Try These Caprese Tortellini Skewers for Your Summer Bash

Twohy’s been a TJ’s fan ever since she was little, where she remembers joining her mom on grocery trips to the very first Trader Joe’s store in Pasadena, California. Since then, her love for the Trader Joe’s ‘treasure hunt’ (AKA finding fun, new products to try) hasn’t wavered.

In developing The I Love Trader Joe's Cookbook: 15th Anniversary Edition, Twohy said crafting the collection of 150 recipes took years.

“Many were tested and debuted when I had a cooking school in CA,” she said. “Now that I live 3 hours round-trip from the closest Trader Joe's, the drive can take longer than the recipe testing! I don't pay much attention to the clock when honing a recipe, because it's so much fun.”

When asked about her favorite items to pick up from TJ’s Twohy was quick to give her best recommendations! Some of her go-to’s include: puff pastry, fennel, the Umami Seasoning Blend, the Corn and Chile Tomato-less Salsa, frozen garlic cubes, creme fraiche, and 10 Minute Farro – and, of course, the entire cheese section.

“If you are a ‘can of this, package of that’ sort of cook, TJ's products are great because they don't use artificial colors, preservatives and all that stuff,” Twohy offered. “Not only [are they] time saving, but good for you, too.”

We were lucky enough to get a peek at some recipes from Twohy’s cookbook: One-Pot Pesto Pasta, Potatoes, and Green Beans and Linguini with Leeks, Shrimp, and Arugula. Scroll on for the deets!

Recipe: One-Pot Pesto Pasta, Potatoes, and Green Beans

"The first time I heard of this classic Ligurian dish, I thought it sounded so strange," Twohy writes. "Talk about carb overload! But the flavors, textures, and colors couldn’t be more perfectly paired, and you’ll be converted to the pasta-and-potato combination with the first bite."

Ingredients:

• 1 large boiling potato (or two small ones)
• 1/2 pound green beans, trimmed and cut into 3-inch lengths
• 1/2 (16-ounce) bag thin pasta, such as capellini or spaghetti
• 1/2 cup Trader Joe’s Pesto alla Genovese (in the refrigerated section)
• 2 ounces Trader Joe’s Chevre Goat Cheese, softened
• Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil. Meanwhile, scrub the potato and cut into 1-inch cubes. Place the potato cubes in the boiling water and cook until barely tender, about 7 minutes. Scoop the potatoes out of the water with a slotted spoon and set aside.
2. Add the green beans to the same water and cook until just tender, 5 to 6 minutes. Remove with a slotted spoon and add to the potatoes.
3. In the same water, cook the pasta until tender. When you drain the pasta, reserve 1⁄2 cup of the cooking water.
4. In the pasta pot, combine the pesto, goat cheese, and 1⁄4 cup of the water, then add the cooked pasta and toss. Add the potatoes and green beans.
5. If a saucier consistency is desired, add a bit more of the reserved pasta water. Adjust seasonings to taste with salt and pepper.

Recipe: Linguini with Leeks, Shrimp, and Arugula

"I’m a sucker for the pink-and-green look of this dish," Twohy writes. "The leeks, arugula, and shrimp get all tangled up in the long pasta strands, and the grated Parmesan provides a nutty saltiness I just love."

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 leeks, cleaned and thinly sliced
• 2 cubes frozen crushed garlic
• 1/2 cup vegetable broth
• 1/2 pound medium shrimp, peeled and deveined
• 1 (16-ounce) bag linguini (or another long pasta), cooked and drained
• A handful of arugula
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper

Directions:

1. In a medium sauté pan, heat the olive oil and butter. Sauté the leeks over medium-high heat until tender, about 5 minutes.
2. Add the garlic and sauté 1 to 2 minutes, until fragrant.
3. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 5 minutes, until the sauce is slightly reduced.
4. Add the shrimp and cook for 3 to 4 minutes, until pink.
5. Toss the leek-shrimp mixture with the cooked pasta. Add the arugula and toss.
6. Add the grated Parmesan, toss, and adjust seasonings to taste with salt and pepper.

