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Table of Contents

NOTE TO READERS: TRADER JOES is a registered trademark of Trader Joes Company and is used here for informational purposes only. This book is independently authored and published and is not affiliated or associated with Trader Joes Company in any way. Trader Joe's Company does not authorize, sponsor or endorse this book or any of the information contained herein.

ACKNOWLEDGMENTS

Thank goodness Trader Joes has a great array of flowers, because Ive got a lot of people to thank!

A bountiful bouquet to the folks at Ulysses PressNick Denton-Brown, who found me by Googling, Lauren Harrison, who took the reins partway down the trail, Claire Chun, who skillfully managed the fascinating process of building a book, and Teresa Castle, whose gentle editing suggestions and humor made the process of revision less painful and the book all the better!

Armfuls of sunflowers to Joes everywherethe ones I know by name and the ones Ive yet to meet. Your sunny smiles and helpful manner make shopping in your stores an enjoyable part of so many peoples day. Thanks for your energy and enthusiasm, as well as for stocking those shelves with great stuff every day! In particular, a gorgeous tropical orchid to one specific Joethe big kahunaJoe Coulombe, who had the vision.

Long-stemmed roses to the thousands of students whove come through the doors of Chez Cherie over the years. You encourage and inspire me to explore new techniques and flavors for classes. Many of you have become friends, and you are the reason this book was written. Thank you all for your loyalty and support.

A gigantic bundle of mixed blooms to my amazing, supportive, creative, talented, and loving staff. Without Chris Delgado, GeGe Engwald-Parry, Whitnee Haston, Valerie Barth, and Kareen Rowe, the doors of Chez Cherie would not open each week. They are wonderful women-in-food, and Im so lucky to have them working beside me. And to all of our high-school dishwashers over the yearsthanks for your hours in the suds! I hope we repaid you well in spending money and in good food!

A rainbow of tulips to the tremendous friends whose support and friendship make life sweet. So many friends to thank, and Im terrified to leave any outthe Vigberts, the Murrays, the Salters, and many moreif youve ever raised a glass (or more) of wine at Chez Cherie after hours, please consider yourself thanked here for your love and laughter.

Masses of fragrant blossoms for my family. For my mom, Jane, who never forced me to learn how to cook (despite her sisters claims that Id never learn), but encouraged me at whatever I tried. To Steve, my husband of nearly thirty years, who has only cooked for me twice but has willingly tested thousands of recipes with honest reactions. And to my kidsMatt, Kevin, and Brenna, my reasons for being. Having your feet under my table has been the biggest blessing of my life, and Im so lucky to have gotten you in the kid lottery.

INTRODUCTION

Before I owned a cooking school, whenever I had friends over for drinks or dinner, theyd ask me, Where did you get this fabulous cheese? or, Whats that great spread? Almost always, the answer included the magic words Trader Joes. This happened so frequently that friends even started asking to go to Trader Joes with me because they had trouble finding the great stuff I loved. It was a bit embarrassing. After all, I did spend a couple years in culinary school. Nevertheless, many of the recipes that turned heads seemed to originate at the same store.

Once I opened Chez Cherie cooking school, I started offering classes featuring Trader Joes products. I even asked our local store Captain if hed come spend a few minutes answering students questions about how the stores select products, how they keep the prices so low, and how they can sell that wine for two bucks! The classes quickly took off, and nine years and four Captains later, theyre still among our most popular offerings. Im always surprised to see how far students have traveled to attend class! That tells me there is a lot of interest in the stores and their products. Of course, I like to think that even though were not affiliated with them, were doing some positive outreach for Trader Joes in the process, since we truly love what they do and appreciate all their great products and prices.

Ive always been a huge fan of all the great stuff at Trader Joes, so preparing for the classes is such fun. Because I am in my local TJs nearly every day, shopping for my family or for the evenings cooking class (yes, I get most of the ingredients for classes other than our Trader Joes classes there, too), I tend to get tunnel vision. Lets face it, there is a lot going on in those stores! The aisles are sometimes narrow, the signage is wild and crazy, and the shelves are tightly stocked with colorful packaging. Especially when time is tight, I think we all tend to zero in on the ingredients we need right away and filter out all the other stuff. But the other stuff is such fun! Its great to go to the stores when you arent in a hurry and just stroll the aisles looking at whats interesting, new, and delicious. Theres always a new product to try, especially at the demo stations, where cheerful crew members (I call em my Joes) dish out tasty samples of new products and old favorites all day long. You can get some good ideas for quick and easy dinners by watching those demo darlings. If you have your kids in tow, let them judge whether the samples get a thumbs-up. They seem to be drawn like honeybees to that sample-station counter, and if something catches their fancy, theyll be likely to enjoy it at home, too. Its great to have a product road tested, especially with finicky eaters.

Im such a fan of Joes that I visit three locations regularly. In fact, I find it helps get me inspired to visit a different TJs store from time to time because the layout is always a little different from my home Joes. This forces me to look with new eyes, and I tend to notice items I havent seen before. Since I love to play with ingredients, this is great inspiration for creating menus for classes and for home! Try hitting up a new Joes when you are in a different neck of the woods. HeckI even head there when Im on vacation! Who has better beach or poolside snacks than Trader Joes? And after-ski or hiking munchables? I may just have to put together a tour of all 300-plus TJs locations. Road trip!

When I was approached to write this cookbook, I was thrilled, of course, but it also seemed like a daunting task. After all, different Trader Joes stores carry different items; there are regional and seasonal differences; and things do tend to go in and out of stock. Also, I didnt want to do a cookbook that consisted of Open carton A, stir in contents of package B. I acknowledge that in our busy lives there is a time and place for that kind of food. I also think that the Trader Joes cartons and packages are filled with better ingredients and fewer additives, preservatives, and artificial ingredients than those at most other stores. But I wanted us to really cook together. After all, I have a cooking school. Teaching folks to cook is what I love. So, while you will find some very simple, stir-together recipes in this book, there are more ideas for actual cooking than for heating up a Trader Joes pizza. Sure, those pizzas can be great, but even though we may not have met, I have full confidence in your ability to read the package directions and complete that task successfully.

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