Citrus Fruit Fizz
- 1 Tbsp lemon juice (1/2 lemon)
- 1 Tbsp lime (1/2 lime)
- 1 Tbsp agave nectar
- 1 cup sparkling mineral water
- Raspberries (optional)
1) Stir juices and agave nectar together in a glass.
2) Add water.
3) For fun, add fresh raspberries as an edible garnish.
Pomegranate Fruit Fizz
- 1/3 cup 100% Pomegranate Juice
- 2/3 cup sparkling mineral water
- Pomegranate seeds (optional)
1) Stir juice and mineral water in a glass.
2) Add pomegranate seeds as an edible garnish.
Buy the book on Amazon: Cooking with All Things Trader Joe's
About Deana Gunn and Wona Miniati:
Deana and Wona are women who love food, cooking, and Trader Joe's. They found themselves wishing there was a cookbook devoted to their favorite grocer. When they realized one didn't exist, they decided to write one themselves. Deana Gunn and Wona Miniati, authors of COOKING WITH ALL THINGS TRADER JOE'S. Women who love good food, love to cook, and love Trader Joe's
Deana Gunn holds a BS from MIT and a PhD from Northwestern University, both degrees in Electrical Engineering. Deana discovered Trader Joe's when she moved to California in 1997 and shopped at the very first Trader Joe's during her years living in Pasadena. She now lives in Encinitas, CA with her husband Cary, two children who love to help her cook, and two dogs that love to watch her cook. When she's not cooking or writing about it, Deana spends her time doing pottery, yoga, and gardening.
Wona Miniati received degrees in electrical engineering & computer science from MIT and an MBA from Stanford. Born in Korea and raised in Venezuela, Wona was exposed to international cuisines from a young age. Following her mother in the kitchen as the apprentice "sous-chef" was her favorite pastimes as a child, but as an adult, she discovered that preparing delicious, gourmet food did not have to mean spending all day in the kitchen. Wona lives in San Francisco with her husband and two young boys.
Deana and Wona grew up in homes where cooking was all-important and meals were always shared at an inviting family table. They met while in college at MIT and immediately hit it off as great friends. During their years in Boston, their exposure to food continued to grow, whether it was the spicy Dun Dun noodles at the local hole-in-the-wall Central Square Chinese restaurant or the amazing paella and sangria in Harvard Square.
Through necessity, as their lives became more hectic juggling kids and full-time jobs, they discovered ways to become fast and efficient cooks. Rather than resort to fast-food or frozen dinners, they found that by using prepped ingredients at Trader Joe's, it suddenly became completely doable to eat homemade meals every day and throw dinner parties without breaking a sweat.