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Plant Based 411

  • Hummus Toast
    Melissa's Produce

    Hummus Toast Roadmap

    May 2020
    Hummus is a classic Middle Eastern and Mediterranean dish combining garbanzo beans and tahini (sesame paste), traditionally served with pita bread.
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  • Ramen Soup for the Soul
    Melissa's Produce

    Ramen Soup for the Soul

    March 2020
    Ramen is a Japanese adaptation of the noodles introduced in that country by Chinese immigrants in the mid to late 19th century. 

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  • Plant-Based “Crab” Cakes
    Melissa's Produce

    American Heart(s of Palm) Health Month

    February 2020
    Hearts a flutter, love is in the air. Valentine’s Day is on 2/14, and the entire month of February has been designated American Heart Health Month, an initiative to get people to engage in heart healthy lifestyles. 
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  • Creamy Lobster Mushroom Bisque
    Melissa's Produce

    Scrumptious Season’s Eatings

    December 2019
    Thanksgiving may be over, but the season of giving has just begun. We’ll be opening our homes to family and friends, and opening our hearts to those less fortunate. 
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  • Pink Pumpkin & Charleston Yam Gnocchi
    Melissa's Produce

    Gnocchi for a Good Cause

    October 2019
    Pink Pumpkins are available now in honor of Breast Cancer Awareness Month. This special variety is pale pink on the outside to be different...
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  • Grilled Hatch Polenta on Mustard Greens with Muscato™ Grape Agrodolce
    Melissa's Produce

    Hatch Season is Here!

    August 2019
    Grown in a valley with hot, sunny days, and cool nights, just north of Las Cruces, New Mexico, 
    Hatch peppers are in season and ready for your cooking and eating enjoyment.
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  • Plant-Based Picadillo
    Melissa's Produce

    Plant-Based Picadillo

    May 2019
    Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba). 
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  • Roasted Brussels Sprouts with Coconut Bakin
    Melissa's Produce

    The Sides of March

    March 2019
    While Thanksgiving is the classic example of eating the sides and skipping the entrée, making a meal out of side dishes is now a daily occurrence. 
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