Fire Roasted Papaya Mango Salsa (p. 15): this salsa is available in certain regions only. You can substitute Cilantro Dressing in the Shrimp Boats recipe.
Pear Sauce (p. 23): substitute applesauce or other fruit sauce.
Mandarin Orange Chef Sauce (p. 25): substitute any of the chutneys, Sweet Chili Sauce, or any condiment sauce that looks adventurous!
Eggplant Garlic Spread (p. 26): substitute Red Pepper Spread with Eggplant & Garlic.
Prosciutto (p. 31): use bacon.
White Truffle Oil (p. 32): make your own garlic-infused oil by mixing olive oil and touch of crushed garlic, or just use plain olive oil (unfiltered has most flavor). You can also buy white truffle oil at most high end grocers.
India Relish (p. 36): from any Indian/Asian grocer, substitute “tomato chutney” or “tomato relish.” You can also make your own:
1 small yellow onion, finely chopped
1/4 cup diced canned tomato, drained
2 tsp crushed garlic
2 tsp grated ginger
2 tsp curry powder (or use 1 tsp yellow or brown mustard seed plus 1 tsp coriander seed plus 1/2 tsp cumin)
1/2 tsp salt
1 Tbsp lemon or lime juice
Saute the onions in oil until soft, add remaining ingredients, and then substitute this for the India Relish.
Rice Sticks (p. 96): we still see it at our local store, but some TJ’s are no longer carrying Rice Sticks. Substitute regular fettucini or linguini, or you can buy rice sticks at any Asian grocer.
Italian Bruschetta (p. 111): use Fresh Bruschetta Sauce instead and add 2 Tbsp of jarred capers.
Lemon Dill Sauce (p. 129): substitute an equal amount of Parmesan Sauce with Shiitake Mushrooms. For a deep, peppery marinade, we also like Black Pepper Sauce.
Lobster Ravioli (p. 160): this ravioli appears to be a regional item. It won’t be lobster-themed, but the cream sauce will go wonderfully with either Portobello Mushroom Ravioli or Mushroom Blend Ravioli with Asiago and Mascarpone Cheese.
Southwest Salsa (p. 164): substitute your favorite salsa, such as Chipotle Salsa or Double Roasted Salsa.
Poultry Blend fresh herbs (p. 164): Substitute an equivalent amount of fresh herbs or use 1-2 Tbsp of dried herbs (any combination of rosemary, thyme, sage, or basil).
Chimichurri Sauce (p. 173): You can find Chimichurri sauces at other grocers, or make your own:
1/2 cup olive oil
1/2 cup fresh chopped parsley
1/2 cup fresh chopped cilantro
1 tsp dry oregano (optional)
2-4 cloves garlic, pressed
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup red wine vinegar
Puree in a processor or just mix together for a more rustic version (chop herbs more finely if skipping the processor).
Mixed Wild Mushrooms (p. 180): these are sometimes seasonal. They might be gone for a week or two and then return. To substitute, just use 1 8-10 oz package of regular or portabello mushrooms, chopped and sautéed for 1 minute in olive oil over medium high heat.
Balsamic Vinaigrette, refrigerated version (p. 182): use the shelf-stable version which is now available in both regular and fat-free.
Green Garbanzos (p. 191): substitute an equal amount of canned regular garbanzos, frozen shelled edamame, or use Organic Soycutash.
Greens with Envy (p. 192): use your own combination of frozen greens such as frozen spinach and shelled edamame (or Organic Soycutash).
Lemon Curd (p. 212): substitute Organic Morello Cherry Fruit Spread, which we like even better in this sundae.
Tea Loaf (p. 216): might not be available in some Midwest Trader Joe’s. Use a pound cake or tea loaf from any grocer.
Blueberry Syrup (p. 216): use bottled Maine Blueberry Sauce.