“To herald the coming of summer, we’re offering Wildberry Cheesecake Ice Cream, featuring the vibrance of wild berries and bits of cheesecake. That’s right: in addition to a dreamy, sweet-cream ice cream base, you’ll find a generous mixed berry swirl (made with blueberries, elderberry juice concentrate, and a blend of raspberry, strawberry & blackberry purees) and tender bits of classic cheesecake.” – Trader Joe’s
Apparently Trader Joe’s had this two years ago, then it vanished. It’s finally made a come back. Someone on Reddit called this a “hidden gem”.
This lists first three ingredient as “cream, milk, cane sugar…” Yes this is actually Ice Cream. Not “ice cream style frozen dessert” . Just compare this to the fake-y tasting “Gelato Style Frozen Dessert” I reviewed. That stuff had coconut oil as the third ingredient. Here the ingredient list here reads like what you expect when you buy ice cream. If you like cheesecake, and see it, I would give it a try. I really liked it.
INGREDIENTS include : Cream, milk, cane sugar, cheesecake pieces…mixed berry swirl with blueberry, raspberry, blackberry, elderberry…
I was on the check out line, next to the ice cream case, and a worker was putting these in the case. There wasn’t even a sign for this ice cream yet but I was intrigued at the name of it. I asked him if he tried it and he said, yes he did and loved it.
So I got one to try. My honest review? Soo good; this is a delicious ice cream that tastes exactly like it’s name. It actually has little pieces of cheese cake in the ice cream mixed with swirls of berry. I found this on target. As good as something Ben and Jerry’s would come out with. It’s a delicious summer treat.
We enjoyed this for July 4th and to make it even more special I added fresh blueberries on top which of course made it even better with fresh fruit.
One thing to note though. As it got softer, and melted together, the important texture of the cheese cake pieces vanished, so try to eat this while it is still pretty cold.
The softest variety of tofu is not “soft tofu”. Actually that would be the tofu called “silken”, whose texture is even softer. The texture of Silken is almost like a firm pudding, extra silky and velvety texture, with a very delicate and pure soy flavor. Tofu lovers prize it.
TJ’s says: “…(Silken Tofu) can be enjoyed hot or cold, mixed into sauces, and even blended into smoothies. From the simple (lightly boiled, topped with Crunchy Chili Onion, and enjoyed by the spoonful) to the slightly more involved (mixed with Turmeric and Nutritional Yeast and fried like scrambled eggs), Trader Joe’s Organic Silken Tofu is a versatile, velvety-textured addition to your culinary toolbox.”
Here’s my honest review.
Trader Joe’s new SILKEN TOFU is an excellent addition to all the varieties of tofu they sell. Surprisingly Trader Joe’s Organic Silken Tofu even got approval from our resident tofu expert, my (Japanese/Korean) wife who I asked to taste it. She kind of surprised me giving Trader Joe’s silken tofu a big thumbs up. She told me it was very goof tofu, and trust me she is as tough as it gets when it comes to tofu, or frankly anything else from Trader Joe’s. She even assumed it was “made in Japan” and told me to check the package carefully to see if it said that. It doesn’, so it must be made here in the U.S. by some very good tofu manufacturer for Trader Joe’s.
Tofu texture is really based on how much water is squeezed out while making it. Silken tofu is the absolutely softest variety of tofu, It is pudding-like, very soft and delicate tasting, tasting of the soy beans used. It’s terrific for using in soups and stews or enjoyed just as is. If you ever had Korean “Soon Dubu” that’s the kind of tofu used in many Korean tofu stews (jigae).
We found this delicious eaten simply. You can just take a piece and put it on a plate and drizzle it with a little soy sauce, Ponzu sauce, and/or a drizzle of chili crisp. Great like this to eat chilled especially on a hot summer day.
The silken tofu can be used in some recipes that call for the soft tofu, for example Korean Soondubu Jigae. You can mix it into scrambled eggs for adding even more protein.
The tofu (16 oz net) comes in two pieces in the box. It’s a little hard to get out without breaking it, so do that carefully. I cut the plastic wrapper and tipped it onto a plate, shaking the box a bit to get it out.
I think one of the halves makes a nice portion for one, so think two nice servings per box unless you are using it as an ingredient. Though TJ’s mentions boiling it, you don’t have to. Tofu is already cooked in the manufacturing process. You can just put this silken tofu on a plate and pour some sauce over it and maybe add some chopped scallions and enjoy it. We love it cold for a summer dish.
