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February, 2009

Winter's fresh veggies...

Chile Peppers
Chile Peppers
Chile peppers have been cultivated for more than 7,000 years, and were used extensively by the Incas and Aztecs. Today they are used by many ethnic groups in their daily cooking. There are several varieties of fresh chile peppers: yellow (or caribe), pasilla (or poblano), red and green Fresno, Habanero, Jalapeño, Anaheim, and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin’, oil 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. A general rule of thumb is, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds and ribs, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.




Melissa's Peeled Baby Red Beets
Melissa's Peeled Baby Red Beets
Melissa's Baby Red Beets are so 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. Melissa's Baby Red Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a source of fiber and are rich in potassium.








Microwavable Baby Vegetables
Microwavable Baby Vegetables
Melissa’s microwaveable baby vegetables are ready to go veggies in several varieties: Baby Peeled Carrots, Baby Green Zucchini, Baby Summer Squash, Baby Veggie Medley, French Beans, Sugar Snap Peas and Sno Peas. They are packaged in a value added microwavable dish. In just 2-3 minutes you can create a delicious side dish. These are great for a quick side dish or low calorie snack. Just microwave and serve.









Melissa's Dessert Sauces
Melissa's Dessert Sauces
These delicious sauces are available in 5 flavors: Caramel, Chocolate, Kiwi Lime, Mango, and Raspberry. They are perfect for quick and easy desserts; Use them on crepes, ice cream, and cheese cake or drizzled over chocolate cake. They come in a ready to use squeeze bottle that will make you look like a gourmet dessert maker! Perfect for a touch of elegance to finish any meal.









Melissa's boiler Onions
Melissa's 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 (Nopales)
Cactus Leaves (Nopales)
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.