As the seasons change and autumn leaves start to fall, our taste buds crave hearty, comforting dishes that warm the soul. One of our favorite ingredients for this time of year is Trader Joe’s Harvest Blend – a delicious mix of grains, seeds, and spices that adds depth and complexity to any recipe. In this article, we’ll show you 18 creative ways to use Trader Joe’s Harvest Blend in your cooking, from savory stir-fries and curries to satisfying soups and salads.
From stuffed bell peppers to grain-free casseroles, we’ve got a recipe for every palate and dietary preference. Whether you’re a seasoned chef or a busy home cook looking for quick and easy meal ideas, Trader Joe’s Harvest Blend is the perfect ingredient to have on hand.
Harvest Blend Stuffed Bell Peppers
Savor the flavors of autumn with these vibrant stuffed bell peppers, bursting with a mix of savory and sweet notes.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked rice
– 1/2 cup Harvest Blend ground beef (or ground turkey/chicken/buffalo for variation)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, garlic, oregano, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in cooked rice and shredded cheese. Season with salt and pepper.
6. Stuff each bell pepper with the meat mixture, filling to the top.
7. Cover baking dish with aluminum foil and bake for 25 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Harvest Blend Buddha Bowl
A nutritious and flavorful bowl filled with roasted vegetables, quinoa, and a tangy tahini sauce, perfect for a cozy harvest dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss sweet potato, carrot, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a small bowl, whisk together tahini, lemon juice, and garlic.
5. Assemble the Buddha Bowl by placing cooked quinoa at the bottom, followed by roasted vegetables, and finishing with a drizzle of tahini sauce. Garnish with fresh parsley or cilantro.
Cooking Time: 40-45 minutes
Harvest Blend Veggie Stir-Fry
Celebrate the flavors of fall with this vibrant Harvest Blend Veggie Stir-Fry, featuring a medley of seasonal vegetables and savory spices. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup butternut squash, diced
– 1 cup Brussels sprouts, halved
– 1 cup carrots, peeled and grated
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add squash, Brussels sprouts, and carrots; cook, stirring occasionally, until tender, about 8-10 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper to taste.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 12-15 minutes
Harvest Blend Lentil Soup
Warm up with this hearty and comforting soup, featuring a medley of autumnal flavors. This recipe is perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Harvest Blend Quinoa Salad
Celebrate the flavors of fall with this hearty quinoa salad, featuring a mix of roasted vegetables and crunchy nuts.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small butternut squash (about 1 pound), peeled and cubed
– 1 small red bell pepper, seeded and sliced
– 1 small yellow bell pepper, seeded and sliced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss squash, bell peppers, and olive oil on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, chopped walnuts, and crumbled feta cheese (if using).
5. Drizzle with apple cider vinegar and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Harvest Blend Stuffed Acorn Squash
This recipe celebrates the flavors of autumn with roasted acorn squash filled with a warm and aromatic blend of grains, herbs, and spices. Perfect for a cozy fall evening or as a side dish for your holiday table.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup Harvest Blend mix (a combination of brown rice, wild rice, and quinoa)
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh thyme
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese (for added richness)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together the Harvest Blend mix, chopped sage, thyme, olive oil, and chopped onion.
4. Divide the mixture evenly among the squash halves, filling them as full as possible.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes or until the squash is tender and the filling is golden brown.
7. Garnish with additional chopped herbs if desired.
Cooking Time: 45-50 minutes
Harvest Blend Chickpea Curry
A flavorful and nutritious curry that combines the warmth of fall with the comfort of a hearty meal.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, paprika, and cayenne pepper (if using). Cook for an additional minute, stirring constantly.
4. Stir in chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Harvest Blend Stuffed Portobello Mushrooms
Elevate your fall gatherings with these savory and earthy stuffed portobello mushrooms, packed with the warm flavors of harvest season.
Ingredients:
– 4 large portobello mushrooms
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Harvest Blend (a mix of dried fruits and nuts)
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems. In a skillet, sauté the chopped onion and minced garlic in olive oil until softened.
3. Stuff each mushroom cap with the onion mixture, followed by a sprinkle of Harvest Blend and cheddar cheese.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with a little more olive oil.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Harvest Blend Sweet Potato Hash
This sweet potato hash recipe combines the flavors of fall with a perfect blend of spices and textures. Perfect as a side dish or added to your favorite breakfast or brunch recipes, this sweet potato hash is sure to become a harvest season staple.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes, onion, garlic, olive oil, cumin, smoked paprika, salt, and pepper until well combined.
3. Spread mixture onto a baking sheet lined with parchment paper in an even layer.
4. Roast for 25-30 minutes or until sweet potatoes are tender and caramelized, flipping halfway through.
5. Garnish with chopped parsley or chives if desired.
Cooking Time: 25-30 minutes
Harvest Blend Grain-Free Casserole
This hearty casserole combines the warmth of autumn with the comfort of a grain-free meal. Perfect for a cozy evening or potluck, this recipe is sure to please.
Ingredients:
– 1 cup cauliflower “rice”
– 1 cup chopped butternut squash
– 1/2 cup chopped pecans
– 1/4 cup coconut oil
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cauliflower “rice”, butternut squash, pecans, coconut oil, garlic, sage, salt, and pepper. Mix well.
3. In a separate bowl, whisk together eggs until lightly beaten.
4. Add the egg mixture to the dry ingredients and mix until combined.
5. Pour the mixture into a 9×13 inch baking dish and smooth out.
6. Bake for 35-40 minutes or until the casserole is set and golden brown.
Cooking Time: 35-40 minutes
Harvest Blend Spinach and Feta Bake
Celebrate the flavors of fall with this hearty, comforting casserole featuring spinach, feta cheese, and a hint of nutmeg. Perfect for a cozy dinner or a crowd-pleasing potluck.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 1 cup crumbled feta cheese
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 oz. penne pasta
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook until fragrant, 1 minute.