I’ve never made a smoothie with it but as Trader Joe’s suggests, that is not a bad idea at all. Good way to get a lot of protein. Based on the Nutrition info one 3 oz serving has 4g Protein, with five servings in the package according to the label. Therefore 15 g protein in total.
TJ’s website lists the price as $2.49/16 Oz. Before I knew that I bought it at one TJ’s I go to where they had the prices as $3.49 (wrong). When I saw the website price I asked the Captain at that store to double check the price and they admitted they wrote it up wrong. They corrected the incorrect price, finally. It’s $2.49
TIP: it’s a bit hard to get out of the plastic package so if you want it in a big piece, do it carefully and gently. I run a knife around the edge to try to loosen it and put it upside down on a plate.
“A light, bright, lemon and almond based pesto with savory Grana Padano cheese and a touch of black pepper.”
“SIMPLY STIR A FEW TABLESPOONS WITH HOT PASTA AND SERVE WITH FRESH GRATED CHEESE”
Ingredients: Sunflower oil, lemon, water, Grana Padano cheese, almonds, sugar, lemon zest, salt, lactic acid, natural flavors, veg and fruit juice (for color) yeast extract, black pepper.
This was a LIMITED product which was released some time back and lots of people clamored about it and said this was a Must Try product. Later it seemed to vanish from the shelves for some time but it’s now back in stock once again (bought June 2025).
TJ’s says: “This enchanting concoction is light, bright, a little cheesy, a little nutty, and positively bursting with Lemon flavor—a dazzling example of culinary wizardry. Inspired by a pasta dish from Italy’s Amalfi coast (where lemon is a key element of local cuisine), our Italian supplier crushes whole lemons and combines them with sunflower seed oil, savory Grana Padano cheese, almonds, a touch of salt, a pinch of black pepper, and extra lemon zest for good, citrusy measure. When we say this limited edition, lip-smacking Sauce adds magic to mealtimes, it’s not hyperbole. Stir it into Organic Mafalda Corta Pasta with Fresh Mozzarella Cheese Pearls and chopped mint. Spread it on a toasted baguette and top with Sliced Prosciutto. Dollop it on grilled All Natural Thin- Sliced Chicken Breasts or shrimp kabobs. With each wave of your wand… er, spoon, you may even be inspired to incant “Presto, Lemon Pesto!”
“Lemon Pesto”? An interesting concept. Invented by the same Italian manufacturer who makes Trader Joe’s ROSATELLA sauce. Inspired by the Amalifi coast where lemon is a big thing.
Is this pesto a bit controversial? Perhaps. Some people call it “horrible”. I suspect they are using too much of it in their dish. The maintrick to using this LEMON PESTO successfully is to get the amount right, which will take a little experimentation. This is nothing like standard basil pesto. This Lemon pesto is kind of concentrated. You don’t want to use too much. Less is more. You will have to learn how much to add. Add a few spoons of it into hot (al dente) pasta, plus some of that magic ingredient, your pasta cooking water, cooking and tossing it all in the pan to get everything to come together.
Use too much and you can ruin the dish. So start with adding a big tablespoon, incorporate that, taste it and see how you like it. If you don’t think the flavor is strong enough add a bit more. Less is more with this lemon pesto, so experiment till you get the ratio of pesto to pasta right for your tastes (offhand I’d say two rounded teaspoons of the pesto to about 1/2 pound of pasta, plus a ladle of pasta water was about right for me) As good as it is, I still think a “lemon pasta” made using this pesto sauce will benefit from adding a squeeze of fresh lemon juice, maybe even grilling thin slices of lemon like I did, and sauteed fresh garlic.
As it uses sunflower oil, you definitely should add a finishing touch of a drizzle of some good EVOO. Finish with some fresh grated cheese, Parmigiano, Pecorino, Asiago…. whatever you like and perhaps some chopped basil, parsley or arugula to add an herbal flavor.
Here I used the lemon pesto sauce with TJ’s excellent ORGANIC LEMON TORCHIETTI pasta. The pasta and this lemon pesto matched very well together and is a combo worth trying. I tossed in peas too to add a little more protein.
