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Plant Based 411

  • 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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  • Hanukkah Pakoras
    Melissa's Produce

    Holiday Pakoras

    December 2018
    Originating from the Indian subcontinent, many varieties of pakoras are naturally plant-based, pretty simple to make, and crowd pleasing.
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  • Image of Two Nut Phish Salad
    Melissa's Produce

    Two Nut Phish Salad

    July 2018
    Years ago I tasted “untuna salad” at Rainbow Acres, a local health food store, and decided to experiment and recreate the recipe.
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