Recipes from the Breakroom

October 2021
Here’s a deliciously tempting dessert “pizza” from the kitchen of Lee Crenshaw, a member of Melissa’s Sales Team. While Lee takes liberties with the definition of “pizza,” the tasty results will melt any preconceived expectations in one bite!

September 2021
Here’s a tasty way to enjoy Melissa’s entire collection of baby yam varieties on one plate, submitted by Carlos Preciado of our Retail Marketing Team, using his version of salt roasting. 

August 2021
This month's featured recipe is from the kitchen of Melissa's in-house nutritionist, Natalie Vargas. She turns field-fresh Hatch Peppers and herbs into a classic chimichurri sauce to top fresh-caught salmon! 

July 2021
Like blueberries, the purple coloring in the variety is produced by anthocyanins — disease-fighting antioxidants. The pigment makes red, blue and violet foods, depending on the type of anthocyanin.

June 2021
Sonia Sigur, now a three-time participant in this blog, outdid herself this time with an easy and irresistible enchilada recipe. Her filling consists solely of fresh ingredients -- Melissa's Peewee Dutch Yellow^® Potatoes, Veggie Sweet Mini Peppers, riced cauliflower and tomato -- laced with jalapeño.

May 2021
This month’s featured dish is by one of Melissa’s culinary contributors, Dana Hall, who works from a home office – her kitchen in the Phoenix-Scottsdale area of Arizona. 

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

March 2021
This month’s featured recipe, submitted by Sandra Andrade in Melissa’s Mail Order & Customer Service Department...

February 2021
Out of the many entries submitted by Melissa’s professional chef and mixologist customers, three treatments of Del Monte’s new PINKGLOW™ Pineapple...