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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38408/full/38408/hit-up-your-local-trader-joes-this-weekend/ <br /><br /> <b>Hit up your local Trader Joe’s this weekend!</b> <br /> Friday, June 19, 2009 | by rachel leibold <br /><br /><img align="left" alt="harvest_blend_272" height="272" hspace="8" src="/images/uploads/blog_art/0609/harvest_blend_272.jpg" title="harvest_blend_272" vspace="8" width="200" /> I visit the Trader Joe's in Millbrae so often that an employee once called me a "regular." Mint chocolate UFOs, ruby red rooibos tea and the cheapest butter, eggs, chocolate chips and milk around have me stopping in at TJ's at least once a week. <p>Anyway, I was forwarded an e-mail today saying that this Saturday, June 20, there is going to be a boycott of the chain by anti-Israel groups. Apparently they are demanding that TJ's stop carrying Israeli products (off the top of my head I can think of the Dorot brand frozen crushed garlic and cilantro, Eden feta cheese and the Israeli couscous, which I'm not entirely sure is actually Israeli, but it's called Israeli on the box - it's also in the Harvest Grains blend, pictured above).</p> <p>Of course, TJ's management laughed in their face ("We have no intention of removing any products based on pressure from any group, no matter what they support or don't support" --Jon Basalone, Trader Joe's Senior Vice President of Marketing), so the groups are planning a "de-shelving" day for Israeli products at Trader Joe's nationwide. In Pittsburgh recently, anti-Israel activists pulled Israeli products from the shelf of a Trader Joe's and distributed materials to customers before being removed for trespassing.</p> <p>But for every boycott there is an equal and opposite anti-boycott, which means that it's up to YOU to show TJ's that you support Israel and its delicious, delicious feta and garlic. Since June 20 is Shabbat, I can't encourage you to shop on that day (but of course, you can if you want to), so if you are reading this and haven't done your Friday-afternoon shopping yet, go go go and get some Israeli yummies at your local TJ's. Or you could go Sunday. For more info, visit the JCRC's <a href="http://www.facebook.com/event.php?eid=97664681038&ref=share" target="_blank">"Buy Israeli products at Trader Joe's" Facebook event</a> or check out the <a href="http://cbdyag.wordpress.com/2009/06/18/action-alert-buy-israeli-products-at-trader-joes/" target="_blank">Jews' Next Dor blog entry about the boycott</a>.</p> <p>So what are you going to do with all those fantastic Israeli goods? Let's get some recipes going:<br /><br /><strong>Broiled Vegetables with Toasted Israeli Couscous</strong><br /><em>(from Gourmet magazine)</em><br />Serves 4<br /><br />1 1/2 tablespoons balsamic vinegar<br />1 garlic clove, minced<br />3 tablespoons olive oil<br />1 medium zucchini, cut lengthwise into 1/2-inch-thick slices<br />1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices<br />2 red bell peppers, quartered lengthwise<br />1/2 cup finely chopped red onion<br />3/4 cup toasted Israeli couscous (4 ounces)<br />1 3/4 cups chicken broth or water<br />3 tablespoons thinly sliced fresh basil<br /><br />Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.<br /><br />Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.<br /><br />Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total.<br />Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.<br /><br />While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.<br /><br /><strong>Spinach, Feta and Pine-Nut Phyllo Tart</strong><br /><em>(from Gourmet magazine)</em><br />Serves 6<br /><br />For filling<br />1/2 cup pine nuts (about 3 ounces)<br />1 medium onion<br />1/3 cup olive oil<br />two 10-ounce packages frozen chopped spinach, thawed<br />1/2 teaspoon salt<br />2 large eggs<br />1/2 cup crumbled feta (about 3 ounces)<br />1 tablespoon fine dry bread crumbs<br /><br />seven 17- by 12-inch phyllo sheets<br />5 tablespoons unsalted butter<br />6 tablespoons plus 1/4 cup freshly grated Parmesan<br /><br /><em>(Rachel's note: I've made this tart several times, and I don't have a tart pan. I just use a regular baking sheet and fold the phyllo sheets into the center of the tart.)</em><br /><br />Preheat oven to 375°F.<br /><br />Make filling: In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.<br /><br />Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.<br /><br />On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.</p> <p>(Photo courtesy of <a href="http://gotnomilk.wordpress.com/" target="_blank">gotnomilk.wordpress.com</a>)</p>

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