Recipes from the Breakroom

March 2023
This month’s recipe submission is a “big pot” dish and one of the most flavorful that I have ever had the pleasure of making and, the best part, enjoying for several days thereafter!

February 2023
According to a culinary dictionary, the French Dip is a hot sandwich of tender, thin slices of beef usually layered on a long French roll, often with melted cheese...

January 2023
Tam Gilbert, one of the team members of Melissa’s Marketing Department, shares her multipurpose Herby Date Sauce that she uses to top pretty much everything...

December 2022
This month, Jody Okamoto’s recipe makes use of the visual impact of a whole miniature head of this versatile Asian vegetable by presenting cross-cut halves in his Spicy Miso Ramen.

November 2022
Baby Bok Choy, also marketed as Shanghai Bok Choy, has been growing in popularity in this country for over a decade. A miniature version of its full-size cousin, this petite veggie is readily available year-round at most full-service retail outlets.

October 2022
This month’s featured staff recipe goes over the top in fulfilling this blog’s only requirement that at least one of Melissa’s products, fresh or processed, be included in the dish.

September 2022
The secret to Ceci’s makeover is Melissa’s Soyrizo, which replicates chorizo to a flavorful “T” without all the artery-clogging baggage that comes with traditional sausage products.

August 2022
The enchilada is another popular dish that we owe to the Mayans. Corn was the staple crop then, and corn tortillas were the “bread” of the culture. The conquistadors documented a feast that included the original enchilada, which was simply an empty tortilla dipped in chili sauce.

July 2022
The history of salsa has its origins where many dishes we still enjoy were invented, in the kitchens of those blood-thirsty, human-sacrificing, yet gourmet-centric foodie Aztecs.