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Recipes from the Breakroom

  • 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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  • Image of Sea Bass with Rock Shrimp Salsa
    Melissa's Produce

    Chef Joseph Martin

    April 2009
    On April 13th, our featured Guest Chef will be a bit preoccupied, serving a party of 56,000 guests.
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  • Image of Quinoa Crusted Shrimp with Asian Slaw on Lotus Root Chips
    Melissa's Produce

    Chef Marc Mora

    March 2009
    This month’s featured dish, Quinoa Crusted Shrimp, was created especially for this article by Chef Marc Mora of Levy Restaurants at Citizens Business Bank Arena in Ontario, California.
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  • Image of Sauteed John Dory with Edamame Succotash
    Melissa's Produce

    Chef Wes Kendrick

    February 2009
    February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.
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  • Image of Chicken Stir-Fry with Lemongrass, Tamarind and Chilies
    Melissa's Produce

    Chef Robert Danhi

    January 2009
    No matter the country or culture, most Asian cuisine relies on basic, yet distinctive sauces to bring out the fresh flavors harvested from the land and sea, using simple ingredients to create complex tastes.
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  • Image of Fennel-Onion Gravlax
    Melissa's Produce

    Guest Chef Rick Moonen

    December 2008
    This favorite Scandinavian hors d’oeuvre has a creamy consistency and unique combination of flavors that sets it apart from other traditional Gravlax recipes.
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  • Image of Butternut Squash Salad with Maple Sherry Vinaigrette
    Melissa's Produce

    Guest Chef Michael Cruz

    November 2008
    Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.
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