Recipes from the Breakroom

February 2012
This month’s featured dish is a wonderful dessert that brings together a traditional Italian recipe with a few tasty tropical favorites and two seasonal citrus varieties--just the thing to brighten up these short and dark winter days!

January 2012
While this feature usually spotlights how one of Melissa’s professional chef clients would prepare and present fresh seasonal ingredients on a plate, this month’s fresh produce components are being served in a glass, rather than under glass - martini, goblet and tall cocktail glasses, to be specific.

December 2011
The holiday season may deck the halls with boughs of holly, but those halls are also filled with buffet tables of waist-expanding temptations that are hard to resist.

November 2011
The most colorful display in the retail produce department at this time of the year is definitely the winter squash section.

October 2011
Here is a simple and healthy comfort food side dish that pairs well with the brisk weather change to the fall season.

September 2011
Instead of choosing one of the two fresh ingredients that October’s Guest Chef was given to feature in a dish for this article, the chef submitted a "his" and "hers" recipe for each.

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.

July 2011
July’s featured recipe is truly an editable midsummer night’s dream turned into delicious reality by Don Shank, chef/owner of the Rhododendron Café located on scenic Chuckanut Drive, near the small town of Bow in Washington State.

June 2011
Gretchen Allison, chef/owner of Duck Soup Inn on San Juan Island in Washington State, lists her wonderfully rich Warm Spinach and Ricotta Bread Pudding in the Appetizer section of the restaurant’s menu.