1. Cloud Macchiato

Launched in collaboration with Ariana Grande back in 2019, the Starbucks Cloud Macchiato featured a fluffy, meringue-like foam topping made by blending nonfat milk, vanilla syrup, and a “cloud powder.” It was available to order in two familiar flavors: caramel and cinnamon.

Several Starbucks baristas noted that they simply did not care for making it, especially because the included cloud powder contained egg. This frustrated many plant-based customers, as the drink couldn’t possibly be made fully vegan.

“Was more annoying to make than anything,” one barista commented on Reddit. “Also they didn’t [really] advertise that it contained egg.”

“Tasted foul, irritating to make, having to explain that it cannot be made vegan (thanks Ariana…), and if it was mobile ordered you were almost guaranteed to receive a deflated cup of disappointment and regret,” another user said.

2. Spicy Refreshers

I got to get a first taste of Starbucks’ Spicy Refreshers when they dropped during the summer of 2024. Admittedly, I didn't think they’d be that good, especially because at the time, it seemed like the chain was grasping at straws to retain their fan base. At the same time the spice-infused Refreshers launched, Starbucks also debuted their (short-lived) boba, and it was just wild. There was also a Spicy Cream Cold Foam included in the launch.

Out of the three Refresher flavors available (dragonfruit, strawberry, and pineapple), the pineapple one tasted the best. The trio turned out to be pretty hit or miss, and lots of fans and baristas agreed.

“Those spicy drinks feel like a fever dream,” one person wrote on Reddit. “Genuinely forgot we had those and forgot how horrible they were.”

Funnily enough, many more people weighed in and said the now-discontinued drinks were only tasty with a shot of tequila included. Fair enough!

3. Oleato (Olive Oil) Drinks

Introduced in January of 2024, Starbucks’ first-of-its-kind Oleato beverages were crafted using extra virgin olive oil. The chain promised a “luxurious and next-level” flavor, but these drinks ended up totally bombing. Many customers and baristas reportednot being able to drink them whatsoever, or simply feeling sick if they did sip ‘em down.

"The barista refunded me after she saw me spit it back into the cup," this Redditor said.

"At my location, NOBODY likes the olive oil," another person noted. "Not even us baristas, it’s disgusting honestly."

4. Unicorn Frappuccino

Oh, lord. This discontinued Starbucks drink from 2017 truly needs to be studied. Available for a limited time, the Unicorn Frappuccino went viral for its “flavor-shifting, color-changing" qualities. It was crafted with an insane lineup of ice, milk, pink powder, sour blue powder, crème syrup, mango syrup, and sour blue drizzle – this massive load of sugar concerned plenty of people, too.

A former partner on Reddit verified that the reception of the so-called "famed" Unicorn Frappuccino wasn't all that it was cracked up to be:

"I think the worst part for me was, although it looked cool/pretty, it tasted absolutely horrible," they wrote. "If I recall correctly, it was the thick mango syrup, white chocolate, and some sour blue drizzle. I would say at least half of the customers who actually managed to get one from my store would return them half-full saying it was ‘disgusting’. And honestly, I agreed."

“If you were working in 2014-15, you get 'Nam flashbacks when anyone mentions unicorns or mermaids," another barista commented.

5. Toasted Vanilla Syrup

Discontinued at the end of 2023 for being generally unpopular, Starbucks' Toasted Vanilla syrup wasn’t quite well-received by baristas.

“That toasted vanilla smelled like every middle school mean girl ever, and it tastes like butt,” one person commented.

“Can’t believe I completely blocked the toasted vanilla out of my memory,” another said. “Sh-t was so nasty.”

6. Kiwi Starfruit Refresher

Crafted with green coffee extract, ice, and kiwi pieces, the long-gone Starbucks Kiwi Starfruit Refresher hit menus in 2020, but sadly fell off in favor of other Refresher flavors like pineapple and blackberry. Several Starbucks baristas were happy to see it go since it tasted so bad.

“I remember making it when I was training and thinking, ‘this shit smells like battery acid.,’” someone commented.