The pesto can also be use as an ingredient say to put dollop of the sauce on top of grilled chicken breasts or grilled salmon or shrimp. Based on someone saying this can be used in Avocado Toast, I tried that and guess what? It worked! A bit of this in my Avocado made some very tasty Avocado Toast. I used a small amount (1/2 tsp) or so of the pesto, plus fresh lemon juice, mashed into the avocado, and a lot of black pepper.
Here’s a link to a recipe on Trader Joe’s site using the pesto and potatoes for a lemony potato salad. So feel free to experiment.
Trader Joe’s latest dip is called ROASTED TOMATO LABNEH DIP. Its thick and creamy, tangy, cheesy, and herby from dill and parsley.
It has roasted tomatoes on top. Labneh is made from very thick strained yogurt. Trader Joe’s dip incorporates ingredients like balsamic vinegar, herbs and garlic as well. You can use this as a spread or a dip. This would be great on top of chicken or fish. Try it with Pita chips or your favorite crackers. It worked great when I put this out as a dip along with veggie sticks (celery, carrot, yellow pepper….) T
“Try dunking Trader Joe’s Roasted Tomato Labneh Dip with pita chips, fresh Lavash, or really anything tasty and dunkable…. carrot sticks, pitted olives, French fries, you name it. Try spreading it on a sandwich, a Falafel wrap, or even just a slice of sourdough toast. Try dropping it by the spoonful over salads, hearty grain bowls, or tomato-based soups. Whatever you do, just be sure you try it! It’s a tart, cheesy, herby, phenomenally full-flavored eating experience, and it’s now available at your neighborhood Trader Joe’s.” – Trader Joe’s
I liked this quite a bit. The Labneh dip is good with most anything: vegetables, chicken, meat or fish like grilled salmon, as a dip, as a shmeer on a bagel or sandwich, with falafel, mixed with hummus, or chickpeas. Spread some on TJ’s Lavash. Labneh is especially good with eggs, Turkish style. Try putting an egg, fried or poached egg on top of a spread or bed of the labneh. It’s a little tangy/sour. I liked that taste, however my wife found it a little too tangy. After I finished half of it as-is, I decided to see how it would be mixed with a mashed avocado. It was very good mixed with the avocado. After doing that my wife loved the Avo-Labneh mixture, so you may want to try this hack too. Speaking of which, this would be great as the base of AVOCADO TOAST.
Trader Joe’s Roasted Tomato Labneh Dip $3.49 (8.5 oz) I would buy this again.
“A soft rustic sandwich bread with rolled oats, molasses, flax seeds and sunflower seeds”
WHY TRADER JOE’S MULTIGRAIN RUSTICO SANDWICH BREAD IS A MUST TRY
Trader Joe’s Multigrain RUSTICO BREAD – This is a very tasty bread you may have seen at Trader Joe’s at some point. Its a little soft with an oblong shape, kind of like a long skinny rye bread. The slices are roundish, again like a rye bread. The outside is coated with rolled oats and seeds.
I tried it and liked it. I found it good for making all kinds of sandwiches and seems especially good when toasted or grilled. RUSTICO BREAD is both a little “rustic” as well as seeming a bit on the healthier side from some of the ingredients such as whole wheat, rolled oats, molasses, flax, sesame, and sunflower seeds. While its soft it’s not too soft, this has a little hearty body to it.
Each slice has 4 grams of fiber. At 80 calories per slice, its a bit on the lower calorie side as some Trader Joe’s sliced breads come in at 120-150 calories per slice. The roundish slices are probably a tad smaller than regular square shaped sliced bread. While the bread is soft it still has a little rustic nature from the seeds and oats hence the “Rustico” name. And while it has seeds I would also say its not “too seedy” for those picky eaters who might object to seeds, like some kids I think might. This is a good compromise all around.
Both of us really liked this bread trying it out for the first time. We found TJ’s RUSTICO BREAD to be another good addition to all the many breads we would gladly pick up again at Trader Joe’s, which is a list which seems to keep getting longer and longer all the time, as they have so many good breads.
The RUSTICO BREAD makes excellent toast and sandwiches. For example, say Avocado Toast or a Tuna Melt. Heres what it looked like all grilled up for a Tuna Melt I made on RUSTICO Bread. It looks good and tasted even better.
