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Gold Pearls are the most aromatic and pungent of the three, best for cooking whole.
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Melissa's Boiler Onions have a sweet, pungent flavor. They are superb grilled with assorted meats and vegetables on shish-kabobs.
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Melissa’s Cipolline Onions are delicious in any dish where extra flavor is needed. Sure to be one of the sweetest onions you will taste.
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French Echalion Shallots, also known as Banana Shallots are full-flavored, and because of their long shape, they cook quickly and are very easy to peel.
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No kitchen is complete without these key seasonings, and apropos for nearly any cuisine.
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Our Guacamole Kits are simple! You can prepare your own homemade guacamole in 10 minutes with this convenient kit. Each clamshell package creates 2 cups of fresh guacamole.
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Hatch Sweet Onions come out of a tiny village in the state a New Mexico, where long hot days and cool nights create the perfect climate for growing produce.
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Melissa’s Holiday Boiler Onions are a combination of white, red and gold boiler onions.
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Italian Sweet Red Onions are a fantastic in quiche, pizza, and onion soup and are great au gratin, fried, stir-fried, creamed, or stuffed.
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The thick white stalks and slightly bulbous roots of Leeks are topped off by broad, flat, green leaves that wrap tightly around each other.
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Baked, broiled or stuffed, the premium growing conditions on the Hawaiian Islands ensures that these onions have a sweet, delicate, unmistakeable flavor.
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These are regular green onions that have been allowed to develop a large, bright white blub. The tips of this variety are naturally yellow to brown and the onion itself is much hardier compared to common green onions.
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Organic Red Onions are a favorite in quiche, pizza, and onion soup and are great au gratin, fried, stir-fried, creamed, or stuffed.
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As members of the onion family, Melissa’s Organic Shallots are tender in texture, mild in flavor (less pungent than the onion), and quick cooking.
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A variety pack of the basic fresh ingredients needed for a delicious
soup in a convenient 2½ -lb. tote consisting of Russet potatoes (3),
carrots (2), a Zucchini, celery stalk and yellow onion.
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Vegetables
