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. 

January 2022
Whether you want to recalibrate after indulging during the holidays or just want to start the New Year by eating in a more plant-based focused way, salads in all their healthful, colorful, and delicious incarnations are a great place to start.

December 2021
Mixed Vegetable Quiche

November 2021
You’ll definitely want to make room on your Thanksgiving table for this show-stopping Stuffed Kabocha Squash.

October 2021
Now that the weather is turning cooler, something warm and spicy seemed like the perfect way to go for this month’s recipe. Pumpkin and curry are a wonderful pairing and this recipe, as usual, lends itself to numerous variations depending on what’s available and your personal preferences.

September 2021
September harkens the end of summer and often the last hurrah of some of our favorite foods. Ripe, juicy heirloom tomatoes, garden fresh corn on the cob, New Mexico’s Hatch peppers, and varietal melons* are seasonal standouts that will soon be a fond memory.

August 2021
I don’t know why exactly, but I’ve never ordered a burrito in a restaurant. Maybe because I don’t want to have the dairy products and meat traditionally included, and I don’t think I’d get the whole burrito experience if they were left out. 

July 2021
Originating in Nice, France, in the late 18^th century, Ratatouille (rat-ah-too-ee) is a classic French vegetable stew that is a staple in Provence, consisting of eggplant, bell peppers, summer squash, tomatoes and garlic and/or onions.

June 2021
Summertime is the perfect time to up your consumption of fresh fruit and vegetables. Today, we’re focusing on fruit, tropical and exotic to be precise, and a special recipe that takes getting your daily servings to another level.