Recipes from the Breakroom

October 2023
Here’s a recipe that comes along just in time to help warm us as October’s chilly temperatures signal that the fall season is here.

August 2023
Last month Steve Fruchter shared his unique, deconstructed “stacked” enchilada.

April 2023
In her recipe, Dani Aquino, Melissa’s in-house photographer, slices the stemmed tops off four plump bell peppers, hollows out the large interior cavity, which she then fills with a very tasty stuffing that could be a standalone side dish in itself.

April 2021
This month’s featured recipe was created by Edgar Sanchez, a member of Melissa’s Food Service Procurement team. Like the concept of “Tex-Mex” cooking, Edgar’s dish combines a popular ingredient

September 2020
Roasted chicken slathered in a rich and spicy chocolate mole sauce is the centerpiece of a complete dinner menu, compliments of Steve Fruchter...

March 2018
This month’s featured dish is a deliciously hearty cacciatore recipe from the cutting board of Chef Miki Hackney, a member of Melissa’s Corporate Chefs team.

May 2012
This month’s Guest Chef uses his challenge ingredients to elevate the fish taco to new heights of flavor with a fun recipe that is truly a lunch-changing experience!

April 2012
At first glance, this month’s challenge ingredients do seem like an odd pairing; that is, until the first bite treats the palate to a pleasant surprise of flavors that very much complement each other.

September 2010
The vibrant rust colors of fall leaves may signal the last act of the summer fruit season, but the change in weather also brings on a cornucopia of varietal hard squashes that will take over grocery displays for the next few months in every imaginable size, color and shape.