How to make popcorn that’s easy, healthy and super yummy! It just takes three ingredients from Trader Joe’s and a microwave popcorn popper.
Whether you’re feeling sour or sweet, this is a dilly of a day for pickle lovers. And Trader Joe’s is no slouch in offering a tasty array of gherkin goodness.
From traditional …
… to sublime.
But you can also find ingredients at Trader Joe’s to make your own fabulous pickles – and what better way to celebrate than with a brine binge?! Check out “A Good Thing To Do With Persian Cucumbers from Trader Joe’s” for a mouthwatering pickle recipe, with step-by-step instructions.
And for facts, history and recipes about National Pickle Day, check out this post from International Business Times.
It’s not the heat and it’s not the pool opening. It’s not the strappy dresses and sandals or the birds chirping too early and the fire-pitless porch parties lasting past midnight.
What tells me it’s summertime is the large, cardboard box full of big green orbs that greets me when I enter Trader Joe’s.
I received that happy welcome last weekend. There was even a woman handing out watermelon samples at a makeshift tasting station. She advised that the sweetest watermelons were ones with yellow on them. Taking her word for it, I grabbed (if you can “grab” a bowling ball without finger holes) a fine looking specimen and weighted down my cart immediately.
At the official tasting station, they were sampling Watermelon Cucumber Juice. Good stuff! I’d bought a container the week before, but hadn’t opened it yet. As Persian Cucumbers are one of my shopping-list staples, I looked in my cart and thought, “Cukes, watermelon…why not make my own juice?!”
Hydratedly inspired, I searched for a recipe and found a three-ingredient drink I thought I could master. The third ingredient was lime juice – and I found that it makes ALL the difference!
(Although there are several sites with similar recipes, mine came from AllRecipes.com. Thanks, AllRecipes!)
How To Make Watermelon Cucumber Cooler:
- 4 Persian cucumbers
- 1/2 the fruit from a watermelon
- 2 limes
Trim the ends off your cukes and cut into bite-sized chunks.
Cut the watermelon into chunks.
Combine the cuke and watermelon chunks and liquify in a blender or food processor.
Stir in the juice from the limes. It’s OK if a little lime fruit drops in, too!
It makes a pitcher-full of juice. Enjoy!
This is what it looked like:
Notes: The cukes were unpeeled. The watermelon had very few seeds, so I just let the few involved get mixed in the batch.
I had planned to make a fizzy drink by adding carbonated water to half a cup of juice, but I got caught up in the deliciousness, and the batch was finished before I remembered I wanted to do that! Next time.
1/4 teaspoon Worcestershire sauce
Michelle Walton knows good sangria. She spent $100 mixing a batch from a South American recipe. But with a bottle of Maria Ole Sangria from TJ’s, Michelle now impresses her friends for a fraction of the cost. Take 30 seconds to listen to how she does it. She makes it seem so easy! Thanks for sharing, Michelle!
A bag of shredded Brussels Sprouts = good eating ahead!
Start by sauteing some garlic and onion in olive oil.
Add more onion and the bag of B. Sprouts. Include the balsamic vinegar and water as recommended on the bag.
When done, I also squeezed some lemon juice on top. I did not use bacon, but that could be a meat-eater’s happy addition.
I separated the batch into four containers for easy access at meal time.
Here’s the official recipe, but be creative and make it your own:
My dear friend Sabin taught me this trick years ago. It’s a clever way to keep costs down and gourmet points high.
This is what you’ll need:
- 1 can (per 3-4 guests) of TJ’s Dolmas/Greek stuffed grape leaves
- 1 lemon
- Olive oil to drizzle
- 1 pretty plate
Directions: Select your serving plate (very important step). Open the pop-up can of dolmas – no opener needed. Arrange the stuffed grape leaves on the plate artistically. Slice the lemon. Use one slice for the middle of the plate. Cut a wedge and squeeze the juice over the dolmas. Drizzle the olive oil over the dolmas sparingly.
Serve to your guests like you slaved all day.