Recipes from the Breakroom

May 2023
Cinco de Mayo celebrations can be a gauntlet of high-carb dishes for those having to track those carbs by dietary choice or a medical condition.

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.

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.