Saturday, May 9, 2009

MISSION ACCOMPLISHED!!





My little guy loves Trader Joe's too!


Today's trip to Trader Joe's was a huge success and loads of fun as usual! They ok'd me to drop off some tear off sheets with the info for our Facebook Group promoting Riverhead, NY as a prospective location. I will do that soon! So next time any of you East Ender's (and surrounding Riverhead area's) are shopping there, let them know where you are from - get a promo sheet!!


Leeza - The Balloon Girl - a Lake Grove TJ's employee knows how to please my guys!


The employees there are always the best! How does TJ's do it? Is part of the interview a personality test?

Below is a another Lake Grove TJ's employee - Laura - who has been there for three years. She is handing out samples of their Triple Ginger Cookie Thins. These are scrumptious thin wafer cookies with a sharp, strong ginger flavor excellently balanced with a hint of sweetness. They contain ground candied ginger, minced ginger, and ginger pulp, as well as molasses and brown sugar. YUM!


Friday, May 1, 2009

YUM YUM YUM



Vegetarian Mushroom Moussaka

3 large eggplants, unpeeled and sliced into thin 1/4-inch rounds.
2 trimmed leeks which are available bagged at TJ's, chopped (makes about 3 cups chopped).
1 10-oz bag sliced Crimini mushrooms
1 24-oz jar Rustico Southern Italian Sauce
1 tsp cinnamon
1 packed cup chopped parsley
1/2 cup Freshly Shredded Parmesan

For the sauce:
1 cup yogurt
1/4 tsp nutmeg
1/2 cup Freshly Shredded Parmesan

1.) Salt the eggplant slices, making sure both sides are lightly covered, and place in a colander. Let them sit for at least 15 minutes, preferably 30.
2.) Add 1 Tbsp olive oil to a deep skillet over medium-high heat. Saute the leeks for 4 minutes. Add the mushrooms and saute for an additional 3-4 minutes. Add the sauce and cinnamon. Bring to a simmer and then remove from heat. Stir in the parsley and Parmesan.
3.) Preheat the oven to 450 degrees. Rinse the eggplant slices and pat dry. Brush the slices with olive oil and then spread the slices on two baking sheets. Roast in the oven for about 15 minutes until the slices look softened.
4.) Reduce the oven to 375 degrees. Oil an 8x12 or 9x13-inch baking dish. Place two layers of eggplant slices in the bottom and then add the mushroom sauce on top. Cover with the remaining eggplant slices (another two layers).
5.) In a small bowl, mix the yogurt, nutmeg, and Parmesan. Pour this over the top of the casserole and spread evenly over the top.
6.) Bake the casserole, uncovered, for 40 minutes. Remove from oven and let it rest 5 minutes before serving.

Serves 6

recipe from Cooking With Trader Joe's