Recipes from the Breakroom

March 2023
This month’s recipe submission is a “big pot” dish and one of the most flavorful that I have ever had the pleasure of making and, the best part, enjoying for several days thereafter!

February 2023
According to a culinary dictionary, the French Dip is a hot sandwich of tender, thin slices of beef usually layered on a long French roll, often with melted cheese...

January 2023
Tam Gilbert, one of the team members of Melissa’s Marketing Department, shares her multipurpose Herby Date Sauce that she uses to top pretty much everything...

December 2022
This month, Jody Okamoto’s recipe makes use of the visual impact of a whole miniature head of this versatile Asian vegetable by presenting cross-cut halves in his Spicy Miso Ramen.

November 2022
Baby Bok Choy, also marketed as Shanghai Bok Choy, has been growing in popularity in this country for over a decade. A miniature version of its full-size cousin, this petite veggie is readily available year-round at most full-service retail outlets.

October 2022
This month’s featured staff recipe goes over the top in fulfilling this blog’s only requirement that at least one of Melissa’s products, fresh or processed, be included in the dish.

April 2022
This month’s staff recipe comes with a culinary tradition that goes back centuries to when indigenous North American peoples first wrapped their offshore catch of fish into stone-ground-corn tortillas.

September 2018
Looking for something tasty to serve a large group? This month’s Associate Guest Chef recipe, submitted by Sulai Barajas of Melissa’s Procurement Team, is definitely a dish looking for a party!

August 2018
Viviana Fernandez, a member of Melissa’s National Sales Team, contributed this month’s recipe celebrating the current Hatch Chile season. The dish is Viviana’s twist on a traditional Rajas using the flavorful pepper, roasted for even more flavor.