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Recipes from the Breakroom

  • Image of Braised Baby Lamb Ragout
    Melissa's Produce

    Guest Chef Gretchen Shultz

    January 2010
    Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.
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  • Image of Minestrone with Pesto
    Melissa's Produce

    Guest Chef Debbi Dubbs

    December 2009
    This month’s featured recipe, submitted by Guest Chef Debbi Dubbs, is the perfect dish for holiday entertaining that will keep on giving with every tasty spoonful.
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  • Image of Ancho Chile Braised Short Ribs
    Melissa's Produce

    Chef Scott Morrow

    September 2009
    To fully experience the satisfying afterglow that comes along with Chef Scott Morrow’s Ancho Chile Braised Short Ribs, this dish should be prepared on a briskly crisp September Sunday afternoon.
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  • Image of Chicken Stir-Fry with Lemongrass, Tamarind and Chilies
    Melissa's Produce

    Chef Robert Danhi

    January 2009
    No matter the country or culture, most Asian cuisine relies on basic, yet distinctive sauces to bring out the fresh flavors harvested from the land and sea, using simple ingredients to create complex tastes.
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