Trader Joe’s sells SO many varieties of hummus. I have gone back and forth with about three kinds there. I think this hummus is among their better ones, one reason being that this “Mediterranean Style” hummus has tahini among in the ingredients. Incredibly, at least to me, is that some versions of hummus on offer at Trader Joe’s do not have any Tahini in the ingredients. For allergy reasons perhaps for some customers?
Tahini (ground sesame paste) is an integral part of a hummus recipe and it is partly why hummus tastes good, at least to yours truly. I love hummus made with a good amount of it. I can only imagine some people don’t like tahini or its calories? Or nut allergy? That must be why TJ sells hummus both ways, with or without it? Anyway their “Mediterranean Style” hummus is tasty. It is a little fancier as on top they have a few pine nuts and spices. This is one way hummus is normally presented in most countries. A squeeze of 1/4 fresh lemon juice would be good to add IMO . To serve hummus: Put in shallow bowl and flatten out as much as possible. Run your spoon to make a circular groove all around the hummus and add a pour of your best EVOO. Sprinkle a bit of spice (Ajika for example, or ground cumin or zaatar) all around the perimeter attractively. Voila!
Serve with warm pita or naan or other flatbread.
The Mediterranean Style hummus costs about $4 for a 16 oz tub (it’s 50 cents more then the regular one with no tahini). (Update: This went up a bit but is still their most reasonable hummus and one of the only ones to come in a 16 oz container.)
BTW, you can easily make hummus (which I occasionally do) Here’s are good recipes (best results will come from cooking dried chickpeas yourself not canned ones!)
“But what makes our traditional hummus different? First, consistency. Mediterranean Hummus is super smooth and creamy, a bit more “whipped” than many of our other hummus choices. The texture of hummus tends to be different depending on where in the world it originates, so it makes sense for us to offer some of that variety in our stores. We’ve also taken the liberty of topping Trader Joe’s Mediterranean Hummus with crunchy pine nuts, and a bright blend of parsley, red bell pepper, and olive oil which creates a distinctive flavor and texture profile we think you’ll really enjoy.” – Trader Joe
UPDATE SUMMER 2025: Trader Joe’s changed this product. It’s in a new package for one thing and for another thing it seems to have changed the ingredients in that new label has tahini as third ingredient listed after canola oil. It was previously listed as second ingredient. So there is less tahini now. I have been getting the ORGANIC HUMMUS (it does cost a bit more)
“A zesty dip with hearty black beans and the smokey kick of chipotle peppers”
UPDATE Spring 2022 : ITS BEEN DISCONTINUED!!
(For the archive…..)
Trader Joe’s CHIPOTLE BLACK BEAN DIP is delicious. I think this could even be one of their best products. It’s one of my favorites in any case and I try to always have a jar in the panty… It’s that good. It matches especially well with tortillas, or any of TJ’s excellent chips especially corn. It matches perfectly with TJ’s Organic Corn Chip Dippers. The Chipotle Bean Dip gets a spicy back beat from two kinds of chiles, chipotle and ancho chiles, which give this a slightly spicy heat level plus a tomato-y undercurrent. This dip is terrific as-is on its own but it’s also good as an ingredient. When I make quesadillas or tacos, I sometimes spread a little of this on the tortilla before cooking them or just serve some on top or on the side when I plate them. Naturally this is way healthier dip to put out for people compared to dips which have loads of calories / fat like a sour cream or cheese based dip. You can even mix a jar of this with a half can of the refried black beans which will make a nice side dish or a less spicy but still tasty dip, depending on the ratio. If you find this dip too thick, just mix in a teaspoon or so of lime juice, vinegar or water and thin it out to your liking. A jar of the BLACK BEAN DIP is $1.99 for 12 oz.
You have to try this dip with TJ’s terrific Organic CORN CHIP DIPPERS (or the Elote cousins) as the thick corn chips with this is a super combination. And AVOCADO of course! TIP – Gussy this up with cheese? Sure. Heat this up and top with grated cheese so it melts. Yum!
“We start with vine ripened tomatoes, then we fire roast them to a subtle smokiness before adding organic green chiles… They’re ready to use in salsas, sauces, soups and stews….”
