

In Italy, spaghetti aglio e olio refers to spaghetti noodles tossed with olive oil, garlic, and crushed red pepper flakes. This is an easy twist, which replaces the garlic with a kick of arugula.

1. Cook the spaghetti according to the package directions. Drain in a colander and toss with the olive oil.

2. Add 1 tablespoon marinade oil from the mozzarella to the now empty pot and heat over medium-high heat until shimmering. Add the arugula, stirring constantly, until it wilts, 2 to 3 minutes. Remove from the heat.

3. Add the pasta to the pot along with the salt, pepper, chile pepper flakes, mozzarella, and 2 to 3 tablespoons marinade oil. Toss to combine.

CHICKPEA PENNE

YIELD: 2 servings

PREP TIME: 1 minute

COOKING TIME: 10 minutes

1/2 (16-ounce) package frozen

Trader Joe’s “Just Pasta” Penne

1 (10-ounce) package Trader

Joe’s Channa Masala

1/2 teaspoon Trader Joe’s

Crushed Garlic

Easiest. Pasta. Ever. The Trader Joe’s Channa Masala is a mix of tomatoes, chickpeas, and spices, which adds a Middle Eastern flair.

1. Microwave the pasta according to the package directions.

2. Pierce a few holes in the plastic