The I Love Trader Joe’s Cookbook {Book Review}

Trader Joe’s is a medium-sized grocery store chain that was founded in 1967 by Joe Coulombe in Pasadena, California. They sell a wide variety of fruits & veggies, prepared foods (we love their burritos, potato salad and sandwiches), wines (“Two-Buck Chuck”), as well as those cute mini tote bags that’s become so trendy. So, when I heard about “The I Love Trader Joe’s Cookbook” that contains 150 recipes using ingredients from Trader Joe’s, I just had to get my hands on it!

I prefer cooking simple recipes with minimal steps. After scanning through my copy of “The I Love Trader Joe’s Cookbook: 15th Anniversary Edition,” I quickly eyeballed dishes that I can’t wait to make – from delicious appetizers to restaurant-worthy entrees, and other yummy dishes, such as:

• Baked Camembert with Honey and Hazelnuts
• Nectarine, Gorgonzola, and Greens Salad
• Carne Asada Salad
• Summer Farro Salad with Cherry Tomatoes and Feta
• Maple Mustard Chicken
• Roasted Potatoes, Shrimp, and Pancetta
• Linguini with Leeks, Shrimp, and Arugula
• One-Pot Pesto Pasta, Potatoes, and Green Beans
• Southern Greens with Pancetta and White Beans
• Raspberry Caramel Turnovers
• Gingersnap Mini Cheesecakes
• and more!

The book is written by Cherie Mercer Twohy, a food writer and culinary teacher. Recently I had the opportunity to interview Cherie and find out what her favorite recipe is in the cookbook!

What inspired you to write this cookbook and release a 15th anniversary edition?

Cherie: I used to run a cooking school, and we held classes based on Trader Joe’s products, among many other topics. I was approached by Ulysses Press to write the first of their I Love Trader Joe’s books, which I happily did. They have been very popular, and updating them every few years makes them consistently useful, and fun.

I noticed that you have quite a few vegan, gluten-free and/or vegetarian recipes. Do you find there’s more interest in those types of recipes now as opposed to 15 years ago?

Cherie: Definitely–people are much more informed about food, diet and lifestyle choices, and it’s great to have some recipes up your sleeve to accommodate different needs and preferences.

What is your favorite dish to make from this cookbook and why?

Cherie: Ooooh, that’s a tough question–they’re all my babies. But since nectarines are my very favorite fruit, and they are about to be in season, I’ll pick the Nectarine, Gorgonzola and Greens salad. It goes together super fast, looks great on the plate, and can be changed up by adding some cooked protein, farro or other grain, or switching up the greens, cheese or dressing.

What’s next for you? Any plans for another book?

Cherie: I lead culinary tours, which are so fun! So planning the next one is always happening. Of course, I’m always thinking about another book. I’ve been tinkering with a novel about a cheese whisperer for a while now. I have a travel book in mind, as well as a food-related project having to do with old fashioned recipe cards. Writers gotta be writin’!

I love a good salad and to give you a taste of what’s inside the cookbook, please see below for a recipe excerpted from The I Love Trader Joe’s Cookbook: 15th Anniversary Edition by Cherie Mercer Twohy. Copyright © 2025 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.

Nectarine, Gorgonzola, and Greens

Nectarines are my favorite fruit, and for the brief period that they’re perfect, I could eat them at every meal. Here’s a way to sneak them onto the lunch or dinner table, where their golden glow will perk up your spirits.

SERVES: 4
PREP TIME: 10 minutes
COOKING TIME: none

Ingredients:
1 (7-ounce) bag arugula
2 ripe nectarines (or peaches), cut into wedges
1⁄4 red onion, thinly sliced
1⁄4 cup Trader Joe’s Crumbly Gorgonzola Cheese
1⁄4 cup toasted walnuts
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
salt and freshly ground black pepper

Directions:
Arrange the arugula on a platter. Place the nectarine wedges around the platter. Scatter the sliced red onion, crumbled Gorgonzola, and walnuts over the salad. Whisk together the vinegar and mustard, then, whisking continuously, add the olive oil in a thin stream. Taste the dressing on a leaf of arugula and adjust seasoning with salt and pepper. Lightly dress the salad and serve. Try adding grilled steak strips, cooked chicken, or roast pork to this!

This cookbook is great for those looking for a quick-and-easy bite and who are Trader Joe’s enthusiasts. Whether you’re looking for recipes for a family meal or a get-together with friends, there’s something for everyone!

Published by Ulysses Press, the cookbook can be found wherever books are sold. For more information, check out the publisher’s website.

Disclosure: No monetary compensation was received for this post. I received a complimentary book which helped facilitate this review. The images shown in this post are used with permission. As always, my opinions are 100% my own.