Recipes from the Breakroom

September 2021
Here’s a tasty way to enjoy Melissa’s entire collection of baby yam varieties on one plate, submitted by Carlos Preciado of our Retail Marketing Team, using his version of salt roasting. 

May 2014
This month’s challenge ingredients were re-purposed into a delicious plate that combines the flavors of five separate components.

October 2013
Here’s a cozy dinner-for-two dish that uses four fresh ingredients from the early fall harvest to create an intimate dining experience that needs only a roaring fireplace and a slight nip in the air to complete the mood.

October 2012
This month’s Ingredient Challenge recipe is a delicious use of some of the fall season’s best-in-harvest fresh favorites.

February 2010
While this wonderfully flavorful specialty citrus is the perfect ingredient for this dish, Chef Ida’s recipe is meant to flex with the seasons.

January 2010
Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.

September 2009
To fully experience the satisfying afterglow that comes along with Chef Scott Morrow’s Ancho Chile Braised Short Ribs, this dish should be prepared on a briskly crisp September Sunday afternoon.

May 2009
May’s featured recipe, a uniquely flavorful marinade created by Chef Carlos Garcia of the Sheraton Cerritos Hotel, in Cerritos, California, would definitely be a great addition to any Cinco de Mayo celebration.