Dig In | Vegetarian


Spring Premier Cheddar Cheese

June 03, 2015 in What's New

Every year, springtime presents a number of “firsts.” There are those showers that, for the first time in months, dampen the earth with unfrozen droplets. When the clouds break, the sun peeks through, bringing the first of many warmer days to come. Happily, the first blooms arrive—fruit blossoms, rosebuds, and all the bright colorful flowers—colorizing the green scene. Then, there’s the first cheese of spring, of which our Spring Premier Cheddar is first-rate example. This cheese was conceived...

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Grilled Cauliflower

May 18, 2015 in What's New

Deriving from two Latin words (caulis, meaning “stalk,” and floris, meaning “flower”), cauliflower is a member of the cabbage family. This cruciferous vegetable is known for its creamy white color and mild flavor. First cultivated in the Mediterranean region (possibly Cyprus), it has been eaten for centuries. However, we’re fairly certain that centuries ago, no one had experienced anything quite like...

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Organic Creamy Asparagus Soup

May 01, 2015 in What's New

Creamy soup tastes creamy, and that’s because of the cream. Or, one would think. We’ve discovered that creamy soup doesn’t need cream to be creamy. This we know through the development of our Organic Creamy Asparagus Soup. In this soup, heavy cream (or any kind of dairy) is replaced with organic potatoes and fresh organic spinach, puréed together to a “creamy” consistency. This silken soup texture is...

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Organic Pizzas: Spinach & Ricotta or Pesto with Tomatoes & Broccoli

April 01, 2015 in What's New

We puff out our chests when we talk about our pizzas. As you can imagine, a lot of hard work goes into making sure that we offer impressive pies… and that they stay impressive. Recently, the need arose to change up our supplier for two of our legacy frozen pizzas: Spinach & Ricotta Pizza and Pesto Pizza with Tomatoes & Broccoli. We didn’t just remake them, however. We went through a rigorous tasting process to make sure our new iterations were as good, if not better. We admit...

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Baconesque White Cheddar Popcorn

March 20, 2015 in What's New

If it tastes like bacon and it smells like bacon, it must be bacon, right? Well, not exactly. Trader Joe’s Baconesque White Cheddar Popcorn has achieved the feat of tasting like bacon, without actually containing bacon. Let’s start at the very beginning (a very good place to start). Here, it all begins with air-popped butterfly popcorn, a special variety that pops into a fluffy piece of popcorn with a captivatingly crunchy center. That crunchy popcorn is loaded into a...

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Vegan Tikka Masala

February 16, 2015 in What's New

The combination of meat pieces (“tikka”) in a creamy sauce with savory spices (“masala”) is an Indian-style dish that is popular in restaurants around the world—especially in the U.K. where some say it originated. Trader Joe’s carries a few different versions of Tikka Masala, including Paneer Tikka Masala, and Chicken Tikka Masala. But, while our pieces of chicken or cheese cooked in Indian curry may keep carnivores and vegetarians grinning, the vegan who craves Indian food has had little reason to smile... until now...

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Quinoa Cowboy Veggie Burgers

September 16, 2014 in What's New

With a little bit of Andean ingenuity and a smidge of creative license borrowed from the American west, we’ve come up with an original—and delicious!—take on the near-ubiquitous “veggie burger.” In the interest of full disclosure, we’re compelled to reveal that the true inspiration for Trader Joe’s Quinoa Cowboy Veggie Burgers sprung from two of our favorite products: Organic Tri Color Quinoa, and Cowboy Caviar Salsa. These burgers are, more or less, a blend of the two. With multi-hued quinoa (red, white, and black) setting the stage, black beans, corn, red peppers, and plenty of seasonings are blended together and...

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Girasoli Ricotta & Lemon Zest

September 04, 2014 in What's New

During summer, the Italian countryside is blanketed in gold by fields of girasole (GEE-rah-so-LAY), known in English as sunflowers. The eponymous ravioli is cut to resemble the daisy-like flower heads. One might say, then, that Girasoli is the pasta of summer.We thought a summer pasta sounded sensational and wanted our Girasloli to capture the radiance and warmth of its namesake. We turned to our revered Italian pasta makers for a recipe. Committed to preserving regional culinary traditions, they presented us with a fine Ricotta & Lemon Zest Pasta in the style of Sicily, using real Sicilian lemons. It starts with...

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