Recipes from the Breakroom

July 2023
This month’s staff member recipe is a unique presentation of the traditional enchilada that involves two of my favorites–grilling and Hatch peppers.

June 2023
This month’s featured recipe by a staff member is both a traditional Mexican dish dating back to the 16th Century as well as a bit of culinary trickery...

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.

May 2017
Here’s a tasty dish just in time to add to your Cinco de Mayo menu, appropriately submitted by Melissa’s representative in the Southwest, Adam Aquilar.

January 2015
This month’s Associate Recipe was submitted by Jeanne Mastick, Melissa’s National Sales Manager. Taken literally, calabacita is the Spanish word for zucchini...

July 2013
Chef Michael Rossi, executive chef of The Ranch Restaurant & Saloon in Anaheim, CA exceeded the ingredient challenge with his delicious Berkshire Pork with Hazelnut Spätzle.

May 2013
Chef Lety’s Yucatan background and culinary creativity shines through in this tasty dish that naturalizes the very French crêpe into a Product of Mexico using a few traditional Latin components as well as a Mediterranean-Latin favorite, fresh fava beans.

July 2012
This month’s Guest Chef has served up some traditional German fare with a taste twist that incorporates a few of the summer season’s harvest favorites.

February 2009
February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.