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Spring Into Fresh Flavors

Image of Cleaned and Sliced Leeks
Cleaned and Sliced Leeks
Melissa's Cleaned and Sliced Leeks make it too easy to incorporate into your cooking. The edible part of the vegetable is carefully sliced into ready-to-use pieces for you. This new pack is simple and oh-so-convenient!

Leeks are related to both onions and garlic but milder in flavor and super fragrant. Leeks are primarily associated with Potato Leek Soup, but they can also be used in salads or cooked with a combination of vegetables for a yummy side dish. Melissa's Cleaned and Sliced Leeks are a great addition to any recipe where you would use chives or shallots.

Image of Brussels Sprouts
Brussels Sprouts
These mini cabbage-looking veggies are versatile and delicious. Trending in the air-fryer, top with bacon or cheese, and serve as an appetizer or side. Shred raw Brussels sprouts into salads or slaws for a new taste treat.

Enjoy Brussels sprouts year-round.

Image of Baby Brussels Sprouts
Baby Brussels Sprouts
Baby Brussels Sprouts are tiny versions of the regular-sized cabbage-looking vegetable. Instead of halving Brussels Sprouts for a recipe, just use Baby Brussels Sprouts whole! You can steam, sauté, bake or roast for the best flavor. Add them to casseroles, salads or even party platters.

Image of Peeled and Steamed Baby Red Beets
Peeled and Steamed Baby Red Beets
Melissa's Peeled and Steamed Baby Red Beets are convenient and easy to use. No more mess from peeling and cooking fresh beets. These no-hassle beets are vacuum-sealed for extended shelf life (a good three months!) Just slice or dice and add to your favorite recipes; they can be served hot or cold.

Melissa's Peeled and Steamed Baby Red Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a source of fiber and are rich in potassium.

Image of French Echalion Shallots
French Echalion Shallots
Melissa’s French Echalion Shallots are a full-flavored shallot variety, also known as Banana Shallots, because of their shape and size. French Echalion shallots are covered with thin, paper-like skin that can range from pale brown to light gray to a soft rose.

Because of their long shape, Echalion shallots are very easy to peel and cook quickly. The delicate onion flavor complements sauces and salad dressings — substitute shallots for onions in all your favorite recipes! French Echalion Shallots are low in calories and sodium, making them a great ingredient to add flavor without adding salt. They are available year-round in your local markets.

Image of Variety (Chile) Peppers
Variety (Chile) Peppers
Peppers have been cultivated for more than 7,000 years and were used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are so many varieties of fresh peppers: Yellow (or Caribe), Pasilla (or Poblano), Red Fresno, Habanero, Jalapeño, Anaheim and Serrano, to name a few.

Peppers get their heat from capsaicin, an oil that can burn your eyes and mouth. The hottest of the varieties mentioned above is the Habanero, which is off the heat scale compared to the others — generally, the smaller the pepper, the hotter the bite. When preparing peppers, remove the seeds and inside ribs if you want to reduce the heat. We also suggest wearing gloves and being careful not to touch your eyes.

Another exciting pepper is the Shishito Pepper, commonly used in Asian and Latin cuisine. Most Shishitos are mild, but occasionally you can get a hot one! They have an unusual shape, with twists and turns in every pepper. They feature nice green skins and thick walls, which makes them great for stuffing. Shishito Peppers are delicious sautéed, sprinkled with a little soy sauce and sesame oil, and eaten as a side dish.

Overall, peppers add a delightful flavor to any dish. Try them in eggs, soups, stir-fries, sauces or even bread. They are very versatile and you can use them more or less to your liking. Peppers should be refrigerated and used immediately for the best flavor. They are low-calorie and are an excellent substitute for salty seasonings.

Image of Fingerling Potatoes
Fingerling Potatoes
Russian Banana Fingerlings, named for their development in the Baltic States, look like a banana in shape, have a firm texture, and are an excellent base for potato salad. Russian Bananas are one of the most popular of the fingerlings.

Ruby Crescent Fingerling Potatoes are long and slender with rose-pink skin and sweet yellow flesh. These potatoes are intriguing in how they occasionally grow branched off one another. They are the best roasting potato and delicious boiled for potato salad or baked and topped with sour cream.

French Fingerlings are medium-sized tubers with satin-smooth reddish-orange skin. These potatoes are rumored to have been smuggled into America from Europe long ago in a horse's feed bag. A welcome addition today, these potatoes are delicious boiled for potato salad or baked and topped with sour cream. Fingerling potatoes make a great side dish for any meal.

Image of Ginger Root
Ginger Root
Ginger Root is one of the most popular spices used for flavoring foods contributing an extra zing and complexity to recipes. It is most commonly found in Asian and Indian cooking, but it finds its way into more and more recipes every day because of its intense aroma and tangy flavor. Ginger is a root that looks like branches growing, and it is referred to as a "hand" of ginger. It is usually grated or thinly sliced to be used in stir-fries, dessert dishes, soups, casseroles and beverages.

Ginger Root has virtually no calories or nutritional value but adds a robust flavor to any recipe. It should be stored in the refrigerator, tightly wrapped in plastic, and used in a week or so. It can also be frozen for up to 2 months.

Image of Baby Dutch Yellow® Potatoes
Baby Dutch Yellow® Potatoes
Grown year-round in nutrient-rich volcanic soil where the days are warm and the nights are cool, Melissa's Baby Dutch Yellow® Potatoes are produced under ideal conditions to create an irresistibly sweet and flavorful potato. Baby Dutch Yellow® Potatoes are an excellent source of fiber and potassium and are low in calories. Our Baby Dutch Yellow® has a distinct, yellow flesh with a subtle flavor and a creamy texture — these truly are the best-tasting potatoes on the market today. They are naturally sweet and taste like they are already buttered, and taste great when baked, roasted, mashed or sautéed. They are delicious in potato salad, too.

Image of Jicama
Jicama is a trendy vegetable in today's produce department. Generally thought to be eaten mainly by Hispanics, it is also popular among Asians and Americans. Sometimes called a Yam Bean, Jicama looks like a turnip, but the taste is similar to a potato or water chestnut with the same juicy, crunchy flesh that stays firm when slightly cooked.

Jicama is a versatile vegetable, from eating raw in salads or with dips to boiling and mashing like a regular potato. Store like potatoes in a cool, dry place, and be sure to peel before using; it should last several weeks when stored properly.

Image of Tomatillos
Tomatillos are sometimes referred to as Mexican husk tomatoes. They are considered native to Mexico, but no one is certain. Tomatillos are grown in California and a few other areas, along with Mexico. They are very popular for making green salsa. Tomatillos are actually a fruit, but like a regular tomato, they are used as a vegetable. The best way to store tomatillos is with the husk in the refrigerator. They should keep for at least one week. Tomatillos, like a red tomato, can be eaten raw but are most often used in fresh salsa.

Image of Pearl Onions
Pearl Onions
Pearl Onions are available in three colors: white, red and gold. They are available year-round, and Melissa's offers them packaged several ways. Pearl Onions are mild and about 1-inch in diameter with papery skin and look like a miniature regular onion. Pearl Onions are very popular around the holidays; they are generally used in vegetable sautés, casseroles or creamed in a side dish. Pearl Onions are great on skewers or in sauces, too.

To peel Pearl Onions, blanch in boiling water, then plunge them into cold water. Cut off the root end and squeeze the onion out of the skin — it is very simple and easy for such a delicious treat! Pearls should be stored in a cool, dry place, just as you would a large onion.
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