Separating into its own thread the discussion that started as alternative / creative uses of TJs products
Do you use something not as intended? Create easy meals from a couple of quick pick-up items?
Let’s share our everyday uses, reuses, and ideas.
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Unexpected cheddar spread + any pasta, but TJ’s Fusilli Corti Bucatini pasta is a good choice.
Make pasta. Drain. Return to warm pot. Add big glob of cheddar spread to pot. Stir.
Stovetop Mac n cheese.
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Zhoug — aside from using it as, well, zhoug, I use it as indian green chutney, sandwich spread, dip mixed into yogurt, a marinade for proteins (chicken is fantastic, also shrimp, and fish en papillote), a stir-in for sauces and soups in lieu of cilantro or other herbs.
Chimichurri — similar uses to Zhoug, and also as a base for tagines (instead of making Charmoula from scratch).
Toum — as is, as a grilled sandwich spread (inside and out), and also into pasta or salad dressing in lieu of garlic, oil, and lemon juice.
Lemon pesto — brand new to me this week, favorite use so far is as salad dressing (thinned with rice vinegar and olive oil).
Basic green salsa / red salsa in the skinny bottle – puree with immersion blender and cook for a few minutes = enchilada sauce, chilaquiles sauce, etc; any of the salsas + rice = Mexican-ish rice (or arroz con pollo); pepita salsa makes an easy pipian sauce.
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Like @Saregama I have found many uses for their zhoug, which is one of the best things I have ever bought there.
Zhoug thinned with olive oil and with capers added is fantastic on a pork chop and my guess is it would be good on steak or chicken too.
Zhoug rubbed on chicken thighs and roasted with veggies:
Zhoug-marinated boneless chicken things as per this recipe are spectacular but I counsel against using the broiler as directed, it makes a terrible mess in the oven and caused my smoke detector to go off next time I used the oven. Grilling or roasting at high heat is much better.
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Zhoug + yogurt as a chicken marinade is spot on for Malai Kabab (because of the cardamom).
Same marinade works great for Malai Broccoli and Malai Cauliflower too – roast at high temp to get caramelized bits.
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I’m obsessed with the zhoug, too. I forgot how good it was and didn’t buy it for a long time, then got reinitiated. I love that it has some actual heat and fresh-tasting herbs. My favorite use so far is just mixed into Duke’s mayo and served with grilled or roasted chicken and veggies, as well as spread on a sandwich. Clearly I need to innovate.
The pork belly is an occasional buy for me — I crisp it up and serve with yo po mian or over ramen. Tasty and easy, if a bit decadent.
The lemon pesto is great stirred into Serious Eats’ shrimp scampi. I also like a little bit of it mixed into angel hair pasta along with some half and half. And a dollop in chicken-artichoke-spinach burger mix just works. I recently mixed some with Duke’s as a dip for pinchos morunos (spiced pork tenderloin chunks).
I use the frozen naan as quick individual pizza crusts or as a fusiony pizza base topped with spinach paneer from the frozen section and mozz. Next up: beef lahmajun
Lemon curd works as a sweet-tart vinaigrette base.
The handmade whole wheat tortillas work as flatbreads in all kinds of applications. Those are a regular buy.
Pasta alla crudaiola is easy with all TJ’s ingredients – angel hair, garlic, olive oil, Kumatoes (always ripe), fresh basil, and Parm Regg stravecchio. A pinch of sugar makes the tomatoes sing.
I’m sure there are more…
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Coming back to say that I used it as salad dressing today, which worked beautifully with little enhancement (some olive oil and rice vinegar to thin it)
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That is AMAZING. I got 4 different ideas to try. Thank you!
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Made me think that we could do a lot with a “repurposing” thread of our own, what say @ChristinaM?
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Which ones?? I loved the Unexpected Cheddar Spread/Dip on baked potatoes, especially with Hatch green chilies. I’m guessing one of yours is Tomato and Red Pepper Soup + Chana Masala. Am I correct? 
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Or at the very least a go-to Trader Joe’s meals thread 
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I do the same with the zhoug (which I prefer to the chimichurri). Also, zhoug, toum and mayo make a great sandwich spread and zhoug, toum and yogurt a great dip.
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Same here re zhoug. Also fantastic marinade. And toum on sandwiches / paninis / grilled cheese.
Okay, imma go start a thread!
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We love the zhoug! I’ve stopped making it myself since TJ’s is so good.
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Their zhoug is so good. Brilliant idea, thanks.
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I tried to find the toum yesterday. Not at our TJs and also not showing up searching the website. Perhaps discontinued…
I didn’t look yesterday, but you could call your store to check if it was just out of stock, and ask them to set some aside for you if it’s not discontinued.
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Love this!
I love the Palak Paneer in general. Have added more spinach and some garam masala to expand it, because the rest of their spicing is spot on. I’m surprised TJs doesn’t stock paneer yet; the only thing that would make it better is more paneer.
That’s also true for the other frozen indian entrees — the sauces are all spot on, they just need more protein, which I usually add (cooked chicken for eg).
The Chinese entrees I usually toss the sauce and use the protein — I find the sauces all too sweet. But the velveted / prepped protein is a big time-saver.
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