Dutch Yellow Potato & Leek Soup

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Dutch Yellow® Potato & Leek Soup

by Nanny Bubby

Melissa's Chef Tom Fraker

Total Time:

Serves:

8

Ingredients

  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 oz. Melissa’s Shallots - chopped (1 package)
  • 2 package Melissa’s Cleaned & Sliced Leeks
  • 3 cloves Garlic - minced
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Freshly Ground Pepper
  • 3 lbs. Melissa’s Baby Dutch Yellow® Potatoes - halved
  • 2 cups Whole Milk
  • 6 cups Chicken Stock or Broth
  • 6 sprigs Fresh Thyme
  • 3 tablespoons Fresh Parsley
  • Melissa’s Costa Azul Hot Sauce - optional

Directions

  • Melt the butter and heat the olive oil in a large pot. Stir in the shallots, leeks, garlic, salt and pepper and sauté for 3 minutes.
  • Stir in the potatoes and cook for 5 minutes, stirring occasionally.
  • Stir in the milk, stock and thyme and bring to a boil.
  • Reduce the heat to a simmer and cook for 30 minutes, stirring often.
  • Remove from the heat and discard the thyme stems.
  • Using an immersion blender, carefully purée the soup until smooth.
  • Ladle the soup into serving bowls and garnish with the parsley and Costa Azul, if desired.

Notes

If your soup is too thick for your liking, blend in some hot stock or broth.

Hatch Chile Relleno Casserole

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HATCH CHILE RELLENO CASSEROLE

by Nanny Bubby

Total Time:

40 minutes

Serves:

6

Ingredients

  • 8-10 Hatch Chiles roasted, peeled, and seeded
  • 2 cups Monterey Jack or Oaxaca cheese shredded (or a mix with cheddar)
  • 4 large eggs
  • 1 1/2 cups milk (or half-and-half for richer texture)
  • 3 Tbsp. flour (or masa harina for a Southwestern twist)
  • 1 tsp. baking powder
  • 1/2 tsp. cumin
  • to taste salt and pepper
  • 1 lb. ground beef or Chorizo (optional) cooked and seasoned, for a meatier casserole
  • Optional toppings: enchilada sauce, salsa, sour cream, avocado

Directions

  • Preheat oven to 375°
  • Prep the chiles
    Roast, peel, and seed your Hatch chiles. Lay them flat on paper towels to dry a bit.
  • Layer the casserole
    Grease a 9x13baking dish.
    Spread half the chiles in a layer on the bottom.
    Sprinkle with half the cheese (and half the meat if using).
    Add the rest of the chiles, then the rest of the cheese (and meat).
  • Make the egg mixture
    In a bowl, whisk eggs, milk, flour, baking powder, cumin, salt, and pepper.
    Pour evenly over the chile/cheese layers.
  • Bake
    Bake uncovered at 375°F for 35–40 minutes, until puffed, set, and golden.
  • Serve
    Let cool for 10 minutes before slicing. Top with warm enchilada sauce or salsa, plus sour cream or avocado slices.
  • Enjoy!

Champagne and Watermelon Parfait

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Champagne and Mini Watermelon Parfait

by Nanny Bubby

Total Time:

Serves:

4

Ingredients

  • 2 cups Midnight Watermelon(red) cut into balls
  • 2 cups Yellow Watermelon cut into balls
  • 2 cups Orange Watermelon cut into balls
  • 2 cups Pineapple cut into chunks
  • 1 cup Organic Strawberries save 1 whole for each glass
  • 1 cup Grapes, red and/or green frozen
  • 1 cup Organic Peaches cut into slices
  • 1 Lemon juiced
  • Champagne (see note below)
  • Mint sprigs

Directions

  • Mix fruits very gently.
  • Arrange in attractive pattern in parfait glasses. Sprinkle each with few drops of lemon juice.
  • Be sure to have a whole strawberry in each glass.
  • Fill each glass with champagne. Garnish with a mint sprig.

Notes

For a non-alcoholic version, substitute ginger ale for champagne.

