I’m knowledgeable chef and recipe developer. Whenever I’m going to Trader Joe’s, I search for these 11 flavorful staples. | Invesloan.com

Everything changed when I found these cubes, which have saved me so much time I would’ve spent peeling, mincing, and grating ginger and garlic.

I pop these frozen cubes directly into a pan to melt and build a base for sauces, soups, curries, and pastas. Plus, the trays are reusable — I’ll often recycle them and freeze cubes of pesto or lemon juice to add to dressings, pastas, and sauces.

Turkey burgers are an easy, tasty, high-protein option. I’ve found that these cook in under 10 minutes and are perfectly seasoned, juicy, and ready.

At about $4 for four burgers at my local store, they’re also a great deal.

With its high smoke point and nutty aroma, ghee is an excellent alternative fat that I use in place of butter or oil.

I like to cook eggs in it, drizzle it over popcorn, or use it as a base for lentil dishes.

I’ve found this to be a richer, more luxurious option than vanilla extract due to its thicker texture.

I love adding a dollop of vanilla paste to baked goods, coffee, dessert sauces, and even cocktails — plus, it doesn’t hurt that a jar is just about $5 at my local store.

These prosciutto-wrapped cheese sticks — which can be purchased individually — are a super-savory, satisfying, protein-packed snack.

I’ll pop these in my gym bag or airport carry-on, take them on hikes, or even eat them while heading home from a TJ’s trip.

This one’s a seasonal item, so I advise grabbing a few jars when and if you see them on the shelf!

These briny, tart, and tender olives are great for a martini, on a cheese board, in a falafel wrap or bowl, or all on their own.

I always have a couple of bags of chicken-cilantro mini wantons in my freezer.

Pan-sear or steam them, then toss these wontons with black vinegar, soy sauce, sesame oil, sesame seeds, scallions, and whatever veggie or protein you have. Voila! You’ve got an easy, quick weeknight dinner.

Whenever I see these delicious, fun crackers, I can’t help but grab a bag. Made with sesame seeds, raisins, and more, they’re sweet, savory, and perfectly crunchy.

They pair well with dips or cheese, but I usually enjoy eating them on their own.

The uses for freeze-dried blueberries and strawberries are endless. I love that they can add natural flavor and color to baked goods; I also like to pop them into my granola when it’s not fresh berry season.

Often, I’ll just munch on them straight from the bag. They’re the perfect lightweight snack for hiking and travel, too.

Similar to Parmesan, cotija is a hard cheese with a tangy, salty flavor that intensifies as it ages.

I’ve found that it lasts a long time in the fridge without drying out, and adds a nice umami pop when grated over salads, tacos, roasted vegetables, and beans.

These mild peppers come stuffed with cream cheese. Sweet, tart, and creamy, they’re absolutely addictive on water crackers, with salami, or on their own.

Keep reading our Trader Joe’s diaries here.