4. Add spinach, thyme, nutmeg, salt, and pepper. Cook until spinach is wilted, about 2-3 minutes.
5. Combine cooked pasta, feta cheese, and spinach mixture in a baking dish. Top with cheddar cheese and parsley.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Harvest Blend Vegan Shepherd’s Pie
Harvest Blend Vegan Shepherd’s Pie Recipe
As the leaves change colors, warm up with this comforting and nutritious vegan twist on a classic shepherd’s pie.
Ingredients:
– 1 cup cooked lentils or other legumes
– 1 cup mixed vegetables (such as carrots, peas, corn)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup Harvest Blend vegetable broth (or other vegan broth)
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup mashed sweet potatoes
– 1 cup vegan puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the mixed vegetables, cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10-15 minutes or until the flavors have melded together.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Spread the mashed sweet potatoes evenly over the top of the filling.
6. Place the puff pastry on top and crimp the edges to seal.
7. Bake for 35-40 minutes, or until the crust is golden brown.
Serve hot and enjoy!
Harvest Blend Roasted Vegetable Medley
Celebrate the flavors of fall with this vibrant medley of roasted vegetables, perfectly seasoned and infused with the warmth of Harvest Blend spices. This colorful dish is a delicious side or main course for any autumn gathering.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and chopped
– 2 medium Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 teaspoon Harvest Blend spice mix (or substitute with a blend of paprika, garlic powder, and dried thyme)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the carrots, sweet potato, red bell pepper, and Brussels sprouts.
3. Drizzle with olive oil and sprinkle with Harvest Blend spice mix; season with salt and pepper to taste.
4. Spread the vegetable medley on a baking sheet in a single layer.
5. Roast for 30-35 minutes or until the vegetables are tender and lightly caramelized.
Cooking Time: 30-35 minutes
Harvest Blend Black Bean Tacos
Experience the warm flavors of fall with this vibrant black bean taco recipe, featuring a blend of roasted vegetables and spices. Perfect for a cozy dinner or lunch, these tacos are sure to become a new favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup Harvest Blend (roasted butternut squash, carrots, red bell peppers, and onions)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine black beans, Harvest Blend, garlic, olive oil, cumin, smoked paprika, salt, and pepper. Toss to coat.
3. Warm tortillas by wrapping them in foil and heating for 5-7 minutes.
4. Assemble tacos by spooning bean mixture onto tortillas and topping with desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Harvest Blend Creamy Risotto
Celebrate the flavors of fall with this rich and creamy risotto dish, featuring roasted butternut squash, caramelized onions, and a hint of nutmeg.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium butternut squash, roasted and diced (about 2 cups)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and nutmeg to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until caramelized, about 8 minutes.
3. Add the garlic and roasted butternut squash; cook for 2 minutes.
4. Add the Arborio rice and stir to coat with the vegetable mixture. Cook for 1 minute.
5. Warm the broth in a separate pot and keep warm.
6. Add 1/2 cup of warmed broth to the risotto and stir until absorbed, repeating this process until all broth is used (about 20-25 minutes).
7. Remove from heat; stir in Parmesan cheese and butter. Season with salt and nutmeg to taste.
Cooking Time: 25-30 minutes
Harvest Blend Kale and Sausage Skillet
This hearty skillet dinner combines sweet Italian sausage with nutritious kale and a blend of autumnal spices, perfect for a cozy fall evening. With just 30 minutes of cooking time, this recipe is quick and easy to prepare.
Ingredients:
– 1 lb sweet Italian sausage
– 2 cups harvest blend kale (or curly kale), stems removed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion and garlic to the skillet; cook until the onion is translucent, about 3-4 minutes.
4. Add the kale to the skillet; cook until wilted, about 2-3 minutes.
5. Add the chicken broth, thyme, salt, and pepper to the skillet. Stir to combine.
6. Return the sausage to the skillet and stir to coat with the sauce.
7. Simmer for an additional 10 minutes or until the flavors have melded together.
Cooking Time: 30 minutes
Harvest Blend Butternut Squash Soup
Harvest Blend Butternut Squash Soup Recipe
As the seasons change, warm up with this comforting and flavorful butternut squash soup, infused with the rich flavors of autumn. This recipe combines the natural sweetness of roasted squash with the savory notes of onions, garlic, and spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh herbs, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
4. Add the roasted squash, cumin, smoked paprika, salt, and pepper to the pot. Pour in the broth and bring to a simmer.
5. Purée the soup with an immersion blender or transfer to a blender in batches.
6. If desired, stir in heavy cream or half-and-half for added richness. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Harvest Blend Mediterranean Grain Bowl
Savor the flavors of the Mediterranean with this hearty grain bowl, perfect for a quick and easy lunch or dinner. This recipe combines nutritious quinoa, roasted vegetables, and savory herbs to create a delightful and satisfying meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as sweet potatoes, Brussels sprouts, and red onions)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked quinoa and roasted vegetables.
2. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
3. Top with chopped parsley and crumbled feta cheese.
4. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (depending on roasting time for vegetables)
Summary
Get creative with Trader Joe’s Harvest Blend! This versatile spice blend is the perfect addition to many delicious recipes. From hearty soups and stews to vibrant salads and globally-inspired dishes, Harvest Blend adds depth and warmth to any meal. Try it in stuffed bell peppers or Buddha bowls, or mix it into lentil soup or quinoa salad for a flavorful twist. The possibilities are endless with these 18 creative Harvest Blend recipes, sure to satisfy your taste buds and inspire your culinary creativity!
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