Dig In | Frozen


Roasted Potatoes with Peppers & Onions

April 29, 2016 in What's New

Arguably one of the greatest smells coming out of the kitchen is the aroma of peppers and onions cooking together. Add some cubed potatoes and you’ve got a tasty trio just begging to be topped with poached eggs or mixed with cured meat. The one down side to this dish is the substantial labor involved, which includes chopping and sautéing peppers; and cutting, par-cooking, and browning the potatoes. Foreseeing our customers’ need for an easier way, we created a...

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Chicken Spring Rolls

April 20, 2016 in What's New

When your fingers first pinch the outside wrapper of a spring roll, the texture is the tell. Soggy sides foreshadow watered-down filling. Crisp sides—that crackle with your touch—hold the promise of a big, balanced, boastful bite. Chasing down this crispy-fried-roll dim sum ideal, we partnered with Asian cuisine experts (who immigrated to New York from Taiwan to pursue their passion for food) to create Trader Joe’s Chicken Spring Rolls. Having perfected the technique of eliminating excess water in their fillings, the wrappers on their rolls (now ours) stay exceptionally...

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Lemon Meringue Tarte

April 06, 2016 in What's New

Lemon meringue pie has roots in Europe, where since Medieval times, various kinds of sweet lemon treats were developed in places like Switzerland and England. These days, what Americans know and love as lemon meringue has strong visceral connections with the deep South of the U.S.; although pie historians would tell us that a version resembling what you can order in a diner today was first introduced in mid-nineteenth-century Philadelphia. Given this history, you’d think Trader Joe’s would go straight to...

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Seafood Paella

March 30, 2016 in What's New

The original paella, known as paella valenciana, is an age-old, one-pan dish that traditionally includes rabbit (or chicken) and snails, cooked together with beans (three kinds), and saffron-seasoned, white rice. Over time, this one-pan dish has evolved to include a variety of different ingredients. Probably the most popular version worldwide (and the second most popular in Spain) is paella de marisco, after which we’ve patterned Trader Joe’s Seafood Paella. Though not Valencian (or Spanish), our supplier...

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Wood Fired Naples Style Uncured Pepperoni Pizza

March 21, 2016 in What's New

There’s Italian food, and there’s American food. And then, there’s Italian-American food. Our Wood Fired Naples Style Uncured Pepperoni Pizza best fits that last category. It’s a hybrid pie from two countries; a simple pizza combining the best ingredients we could find. The authentically Italian pizza crust is made for us near Bologna, Italy. Wheat-flour dough is allowed to rise naturally for 24 hours. Then, it’s hand-formed, Naples Style—thin in the middle, with...

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Vegetable Pakoras

March 14, 2016 in What's New

Sometimes, you just have to go to the source. Since 2012, we’ve been selling Vegetable Pakoras as one of the Indian offerings in our frozen case. We were fine with this Canadian-made version—that is, until we traveled to the Asian subcontinent ourselves and had some of Mother India’s pakoras. Tasting ours next to theirs, we found our Pakoras (peh-KOR-ahs) were more chewy and filled with less-firm vegetables. Perspective is everything. This culinary epiphany called for a rework, resulting in our new and improved Vegetable Pakoras...

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Semi-Dried Apricots

February 17, 2016 in What's New

We’ve long carried dried apricots in our dried fruit section, and everyone loves a fresh apricot from our produce tables… but a frozen apricot? We hadn’t seen these in stores anywhere, so when our buyers came upon this limited offering, we had to investigate—and we are so glad we did! Made from the same apricot variety as our dried Turkish Apricots, Trader Joe’s Semi-Dried Apricots are just as they sound—partially dried at low temperatures and immediately frozen to lock in their flavor. Unlike other frozen fruit that hasn’t been semi-dried, our Apricots don’t exude any excess...

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Hatch Chile Mac & Cheese

February 12, 2016 in What's New

Like the unique sweetness of Vidalia Onions from Vidalia, Georgia (U.S.A.); or the richer flavor of San Marzano Tomatoes from San Marzano sul Sarno, near Naples, Italy; Hatch Chiles—grown in Hatch Valley, New Mexico—are special for the place from which they come. To borrow a wine making term, the terroir (or total natural environs) of southwestern New Mexico is what makes Hatch Chiles so special. When roasted with care, they are earthy, sweet, and spicy (ranging from mild to medium heat) with an alluring smokiness. Mac & Cheese, another...

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Thai Sweet Chili Veggie Burger

January 29, 2016 in What's New

We’ve got a robust line-up of frozen burger patties at Trader Joe’s, including options for everyone. We’ve got burgers from the pastures (Ground Buffalo Burgers, Grass Fed Beef Burgers); burgers from the sea (Simply Seasoned Tuna Burgers, Mahi Mahi Burgers); burgers for the birds (Turkey Burgers, Chile Lime Chicken Burgers); and even several “meat-less” options (Vegetable Masala Burgers, Pizza Veggie Burgers, Quinoa Cowboy Veggie Burgers). Is there room for one more? Always! Our new...

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