Ingredients: Organic fire roasted tomatoes, organic tomato juice, organic green chili peppers, organic vinegar, sea salt, citric acid, calcium chloride”
These excellent organic diced tomatoes are a great pantry item, and in fact I always keep a few cans in mine as they are such a useful ingredient. They are indeed “fire roasted”, you can even see little bits of char and smell a little smokiness. You can use this as-is on tacos and quesadillas as a simple salsa, or make a slightly improved one quickly in seconds just by just adding a few things (ie, chopped onions, garlic, cilantro). Use this as an ingredient in sauces, stews or soup as you would any canned tomatoes, but these will be tastier than plain ones. These make the base of terrific rices dishes, say cooking some Mexican rice or what have you, mixed in for some of the stock or water. And its great for lots of other cuisines too… I made a delicious Italian Ariabiatta / Puttanesca style pasta with a can of this, olive oil, a spoon of tomato paste, lots of garlic, capers, olives, a spoon of Bomba and some grated Pecorino over the finished pasta (or try this with Gnocchi). It only took about 5 minutes to come together and the finished pasta dish with Gnocchi was delicious. We devoured it.
$1.69 for a 14.5 oz can. There is a plain only tomato version too for $1.49 if you don’t want any green chiles.
TJ’s Organic Roasted Teriyaki SEAWEED SHEET SNACKS (aka Korean Gim/Kim)
These are very similar to the single pack roasted Seaweed Snacks TJ carries. You know, the little green sheets of seaweed that American kids love! These however come in a convenient “six pack”. They are labeled Organic and “Product of Korea” and “teriyaki flavor”. Unlike Japanese nori seaweed sheets which are sturdy and solid (used in making sushi) these Korean seaweed mini sheets (aka Gim or Kim) have been roasted with sesame oil making the texture much airier and crumbly so they will break apart if you bend them too much. So while not great for rolling up as traditional sushi, I do use these to make a kind of “easy sushi” style mini hand roll. Putting a spoon of Asian rice in the middle, then something on top of that (especially good with Spicy Tuna*) and a few strips of cucumber. These are so tasty. You can hold the seaweed in one hand and add the other things carefully, bend it gently and pop it in your mouth in one or two bites. Quite yummy this combo! See pic and also Maangchi’s descriptive How To in the link.
$3.49 for a six pack. I have a feeling these may work out to be a bit more economical than the single packs?
TIP: snip a few sheets up into little thin strips for a super rice topping.
* EASY SPICY TUNA RECIPE (using canned tuna)
Drain the water or oil from a can or two of your favorite tuna fish. To the tuna, add 2 tablespoons of Mayo. Then add about a tablespoon (or two) of your favorite hot sauce of your choosing such as Sriracha, Zhoug, Peri-Peri or whatever you like, to taste (you can add more if its not spicy enough when you taste it with the rice). You might add a few chopped Hot and Sweet Jalapenos to the mix. Add a chopped scallion or two, mix everything together, and refrigerate for an hour to blend the flavors. Serve with cooked Asian rice and these Seaweed Sheets.
HOW TO MAKE EASY SUSHI MINI HAND ROLLS: Hold a sheet of seaweed gently. With your free hand, put a teaspoon or two of cooked rice on it gently and make a slight indentation for the tuna topping. Add some spicy tuna and strips of cucumber. Not too much in one square or it may fall apart, just enough for a nice big bite. Put in to your mouth carefully!
You can also the tuna just putting some a spoon on top of asian rice in a bowl. You put a little tuna, a crunch of cuke, and then cover that with a square of seaweed. Carefully “fold it” (bend gently) into a little package using chopsticks (or your fingers).
Naturally you can use other toppings. Smoked salmon and avocado is a classic too.
Serving these with some Kimchi on the side would be great.
Trader Joe’s Savory Thin Mini Multiseed RICE CRACKERS with Tamari Soy Sauce (GLUTEN FREE)
These are delicious little savory mini rice crackers in the Japanese vein (aka “senbei“). Each is tiny, a little bigger than a nickel so quite literally bite size. They are crunchy and tasty, great on their own out of the package. Or top them with whatever you can think of (cheese, cream cheese, cottage cheese, smoked salmon, tuna salad, etc) They could make a great base for little mini bite sized hors d’ouvres (imagine for example a little cream cheese, smoked salmon, and dill).
Ingredients include brown rice and white rice flour plus sesame and flax seeds and tamari soy sauce. Though it doesn’t specifically say “Gluten Free” on the package but one can assume from the ingredients that these certainly are gluten free. An 8 oz bag costs $2.99. After you try them you may buy them two at a time if a package goes as fast in your house as it does in ours.
