Plant Based 411

Melissa's Produce

Fall Farro Risotto
November 2019
Although the use of Italian Arborio rice is traditional in the preparation of risotto, farro is a nicely chewy, nutritionally rich substitute.
Read now
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...
Read now
Melissa's Produce

Plant-Based Island-Style
September 2019
Tofu is a great protein source and a pantry/refrigerator staple in my home kitchen. The silken (Japanese-style) variety, which is shelf stable until opened...
Read now
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.
Read now
Melissa's Produce

Voila Salade A La Nicoise
July 2019
In the midst of a summer bookended by major American holidays, Bastille Day is celebrated by the people of France and Francophiles everywhere...
Read now
Melissa's Produce

Satisfying Seasonal Drinks
June 2019
You are what you eat, and drink, so here are two beverage ideas for maximum nutrition and enjoyment. The first is a take on V8 juice, but using a different array of veggies...
Read now
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).
Read now
Melissa's Produce

Happy Spring Holidays!
April 2019
As some of you know, holidays can often be a disappointment, food wise, for those of us plant-based eaters dining in an omnivore/carnivore world.
Read now
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.
Read now