Recipes from the Breakroom

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.

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.

March 2014
This month’s Guest Chef Recipe will please the home gourmet who enjoys the challenge of preparing multiple components that come together only at the final plating.

December 2011
The holiday season may deck the halls with boughs of holly, but those halls are also filled with buffet tables of waist-expanding temptations that are hard to resist.

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.

April 2010
This month’s featured dish, Turkey Breast Cutlets with Kumquats and Fresh Spinach...

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.

November 2008
Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.