I develop recipes for a living. Here are 9 Trader Joe's items I use to make easy meals and desserts.

• I'm a recipe developer who regularly shops at Trader Joe's for quality ingredients.
• As a vegetarian, I love the store's super-firm tofu and vegetable masala burgers.
• When I want to make dessert, I reach for Trader Joe's butter waffle cookies and chocolate chunks.

As a freelance recipe developer and food writer of over 15 years, I love browsing the aisles of Trader Joe's for new items I can add to my weekly rotation.

I'm always on the lookout for ingredients that can add a last-minute punch of flavor to any dish — or be used for a proper "girl dinner," since sometimes, after a long day of recipe development, the last thing I want to do is cook an elaborate meal.

Here are a few items that always make their way into my cart.

Trader Joe's super-firm tofu is one of my favorite ways to add protein to a meal.

As a vegetarian, I'm always looking for a good source of protein. Trader Joe's super-firm tofu is packed with flavor and makes for the perfect base for a quick stir-fry or air-fried meal.

To get it extra-crispy, I chop up the tofu, toss it with salt, pepper, rice flour, and cornstarch, and air-fry it at 400 degrees Fahrenheit for 15 minutes.

Then, I toss it with a simple sauce for an easy protein-packed meal.

I love Trader Joe's Zhoug sauce.

Zhoug sauce is a Yemeni condiment that packs a little heat and a ton of flavor. I find it similar to a chimichurri or a green chutney in flavor.

It's fresh, bright, and herbaceous, making it great for a sandwich spread, a marinade, or for tossing with veggies.

When I'm making dessert, I reach for Trader Joe's Belgian butter waffle cookies.

I love a flexible ingredient, and Trader Joe's buttery waffle cookies come in clutch when putting together a quick dessert.

I like to serve it with ice cream, on a dessert board with chocolate fudge and fresh fruit, as a side for a latte or coffee, or make mini ice-cream sandwiches with it.

They're super versatile — and equally delicious on their own.

Trader Joe's vegetable masala burgers are surprisingly versatile.

Trader Joe's vegetable masala burgers are a staple in my house.

The burgers are mildly spiced, made with real veggies, and work great chopped up in a morning omelet, quick veggie burger, or wrap.

They're also a great finger food for toddlers when cut up and paired with ketchup.

When I don't feel like cooking, I reach for Trader Joe's roti with Thai red curry.

Trader Joe's roti with Thai red curry is my go-to meal when I'm exhausted or don't have time to make a big meal.

The curry sauce is spicy and rich, and the roti is crispy and flaky. It's been a part of my "girl dinner" on many occasions.

I use freeze-dried fruit to add color to desserts and beverages.

I like to add color and flavor to homemade desserts using freeze-dried fruit. For example, to make pink powdered sugar, I blend Trader Joe's freeze-dried strawberries or raspberries with standard powdered sugar.

Sometimes, I also toss a handful into my lemonade, tea, or sparkling water for a quick infusion.

Trader Joe's semi-sweet chocolate chunks are great in cookies and brownies.

Whenever I want to make cookies with pools of chocolatey goodness, I reach for Trader Joe's semi-sweet chocolate chunks.

They're great for mixing into chocolate-chip cookie dough and brownies. I love that they're not too sweet and create a very well-balanced dessert.

I like to use Trader Joe's white queso dip to make nachos.

Trader Joe's white queso dip is mildly spicy and has that ooey-gooey texture that I love on nachos.

I just layer tortilla chips, beans, queso, and cheese on a foil-lined sheet pan, then pop it in the oven until it's melty, before adding my choice of toppings.

I always keep a container of Trader Joe's giant baked beans on hand.

Beans have really been having a renaissance lately, and I'm loving it.

I always grab a container of Trader Joe's giant baked beans in tomato sauce. The cannellini beans are creamy and rich, and make the perfect base for toast.

I heat up some crusty sourdough with olive oil, top it with the beans and a sprinkle of cheese, then pop it back in the toaster. Once warm, I like to top it with lemony arugula and enjoy.

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