Love Trader Joe’s? Try these 6 simple fall party recipes

Trader Joe’s does seasonal fall products like no other grocer. The popular chain’s pumpkin game is simply unmatched. I threw a cozy fall party to kiss summer goodbye, and with these 6 recipes, you can too.
Impress your guests with easy-to-throw-together cocktails and dishes including pumpkin spice espresso martinis, apple cider sangria, pumpkin nachos, hearty sausage stew, lentil dip, and pumpkin nachos. My pumpkin-lovin’ pals were begging for the recipes before they left with full bellies (and slightly lowered inhibitions.) And the best part? You can purchase every single ingredient at your local Trader Joe’s.
This savory dish can work as a main or a side, depending on how much food you make and how many guests you are serving. The ravioli, sauce and toppings are savory and rich, and the sprinkle of candied pecans adds a sweet and crunchy pop.
1 package pumpkin ravioli (adjust for number of guests; each package could serve 1-2)
Goat cheese crumbles
Parmesan cheese
Candied pecans
5 tablespoons butter
Sage
1 shallot
1 package mushrooms (Bella or Crimini)
1. Bring a pot of water to a boil.
2. Start your browned butter and sage sauce.  Add butter to a pan on medium-high heat and let your butter get foamy and fragrant before you add about 6 or 7 sage leaves coarsely chopped. Bring the heat down to low and give your pan a few swirls over the next 15 minutes.
3. While your butter browns, grab another pan and add your mushrooms, sliced or chopped. After a minute or so add in some olive oil and give your pan a shake to coat the mushrooms. Let those get brown around the edges.
4. Throw your ravioli into your boiling water. These should only take a few minutes and are typically done when they rise to the top of the pot.
5. Add your sliced shallot to your browned butter sauce and let these get nice and translucent while your ravioli cooks.
6. When your ravioli is done, use a slotted spoon to transfer it over to the pan with the brown butter sauce. Give your pan a few shakes to get the ravioli coated in the brown butter sauce. Sprinkle it with parmesan cheese and give another shake. Transfer to plate.
7. Top your ravioli with the mushrooms, a few cracks of your salt grinder, some goat cheese crumbles and the chopped candied pecans, and . . . voila!
 
This sangria is tasty and sneaky! You’d never guess it was so boozy by the taste, the apple cider and cinnamon sticks make it go down easy. But imbiber be warned: one or two glasses and you’ll be belting “I put a spell on you” for all your friends.
1 bottle pinot noir
3/4 cup Pierre Duchene Napoleon Brandy
3/4 cup Grand Marnier
2 cups Trader Joe’s spiced apple cider
1 apple
1 orange
3 cinnamon sticks
1. Cut up your apple into cute little chunks and throw them in a pitcher. Add three cinnamon sticks.
2. Uncork your pinot noir, and dump the entire bottle into the pitcher.
3. Add the brandy and Grand Marnier, and then the apple cider.
4. Cut an orange and squeeze in the juice, add some rind if you like for an extra citrus kick.
5. Cover the pitcher and stow away in the fridge for at least 3 hours.
Cheers!
 
These are nacho’ typical nachos! When I told my friends I was making pumpkin nachos, they were skeptical. Why would anyone deviate from the standard delicious nachos they serve at your favorite Mexican spots? But I promise you, these are special. I first got the idea when I tried Trader Joe’s pumpkin chips, then I spotted the corn salsa and goat cheese and the rest unfolded from there. The result: the perfect fall party platter.
2 bags Trader Joe’s Pumpkin tortilla chips
1 package pepper jack cheese
1 package swiss and gruyère cheese blend
I package goat cheese crumbles
2 jars Trader Joe’s corn and chile tomato-less salsa
1 package sour cream
Pick a protein (or go veggie, they’re just as good without.) Fried pancetta, beef sirloin roast or pulled pork are great Trader Joe’s options.
1. Preheat oven to 375 degrees.
2. Spread pumpkin tortilla chips across a baking sheet and cover with pepper jack cheese and your swiss and gruyère cheese blend. Bake in the oven until the cheese is melted and begins to bubble and brown on top.
3. Top with the corn and chile salsa, goat cheese crumbles, your protein of choice, and sour cream.
This dip is such a crowd-pleaser! It’s hearty and filling and yet compulsively snackable.
1 package lentils (found in the refrigerated vegetable section of the store.)
1 package feta cheese
1 package bruschetta (found near the refrigerated dips)
Olive oil
2 packages of pita chips
1. Grab a serving bowl and dump in your lentils first and break them up with a fork.
2. Add the entire package of feta and bruschetta.
3. Add a little drizzle of olive oil.
4. Stir until combined.
5. Serve with pita chips for dipping.
This is the easiest soup you will ever make. It’s packed with flavor, requires only one pot and takes about 25 minutes to whip up. I’ve made it a dozen different ways, sometimes I throw in some kale, sometimes cauliflower and sometimes pasta like pictured above, but really the base soup is perfect as is.
For the soup base, use 1 or 2 packages of broth depending on how brothy you like your stews. I’ve used beef broth or vegetable broth or a package of both, it turns out great either way.
1 package hot Italian sausage
1 package sweet Italian sausage
2 cans of diced tomatoes
2 cans white northern beans
1 package of mozzarella cheese pearls
1 package of parmesan cheese
1 package fresh pasta (optional)
Olive oil (just a generous drizzle to coat the bottom of the pot)
1. Add olive oil to a pot and heat on medium-high heat. Add both your hot and sweet Italian sausage. I’ve found it’s easiest to cut a slit in the sausage casing, squeeze the sausage into the pot and then break it up with a spatula as it browns.
2. While your sausage cooks, strain your 2 cans of white northern beans and set aside.
3. When your sausage is just about cooked through, add your 2 cans of diced tomatoes, juice and all. Stir to combine and let simmer for 2 minutes.
4. Add your strained white northern beans. Stir to combine.
5. Throw in your broth; I’ve made this with just one package of broth for a thicker stew and with 2 full packages when I’m in the mood for something soupy. Stir to combine and let simmer for 5-10 minutes.
6. If you decide to add fresh pasta, add to the pot once the broth has heated to a simmer. Let cook in the broth for about 4 or 5 minutes, depending on the pasta you choose (There should be a cook time suggestion on the package.) Lower heat once pasta is cooked al dente.
7. Ladle your soup into serving bowls and add your mozzarella cheese pearls. Give it a little stir so they become incorporated into the stew.
8. Top with parmesan cheese.
 
We used to know the season was changing when leaves turned from green to orange. Now, autumn’s most ubiquitous symbol: the pumpkin spice latte. As I do with most flavors that I love, I thought, hmmm, how can I make this a martini?
1.5 ounces espresso (If you don’t have an espresso machine handy, Trader Joe’s sells a great triple shot espresso and cream.)
1.5 ounces vodka
1 ounce coffee liqueur
1 ounce Trader Joe’s Pumpkin Spice cream liqueur
Pumpkin Pie spice
A few coffee beans for garnish
1. Grab a cocktail shaker and add some ice.
2. Add all of your booze and espresso.
3. Shake it up and pour into a martini glass or coupe.
4. Garnish with a sprinkle of pumpkin pie spice and a few coffee beans.
5. Dance around the house singing, “That’s that me espresso.”