I just enjoyed them as a snack with a little dollop of cottage cheese and Green Dragon/GDS . YUMMY
For years I have bemoaned the fact that Trader Joe’s carried a number of types of long grain rice – Thai Jasmine, Indian Basmati – which are all terrific. However the one thing TJ’s didn’t carry (until now) was short grain (aka “Asian”) rice. Well finally they do! OK technically Trader Joe’s Calrose rice is a “medium grain” rice however the reality is it’s an Asian type rice, grown in California. Seeing this Calrose rice for the first time made me so happy as it meant I no longer have to trek for rice at H-Mart or other Asian supermarkets, lugging a 20 lb bag of short grain rice back on the subway!
So what is CalRose rice exactly? (Cal as in California). See the link below for complete info.
Maybe you have seen Kokuho Rose rice, or Nishiki? Both are brands of Calrose rice grown in California for the U.S. Asian rice market. Nishiki is an especially popular brand among Japanese people in the US.
One thing I need to point out however are the directions written on this package need some adjustment. I think TJ’s directions saying “simmer for 30 minutes” is crazy and wrong: cook rice for 30 minutes!?! That’s about twice as long as one normally cooks white rice. If you follow the instructions written on the package I think you will end up with overcooked, mushy rice. See my correct instructions below:
HOW TO COOK CALROSE RICE (on stove top). You need a heavy pan with a tight fitting lid. Wash 1 cup rice gently in one or two changes of water. Drain the rice 15 minutes in a colander. Put drained rice in the pan with 1 1/4 cups of water (ie, a little over 1-1 ratio) with a little salt*. Cover and cook on med. high heat. Set timer for 10 minutes. After 10 minutes check rice quickly. You should see most if not all of the water gone and a few holes in the rice. Turn heat to lowest setting and cook covered for another 6-7 minutes. After this time, just turn off heat. Don’t open the lid! Leave rice covered 10 minutes. It should be perfectly cooked. You can fluff it a bit with fork or chopsticks. Taste it. If you really think its not done put on low heat for another 4 minutes with a teaspoon of water added. (*I add a little bit of salt to rice however my wife (Japanese/Korean) never adds salt.)
Of course short/med. grain rice is naturally stickier than long grain rice, for one thing making it easier to eat it with chopsticks.
spicy tuna hand rolls
Oh and by the way this Calrose rice is not only for Asian dishes but excellent for other dishes, like Spanish rice dishes calling for medium grain rice, such as paella. You might even try doing a risotto with this TJ rice.
Trader Joe’s Calrose Medium Grain rice sells for $2.49 (2 lb bag ie, 1.25/lb) A typical price these days as rice has gone up in price a lot since a few years ago.
Can you make sushi with this? Yes! Or here’s something way easier than real sushi – serve this rice with Spicy Tuna (with mayo and Sriracha) and sheets of Nori (TJ’s roasted seaweed snacks) and slivers of cucumber for an easy sushi style hand roll. Need a recipe for Spicy Tuna? Here you go!
(UPDATE: UNFORTUNATELY TRADER JOE’S DISCONTINUED THIS PRODUCT !)
I originally gave this product a RAVE when I reviewed it. Now I give TJ’s a RANT for another really good product they discontinued. See the Comments section below at how many people wrote in who are pissed at this being discontinued. Also look there as well how you can find almost this exact product if you really want it – though that will cost you (argh!) The reality I’ve observed is that Trader Joe’s has discontinued many kinds of rice and grains, they used to carry for just one example, the very good Stone Ground Grits they used to stock. Also the Calrose Rice. That was my Asian rice staple I now have to go pay twice as much for in Asian specialty stores….
(for archival purposes – product discontinued since writing this)
Trader Joe’s Brown Rice Medley – “A delicious blend of long grain brown rice, black barley and daikon seeds”
This is a tasty improvement over plain brown rice. A blend and tasty mix of parboiled brown rice plus two slightly unusual additions – black barley and daikon seeds. Who even knew you can eat daikon seeds? I didn’t until discovering this product.
