I'm a private chef who shops at Trader Joe's for my family of 3. Here are some of my favorite things to get for dinner.

There's nothing better than an easy beef stew. Trader Joe's beef-stew meat and mirepoix, a mix of chopped carrots, celery, and onions, take all the work out of this filling, slow-cooked meal.

The beef-stew meat comes already cut into bite-sized pieces with enough fat for slow cooking on the stove or in a Crock-Pot.

I like to sauté the mirepoix and brown the beef in my Dutch oven. Then, I deglaze the pan with wine or broth.

To finish the dish, I set it to simmer for a few hours and add beef broth and diced potatoes. It's a delicious meal that also makes great leftovers during the week.

These tamales are another family favorite. I started shopping at Trader Joe's in the late 90s, and they have been on my shopping list for years.

The tamales are easy to steam on the stovetop or microwave (wrapped in a damp paper towel). They make a great weeknight dinner when our motivation is low and we're hungry from a long day.

They come in cheese-and-green-chile (our favorite), chicken-and-cheese (which has a tasty savory flavor), and beef variations. For a complete meal, I serve them with Trader Joe's salsa autentica and Mexican-style corn-and-quinoa salad.

When we want a nutritious seafood fix, I grab the Argentinian red shrimp for a simple pasta dish — another weeknight favorite.

I defrost the shrimp in a strainer or, if I'm in a hurry, under running cold water. Then, I cook and drain Trader Joe's gluten-free tagliatelle pasta, grate some Grana Padano Parmesan on top, and combine the cheese, cooked shrimp, a pat of butter, and lemon juice to serve.

Pro tip: If your noodles seem a little dry (this can happen with gluten-free products), reserve some pasta water in a mug and add it just before serving.

This meal takes a little more work, but it's well worth it — at my location, delicata squash is available for only a short period of time each fall.

Luckily, you don't have to remove the skin to eat delicata squash. To prepare this dish, I slice the squash into rings and roast them on a foil-covered baking sheet brushed with a little oil until they're browned. Then, I let them cool and cut them into bite-sized chunks.

To finish the dish, I cook the pasta and brown a stick of butter on the stovetop. Once the noodles are cooked and drained, I toss the brown butter, squash, lemon juice, and my cheese of choice (we often use goat cheese) and serve hot.

My wife likes Trader Joe's holiday hash — which comes with chopped butternut squash, sweet potato, red onion, celery, and herbs — for soup.

I roast the hash until the vegetables are golden brown, then add it to an immersion or countertop blender with chicken broth. Once blended, I let it simmer in a pot for an hour or so.

I top each serving with a dollop of Boursin cheese to add richness and creaminess to this easy dinner. I also recommend serving the soup with toasted homemade French-bread crostini or Trader Joe's rosemary croissant croutons. 

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