TJ’s Tuesday feat Cotton Candy Grapes

Trader Joe’s is one of my favorite places on earth. I’ve been going since I was a kid, and I think just about every single one of my friends in college was forced to try one thing or another from this divine grocery store.

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I text friends on a pretty regular basis what all of my new Joe’s finds are, so I figured I might as well make a weekly blog post about it. This week we’re in for a real treat too, because they happened to have my favorite fruit in the entire world. You guessed it:

1. Cotton Candy Grapes
I tell everyone about CC grapes. They literally taste exactly like what you would get at the circus or the fair, but aren’t unhealthy! The coolest thing is that they are still organic, despite being some sort of weird hybrid grape. I eat them by the pound, and hope they’ll still be around in a week or two so I can get another giant box.

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Protip: Freeze them for an extra special summer treat!

2. Sea Salt & Turbinado Sugar Dark Chocolate Almonds
That name is a mouthful, and you’ll definitely want to take one of these dark chocolate almonds once you try them. I got hooked on these when I was in college, and they were a great breakthrough to how amazing dark chocolate can be. Even my husband — who hates dark chocolate — eats these by the fistful. They have a perfect sweet and salty mix, and are wildly addicting.

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3. Movie Theater Butter Popcorn
Speaking of college, you could always find me studying with a snack, particularly the perfectly buttered bagged popcorn from Trader Joe’s. It’s almost as good as the real thing, and is way too easy to eat an entire bag in a sitting. I still always keep a bag or two in our pantry because my chocolate lab, Jax, and I enjoy splitting it while watching Big Brother or a goofy Hallmark movie.

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4. Sparkling Watermelon Juice
PLEASE make this a staple, TJ’s!! It breaks my heart that this is a seasonal item because I would like to have these year-round. There came a point where I stocked up on 6 boxes of juice, but sadly I am down to one can now. Hoping they’ll bring it back soon, but if not I’ll be stocking up a lot better next season so they’ll last me at least a few months.

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5. Vitamin E Oil
This is a very recent discovery, but I’m already obsessed with it. You can get this serum for about $5, and it’s amazing to create hydrated and smooth legs after shaving. It felt really great and I would never use it on my face, but it’s really nice for a little extra body shimmer. Just be careful about how much you put on, because it becomes a little greasy quickly.

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Well, that’s all for now, friends. Next week I’ll be posting five new pumpkin things to try at Trader Joe’s, in honor of them bringing out their fall collection. Last year I bought a bunch of pumpkin pancake mix at the end of the season so we could enjoy them year-round. You never know when seasonal items at TJ’s might sell out, so it’s always good to stock up when you can.

Crispy Pesto Salmon

One of my best friends, Nicole, called me from Trader Joe’s the other day because she knows how much of a TJ’s fan I am. She wanted to know about a few of the items there, and after chatting for awhile I decided she would probably love to try my crispy pesto salmon. It is absolutely delicious and has the perfect little crunch over a creamy basil pesto sauce. Hungry yet?

Gluten-free Crispy Pesto Crusted Salmon

Okay, so here are the ingredients:
-Wild Caught Salmon (Boneless)
-Pesto
-Mayonaise
-Lemon Juice
-Corn Flakes Crumbs
-Extra Virgin Olive Oil
-Sweet Potatoes
-Broccoli
-Salt
-Pepper

pesto salmon ingredients

Step 1: Preheat oven to 400°F. I almost always do 400 because it’s just easy to remember and 50° above or below 350° and 450°, so I figure it works no matter what.

Step 2: Chop up the sweet potatoes and broccoli florets and put them on a cookie sheet. I always do the veggies first so I can use the same cutting board and knife for the meat. It makes cleanup so much easier having fewer dishes! I also always use aluminum foil because it’s easier to clean off a pan this way.

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Step 3: Drizzle EVOO, salt, and pepper on the vegetables. Feel free to get crazy and add spices like cinnamon or turmeric to them if you’d like! They’re known for regulating blood sugar and helping with inflammation.

Step 4: Pat the salmon dry, and cut it into however many servings you’d like. It doesn’t matter how large or small the fillet is.

 

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I cut each of these into 3 filets.

Step 5: Put the salmon on the same pan as the veggies. You can drizzle a little EVOO on the pan before placing it there, and then cover in salt and pepper.

Step 6: Make the pesto sauce. Mix 4/5 parts pesto, 1/5 parts mayo. It doesn’t really matter how much mayonnaise you decide to use, but I always like the pesto to still have a very green color. It just looks a little more pale when you put the mayonnaise in. I should note that I hate mayo in everyday life, but it adds a good creaminess to this dish!

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Step 7: Spread as much of the sauce as you’d like on top of the salmon filets. I usually make it a little thick so there’s more flavor, but if you want it super-crispy, be more conservative with the sauce. Then, sprinkle as much of the Corn Flakes as you’d like on top of the mixture on the salmon, and put it in the oven to cook.

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Step 8: Bake until the salmon is ready (It depends on how well done you’d like it), and the vegetables begin to brown.

Step 9: While your food cooks, make the extra pesto sauce. Mix the same ratio of pesto and mayo, then add a few squeezes lemon juice, a pinch of salt, and a few pinches of pepper.

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Once everything is done cooking, take it out of the oven and top with as much of the extra pesto sauce as you’d like. Robert likes it on his veggies too, but I only eat it on the salmon because I think that’s kind of weird and I like the vegetables just the way they are.


Post a comment if you decide to try this how you like it! I didn’t post a picture of the end result because 1) I was too hungry and took a few bites before I realized I probably should have gotten a pretty picture and 2) I don’t know how to make brown things look appetizing. The end of this reminded me of Thanksgiving dinner — it tastes amazing but no matter how hard you try to make your plate look good, it never in a million years will.