Plant Based 411

July 2025
Leave it to Melissa’s to always bring the freshest ideas in produce to your local supermarket or right to your door.

May 2025
Common in many Latin American countries and a staple dish in coastal Mexico, ceviche is traditionally made by brining/cooking raw fish in fresh lime juice and then adding some fresh veggies, herbs and spices.

October 2024
Here’s a quick and easy Japanese-inspired dish known as Mazemen—‘maze’ for mixed and ‘men’ for noodles.

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.

May 2022
Here’s a childhood favorite, reassuringly familiar but with a Mexican twist in celebration of Cinco de Mayo. A Sloppy Joe (Jose?) is traditionally a sandwich with a mess of cooked ground beef, onions, green peppers and spicy tomato sauce plopped into a basic hamburger bun.

April 2022
It’s that time of year again to spring forward with lighter but still satisfying and delicious plant-based dishes.

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.

May 2021
Spring is the season of flings and fiestas, including Cinco de Mayo which is celebrated on 5/5, commemorating the Mexican Army’s 1862 victory over the French Empire at the Battle of Puebla. 

April 2021
According to the Food Lover’s Companion, a comprehensive compilation of the definitions of thousands of food, wine and culinary terms, alla primavera means spring-style and refers to fresh...