When I cooked up this rice blend for the first time, it got a seal of approval from both myself and my wife as it made an interesting, nutty tasting rice side dish. However I found Trader Joe’s instructions need a tiny bit of modification regarding liquid amounts. I suggest less liquid than they say on the package. So instead of the 2 1/2 cups they state I say try 2 1/4 cups of water or stock (to 1 cup of rice). For a ratio of slightly more than 2:1. Also if using just water, you should add a bit a salt. Butter is a good idea. Letting it sit (without peeking!) at the end for 10 minutes is important so all the liquid gets fully absorbed. Fluff up with a fork when done. Hitting this with a little more butter is a good too. Possibly some chopped parsley? Serve with your favorite main. Its $1.99 for a 1 pound bag. Worth trying. PS If you find it a bit too cooked for your tastes or mushy, the next time you make it reduce the cooking to 30 minutes (instead of the 35 mins written on the package). The brown rice in this has been par-boiled. Normally regular brown rice needs about 45 minutes.
NB: This post has gotten more Comments then any other post! A lot of people have written in to complain about this item being discontinued. One reader found it available from another supplier online (though at a pretty steep price !). Read through the Comments for the details
Alternatives: TJ’s BROWN JASMINE RICE & BROWN BASMATI RICE– regular brown rice just takes 10 more minutes than this mix which had parboiled rice. Also consider TJ’s WILD RICE; you can cook some brown rice and blend it with cooked wild rice for another good rice blend. ALSO – They have an excellent rice blend called HARVEST GRAIN BLEND this is good on it’s own or blend some of that cooked with cooked brown rice.
I did locate “DAIKON SEEDS” on Amazon. I don’t see why you couldn’t mix these into brown rice? Here’s a link to the DAIKON SEEDS (Amazon)
Rated “While not anywhere equal to kimchi you would get at a Korean supermarket it’s OK in a pinch, especially for cooking with, and it’s pretty cheap for kimchi!”
(Review Update: I tried it again (Dec 2023). I found it improved. TJ’s kimchi has gotten a little better since I first wrote this review. While still not top notch kimchi, it’s not bad – especially factoring in the price which you can not beat)
Yogurt, kefir, sauerkraut and kimchi are all fermented foods with probiotic benefits. So in addition to being being tasty as side dish or an ingredient, kimchi is a healthy food teaming with probiotics and worth adding to your diet.
My wife is Korean/Japanese. We try to always have some kimchi in our fridge. Personally I love me some kimchi. I like it so much, during Covid I even tried my hand at making it myself (and actually it turned out great.)
From my wife and my in-laws I’ve learned to tell what’s good kimchi. My wife says Trader Joe’s is “just OK”. She will eat it if its the only kind we have in the house but she much prefers to buy kimchi at H-Mart. So lets’ get this out of the way immediately. Their kimchi is way better than Trader Joe’s. It cost more though.
I can tell you the kimchi from HMart is great. It was no doubt made locally, and trucked in which probably took no more than one or two hours. In contrast, Trader Joe’s kimchi is Made in Korea. Which sounds good but think about how is it shipped to the U.S. By Air or Sea?. I’m guessing with the time to get it to the U.S, its taken some time and fermented more which is OK for Kimchi if you want it a bit aged. It just may not be as fresh a kimchi as you might buy H-Mart (when you open a jar of that, you can tell it’s pretty new-ish as the HMart one has a a firm crunchy texture and bright color. If you check out this site, it has pictures of Kimchi over time, from one day old to fifty days old; you will really see what happens to it. Compare the “Day 50” to “Day 1” kimchi to see what occurs as it ferments more.
With this Trader Joe’s kimchi, the texture of the napa cabbage is a bit soft, the green quite faded.Kimchi is a “living” food that continues to ferment, even in the fridge which slows down but does not stop fermentation.
My wife and I think in a pinch a jar of Trader Joe’s kimchi is OK. As we like having some kimchi in the house we say “it’s better than no kimchi”. Generally what we do with TJ’s kimchi is use it for cooking and kind of think that’s what you should too – but of course you can just eat it as-is. Just realize this kimchi is nowhere as good as say the excellent Tobagi brand kimchi one can buy at H-Mart. However that stuff is now crazy expensive! This kimchi is a bargain comparitively.
In the past in Korea, kimchi was almost typically all home made, though modern Korean families mostly buy it these days, unless Mom or Grandma makes it. In Korea of course one can buy very good commercially made, very fresh kimchi. Here in the US you can find good kimchi at Asian markets for example H-Mart. Kimchi is tricky to distribute because it is alive and highly perishable. It keeps fermenting. We once bought a jar at Whole Foods of a crazy expensive, “Mother In Law’s Kimchi”. When we opened it up, the kimchi exploded out of the jar like a shook-up can of Coke! Jeez, it had really fermented and built up pressure. It made an enormous mess of our entire kitchen and took us about an hour to clean up. On top of which we didn’t find it at all worth the high price ($14?) at Whole Foods.
