PeeWee Potatoes and French Beans Ingredients: 1/4 cup Olive Oil 3 Cloves Garlic, sliced 12 oz. Melissa’s PeeWee Potato Medley, halved 6 oz. Melissa’s Premium French Beans, halved Cilantro, chopped 1/2 Lime Salt to Taste Instructions: Heat olive oil in heavy pan on high setting. Add garlic slices. Stir frequently. When garlic gets crispy, remove from […]
Aren’t these mashed potatoes fun?!?! They aren’t dyed. I didn’t do anything strange to them. All I did was peel, slice, boil and mash. The only ingredients other than the potatoes are butter, milk and salt – perfectly normal. The difference is the potatoes. I’ve seen them labeled many different ways in the grocery store […]
Cucumber Beet Salad Ingredients: 4 Melissa’s Baby Cucumbers, sliced 1 Pkg Melissa’s Steamed Peeled Red Baby Beets (5 small beets), sliced 2 T Balsamic Vinegar Queso Fresco* Optional – Salt to taste Instructions: Gently toss cucumbers and beets Add balsamic vinegar – gently toss Crumble queso fresco into salad Serve immediately or can be chilled first to allow the […]
Lentil, Baby Beet and Edamame Salad by Chef Tom Fraker of Melissa’s Produce Ingredients: 2 packages Melissa’s Steamed Lentils 2 packages Melissa’s Edamame – shelled 1 package Melissa’s Peeled Red Baby Beets – diced 1 package Melissa’s Mini Cucumbers – diced 1 bottle Olive Oil and Balsamic Vinegar Salad Dressing Salt & Pepper to taste […]
Creamy Cucumber Salad Ingredients: 1 Cucumber 1 Large Tomato 1 T Mayonaise Salt Dill Instructions: Peel, half and slice cucumber Stir in mayonaise (or vegan substitute) Add salt and dill to taste Quarter and slice tomato – toss in gently, so it doesn’t get smashed Chill for 20 minutes or more before serving.