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Cornbread Mix

3/4 cup frozen Trader Joe’s

Roasted Corn, thawed

1 (4-ounce) can Trader Joe’s

New Mexico Hatch Valley Fire

Roasted Diced Green Chiles

unsalted butter

Enjoy these vegan muffins with a hearty dinner entrée, and then snack on a leftover muffin on the way to class.

1. Preheat the oven to 350°F. Spray 12 muffin cups with cooking spray.

2. In a large bowl, whisk together the egg, oil, and milk. Stir in the cornbread mix, using a spoon or spatula to combine. Stir in the corn and chiles.

3. Fill each prepared muffin cup three-quarters full with batter.

4. Bake until a toothpick or knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Remove the muffins from the oven and let cool 15 to 20 minutes. Serve with butter.

Note: If you don’t have a muffin tin, just bake the cornbread in an 8 x 8 x 2-inch pan and increase the baking time to 35 to 40 minutes.

GLAZED CARROTS

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 30 minutes

1 (16-ounce) bag Trader Joe’s

Organics Cut and Peeled Carrots

1 tablespoon olive oil

kosher salt and freshly ground

black pepper

1/2 orange

1 tablespoon honey

Roasting gives root vegetables like carrots a nice sweetness; honey enhances it even more.

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

2. Spread the carrots on the prepared baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Squeeze the orange half over the carrots. Toss the carrots to coat, then arrange in a single layer.

3. Bake until the carrots are fork-tender, about 30 minutes, stirring halfway through. Remove from the oven, and increase the temperature to 425°F. Drizzle the honey over the carrots and return them to the oven to let the honey caramelize, about 5 minutes.

RICE and VERMICELLI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 25 minutes

1 tablespoon canola oil

1/3 cup chopped Trader Joe’s

Vermicelli Noodles

1/2 cup long-grain white rice

1 cup chicken broth, or 1 cup

water and 1 (9.6-gram) pouch

Trader Joe’s Savory Chicken

Concentrate

1 tablespoon unsalted butter

kosher salt and freshly ground

black pepper

Browning and cooking the vermicelli noodles adds a nuttiness to the dish.

1. In a medium pot, heat the oil over medium-high heat until shimmering. Add the noodles, stirring to coat. Cook, stirring constantly, until the noodles have browned, then add the rice and chicken broth.

2. Let the liquid come to a boil, then reduce the heat to low. Cover and let simmer until rice is tender, about 20 minutes. Remove from the heat and let sit for 10 minutes.

3. Add the butter to the rice and stir. Season to taste with salt and pepper.

CURRIED COUSCOUS with APPLES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 12 minutes

1 tablespoon unsalted butter

3/4 cup Trader Joe’s

Israeli Couscous

2 teaspoons curry powder

1 red apple,

cut into bite-size pieces

1 cup water or chicken broth

kosher salt and freshly ground

black pepper

The crunch of apple and spice of curry make this dish shine.

1. In a small pot over medium-high heat, place the butter, couscous, and curry powder, stirring to coat the couscous with the butter and curry powder. Add the apple and water or chicken broth, stirring to combine. Bring the liquid to a boil, then cover the pot. Reduce the heat to low and cook until the couscous is tender, 10 to 12 minutes.

2. Remove from the heat and season with salt and pepper.

CHAPTER 9

QUICK & HEARTY BRAIN FOOD FOR FINALS

When you’re struggling to cram for finals—not to mention finish that ten-page paper that’s due tomorrow—you need every bit of brain power you can get to help focus your thoughts. And guess what? There are certain foods that nature has filled with nutrients and vitamins that work to help you concentrate throughout the day. From nuts to lentils to berries, some ingredients have been proven to strengthen mental power. Use these recipes to feed both your stomach and your mind during a hectic week of