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1. Bring a medium pot three-quarters full of salted water to a boil over high heat.

2. Cut the broccoli into even bite-size pieces. When the water is boiling, add the broccoli and cook until fork-tender, about 5 minutes. Drain into a colander and reserve.

3. In the pot, heat the oil over medium-high heat until shimmering. Add the garlic and chile pepper flakes and cook, stirring constantly, for 1 minute. Remove from the heat and add the lemon juice and dried cherries. Add the cooked broccoli, stirring to combine. Season to taste with salt and pepper.

MEXICAN CORN CORN on the COB

YIELD: 4 pieces corn on the cob

PREP TIME: 5 minutes

COOKING TIME: 5 minutes

1 (4-pack) Trader Joe’s Corn on

the Cob

2 tablespoons mayonnaise

1 tablespoon Trader Joe’s Taco

Seasoning Mix

1 tablespoon Trader Joe’s Grated

Parmigiano-Reggiano cheese

This is practically the only way I eat my corn on the cob these days.

1. If your pot is narrower than your ears of corn, cut them in half. Bring a medium pot three-quarters full of salted water to a boil over high heat. Add the corn, covering it with water. Cook until the kernels are bright yellow and tender, 3 to 4 minutes. Transfer the corn to a plate.

2. Using a butter knife, slather the corn with mayonnaise. Sprinkle with taco seasoning and cheese.

STUFFED PEAR HALVES

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 15 minutes

1 (25-ounce) jar Trader Joe’s

Pear Halves in White Grape

Juice (5 pear halves)

1 tablespoon cream cheese,

softened in the microwave for

10 seconds

2 tablespoons Trader Joe’s

Crumbled Blue Cheese

6 Trader Joe’s Triple

Ginger Snaps

Sometimes I serve these pears on a bed of arugula for an easy, delicious salad.

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

2. Arrange the pear halves on the prepared baking sheet.

3. In a small bowl, mix the cream cheese and blue cheese together. Mound a dollop of the mixture into each pear half.

4. Seal the ginger snaps into a plastic bag and pound into crumbs with a rolling pin or the bottom of a pan. Pour the crumbs over the pears. Bake until warm, about 15 minutes.

PESTO-ROASTED POTATOES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 65 minutes

1 (16-ounce) bag fingerling

potatoes

1 tablespoon plus 2 teaspoons

olive oil, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

2 tablespoons Trader Giotto’s

Genova Pesto

Pesto adds a flare of flavor to these roasted potatoes without much extra work.

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

2. Cut each potato in half lengthwise. Spread the potatoes on the prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with the salt and pepper. Toss the potatoes to coat and arrange in a single layer. Bake until fork-tender, about 1 hour, stirring once halfway through.

3. In a small bowl, place the pesto and thin it with the remaining 2 teaspoons oil.

4. Remove the potatoes from the oven. Drizzle the pesto sauce over the potatoes, stirring with a spatula. Return the potatoes to the oven for 5 minutes.

BAKED SWEET POTATO SPEARS with MEXICAN SPICES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 30 to 40

minutes

2 (12-ounce) bags Trader Joe’s

Sweet Potato Spears

1 1/2 tablespoons olive oil

1 tablespoon Trader Joe’s Taco

Seasoning Mix

1/2 teaspoon kosher salt

These presliced sweet potato spears are a great item—no washing or slicing required.

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

2. Spread the sweet potato spears on the prepared baking sheet. Drizzle with the oil and sprinkle with the taco seasoning and salt. Toss the sweet potato spears to coat and arrange in a single layer.

3. Bake until tender, 30 to 40 minutes, stirring once halfway through.

GREEN CHILE CORN BREAD MUFFINS

YIELD: 12 muffins

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

1 egg

1/2 cup canola oil

3/4 cup milk

1 (15-ounce)