Recipes from the Breakroom

March 2025
Here is a quick, easy, and uniquely tasty way to start the day submitted by Julie Talancon, a member of Melissa’s Marketing Team, which is available only for a few months this time of year since its key ingredient is the Pixie Tangerine from the orchards of Ojai, California.

April 2016
This month’s featured recipe comes from the remote desk of Terri Falcone, Melissa’s category area manager working with Heinen's Grocery Stores.

April 2014
Here’s a very flavor-filled recipe that demonstrates a delicious way to take advantage of the unique taste of April’s Pixie Tangerine crop to add a unique twist to a classic French reduction sauce.

April 2012
At first glance, this month’s challenge ingredients do seem like an odd pairing; that is, until the first bite treats the palate to a pleasant surprise of flavors that very much complement each other.

March 2011
Chef Roy Hendrickson, executive chef at Zimzala Restaurant in the Shorebreak Hotel, Huntington Beach, California, uses the delectable Pixie Tangerine four ways in his succulent Diver Scallops with Pixie Tangerine & Pickled Fennel Salad.

March 2009
This month’s featured dish, Quinoa Crusted Shrimp, was created especially for this article by Chef Marc Mora of Levy Restaurants at Citizens Business Bank Arena in Ontario, California.