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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 Meatless Mole Enchiladas
    Melissa's Produce

    Meatless Mole Enchiladas

    June 2021
    Sonia Sigur, now a three-time participant in this blog, outdid herself this time with an easy and irresistible enchilada recipe. Her filling consists solely of fresh ingredients -- Melissa's Peewee Dutch Yellow® Potatoes, Veggie Sweet Mini Peppers, riced cauliflower and tomato -- laced with jalapeño.
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