Dig In | What's New

Chunky Blue Cheese Dressing & Dip

January 13, 2015 in What's New

When you buy tomato sauce, you expect tomatoes to be the main ingredient. Lemonade should begin with lemons. Applesauce? Apples, of course. Why would your blue cheese dressing be any different? With Trader Joe’s Chunky Blue Cheese Dressing & Dip, you get what you expect. While most other comparable dressings list mayonnaise as the first ingredient, our Dressing & Dip is...

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Crispy Crunchy Broccoli Florets

January 12, 2015 in What's New

“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” ~ George H.W. Bush

The 41st president of the United States is not alone. The mother’s imperative to “Eat your broccoli,” is all too familiar to kids and adults, alike. We didn’t set out to eradicate broccoli haters when we created our Crispy Crunchy Broccoli Florets. But, that’s...

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Caramel Washed Gouda

January 07, 2015 in What's New

Each New Year arrives with the promise of being distinctive and unlike any other year that’s come before. This annual anticipation—the feeling that something special (and good) is just around the corner—is one of the reasons we’ve chosen Trader Joe’s Caramel Washed Gouda as our January Spotlight. From its inception to it’s aging, this unique cheese is an edible analog for those one-of-a-kind experiences that will define...

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Maple Chicken Breakfast Sausage

January 05, 2015 in What's New

Whether or not you believe that “breakfast is the most important meal of the day,” at least we can all agree that the traditional morning mix of savory (eggs, bacon, buttered toast), and sweet (pastries, jams, fruit) makes breakfast the best meal of the day. And, who hasn’t sneakily inched their breakfast sausages nearer to the pancake stack, anticipating that unorthodox—yet technically non-taboo—taste of sausage, doused in syrup? Being big fans of breakfast (and of such classically contrasting flavors) ourselves, we’re adding...

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Crispy Green Curry Shrimp Gyoza

December 31, 2014 in What's New

Gyoza (gyoh-zah) is not new to us. We’ve had a selection of these Japanese dumpling treats in our freezers since 2007, when we first introduced our Chicken Gyoza Potstickers. These were a hit, which we followed up with our Gyoza Dipping Sauce in 2008. By 2011, we had added three more versions of gyoza: Pork, Vegetable, and Vegetables with Shrimp. Now, almost eight years later, we’re introducing Crispy Green Curry Shrimp Gyoza, a version that is distinct—both inside and out—from all our existing dumpling fare... and, just as good! Inside, these dumplings are...

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Organic Red Palm Oil

December 29, 2014 in What's New

Egyptian pharaohs loaded their triangular tombs with important items to be enjoyed in the afterlife, including fine jewels, gilded ritual objects, and of course, jars filled with their vital organs. Red Palm Oil was counted among the treasures worthy of spiritual transport. Clearly, their belief-system did not allow for the idea that Trader Joe’s would be conveniently located after death. (Admittedly, we haven’t even made it to Canada yet.) But, good for them. Meanwhile, for the non-Egyptian, American, commoner—who is still breathing—Red Palm Oil is...

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Sweet Sriracha Uncured Bacon Jerky

December 26, 2014 in What's New

With such an abrasive name, you’d think that “jerky” would be one of those lonely foods—pushed around on plates like peas, or left to spoil in the back of pantries. No sir! Jerky has proven historically to be far from contemptible—having been enjoyed by pre-historic Peruvian farmers, and modern-day earth-orbiting astronauts, alike. (Incidentally, it would take a long time to spoil in the back of your pantry.) For those who have somehow never...

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Picholine Olives

December 24, 2014 in What's New

These French-born olives boast je ne sais quoi. Bronzy-green and distinctly torpedo-shaped, Picholine [Pee-show-leen] are mildly fruity, nutty and firm, with a snappy, clean finish. They are perfect for snacking (especially when paired with sharp cheese) and are famously found cradled in the “v” of a martini glass. Fans of these pedigreed olives, we’ve struggled to find a supply of Picholines with a price that makes sense. Typically grown in...

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The Original Mortadella with Pistachio Nuts

December 22, 2014 in What's New

Before you got your bologna from the grocery store deli aisle, you got it from the Compagnia del Salaroli—a brotherhood of cold cut makers in the Emilia Romagna region of Italy who were practiced in the art of preserving meats and cheeses. We’re talking way before—like the thirteenth century. They developed the first recipe for Mortadella, which is very similar to the recipe still used today in the region. We think Trader Giotto’s The Original Mortadella with Pistachio Nuts would make those first salumiere very...

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