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Recipes from the Breakroom

  • Image of Lentil & Garbanzo Soup Pot
    Melissa's Produce

    A Warming Winter Soup Pot

    January 2016
    Here’s a very timely recipe for the winter season, cooked up by Hilda Villalobos in Melissa’s Mail Order Department, guaranteed to take the chill out of the coldest of January days.
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  • Image of Citrus Salad
    Melissa's Produce

    Citrus Salad Celebration!

    November 2015
    Kick off the winter citrus season with this deliciously stunning salad, a favorite dish of Melissa’s in-house foodie and Procurement Category Manager, John Dunham.
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  • Image of Organic Blueberries
    Melissa's Produce

    Steve Calabro

    January 2012
    While this feature usually spotlights how one of Melissa’s professional chef clients would prepare and present fresh seasonal ingredients on a plate, this month’s fresh produce components are being served in a glass, rather than under glass - martini, goblet and tall cocktail glasses, to be specific.
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  • Image of Spinach Ricotta Bread Pudding
    Melissa's Produce

    Ingredient Challenge: Fresh Spinach

    June 2011
    Gretchen Allison, chef/owner of Duck Soup Inn on San Juan Island in Washington State, lists her wonderfully rich Warm Spinach and Ricotta Bread Pudding in the Appetizer section of the restaurant’s menu.
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  • Image of Grilled Summer Veggie Stack
    Melissa's Produce

    Chef Miki Hackney

    August 2009
    Here’s a summer grilling recipe that is guaranteed to please the dietary requirements of vegetarians as well as the more carnivorous guests at your barbeque table.
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  • Image of Halibut Cheeks with Lemon Artichoke Risotto (Serves Two)
    Melissa's Produce

    Guest Chef Benjamin Udave

    July 2009
    This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.
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  • Image of Sea Bass with Rock Shrimp Salsa
    Melissa's Produce

    Chef Joseph Martin

    April 2009
    On April 13th, our featured Guest Chef will be a bit preoccupied, serving a party of 56,000 guests.
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