Costco’s cavernous aisles can be like a culinary maze, full of bulk buys and tempting deals. But with master chef recommendation and the guidance of an experienced judge, your shopping cart can be converted into a goldmine of sound ingredients. With flavor, versatility, and value, these experts search for products that enrich professional and home kitchens equally. Below are 14 fundamental Costco staples that have been handpicked to revolutionize your shopping and cooking experience.
1. Red Grapefruit
Savvy food judge Meredith Ochs relies on Costco’s red grapefruit for its zesty sweet-tartness. Florida red grapefruit, which is in season from January through spring, is an excellent all-around ingredient. Taste it plain, mix segments with salads, or use the juice to add depth to homemade vinaigrettes. Ochs prefers to brûlée slices of it with sugar to add a splash of opulence, using it as an after-dinner treat or cocktail garnish. At $6 per bag, this nutrient-rich fruit is a penny-pincher’s delight.
Grape Salad
This refreshing grape salad combines crisp green and purple grapes with a luscious, creamy dressing made from cream cheese, sour cream, sugar, and vanilla. Chilled to perfection, it's finished with a delightful crunch of brown sugar and pecans, creating a harmonious blend of textures and sweet, tangy flavors, ideal for a light dessert or side.
Equipment
- 1 Large Mixing Bowl For preparing the cream cheese dressing.
- 1 Electric Mixer Essential for achieving a smooth, lump-free cream cheese mixture.
- 1 9x13 inch Baking Dish For assembling, coating, and chilling the grape salad.
- 1 Rubber Spatula For scraping down the bowl and gently tossing the grapes.
- 1 Chef's Knife and Cutting Board For finely chopping pecans.
Ingredients
Main
- 2 pounds seedless green grapes
- 2 pounds seedless purple grapes
- One 8-ounce package cream cheese room temperature
- One 8-ounce container sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar firmly packed
- 1/2 cup pecans finely chopped
Instructions
- Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
- Just before serving, sprinkle with the brown sugar and pecans.
Notes
1. Thoroughly drying the grapes is paramount; any residual water will dilute the creamy dressing. After washing, a salad spinner or meticulous patting with paper towels is essential.2. Ensure cream cheese is at true room temperature. This allows it to whip smoothly with the sour cream and sugar, preventing lumps and ensuring a velvety texture for the coating.3. For enhanced flavor and aroma, lightly toast the pecans before chopping. This brings out their natural oils and nuttiness, adding depth to the final topping. A quick toast in a dry pan over medium heat until fragrant is sufficient.4. A tiny pinch of fine sea salt in the cream cheese mixture can help balance the sweetness and elevate the overall flavor profile. For an extra touch of brightness, a teaspoon of fresh lemon zest can be folded into the dressing.
2. Garofalo Organic Dried Pasta
Not all pastas are equal, and Ochs recommends Garofalo organic dry pasta for its superb taste and texture. Made in Italy for over two hundred years, this firm manufactures shapes like spiral gemelli, ridged penne ziti rigate, and sauce-hugging casarecce. Eco-friendly and open about its ingredients, it becomes more popular. A six-pack of 18-ounce organic semolina pasta costs just $10 and is a staple for flavorful, quality meals in the pantry.
Pasta with Sun-Dried Tomatoes
This easy and refreshing pasta dish combines fusilli with vibrant fresh tomatoes, creamy mozzarella, and briny Kalamata olives. A robust dressing, crafted from sun-dried tomatoes, red wine vinegar, olive oil, garlic, and capers, coats the pasta. Finished with Parmesan and fresh basil, it's a quick, flavorful, and versatile meal perfect for any occasion, served chilled or at room temperature.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining pasta and ingredients
- 1 Food Processor For preparing the dressing
- 1 Chef's Knife and Cutting Board For dicing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound fresh mozzarella medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves julienned
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Notes
For best results, ensure the pasta is completely drained and cooled before mixing; this prevents a gummy texture and allows the pasta to properly absorb the vibrant dressing without wilting the fresh mozzarella and basil. The quality of your olive oil and sun-dried tomatoes is paramount here, as they form the backbone of the dish's flavor profile. When making the dressing, process until 'almost smooth' – a slight texture from the sun-dried tomatoes adds character. Hold off on adding the basil until just before serving to preserve its freshness and bright green color. This dish benefits greatly from resting for at least 30 minutes at room temperature, allowing the flavors to meld beautifully. It's excellent served chilled or at room temperature, making it ideal for picnics or meal prep.
