Sukiyaki

April 10, 2014 in

Thin slices of beef accompany an array of veggies and clear noodles made from mung bean flour—all in a sauce that incorporates the traditional flavors of Mirin (rice wine vinegar), lite soy sauce, and sake...

Zucchini Fries

April 08, 2014 in

When Italians fire up the oil pot, they have the good sense to batter up some vegetables. Our Zucchini Fries were inspired by the southern Italian tradition of battering and frying Zucchini, or “little squash”...

In 1895, Guy Beringer put brunch on the map when he published “Brunch: A Plea” in the British periodical “Hunters Weekly.” In his overture to this breakfast-meets-lunch meal, the tone was set:

 “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

A century later, brunch is as liberating and invigorating as ever.  As we are in the swing of spring – high brunching season – we put our culinary whimsy to work, taking three Trader Joe’s tried-and-true – Polenta, Buttermilk Biscuits & Sweet Potato Tots – and transforming them each into single-serving, “fancy” muffinized brunch bites. They’re naturally “cheerful, sociable and inciting,” naturally.