NEW ITEM: Trader Joe’s frozen OKONOMIYAKI, a Japanese Savory Vegetable Pancake with a sweet and savory sauce and dried bonito flakes
Product of Japan
What is OKONOMIYAKI you ask? Okonomiyaki is a kind of savory pancake, which almost everyone in Japan loves. They are eaten all over… at home, at restaurants (see picture) and from street vendors. They are really popular, and they’re delicious.
(note: Just to be clear this is Hiroshima style Okonomiyaki which has noodles. Someone from Osaka would get into a fight over this and Osaka vs. Hiroshima style, like New York Pizza vs Deep Dish pizza.)
These pancakes have chopped cabbage and a few other veggies mixed into batter with flour and eggs, like a pancake batter but savory. This is poured onto a grill and cooked. These will usually have some kind of protein element added as well, such as thinly sliced pork belly or squid or shrimp. But they can have just about anything in it as its very name states. “OKONOMI” in Japanese means something like “however you want”, or as you like it.
Trader Joe’s says: “Directly translated, Okonomiyaki is derived from two words, yaki (meaning “grilled”) and okonomi (meaning “as you like it”), a testament to its customizable nature. In Japan and in Japanese-inspired street food scenes across the globe, these savory pancakes can be made with a wide variety of ingredients, including different veggies, proteins, and cheeses, and topped with everything from mayo to seaweed to dried, shaved fish flakes. For Trader Joe’s Okonomiyaki, our supplier in Japan has opted for a relatively simple, yet sublimely satisfying combination of cabbage, yam, and green onion held together in an eggy batter. When prepped at home, it takes on a crisp texture on the outside and a light and creamy texture on the inside. And if that wasn’t enough, they’ve also included a packet of sweet and savory okonomi sauce and delicate tuna flakes so that you can enjoy your Okonomiyaki, appropriately enough exactly as you like it. ” – Trader Joe’s
(what it looks like just out of the package)(here’s what mine looked like all done – the yellow bit is an egg I added)
So I saw that Trader Joe’s came out with a frozen OKONOMIYAKI. Frankly I had my doubts that a Trader Joe’s version would be any good. My wife (Japanese) was especially skeptical. But guess what? We were both pleasantly surprised at how tasty these actually are. These are good! They are made for Trader Joe’s in Japan. This one is a simple basic version that has chopped cabbage, scallions, Japanese yam, and other items. My one gripe is the Okonomi sauce they give you could be a bit better (the best being OTAFUKU brand). This sauce is just OK. If you have Worstershire sauce, I would add a bit of that.
Word seems to be getting out about these too, with the internet saying this is a Good New Item. Its going a bit viral.
For five bucks, this is well worth trying. One could be a snack for two people. But better one each!
These as we’ve said, can be added to, as you recall these are “however you like it?” You can learn how to customize these. To start with for example we just said to each other lets add an egg (scrambled) when it was almost finished cooking and that improved it quite a bit. I suggest at a minimum think about adding an egg if you want.
As Trader Joe’s says, these are a very simple basic version of something you may learn to customize with other things. You can add things to put on top like some grilled pork belly (very typical), cooked bacon or other grilled pork, grilled shrimp, squid (typical), chicken or tofu for that matter. (Hmm, I think these might work with sliced up grilled Teriyaki Chicken Meatballs? I think those might match well with this Okonomiyaki.)
Believe it or not these pancakes are terrific when you add cheese and get the cheese melted all over. Grate up cheddar and when you are finishing the bottom, put it on top and cover till the bottom side is done.
But even just as is this fairly basic version that Trader Joe’s gives you is fairly tasty. In the package you will find a cooked frozen pancake plus two little side packages. One is the sauce you will put drizzle all over it and the other has the yummy dried bonito (tuna) flakes, known as katsuobushi, which are a linchpin of Japanese cooking. Most people in Japan drizzle Kewpie mayo on it too so if you have that great, if not you can add a bit of sweetener to some mayo and spread that on.
TIP: you can add other toppings. If you have TJ’s FURIKAKE flakes, sprinkle a bit on top. Pickled red ginger (benishoga) is a typical thing many Japanese add.