3. Starbucks Seasonal Blends Coffee
Coffee enthusiasts, rejoice: Ochs suggests Starbucks seasonal blends, such as the Winter Blend, which are Costco exclusives. With spices and candied nuts, these organic whole beans, medium-roasted, are a sensory experience. A 40-ounce bag for $15 is enough for Ochs’ weekly coffee brewing, with no wastage, making fresh, tasty coffee possible. It’s a high-end choice at a budget price.
4. Organic Greens & Spinach
Both Ochs and chef Shawna Clark praise Costco’s organic greens and spinach for their convenience and affordability. Ochs appreciates Earth Greens baby spinach, perfect for salads, smoothies, or lightly heated in soups and omelets. Clark, trained classically in Italy, uses the enormous clamshells of power greens as her “secret weapon” for quickie salads, stir-fries, and beyond. At $4.50 a pound, these greens minimize waste and provide maximum nutrition, with Clark’s tip to freeze leftovers for smoothies or pasta.
Jacqueline's Pasta Bake
This recipe creates a hearty and flavorful pasta bake featuring whole grain pasta tossed with a rich vodka cream sauce, sautéed organic greens, garlic, and red onion. It's a comforting and wholesome dish, perfect for a satisfying lunch or dinner, emphasizing fresh ingredients and simple preparation for a delicious meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For sautéing and combining ingredients
- 1 Baking Dish Suitable for the volume of the pasta bake
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 12 ounces 100% whole grain pasta brown rice or whole einkorn wheat work especially well
- 25 ounces Jar of vodka cream sauce
- 1/2 cup Filtered water
- 2 handfuls Chopped organic greens dinosaur kale, spinach, collards, radish greens, or beet greens
- 1-2 teaspoons Freshly crushed or chopped garlic
- 1/4 cup Chopped red onion
- 2 teaspoons Cold-pressed unfiltered, extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 cup Fresh basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the whole grain pasta in a large pot of salted boiling water according to package directions until al dente; drain well.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and crushed garlic, sauté until fragrant, about 2-3 minutes, being careful not to brown the garlic.
- Add the chopped organic greens to the skillet. Cook, stirring frequently, until the greens are wilted, about 3-5 minutes depending on the variety.
- Pour in the jar of vodka cream sauce and 1/2 cup filtered water into the skillet. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Add the cooked and drained pasta to the skillet with the sauce and greens. Toss gently to ensure all ingredients are evenly coated.
- Stir in the Italian seasoning and most of the fresh basil, reserving a small amount for garnish.
- Transfer the entire pasta mixture into a suitably sized baking dish, spreading it evenly.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the dish is heated through.
- Remove the pasta bake from the oven, let it stand for a few minutes, then garnish with the remaining fresh basil and serve warm.
Notes
For optimal texture, cook the whole grain pasta al dente, as it will continue to cook in the oven. Sauté garlic and red onion gently in olive oil to build a flavorful base, avoiding browning. Add tougher greens first, then softer ones, cooking until just wilted. If the vodka sauce is too thick, use a splash of pasta water to achieve a smoother consistency. A sprinkle of Parmesan or mozzarella on top before baking creates a delightful golden crust. Add fresh basil at the very end for vibrant flavor.
5. Kirkland Signature Rotisserie Chicken
One of the best symbols of Costco, Kirkland Signature rotisserie chicken is sung by Ochs and Chef Diana Manalang as being a bargain and convenient. For $5 for a 3-pound bird, there is no prep work involved, and it yields several meals consider shredded chicken salad, stews, or pasta. Manalang of Little Chef Little Cafe enjoys its time-saving utility as a busy chef. It’s an affordable staple with endless cooking possibilities.
