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Recipes from the Breakroom

  • Image of Sauteed John Dory with Edamame Succotash
    Melissa's Produce

    Chef Wes Kendrick

    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.
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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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  • Image of Fennel-Onion Gravlax
    Melissa's Produce

    Guest Chef Rick Moonen

    December 2008
    This favorite Scandinavian hors d’oeuvre has a creamy consistency and unique combination of flavors that sets it apart from other traditional Gravlax recipes.
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  • Image of Butternut Squash Salad with Maple Sherry Vinaigrette
    Melissa's Produce

    Guest Chef Michael Cruz

    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.
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