This version from TJ is more or less a basic vegetarian Okonomiyaki (not counting the dried tuna flakes which you add as a topping)
HOW TO COOK Trader Joe’s Okonomiyaki: Open it up and take the sauce packet and put it in a dish of warm water to defrost. The package instruction says to nuke the pancake first a minute or two to defrost it, then grill it in a pan. (TIP If you do the defrost stop there. I strongly suggest you DO NOT COOK this by microwaving it. The pancake should get pan fried for correct crispy outer texture)
TIP: I skipped nuking altogether. I just let it left it on the counter for about 20 minutes to defrost and that worked fine. Then tossed it into a hot cast iron pan
Pan fry the pancake with a little oil or butter on low-medium heat until it looks GDB on the bottom and gets a bit of crispiness. Flip and let the other side finish.
OPTIONAL, of course but i think adding an egg makes this way better and a bit more of a meal. I removed the pancake from the pan to a plate, then tossed in an egg with a little butter, scrambled it and put the pancake back on top of it and cooked it for about a minute. Or just do a sunnyside up egg and put that on top before you dress it with your sauce.
When the pancake is golden brown and delicious, plate it, then dress it. Cut the corner of the sauce package and drizzle the Okonomiyaki savory sauce on all over it, in lines, then top that with the whole package of dried bonito flakes (katsuobushi, which are an Umami bomb). Another option you can add is a drizzle of mayonaisse, especially Kewpie which is sweeter than our mayo. Pickled shredded ginger (benishoga). Nori flakes…
Also it has great pictures of what the real McCoy looks like!
It just so happened that right after i wrote this post, there was a Japanese street fair festival nearby that I passed which had a vendor selling Okonomiyaki and it had the longest line of people waiting to buy it (sticker shock, they were 12 bucks!) I took a few pictures to share.
(NOTE: I’ve read that these have gone VIRAL and can now be hard to find!!!)
“A fish shaped waffle filled with a delicate custard cream, often sold as a street food in Japan”
TAI – red snapper, considered good luck. YAKI – grilled.
Taiyaki are sweet waffles shaped like fish and are hugely popular in Japan. They are always sold at street festivals where you will find taiyaki vendors like this guy making some.
They make them by pouring batter into iron molds shaped like fish. Cooked until they are golden brown, they get something in the middle then are flipped over. They come out golden brown with bit of a crunchy texture outside while Inside the taiyaki, there’s a sweet filling. Usually its ANKO (sweet red bean paste).
Here in Trader Joe’s Mini Taiyaki you find a yummy custard cream in the center.
Here’s what they look like.
As you can see they are pretty cute. And you know Japanese love CUTE (“Kawaii”) things. Trader Joe’s mini taiyaki are a little mini version of the typical Taiyaki which are usually much bigger. 4 times the size? Each of these TJ mini taiyaki is maybe a bite or two.
“Brought to us by an esteemed manufacturer in Japan, these bite-sized, perfectly pisciform Taiyaki are as much a feast for the eyes as they are a pleasure on the palate. Every bite starts with the crisp edge of the wonderfully waffle-y exterior, which quickly gives way to the luxurious consistency of the cool custard cream within.”
To make these Trader Joe’s says bake these in the oven or in an air fryer. They also say you can microwave these but I suggest you don’t, as they won’t get crispy which they need to be to really be enjoyed properly.
I didn’t do either of these. I just cooked them in a pan on the stovetop which works fine and is easy.
I just took a few of them out of the package, and let them sit for 10 minutes or so to defrost a bit. Then I put them in a hot cast iron pan (or use a non stick pan). Let them cook on one side until they get a lightly golden brown in color or when they look nice and crispy, and then flip them once or twice. It took about 6-7 minutes per side, so around 12-15 minutes total to cook them in a pan.
So how do Trader Joe’s TAIYAKI taste? These mini taiyaki are really YUMMY!
Even my (Japanese) wife approved of these and thought Trader Joe’s did a pretty good job with these. We were pleasantly surprised at how good they are. The only thing she said is she wished they gave you two kinds of filling in the bag, some with custard but she wanted some with “anko”, the most traditional filling.
Still the custard filling inside these is very good and satisfying for a sweet treat.
Trader Joe’s new MINI TAIYAKI are quite tasty and worth trying especially if you like Japanese treats. A package is $4.99. It’s not very big, a bit less than 8 ounces. There are just about 8 or 9 of these little fishes inside. Some people are saying save yourself a trip and “buy two”.
If you are a fan of ORANGE MARMALADE you will be glad to hear Trader Joe’s came out with this. Maybe “kind of glad”.