Rotisserie Chicken Salad Sandwiches
This quick and easy recipe transforms a store-bought rotisserie chicken into a delicious salad. Combined with mayonnaise, Dijon mustard, spices, and fresh vegetables, it's a flavorful and satisfying filling for flaky croissants, perfect for a light lunch or dinner.
Equipment
- 1 Medium Mixing Bowl For combining all salad ingredients.
- 1 Chef's knife For dicing vegetables and chopping hard-boiled eggs.
- 1 Cutting Board Essential for safe and efficient ingredient preparation.
- 1 Rubber Spatula or Large Spoon For gently mixing the chicken salad ingredients.
- 1 Measuring Cups and Spoons For accurate measurement of mayonnaise, mustard, and spices.
Ingredients
Main
- 1 store-bought rotisserie chicken about 3 pounds, white and dark meat hand shredded, then roughly chopped
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 hard-boiled eggs chopped
- 1 celery stick diced
- 1 bell pepper diced
- Kosher salt and freshly ground black pepper
- 6 croissants split
Instructions
- Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
- Serve on split croissants.
Notes
For optimal flavor, ensure the chicken salad is well-chilled; this allows the flavors to meld beautifully. Consider adding a squeeze of fresh lemon juice for brightness and a tablespoon of fresh chopped dill or chives to elevate the herbaceous notes. For texture, ensure celery and bell pepper are diced uniformly for consistent crunch. Avoid over-mixing to keep the chicken from becoming stringy. Taste and adjust seasoning after chilling, as flavors can mellow. Freshly baked, flaky croissants are key to an elevated experience.
6. Kirkland Signature Organic Ground Beef
Ochs spotlights the Kirkland Signature organic ground beef for its intelligent packaging and value. Three individual packages complete the 85% lean, 4-pound package for $20, or $5 a pound. Its freezer-friendly configuration is perfect for small households, and Ochs can cook one package while storing the others in the freezer. Perfect for tacos, meatballs, or burgers, this organic meat is a convenient, cost-cutting alternative.
Kheema: Indian Ground Beef with Peas
This Indian Kheema recipe is a quick and flavorful dish featuring ground beef simmered with a rich blend of aromatic spices, fresh tomatoes, and sweet peas. It's a hearty main course that comes together in under 30 minutes, perfect for a weeknight meal. Traditionally served with warm chapatis or pita bread, it offers a comforting taste of home-cooked Indian cuisine.
Equipment
- 1 Large Skillet Preferably a heavy-bottomed one for even heat distribution.
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up ground beef.
- 1 Measuring Spoons For accurate spice measurements.
Ingredients
Main
- 3 tablespoons canola oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- One 1-inch thumb fresh ginger peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon store-bought or Homemade Garam Masala recipe follows
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne optional
- 1 pound ground beef
- 2 medium tomatoes chopped
- Kosher salt and freshly ground black pepper
- 1 cup shucked fresh English peas or 1/2 cup frozen peas thawed
- 2 teaspoons malt vinegar or apple cider vinegar
- 1/4 cup chopped fresh cilantro plus a few extra leaves for garnish
- 4 chapatis or pitas warmed
- 3 large cinnamon sticks if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods shelled, husks discarded (about 1 tablespoon of seeds), optional
Instructions
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
Notes
To achieve a truly authentic flavor, consider making your own Garam Masala; the difference in aroma and depth is significant. Ensure your onions are properly golden before adding garlic and ginger, as this builds a crucial flavor base. When browning the beef, break it down well to avoid large clumps, allowing it to integrate better with the spices. Pay attention to pea cooking times: fresh English peas require more simmering than quick-cooking frozen peas to maintain their vibrant color and slight bite. The addition of vinegar at the end is vital; it brightens the entire dish and cuts through the richness of the meat and spices. Garnish generously with fresh cilantro just before serving for a pop of freshness.
