Nancy Eisman
Nancy Eisman has been an enthusiastic part of the culinary team at Melissa's Produce Company for many exciting and tasty years.
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Plant Based 411
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Roasted Hatch Pepper and Six Bean Medley Burritos
August 2021Read now
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. -
Grilled Ratatouille
July 2021Read now
Originating in Nice, France, in the late 18th 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. -
Plant-Based Tropical & Exotic Fruit Cheesecake
June 2021Read now
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. -
Spring Flings and Fiestas
May 2021Read now
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. -
Pizza Primavera
Read nowApril 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... -
St. Patty’s Day Hand Pies
Read nowMarch 2021
A St. Patrick’s Day favorite, Wikipedia defines colcannon as a traditional Irish dish of creamy mashed potatoes with cooked cabbage or kale. -
Unstuffing Stuffed Cabbage Rolls for Chinese New Year (What?)
February 2021Read now
Stuffed cabbage rolls originated in Eastern Europe, and they are a staple comfort dish of many childhoods, including mine. The only problem is that they are a bit labor intensive... -
Sope Saturday, Anyone?
January 2021Read now
Hardly a Tuesday goes by without a taco, or two, or three on my menu. I love the flavors that go into all the Mexican classics – onions, beans, limes, jalapeño, salsa, meatless ground/taco, soyrizo, greens, avocado, etc...