If you are a fan, you know doubt know that Trader Joe’s used to carry a terrific “true” orange marmalade. BUT THEY DISCONTINUED IT Yup. That beloved SEVILLE ORANGE MARMALADE they used to carry was terrific. Outstanding. A proper marmalade made with Seville Oranges. It was one of the best marmalade’s – and sold for an amazing price.
It had tons of fans (based on the feedback here). Unfortunately Trader Joe’s famously discontinued it (back in 2019).
Thousands of us fans of it were devastated. In fact, my old review of that marmalade – plus the fact that they had discontinued an outstanding product – happens to be probably my post with the most COMMENTS of this entire blog! Seriously. Their getting rid of it is one of the biggest RANTS here. People were shocked, aghast, angry and dismayed that an excellent product got the ax, and wrote something on this site to voice that anger. Over 80+ people took the time and effort to Comment and complain here.
Well guess what? About 5 years after they discontinued that Trader Joe’s came with this new product called: Seville Orange Marmalade Fruit Spread (yes it adds the words “fruit spread” after marmalade)
Frankly I was pretty surprised to see it . I had to try it and review it.
My honest review? While not exactly the same, it is in fact tasty… But this is a fruit spread. Basically meaning less thick. This new marmalade fruit spread is made in Belgium. That older (“real”) marmalade was from Canada.
So how is it? To be honest, I do find it tasty. As good as the old one? No. But I am glad I can pick up a jar at Trader Joe’s.
It is made from Seville oranges, and is actually pretty tasty with a good balance of bitter and sweet. Thin cut slivers.
A) VISCOSITY: This is looser than that original marmalade. A “fruit spread” is not as tight / thick as a jam (or marmalade). This lists apple juice concentrate as an ingredient. It is much less viscous (thick). So runnier than a true marmalade. You will use more of it.
B) SIZE. The original Seville Orange marmalade came in a big jar of about 17 ounces. This jar is just 7.5 ounces. Less than half the size of that old marmalade. Yet it costs about the same. So twice the price of the old one, and as less thick so will you use a bit more?
The ingredients on the old one (pictured below with a yellow green label) were: SUGAR, SEVILLE ORANGE PEEL, SEVILLE ORANGE JUICE. Plus pectin , the natural gelling agent in fruit.
(this is the label on the old jar of Trader Joe’s marmalade)(label of the new version, marmalade fruit spread)
This version lists sugar and Seville oranges but alsoapple juice from concentrate as the ingredient after Seville oranges. Which is why I assume this is described as ORANGE MARMALADE FRUIT SPREAD and not simply “Marmalade”. Now Trader Joe’s says something about this, and even puts a positive spin on it…. Ha-ha!
“A great marmalade is a bit of a balancing act. First, you’ve got to balance the sweetness of the fruit juice and sugar involved with the tartness of the citrus and bitterness of the orange rind. Then, you’ve got to find just the right balance of fruit and rind within the physical makeup of the marmalade—too much fruit, and it’s more like a jelly, too much rind, and it’s an overly-chewy mess. Luckily, when we decided to bring in a seasonal Seville Orange Marmalade Fruit Spread to our shelves, we had some real experts in our corner. Made by the same supplier in Belgium who previously demonstrated their mastery of balance with our Apricot Cardamom and Green Tea Yuzu spreads, this sweet, citric, and properly proportioned Marmalade is a triumph of harmonious flavors and textures on the palate.” – Trader Joe’s
So while I like the taste of TJ’s new “orange marmalade fruit spread” of course as a fruit spread it’s not as thick as it would be called just “orange marmalade”.
I’m glad I can buy something akin to orange marmalade at Trader Joe’s again, period. But. Its a small jar. My jar went fast. Again, so a bit of a mixed bag.
Cost: This small 7.5 oz jar will go much faster than the 17 oz one of course especially as its not as thick and concentrated. The new marmalade costs more than double what the old one cost. Granted it was 2019 but the old bigger jar went for $3.50.
Some people might actually like this “marmalade fruit spread” – ie, people who are new to marmalade 0 who may not like the (thicker) more intense versions of marmalade they might have tried in the past. If you are a marmalade lover, at least this is worth trying, even if not ideal for the true English marmalade lover. Again, a mixed bag.