7. Del Monte Organic Butternut Squash Pieces
Even a purist such as Ochs grants an exception in the case of Del Monte organic butternut squash chunks, which cost $6 for 2 pounds. Prechopped for convenience, not taste, it skips peeling and chopping. Nutty and sweet tasting, it is superb in vegetable lasagna or with brown sugar and butter. Though slightly more expensive than whole squash, its convenience and versatility make it worth it.
8. Kirkland Signature Pecan Halves
Ochs stocks Kirkland Signature pecan halves in her cart for their rich, earthy flavor. The nuts are $13 per 2-pound bag and contribute depth to baked desserts, salads, cheese platters, and breakfast cereals. To avoid waste, she recommends snacking on some and storing the remaining in the refrigerator to preserve longer freshness. Because they are so versatile and inexpensive, they are a workhorse in the kitchen.
Jerry's Sugared Pecans
This recipe guides you through making classic sugared pecans. Pecan halves are coated in a simple mixture of egg whites, sugar, and cinnamon, then baked until perfectly crisp and golden. It's an easy and delicious snack or garnish, ideal for quick preparation.
Equipment
- 1 Large baking sheet with sides Essential for even pecan spread and baking
- 1 Large Mixing Bowl For coating pecans thoroughly
- 1 Aluminum Foil For lining the baking sheet for easy cleanup
- 1 Whisk or Spoon For mixing egg white mixture and stirring pecans
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1/2 cup 1 stick butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
Notes
Achieving a perfect coating is key for these sugared pecans; ensure the egg white mixture is well-combined before adding the nuts. Stirring every 10 minutes during baking is crucial to prevent burning and ensure even caramelization and crispness. For easier cleanup and to prevent sticking, consider using parchment paper instead of aluminum foil, or spray the foil with non-stick spray, especially if the butter pools. A pinch of fine sea salt can elevate the flavor by balancing the sweetness, and a touch of vanilla extract can add depth. Ensure pecans cool completely on the sheet; they will crisp up significantly as they cool.
9. 4Earth Farms Brussels Sprouts
Ugly Brussels sprouts are unpopular, yet Ochs elevates them to delicacy status when roasted with olive oil, pepper, and salt. Costco’s $4 cost for 2 pounds of Kirkland Signature 4Earth Farms sprouts is ideal for crispy roasted sides or raw slaws with goat cheese and balsamic glaze. These highly nutritious veggies have endless culinary possibilities at a wonderful value.
Roasted Brussels Sprouts
This simple recipe yields perfectly roasted Brussels sprouts: crispy on the outside and tender within. Brussels sprouts are trimmed, tossed with olive oil, salt, and pepper, then roasted at a high temperature. Regular shaking of the pan ensures even browning. A versatile and healthy side dish, ideal for any meal.
Equipment
- 1 Chef's knife For trimming sprouts
- 1 Cutting Board For safe preparation
- 1 Large Mixing Bowl For tossing sprouts with oil and seasoning
- 1 Half sheet pan For roasting, ensures even cooking
- 1 Measuring Spoons For precise seasoning
Ingredients
Main
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Notes
Achieving perfectly roasted Brussels sprouts hinges on proper preparation and oven temperature. Ensure sprouts are trimmed well and any loose, yellowed outer leaves are removed; this prevents bitterness and promotes even cooking. Do not overcrowd the sheet pan; use two pans if necessary, as overcrowding steams the sprouts rather than roasting them, preventing that desirable crisp exterior. A high oven temperature (400°F) is crucial for caramelization and crispness. Shaking the pan every 10-15 minutes ensures uniform browning. For an elevated flavor, consider adding a drizzle of balsamic glaze, a sprinkle of grated Parmesan, or a few minced garlic cloves during the last 10 minutes of roasting. A touch of maple syrup or honey can also enhance caramelization and sweetness.
