Recipes from the Breakroom

April 2013
While the ingredients for this dish are few and the prep extremely simple, the layers of flavor that Chef Frank creates on one plate are extraordinary.

March 2013
Here is a special occasion entrée with strong French-Asian influences that would be perfect for a small dinner party where elegance and unique taste is sought.

December 2012
Here is a deliciously interesting recipe that layers three very different components – a root vegetable hash, baked swordfish and a tangy salsa...

November 2012
This month’s set of ingredients are combined in a wonderful recipe that entertains the eyes as well as the palate with a deliciously playful dish, layered with vibrant colors and flavors.

October 2012
This month’s Ingredient Challenge recipe is a delicious use of some of the fall season’s best-in-harvest fresh favorites.

September 2012
Ceviche, in its most basic form, can be traced back to those foodie Incas, who preserved fish with fruit juice, salt and chile peppers.

July 2012
This month’s Guest Chef has served up some traditional German fare with a taste twist that incorporates a few of the summer season’s harvest favorites.

June 2012
Here is a festive main entrée for a summertime dinner party that will dazzle your guests with its colorful first impression and diversity of flavors that pair perfectly with a chilled wine on a warm evening of patio dining.

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!