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This is the dish to make for a romantic Valentine’s Day dinner, Trader Joe’s–style.

1. Cook the spaghetti according to the package directions. Reserve 3/4 cup pasta water, then drain the pasta and toss with the olive oil.

2. In a large skillet, add the lobster bisque and reserved pasta water and heat over medium heat, 4 to 5 minutes.

3. Add the langoustines to the pan and cook until warm, just 1 or 2 minutes. (The langoustines are already fully cooked, so you don’t want to overcook them.)

4. Remove from the heat and add the pasta, using a fork or tongs to coat. Top with parsley, if using.

Note: Langoustines are small, pink crustaceans that look similar to crawfish with a taste more akin to lobster.

ISRAELI COUSCOUS with LEMON SHRIMP

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 12 minutes

2 1/2 tablespoons unsalted

butter, divided

1 1/2 cups Israeli couscous

2 cups water

kosher salt and freshly ground

black pepper

juice of 2 lemons

1/2 cup olive oil

1/2 cup Trader Joe’s Grated

Parmigiano-Reggiano cheese

1 (16-ounce) bag frozen Trader

Joe’s Uncooked Wild Blue

Shrimp, thawed

When you’re short on time but need to whip up an impressive dish for a date, this is the one to turn to.

1. In a medium pot over medium-high heat, melt 1 tablespoon butter. Add the couscous, stirring to coat with butter.

2. Add the water to the couscous and season with salt and pepper. 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.

3. Meanwhile, in a small bowl, combine the lemon juice, oil, and cheese.

4. In a medium skillet over high heat, melt the remaining 1 1/2 tablespoons butter. Add the shrimp and sauté until cooked and pink, 2 to 3 minutes. Remove from the heat and add the lemon sauce. Pour the shrimp and lemon sauce over the couscous, stirring to combine.

RAVIOLI with BROWN BUTTER SAUCE

YIELD: 4 servings

PREP TIME: 1 minute

COOKING TIME: 10 minutes

2 (9-ounce) packages Trader

Giotto’s Carbonara Stuffed

Cheese Ravioli

5 tablespoons unsalted butter

1/3 (7-ounce) bag arugula

Brown butter is a rich, nutty sauce that’s easy to prepare and makes you look like an ace in the kitchen.

1. Bring a medium pot of salted water to a boil over high heat. Cook the ravioli until al dente (see page 153), 4 to 6 minutes. Drain the pasta in a colander and set aside.

2. In a large saucepan over high heat, melt the butter, stirring constantly. Cook the butter until it gets frothy and turns a golden color, about 2 minutes. Remove from the heat.

3. Add the arugula, stirring until it wilts. Stir in the ravioli, coating it in the brown butter and arugula.

CHICKEN with 40 CLOVES of GARLIC

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 40 minutes

1 tablespoon canola oil

1 package Trader Joe’s Organic

Free Range Chicken Boneless

Thighs (about 1 1/2 pounds)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1 cup chicken broth, or 1 cup hot

water plus 1 (9.6-gram) pouch

Trader Joe’s Savory Chicken

Concentrate

1 (4-ounce) bag Trader Joe’s

Premium Peeled Garlic

4 to 6 sprigs fresh thyme

This is one of my favorite recipes, and not just because it tastes like it took hours to prepare. Serve with crusty French bread to spread the soft garlic on.

1. Preheat the oven to 375°F.

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

3. Season the chicken thighs with salt and pepper and add them to pan. Sear briefly on each side until slightly golden in color, about 2 minutes per side.

4. Add the chicken broth, garlic, and thyme to the pot, stirring to combine. Remove from the heat and cover the pot.

5. Bake in the oven until the chicken thighs are done, 30 to 35 minutes. Cut into the thickest chicken piece to determine that it’s no longer pink. Remove the thyme sprigs and serve the chicken with the garlic cloves and broth drizzled over the top.

WASABI-COATED CHICKEN

YIELD: 3 to 4 servings