Recipes from the Breakroom

January 2022
Here’s a warming Butternut Squash Soup recipe to combat those January chills, submitted by Nikko Santo Pietro, a member of Melissa’s Product Development team.

December 2021
‘Tis the season! So, this month’s featured recipe comes from the holiday table of Connie Wheeler. Connie’s Sweet Potato Soufflé is now a holiday tradition in her family after going through a few revisions.

November 2021
Here’s a favorite fresh pumpkin dessert dish, submitted by Thania Anaya, a member of Melissa’s Sales Department staff, which she admits is her go-to comfort food.

October 2021
Here’s a deliciously tempting dessert “pizza” from the kitchen of Lee Crenshaw, a member of Melissa’s Sales Team. While Lee takes liberties with the definition of “pizza,” the tasty results will melt any preconceived expectations in one bite!

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. 

August 2021
This month's featured recipe is from the kitchen of Melissa's in-house nutritionist, Natalie Vargas. She turns field-fresh Hatch Peppers and herbs into a classic chimichurri sauce to top fresh-caught salmon! 

July 2021
Like blueberries, the purple coloring in the variety is produced by anthocyanins — disease-fighting antioxidants. The pigment makes red, blue and violet foods, depending on the type of anthocyanin.

June 2021
Sonia Sigur, now a three-time participant in this blog, outdid herself this time with an easy and irresistible enchilada recipe. Her filling consists solely of fresh ingredients -- Melissa's Peewee Dutch Yellow^® Potatoes, Veggie Sweet Mini Peppers, riced cauliflower and tomato -- laced with jalapeño.

May 2021
This month’s featured dish is by one of Melissa’s culinary contributors, Dana Hall, who works from a home office – her kitchen in the Phoenix-Scottsdale area of Arizona.