Plant Based 411

Nancy Eisman has been an enthusiastic part of the culinary team at Melissa's Produce Company for many exciting and tasty years. 

February 2023
This year’s Chinese New Year, also known as Lunar New Year, began on January 22 and runs for 16 days through February 8.

January 2023
It’s the start of a brand-new year and maybe the start of the plant-based adventure (or mini-vacay) you’ve been thinking about.

December 2022
No matter which holiday(s) you celebrate, the month of December offers many opportunities to share your culinary skills and hospitality.

November 2022
Shorter days, cooler nights and the center point of the holiday season are what November is all about. That little nip in the air calls for something filling and hearty, but not necessarily piping hot, to eat.

October 2022
This month’s recipe pays homage to my grandfather’s homeland of Odessa, Ukraine. Many Ukrainian recipes descend from ancient peasant dishes, incorporating Slavic and European styles and techniques.

September 2022
Northern Italian farmers originally introduced polenta as a cornmeal porridge. Fast forward hundreds of years and Melissa’s offers a version of polenta (which is naturally plant-based) that is conveniently precooked and ready to slice, bake, fry or grill.

August 2022
Summer salads are usually cold and crisp, but here’s a salad recipe that takes seasonal vegetables to the grill, adding heat, smoke, and charred flavors to the proverbial meal starter. This salad is substantial enough to fill in as the main course.

July 2022
In honor of this month’s Bastille Day (July 14), commemorating the birth of the French republic, I offer this plant-based version of traditional French toast.