Spread this new Marmalade fruit spread on an English Muffin or an English Crumpet with butter for breakfast. Put marmalade on some sliced Brie with crackers or toast.
Besides muffins or toast, try this on top of cottage cheese as Trader Joe’s suggests. I tried it and thats a nice match.
Trader Joe’s SEVILLE ORANGE MARMALADE FRUIT SPREAD $2.99 (7.5 oz)
So I do give this a thumbs up, as I am glad I at least I can buy something akin to “marmalade” again at Trader Joe’s
Let us know what you think in the Comments!
UPDATE: I haven’t gotten it in some time but just bought some, and after opening a jar it seemed a bit thicker than the first time I tried it. Is this true? Possibly they’ve changed the recipe and made it thicker and more concentrated?
PS – Over the years I used to make my own orange Marmalade which I gave away to friends for an Xmas gift. Want to try your hand it it? Here’s a recipe
COOKING WITH MARMALADE : Versatile as an ingredient. Mix marmalade with some mustard (Dijon is best) and use as a glaze with salmon or chicken or pork!
Trader Joe’s “BURRATA, PROSCIUTTO and ARUGULA FLATBREAD”. Sounds good but is it actually worth buying?
Please read my honest review if you want to see if I thought it was worth $5.50
First though. What do we think? Is it a Flatbread or is a Pizza? Aren’t they at times almost the same thing? I’m pretty sure all of us look at this and think “pizza”, but if Trader Joe’s wants to call it “flatbread” that’s fine by me. I guess they think it sounds slightly classier?
Actually this is pretty classy! I was in the mood to try either this one or the MUSHROOM TRUFFLE flatbread a few days ago. I thought I would try this one first as I especially love two thing on it: Arugula and Prosciutto.
Here’s what it looks like right out of the box, frozen. You get two packages, one being the flatbread/pizza and separately a small package containing a few slices of prosciutto. Aha! Why you ask is it separate? Because it will be added later, after the pizza is baked! Again. It’s for LATER. Don’t bake that.
The picture on the box looks very good. Is Trader Joe’s BURRATA, PROSCIUTTO and ARUGULA FLATBREAD as good as the picture? Well. You be the judge. Here’s what it looked like after I finished baking it and added the prosciutto on top…. Come on. Doesn’t this looks gorgeous? It tastes as good as it looks.
This looks so good, that you could pretend this came out of the restaurant pizza oven. It pretty much looked the same as their beautiful pizza in the picture. OK, theirs seems to have a bit more arugula that the one I got, but other than that, almost pretty the same.
FINAL VERDICT: OMG. So good! Well worth the money! You have to try this.
That prosciutto? It gives it a huge bump of Umami. It definitely adds a ton of flavor and really makes this great. Both my wife and I found this pizza about equal to something you would get at a restaurant.
Trader Joe’s made a smart decision to keep the prosciutto separate to add after baking. If they had put the prosciutto on the frozen pizza, it probably would just melt away into oblivion during baking or burn.
The pizza crust base was good and all the toppings match perfectly with the crust. It says it has burrata, mozzarella, pecorino, and marscapone cheese in there as well. All these cheeses, melt together and blend into a nice very cheesy mix. The arugula adds a very nice vegetable note however I didn’t think there was quite enough of it. I wished they put on just a little more arugula. I did add a drizzle of EVOO olive oil just before serving, plus a few grinds of fresh black pepper.
We both enjoyed this flatbread and thought this was quite yummy. Our only complaint was we wished it was a tiny just a tiny bit bigger so we each could have more! Two of us ate this for dinner along with a salad and a side of vegetables.
With our salad and a veggie, this was just enough for two of us to share for dinner. I would say this pizza might make one very large portion for one. But if you eat this whole thing by yourself that would be about 900 calories. Me, I wouldn’t eat the whole thing myself I figure this realistically could serve two people – along with some other things. If two portions, I figure that half would probably mean about 450 calories each. Not terrible at all and it was just enough to be satisfying (though we said we could eat more if there was more!)
HOW TO COOK: Remove from freezer and remove plastic. NOTE: You will use the prosciutto later – after baking! So just leave that out to defrost.
Set oven to 450degrees. Let oven heat for at least 20 minutes or until it lets you know it reached 450. While the oven is heating, they want you to let the pizza and prosciutto rest out on the counter for about 20 minutes, to defrost a bit.