10. Kirkland Signature Baguettes
Costco’s prebaked Kirkland Signature baguettes for $5 for two 24-ounce loaves are a staple in Ochs and Chef Donovan DeLoach’s household. Made with European-style flour to make them digestible, they rival bakery grade. Bake them in the oven to crispy on the outside and airy on the inside, ideal for sandwiches or soup. Ochs admits to munching on them warm on the way home.
11. Natural Delights Organic Fresh Medjool Dates
Ochs rationalizes spending $12 on a 2-pound package of Natural Delights organic medjool dates because they are unparalleled in their versatility. These chilly, wholesome fruits pair wonderfully with squash, pecans, or cheese on crostini. Puree them with hot water to create a caramel-flavored paste to serve over no-bake desserts. Their richness of flavor and nutritional value make the indulgence worthwhile.
Olive and Medjool Date Stuffed Pork Loin
This recipe guides you through creating an elegant stuffed pork loin. A pork loin is butterflied and filled with a savory-sweet mixture of Italian sausage, Kalamata olives, Medjool dates, and aromatics. The stuffed loin is then tied and roasted to a perfect internal temperature, yielding a juicy and flavorful main course perfect for entertaining or a special family meal.
Equipment
- 1 Slicing Knife For butterflying the pork loin.
- 1 Medium Mixing Bowl For preparing the stuffing mixture.
- 1 Butcher's Twine Essential for tying and shaping the stuffed loin.
- 1 Roasting Pan with Rack For even roasting and drippings collection.
- 1 Instant-Read Meat Thermometer Crucial for ensuring pork is cooked to a safe internal temperature.
Ingredients
Main
- One 3-pound pork loin
- 8 ounces sweet Italian sausage
- 1/2 cup pitted kalamata olives chopped
- 1/2 cup seeded Medjool dates chopped
- 1 tablespoon chopped shallots
- 2 tablespoons heavy cream
- 2 tablespoons breadcrumbs
- 1 egg yolk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon za'atar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.
- In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.
- Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
- Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.
Notes
For optimal results, ensure the pork loin is butterflied evenly to create a consistent thickness, which promotes uniform cooking. When preparing the stuffing, don't overmix; combine just until incorporated. Be mindful not to overstuff the loin, as this can make tying difficult and lead to uneven cooking. Tying the loin securely with butcher's twine is critical for maintaining its shape and keeping the filling encapsulated during roasting. Always use an instant-read thermometer to check the internal temperature, aiming for 150°F (65°C) for perfect doneness. The 10-minute rest after roasting is non-negotiable; it allows the juices to redistribute, ensuring a tender and succulent final product.
12. Kewpie Mayonnaise
Chef Jessica Chan refers to Kewpie mayonnaise as a go-to ingredient in the kitchen, sold in a 24-ounce container at Costco. Formulated with egg yolks for deep, umami-rich flavor, it trumps American mayo. Use it on sandwiches, dips, or Japanese dishes like okonomiyaki. Its ease and distinctive taste add to its status as a household revolution.
Panko-Crusted Portabella Mushroom Burger
This recipe crafts a delightful Panko-crusted Portabella Mushroom Burger. It features crispy fried mushrooms, caramelized grilled pineapple slices, and a savory teriyaki mayonnaise, all served on griddled onion rolls with fresh red onion and lettuce. A satisfying and flavorful vegetarian take on a classic burger.
Equipment
- 1 Large Cast Iron Skillet
- 1 Grill Pan
- 3 Shallow Dishes for breading station
- 1 Baking Sheet with a cooling rack
- 1 Whisk
Ingredients
Main
- Peanut oil for frying, enough to fill your skillet 1 to 11/2 inches deep
- 4 round pineapple slices either fresh or canned, each just over a 1/4-inch thick
- Butter for grilling
- 4 onion rolls split, buttered and griddled
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 portobello mushroom caps about 1 pound, gently cleaned and gills removed
- 1/2 cup Japanese mayonnaise or regular if you can't find it
- 4 teaspoons teriyaki sauce
- 1/2 small red onion thinly sliced
- 4 to 8 leaves red leaf lettuce
Instructions
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
Notes
Achieving a crispy, golden crust on the portobello mushrooms is key; maintain the peanut oil at 350°F using a thermometer for consistent results and avoid overcrowding the pan. For optimal drainage and crispness, always place fried items on a wire rack set over a baking sheet, not directly on paper towels. Grilling the pineapple caramelizes its natural sugars, adding a crucial sweet-tart balance to the savory mushroom. Consider adding a touch of grated ginger or garlic to the teriyaki mayo for an extra layer of umami. Ensure your onion rolls are well-buttered and griddled for a rich base that complements the hearty mushroom.
