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August, 2013

Vegetables that will give you a surge of energy.

Hatch Chiles Hatch Chiles
Hatch Chiles are fresh chiles that get their name from the area they are grown in New Mexico, called Hatch. Hatch, New Mexico has been growing these chiles for many years and they have been popular with the locals for a long time. They have a delicious unique flavor making them appealing for homemade dishes like chile rellenos, tamales and roasting. Hatch chiles are similar to an Anaheim chile and can be mild or hot, depending on the chile. They grow well in this area because of the valley they are grown in; intense sunlight during the day, and cool evenings which in turn creates this wonderful sought after chile. Hatch chiles should be kept in the crisper section of the refrigerator and used as soon as possible after purchasing. They are low calorie like most chiles and contain good amounts of vitamins A and C.

Hatch Chile Cookbook Hatch Chile Cookbook
Don’t miss out on some of the most delicious and unique recipes using Melissa’s Fresh Hatch Chiles! 150 easy to prepare recipes to make any meal hot!

Veggie Sweet Peppers
Veggie Sweet Peppers
These are small sized sweet bell peppers that are shaped more like chile peppers, but have a sweet taste and nice texture. These peppers are not hot at all, and are similar to a regular bell pepper. These virtually seedless red, yellow and orange assorted Veggie Sweet Peppers add a surprisingly mild flavor to dishes or can be eaten out of hand. Consumers find the petite size convenient and easy to add to recipes. Served raw, Veggie Sweet Peppers add crunch to salads and appetizers, or a pleasant texture in stir-fries. They go wonderfully on a vegetable crudité plate or they can be stuffed and eaten as an appetizer.

Melissa’s Shallots are a mild clove filled with a delicate onion-like flavor. Each shallot bulb is made up of several cloves; they often resemble garlic rather than onions. Each clove is covered with a thin, paper-like skin, and the skin color can range from pale brown or gray to a soft rose. Once exposed, the ivory flesh usually has a pale green or purple color. Shallots are used in salads, casseroles, sauces, meat, and poultry dishes, or anywhere you want to add a mild onion flavor.

Shirataki Noodles Shirataki Noodles
Shirataki Noodles make a great pasta alternative. They are made from the root of the Konnyaku, a member of the yam family. Shirataki noodles are a great noodle substitute with healthy nutritional facts; a good source of fiber and low calorie. Shirataki Noodles are pre-cooked and ready to eat in 1 minute. Great for soups, stir fries, and pasta dishes. These delicious noodles really fill you up without filling you out!

Spicy Edamame Spicy Edamame
This Spicy Edamame product is blended with a traditional mix of Japanese spices including sesame, soy sauce, salt, ginger, and Togarashi seasoning. These seasonings enhance the flavor of edamame with a spicy and savory taste. The edamame is fully cooked ready-to-eat, and can be served cold straight out of the package. It is also delicious warmed up in the microwaveable bowl for 45 seconds. Spicy Edamame is perfect as a snack at home or away. Serve them as a quick appetizer before any meal or even as a spicy side dish.

Chile Peppers Chile Peppers
Chile peppers have been cultivated for more than 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno (Red and Green), Habanero (Assorted Colors), Jalapeno, Anaheim (Red and Green), and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin’, an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the habanero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.

Baby Red Beets Baby Red Beets
Melissa's Baby Red Beets are very delicious, convenient and easy to use. No more mess from boiling and peeling fresh beets! These no-hassle beets are vacuum-sealed for extended shelf-life (a good 3 months!). Just slice or dice and add to your favorite recipe. They can be served hot or cold. Try them added to your favorite vegetable dish, or sliced in your garden salad. Beets will add color and vitamins for minimal calories and maximum flavor! Melissa's Baby Red Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a good source of fiber and are rich in potassium.

Roasted Dutch Potatoes Roasted Dutch Potatoes
These potatoes are seasoned with Olive Oil, Rosemary, Thyme and Salt & Pepper, and they are “ready-to-eat”. Roasted Dutch Potatoes are a combination of Melissa’s signature Baby Dutch Yellow® and Ruby Gold® Potatoes. They are packaged in a ready-to-heat microwaveable bowl so you can enjoy them warmed up in 3 minutes (5 minutes on the stove) or simply enjoy them cold right out of the convenient package. These potatoes are a convenient side dish served with any meal.

Seasonal Potatoes Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinct colored skins. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and simply scrub them gently in water before using. These potatoes are available year-round.

Seasonal potatoes are hand-selected for excellent quality. Look for firm, well shaped and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator. Potatoes are low fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.

Boiler Onions Boiler Onions
Melissa's boiler onions are considered a dry onion (mature onion) harvested when their inner flesh is juicy and is covered with a dry papery skin. Melissa’s Boiler Onions are available in white, red, and gold. These versatile onions are about one inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are favored for use in pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in salads, soups, main dishes or barbecued on skewers…

Melissa’s Boiler Onions should be firm, with dry, papery skins. Store whole dry onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate and use within a few days.

Cactus Leaves Cactus Leaves
Cactus Leaves are actually a delicious side dish or ingredient for many recipes. Cactus leaves are the pads of the prickly pear cactus. They are also called nopales. They taste similar to asparagus or green beans. Cactus leaves are great in omelets or casseroles. They are also delicious sautéed and served as a side dish. Cactus Leaves are an excellent source of Vitamins A and C. They are low in calories. They should be stored in the refrigerator and washed before use. Also, be careful of any pricks which can poke your skin. Melissa's has them available ready to eat in a 12/1# tub. They are washed and diced them making them easy to use.