Historically Trader Joe’s has tried their hand selling Kimchi a few times, in different packages (see above). Over the last few years, I would notice some kimchi at Trader Joe’s but it changed or vanished? Either they discontinued it for a spell or maybe they were finding other vendors, changing the packaging, or all of the above. Before TJ’s current version sold in this red plastic jar, they sold kimchi in a plastic pouch (see link) and then in a glass jar. This current version is the third incarnation/package I can recall. I have never been too impressed with TJ’s Kimchi usually giving it a “well its OK”. My short review of this TJ’s latest kimchi attempt remains that: “well it’s OK”. Let’s face it, this kimchi was shipped (by air?) all the way from Korea, probably landed in California, then it has to be distributed by truck all over the US.
In reality TJ’s kimchi is nowhere near to a kimchi you will find at almost any Asian market, like H-MART (wow, see how many kinds H-MART has?!) If you have the chance to buy some at an Asian market, that would be a good base line to compare this to.
On the plus side Trader Joe’s Spicy Fermented Napa Cabbage Kimchi does have a tangy fermented taste (from lactic acid, which interestingly is even listed as an ingredient?) It doesn’t list any fish products (oysters, squid, or fish sauce) for more Umami like many top brands have, meaning TJ’s kimchi is VEGETARIAN/VEGAN. Is it “Spicy” ? I don’t find it spicy at all, like most kimchi is, though I imagine this is a highly personal taste. Trader Joe’s kimchi is kind of already what I would call just a shade “old” meaning it’s like a Korean supermarket kimchi that we bought say 2-3 weeks ago that had now become more fermented as it sits in our fridge. As kimchi ages and ferments more the taste gets a little more sour, it gets softer, and the green color fades a bit. What we do at this point is we say let’s make something with it. Use it to cook in a dish, for example to make a kimchi fried rice, or maybe “Soon Dubu” (kimchi tofu stew) or Kimchi Pork (Buta Kimchi).
I’m glad TJ’s is at least selling Kimchi and Korean foods like the TTeok Bok Ki. And Jap Chae (both are not bad) or the Korean rice cakes.
So to sum up if you can’t get a really good Kimchi from a Korean store, Trader Joe’s kimchi will do in a pinch. It’s price is amazing (still $4 in 2023) – kimchi in Asian supermarkets has gone up so much, its crazy expensive.
Try TJ’s kimchi with your Pot Stickers. I say cook with it, certainly use this with some leftover rice for some kimchi fried rice, with a fried egg on top. Some more ideas to use the TJ’s kimchi in dishes:
You could make a Kimchi Jigae (kimchi stew) with tofu and kimchi and pork. Tip: TJ’s pork tenderloin is good for this.
This is a very good Kimchi (TOBAGI sliced cabbage kimchi). Bon Appetit reviewed a bunch of kimchi brands and Tobagi was one of them. Its available at HMart if you can get to one; try some really good kimchi and you will understand the difference
DIY Kimchi! No, seriously! I’ve made kimchi. Its good. There are easy kimchi versions that are not terribly hard to make. If you buy a few ingredients at a Korean market you can make your own kimchi and I bet the result will be better than TJ’s kimchi not too mention you will feel like a star when you impress people casually tossing out “You like this kimchi? I made it myself”. Aaron & Claire on YouTube have a great “easy kimchi” recipe using regular cabbage (it’s a kind of “summer kimchi”). I made it and my (Korean-Japanese) wife who has always said the TJ kimchi is at best “meh” told me the cabbage kimchi I made based on Aaron & Claire’s recipe was the best kimchi she had in the U.S. (she was just so impressed this white guy – me – made some good kimchi)
Seriously, if you want a good kimchi, you will be surprised that you can make kimchi yourself. Thanks, Aaron & Claire for a super recipe, and you will find lots of other ones on Youtube and online. I’ve learned so much watching Aaron cook.
You can find toasted Sesame Oil at Trader Joe’s as well as GOCHUJANG (red chili paste) It’s a must have ingredient to do Korean cooking. As well as Korean Red Pepper Flakes (Gochugaru) – needed for making kimchi
TJ’s Pasta Emporium Gnocchi. “Autentico Italiano”.Made in Italy.Shelf stable package.
