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For a limited time only, use code GRILLING15 at checkout to get 15% off selected Summer Grilling items! ⮞
For a limited time only, use code GRILLING15 at checkout to get 15% off selected Summer Grilling items! ⮞

Recipes from the Breakroom

  • Image of Pistachio Crusted Halibut with Blush and Green Muscato™ Endive Salad
    Melissa's Produce

    Ingredient Challenge: Muscato™ Grapes

    August 2011
    Chef Timothy Au, Executive CheF.S.D. at Google Corporation’s “Caffeteria” at the company’s campus in Irvine, California, chose Muscato™ grapes as his INGREDIENT CHALLENGE.
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  • Image of Parsnip-Apple Bisque
    Melissa's Produce

    Guest Chef William Bloxsom-Carter

    January 2011
    The chef’s unique Parsnip-Apple Bisque is made entirely of fresh ingredients and works equally well as a perfect mid-day meal that will take the chill out of a cold afternoon, or an elegant first course in a more formal dinner setting.
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  • Image of Roasted Sweet Pepper Salad w/ Asian Pear and Date Vinaigrette
    Melissa's Produce

    Guest Chef Benjamin Udave

    November 2010
    New crop Asian pears have been available since July, but the varieties that are harvested in the fall months are especially sweet after a whole summer of sun.
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  • Image of Braised Baby Lamb Ragout
    Melissa's Produce

    Guest Chef Gretchen Shultz

    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.
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  • Image of Grilled Summer Veggie Stack
    Melissa's Produce

    Chef Miki Hackney

    August 2009
    Here’s a summer grilling recipe that is guaranteed to please the dietary requirements of vegetarians as well as the more carnivorous guests at your barbeque table.
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  • Image of Halibut Cheeks with Lemon Artichoke Risotto (Serves Two)
    Melissa's Produce

    Guest Chef Benjamin Udave

    July 2009
    This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.
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  • Image of Achiote Habanero Marinade
    Melissa's Produce

    Chef Carlos Garcia

    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.
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