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Recipes from the Breakroom

  • Image of Vegan Tri-Color Pineapple Ceviche
    Melissas Produce

    Vegan Tri-Color Pineapple Ceviche

    June 2024
    This month’s staff recipe was created by Chef JC Marquez, Executive Chef at Desert Fall Country Club in Palm Desert on the outskirts of the famed desert oasis of Palm Springs, California.
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  • Image of Cranberry Salsa over Cream Cheese
    Melissas Produce

    Cranberry Holiday Salsa

    December 2023
    Here’s a healthy holiday appetizer dressed in the colors of the season, which will contribute a tasty mix of both sweet and spicy to the festivities!
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  • Image of Guacamole & Strawberries
    Melissa's Produce

    Gringo Guac!

    September 2023
    September is National Tailgate Month. Okay, I made that up–but this month is the beginning of a new NFL season, and it will be celebrated in parking lots across this country every Sunday through January of next year!
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  • Image of Stuffed Bell Peppers Squared
    Melissa's Produce

    RING IN THE BELLS!

    April 2023
    In her recipe, Dani Aquino, Melissa’s in-house photographer, slices the stemmed tops off four plump bell peppers, hollows out the large interior cavity, which she then fills with a very tasty stuffing that could be a standalone side dish in itself.
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  • Image of enchiladas
    Melissa's Produce

    Cheese Enchiladas with Green Sauce

    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.

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  • Image of Pinkglow® Pineapple-Mango Salsa
    Melissa's Produce

    Salsa Time!

    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.
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  • Image of fish tacos
    Melissa's Produce

    Recipes from the Breakroom - Fish Tacos

    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.
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