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COOKING TIME: 6 minutes

2 (12-ounce) bags cauliflower

florets

1 (15-ounce) jar Trader Joe’s

Curry Simmer Sauce

1 (10.5-ounce) package Trader

Joe’s Brown Rice Fully Cooked

I’ve long thought that cauliflower is an underappreciated vegetable. Its subtle flavor works well with the greater intensity of the dairy-free Curry Simmer Sauce.

1. Snip off the top corners of the cauliflower packets and microwave on high for 1 minute. In a large microwave-safe dish, place the curry sauce and the cauliflower and microwave on high until hot, about 2 to 3 minutes, stirring halfway through.

2. Cook the rice in the microwave according to the package directions.

3. Stir the rice into the cauliflower and curry sauce.

STUFFED BAKED POTATOES

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 1 hour

2 russet potatoes

1/2 (8.8-ounce) container frozen

Trader Joe’s Creamy Spinach

and Artichoke Dip

1 tablespoon unsalted butter

kosher salt and freshly ground

black pepper

Don’t let the long cooking time in this recipe scare you—all of it is unattended. Just pop the potatoes into the oven and let it do all the work.

1. Preheat the oven to 400°F.

2. Using a fork, poke numerous holes into the potatoes and place them on a rimmed baking sheet. Bake until a knife can be inserted into a potato without any resistance, about 1 hour. Let the potatoes cool for about 10 minutes.

3. Meanwhile, in a microwave-safe dish, place the dip, cheese-side up. Microwave on high for 2 minutes. Stir and cook 2 minutes longer.

4. Slice halfway through the center of each potato, lengthwise. Add 1/2 tablespoon butter to each potato and season to taste with salt and pepper. Pour the hot dip over each potato.

BRIE and BUTTERNUT SQUASH QUESADILLAS

YIELD: 2 quesadillas

PREP TIME: 5 minutes

COOKING TIME: 12 minutes

1 (12-ounce) bag Trader Joe’s Cut

Butternut Squash

1 tablespoon brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1/2 wedge Trader Joe’s Double

Cream Brie

2 whole wheat flour tortillas

1 tablespoon canola oil, plus

more as needed

The rich creaminess of the brie combined with the butternut squash mashed with brown sugar harnesses the flavors of fall.

1. Cook the butternut squash according to the package directions. Transfer to a small bowl and mash with the brown sugar, salt, and pepper.

2. Spread a little brie on each tortilla. Spread the squash mixture on half of each tortilla, then fold the tortillas in half.

3. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add 1 tortilla, cooking until each side is golden, about 3 minutes per side. Repeat with the remaining tortilla, adding more oil as needed.

4. Remove the quesadillas from the pan and cut each one into 4 wedges.

ZUCCHINI and POLENTA BAKE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 20 minutes

1/2 (16-ounce) bag frozen Trader

Giotto’s Misto alla Griglia

1/2 (18-ounce) tube Trader Joe’s

Organic Polenta

1 cup Trader Giotto’s Traditional

Fresh Ricotta

1 1/2 cups Trader Giotto’s

Organic Tomato Basil Marinara

Who needs a grill for smoky vegetables when you can open a bag of Trader Giotto’s Misto alla Griglia (grilled marinated eggplant and zucchini)?

1. Preheat the oven to 350°F.

2. In a microwave-safe dish, microwave the eggplant and zucchini on high for 2 minutes.

3. Cut the polenta into about 8 (1/2-inch) slices and arrange them in a baking dish, then add the eggplant and zucchini slices on top.

4. In a small bowl, stir together the ricotta and marinara sauce to combine. Pour over the vegetables and polenta. Bake until hot, about 20 minutes.

RICE and BLACK BEANS

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 5 minutes

1 (10-ounce) pouch frozen Trader

Joe’s Brown Rice

1 (15.5-ounce) can Trader Joe’s

Cuban Style Black Beans

1/2 (16-ounce) container Trader

José’s Guacamole Topped with

Spicy Pico de Gallo

1/2 cup sour cream

2 scallions, chopped

Rice and beans