Recipes from the Breakroom

January 2016
Here’s a very timely recipe for the winter season, cooked up by Hilda Villalobos in Melissa’s Mail Order Department, guaranteed to take the chill out of the coldest of January days.

November 2015
Kick off the winter citrus season with this deliciously stunning salad, a favorite dish of Melissa’s in-house foodie and Procurement Category Manager, John Dunham.

May 2014
This month’s challenge ingredients were re-purposed into a delicious plate that combines the flavors of five separate components.

January 2012
While this feature usually spotlights how one of Melissa’s professional chef clients would prepare and present fresh seasonal ingredients on a plate, this month’s fresh produce components are being served in a glass, rather than under glass - martini, goblet and tall cocktail glasses, to be specific.

September 2011
Instead of choosing one of the two fresh ingredients that October’s Guest Chef was given to feature in a dish for this article, the chef submitted a "his" and "hers" recipe for each.

June 2011
Gretchen Allison, chef/owner of Duck Soup Inn on San Juan Island in Washington State, lists her wonderfully rich Warm Spinach and Ricotta Bread Pudding in the Appetizer section of the restaurant’s menu.

August 2009
Here’s a summer grilling recipe that is guaranteed to please the dietary requirements of vegetarians as well as the more carnivorous guests at your barbeque table.

July 2009
This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.

April 2009
On April 13th, our featured Guest Chef will be a bit preoccupied, serving a party of 56,000 guests.