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6. Pour the remaining one-third of the tomato sauce over the lasagne. Cover the dish with foil. Bake until the noodles are fully cooked, 60 to 65 minutes. Remove from the oven and top with extra Parmigiano-Reggiano cheese, if desired.

CRAB CAKES BENEDICT

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

4 teaspoons olive oil, divided

1 (6-ounce) bag baby spinach

1 teaspoon Trader Joe’s

Crushed Garlic

2 (6-ounce) packages Trader

Joe’s Maryland Style Crab Cakes

2 whole grain English muffins

2 to 3 tablespoons Trader Joe’s

Hollandaise Sauce

chopped chives, for garnish

This is a fancy brunch meal for when the occasion arises.

1. In a nonstick skillet, heat 2 teaspoons oil over high heat until shimmering. Add one-half of the spinach, stirring until wilted, about 1 minute. Add the garlic and the remaining spinach, stirring until all the spinach is wilted and the garlic is golden, about 1 minute longer. Transfer the spinach to a bowl and set aside.

2. Wipe the pan clean with a paper towel. Heat the remaining 2 teaspoons oil over medium-high heat until shimmering. Add the frozen crab cakes to the pan and cook until hot, about 2 minutes per side. Split the muffins and toast.

3. Place a muffin half on each plate. Pile each one with one-fourth of the reserved spinach and top with a crab cake.

4. In a microwave-safe dish, microwave the hollandaise sauce on high until warm, about 1 minute. Drizzle the sauce over the crab cakes and garnish with the chives.

SALMON with MIREPOIX

YIELD: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 15 minutes

1 tablespoon canola oil

1 (14.5-ounce) container Trader

Joe’s Mirepoix (onion, celery, and

carrots)

3 tablespoons carrot juice

1 frozen Trader Joe’s Wild

Alaskan Sockeye Salmon Fillet

(about 1 pound), thawed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

juice of 1/2 lemon

This is based on a Julia Child recipe in which salmon is cooked on a bed of onion, celery, and carrots with white wine.

1. Preheat the oven to 350°F.

2. In a large oven-safe skillet, heat the oil over medium-high heat until shimmering.

3. Add the mirepoix to the pan and cook, stirring occasionally, until the onion is soft, about 5 minutes. Remove the skillet from the heat. Add the carrot juice and stir to combine.

4. Season the salmon with salt and pepper, and place it on top of the vegetable mixture. Cover the pan with foil.

5. Bake for 12 to 15 minutes, depending on the size and thickness of the salmon fillet. Pierce the salmon with a small knife to see whether it’s cooked to your liking. Remove from the oven and drizzle with lemon juice.

LEMON PASTA with CLAMS and CHIVES

YIELD: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 10 minutes

2 (8-ounce) packages

Trader Joe’s Lemon Pepper

Pappardelle Pasta

1 tablespoon olive oil

1 (16-ounce) package frozen

Trader Joe’s Steamer Clams in

Garlic Butter Sauce

1 (17.5-ounce) jar Trader Giotto’s

White Clam Sauce

2 tablespoons chopped chives

This is a luxurious, indulgent pasta that will impress any guest.

1. Bring a medium pot of salted water to a boil over high heat. Cook the pappardelle until al dente (see page 153), about 8 minutes. Drain and toss with the olive oil.

2. Pierce a few holes in the plastic film over the clams. Microwave on high for 5 minutes. Shake the container to coat the clams with the sauce. Let sit for 2 minutes to steam.

3. In a medium skillet, heat the clam sauce over medium-high heat until hot, 2 to 3 minutes. Add the pasta to the sauce and toss to coat.

4. Remove the skillet from the heat and add the clams with a few tablespoons of the garlic butter sauce. Garnish with the chives.

LOBSTER SAUCE with LANGOUSTINE

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

3/4 (16-ounce) package Trader

Giotto’s Organic Spaghetti

1 tablespoon olive oil

1 (12-ounce) container Trader

Joe’s Lobster Bisque

1 (12-ounce) bag frozen Trader

Joe’s Langoustine Tails,

defrosted and drained

2 tablespoons