Recipes from the Breakroom

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.

June 2022
Here’s a small plate appetizer recipe submitted by Kyle Peterson of Melissa’s Retail Sales Team that comes along just in time for a June tradition – the kick-off of patio/deck cocktail hour season!

May 2022
This month’s featured dish, using ingredients from Melissa’s pantry of fresh and processed- from-fresh-products, comes from the kitchen of Nathan McDonough in our Retail Sales Department.

April 2022
This month’s staff recipe comes with a culinary tradition that goes back centuries to when indigenous North American peoples first wrapped their offshore catch of fish into stone-ground-corn tortillas.