When the oven is ready, put the flatbread on a baking sheet or baking tray and put it in the oven (Again, without prosciutto!)
Let it bake for about 12 minutes or until edges a nice golden brown color and the crust looks nice and crisp. If your oven is uneven, turn it halfway (6 or 7 minutes) so it bakes evenly.
Now in our oven, I found 12 minutes was not enough time. I put it back for maybe another 2-4 minutes, and I think I could have still added another minute. If you look at the picture on the box you will see the crust is really well baked and very golden brown, which is exactly how you want it to look like, without burning of course. So as every oven is different you will have to judge the baking time. Keep checking it every minute or so after 12 mins.
When it looks done, take it out of the oven and let it rest about one minute, maybe on a cutting board or rack. NOW ADD THE PROSCIUTTO. Artistically. In my package, there were 3 nice slices. I peeled them apart and cut it in half to make 6 pieces, which I tried to roll up a bit into rosettes. Put your prosciutto around the pizza in about 6 bundles. The fat will melt a little bit into the warm pizza. Which you want.
Using a long knife, you can cut the flatbread up in half or quarters to Serve and Enjoy!
Optional: You could also grate on a little Parmigiano and add a drizzle of EVOO. I did and it made it even better. A sprinkle of hot pepper if you are a fan? Why not. If you have any arugula, I would add a few sprigs all over. I did and loved it.
YUMMY. Trader Joe’s BURRATA, PROSCIUTTO and ARUGULA FLATBREAD was $5.49 (12 oz) Is it worth that? Absolutely.
I would buy this again.
Portions/Calories: The Nutrition label describes this as being 290 calories / portion HOWEVER they count this pizza as containing 3 portions. HA! That might be a snack, not a portion, for an adult that is. I figure half a pizza (ie, 2 portions) might have about 450 calories/portion?
“Drizzle on as a finishing oil for salads and roasted vegetables.”
Ingredients: Extra virgin olive oil, fresh Sicilian lemons
This was a new fall product at Trader Joe’s which got a little buzz around it. A nice extra virgin oil with a hint of lemony flavor.
LIMONE PREMUTO – a “cold pressed extra virgin olive oil with whole fresh Sicilian lemons” ($7.99 for about 8 oz)
This is for the real foodies. These types of oils are called “agrumato”.
Agrumato olive oil – “simultaneously crushing olives with fresh herbs or fruits together for exceptional flavor, distinct aromatics.”
It just says “Product of Italy”, so unclear to me if the oil is also from Sicily but I would assume it probably is. Other vendors of this type of (agrumato oil) usually say something like “this distinctive product is made by crushing fresh olives and Sicilian citrus fruits together. This unique process results in an extra virgin olive oil with a vibrant, bright citrus finish. The combination of olives and citrus fruits creates an oil that not only adds a refreshing twist but also brings an authentic taste of Sicily to your kitchen.”
This olive oil has a lovely flavor with that little bit of bitterness that hits the back of your throat, which is a sign of a high quality extra virgin oil that is fresh. There’s no visible lemon pulp or rind, its been filtered out but the oil looks a little cloudy from the pressing with the citrus. The lemon flavoring is subtle, just a hint in the background, its not strong at all. You want to taste this oil and you do.
When I’ve used this I’ve found that if I squeeze on some fresh lemon juice as well, it really improves everything, so suggest trying that. This is good as they say on salads and roasted vegetables, but you could drizzle it on practically anything, such as a pasta, or as a dipping for bread.
Trader Joe’s LIMONE PREMUTO costs $8 for just over 8 oz. In contrast TJ’s sells a 17 oz bottle of excellent SICILIAN EVOO for about $12 (which used to cost $10!) That Sicilian oil is double the size of this bottle. If I add a squeeze of fresh lemon and perhaps even a little lemon zest on my dish and get a similar effect, albeit my lemon is not Sicilian! Therefore though I like this oil, it’s a “specialty oil”, a little splurge. Still, you would be drizzling on just a bit of this. On a budget I would probably buy the bigger bottle of their Sicilian EVOO and add my own lemon, or garlic as desired.
Just for comparison, here’s a similar item on amazon, same size, $20 https://amzn.to/4kXGv8Z
Worth trying if you are into olive oils and can afford it for a small bottle. Otherwise I’d say go for the bigger bottle of the SICILIAN oil at TJ’s.
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