These gnocchi are one of my favorite TJ items. They are so handy. I almost always pick up a pack every time I go so I have one in the pantry. Available in the pasta section, these packages of TJ’s POTATO GNOCCHI are terrific and a bargain at just $1.69 (1.1 lbs). The package is shelf stable and can last months in your pantry (you could store them in your fridge if you like but you don’t have to). I probably usually use them within about 1-3 months? The cooked gnocchi have a pleasantly chewy texture, which you can accentuate even more by pan frying them (see below), one way I recommend cooking them.
COOKING: Simply toss these into boiling salted water for about 3 minutes and they’re ready to serve with your favorite sauce. They will float to the top of the water when done. Perhaps even better I’ve found is one can boil them for 1 minute, drain, them throw them in a non-stick or cast iron pan with 2 tablespoons of EVOO to pan fry them until they are golden brown. The crispier texture from this is terrific. Actually an even easier way which I discovered and clearly others have figured out too, is you don’t even have to boil them at all. You can just pan fry them without the boiling. The even chewier crispy texture is great.
PAN FRIED GNOCCHI: Just toss these gnocchi right into a pan with 1-2 tbl. of olive oil and pan fry them until browned on all sides, stirring occasionally. I do a variation on this. I put 2 tbls of EVOO (or even nicer, a mix of half oil and half butter) in a black cast iron (or nonstick pan). Get the oil hot on med. heat until it shimmers. Toss in these gnocchi and stir till coated. COVER THE PAN. Cook covered 5-8 minutes, stirring occasionally. They kind of pan fry & steam at the same time for the best of both worlds. After 5 minutes or so, take off the cover and continue pan-frying till GDB (Golden Brown and Delicious) maybe another 5-10 minutes.
What to serve with them for a sauce? Almost anything you can think of which you would do for pasta. Of course great with with your favorite TJ tomato or marinara sauce. TJ’s jarred Pesto works quite well with these. It can even be as simple as just butter and grated cheese plus some black pepper, a kind of Cacio E Pepe. Speaking of which – In TJ’s C&P sauce! Or get inventive. In the photos below you will see I cooked them with greens (swiss chard but you can use any greens like kale, spinach, arugula…) I used lots of garlic and lots of grated Rosemary Asiago *. The gnocchi were delicious with greens. Of course any Italian cheese works Parmigiano, Pecorino, Asiago) even some Mozz cut into cubes to melt in. I had these last week with some leftover Bolognese sauce I had in the freezer and they were simply amazing with Bolognese sauce. TJ’s even has a vegan bolognese sauce.
Are these better than the frozen Kale and other Gnocchi? For me actually they kind of are and frankly these are half the price of the frozen gnocchi which I feel don’t have the same textural integrity when cooked this way (pan fried) though I could experiment some more.
Anyway if you never tried these packaged Gnocchi, check them out. I can’t tell you how many times when we “had nothing in the house to eat” I found we had a package of these in the pantry and then had a dinner ready in 20 minutes for a few dollars.
Pan fried Gnocchi with Swiss Chard and Asiago
*RECIPE : PAN FRIED GNOCCHI with Swiss Chard & Rosemary Asiago Cheese – Separate leaves and stems from Swiss Chard. Cook the cut stems with 3 cloves of garlic smashed until tender in olive oil. Remove greens from pan then into same pan, toss in a pack of gnocchi with a tablespoon of EVOO and 1 tbl butter. Cook covered as discussed above till browned all over. Now add back the swiss chard plus chopped up leaves. Cook and toss around in pan till leaves are cooked till your liking. Toss in some chopped parsley or arugula. Season to taste with a little salt, sprinkle of lemon juice and lots of black pepper (optionally – a spoon of BOMBA) Grate a few ounces of Asiago, Pecorino or Parmigiano over all and drizzle with good EVOO. Serve 2 as dinner or 4 as a side.
(Can substitute Kale, Arugula, Spinach or any green)
This is what I have started to buy at Trader Joe’s pretty regularly. It’s very lightly sweetened from the honey and I find perfect especially for breakfast with some fruit and my granola in the morning. But I also find other uses for it. I use it like “creme fraiche” or whipped cream as a topping for desserts with a bit lower calorie count than either of those. TJ sells it in a big 32 oz container for $4.99 or small cups for $1.29. It’s quite yummy.
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Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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