13. Norwegian Farm Raised Salmon
For sushi fans, Chan suggests Costco’s farm-raised Norwegian salmon, raw safe to consume according to FDA regulations (although freezing is recommended in order to prevent parasitic threats). Beyond sushi, it’s ideal for baking, poaching, or curries and caked fish. This budget-friendly, extremely versatile fish allows home cooks to play with restaurant-quality food without breaking the bank.
Norwegian Cream Cake (Blotkake)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Equipment
- 1 Stand Mixer Fitted with a whisk attachment
- 1 Rubber Spatula
- 1 9-inch Springform Pan
- 1 Parchment Paper
- 1 Cake Stand or Serving Platter
Ingredients
Main
- 5 large eggs
- 2 cups 400 grams sugar
- 1/2 cup 120 grams water, at room temperature
- 2 1/2 cups 325 grams all-purpose flour
- 2 heaping teaspoons baking powder
- 1 teaspoon kosher salt
- Whipped Cream see recipe below
- Sugared Cranberries for decorating (see recipe below)
- Rosemary sprigs for decorating
- 3 cups 720 grams cold heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 cups fresh or frozen and thawed cranberries
- 1/4 cup granulated sugar
Instructions
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
Notes
Ensuring all wet ingredients, especially eggs, are at room temperature will help achieve maximum volume when beating them with sugar, yielding a light, airy sponge. When incorporating dry ingredients, fold gently with a rubber spatula to avoid overmixing, which can develop gluten and result in a tough cake. It's crucial for the cake to be completely cooled before slicing and assembling; warm cake will cause the whipped cream to melt. For the most stable whipped cream, use very cold heavy cream and a chilled mixing bowl.
14. Kirkland Virgin Coconut Oil
Chef Ashley Jonique commends Kirkland Virgin Coconut Oil as versatile. For an affordable price, this virgin oil imparts a mild coconut taste to Thai curries, Caribbean dishes, or desserts. Outside of the kitchen, it is a skin moisturizer or hair mask. Its versatility makes it a practical, cheap pantry staple.
With this expert curated list, your trip to Costco is a considered food escapade. These selections, picked for quality, versatility, and value, enable you to prepare better meals without breaking the bank or spending time. You know where to turn now.
Coconut Oil Chocolate Chip Cookies
Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.
Equipment
- 2 Large Mixing Bowls
- 1 Electric Mixer stand or hand-held
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Wire Cooling Rack
Ingredients
Main
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 3/4 cup virgin coconut oil
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- One 12-ounce bag semisweet chocolate chips
Instructions
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Notes
1. Ensure your virgin coconut oil is soft but not fully liquid when creaming with sugars. If it's too warm and runny, the cookies may spread excessively. If it's too firm, gently warm it until it reaches a spreadable, creamy consistency. 2. When incorporating the flour mixture, mix on low speed only until just combined. Overmixing will develop gluten, leading to tougher cookies. A few streaks of flour are acceptable; the final chocolate chip stir will finish combining it. 3. For optimal texture and flavor development, consider chilling the dough for at least 30 minutes, or even overnight. This helps firm up the coconut oil, reduces spread, and allows flavors to meld more deeply. 4. Cookies continue to bake slightly after removal from the oven. They should be golden around the edges but still appear soft and slightly underbaked in the center for a chewy interior once cooled.