LEMON GINGER TURMERIC WELLNESS SHOTS

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LEMON GINGER TURMERIC WELLNESS SHOTS

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 small Orange, peeled
  • 2 small Lemons, peeled
  • 1/4 c. Turmeric, chopped fresh peeling optional
  • 1/4 c. Ginger, chopped fresh peeling optional
  • 1/8 tsp. Black Pepper, ground
  • 1/2 c. Water
  • 2 tsp. Agave adjust to taste
  • 1/4 tsp. Cayenne Pepper optional, adjust to taste

Directions

  • Prepare the Ingredients: Begin by washing the orange, lemons, turmeric, and ginger. Peel the orange and lemons. Chop the turmeric and ginger into small pieces; peeling is optional.
  • Blend Everything: In a high-speed blender, combine the peeled orange, peeled lemons, chopped turmeric, chopped ginger, water, black pepper, agave, and cayenne pepper.
  • Blend Until Smooth: Blend on high speed until the mixture is completely smooth, which may take 1-2 minutes depending on your blender.
  • Strain: Using a fine mesh strainer or cheese cloth, strain the mixture into a bowl to remove any pulp or fibrous materials.
  • Serve: Pour the strained wellness shot into smallglass bottles or shot glasses. Store any leftovers in the refrigerator for upto 3 days.
  • Shake and Enjoy: Before each use, shake the bottle well as the ingredients may settle.

STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

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STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

by Nanny Bubby

The idea of eating steamed cabbage by itself does not sound too inviting!  Truth is the purple cabbage is so much sweeter than the green cabbage, and so much more tender and deliciously edible without a topping.  I love the extra creaminess of the butter and syrup and sea salt, so I always include it, but you don’t have to.  It is good all by itself.  Enjoy!

Total Time:

25 minutes

Serves:

4

Ingredients

  • 1 Large Head Purple Cabbage
  • 1 1/2 Tbsp. French Sea Salt
  • 1/4 cup Minced Flat Leaf Parsley

Butter Sauce

  • 1/2 stick Butter
  • 2 Tbsp. Maple Syrup

Olive Oil & Maple Syrup Dressing

  • 2 oz Fresh Squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar (or to taste)
  • 1 cup Blood Orange Flavored Olive Oil suggest Temecula Olive Oil Company
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Directions

  • Fill a stock pot  full of water just under the bottom of the steaming insert and place over high heat.
    Slice the cabbage in thin slices, and then cut those slices in half. Place into the into the steaming basket with the cover on and turn the heat down to a slow simmer.   Steam for 20 minutes.
  • Once cabbage is softened all the way through, take the cabbage out of the pot onto a serving tray.  Toss with your topping of choice either butter and maple syrup or the olive oil and maple syrup dressing and the sea salt.
  • Garnish with the parsley and a sprinkle of sea salt on top.
    Enjoy!

HOLIDAY CITRUS KALE SALAD

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Holiday Citrus Kale Salad

by Nanny Bubby

For links to SHOP all ingredients at Melissas.com
Citrus Crate CLICK HERE
Deluxe Tropical Fruit CLICK HERE

Total Time:

1 hour

Serves:

6

Ingredients

  • 3 Heads Organic Curly Kale (Cut Chiffonade Style)
  • 8 oz. BARE freeze dried or baked apples, crumbled (My preferred brand is BARE because natural apples turn brown quickly, and the crunch of the freeze dried or baked is just so fun. )
  • 1 C. Fresh Parmesan Cheese Shavings
  • 1 Blood Orange or Navel Orange, sectioned and chopped
  • 1 C. Kumquats, sliced and seeded
  • 3/4 C. Dried cranberries or pomegranate seeds

For the Dressing

  • 2 oz. Fresh squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar to taste
  • 1 C. Blood Orange Flavored Olive Oil My preferred brand is Temecula Olive Oil Company.)
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Candied Pecans

  • 2 C. Chopped Pecans
  • 1/3 C. Organic Dark Amber Maple Syrup
  • 2 tsp. French Sea Salt

Directions

  • Preheat over to 375°

Notes

Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
To Candy the pecans:
Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
Allow to cool and allow the maple syrup to harden around the pecans.
Tip: Do not touch until cool or you will lose the skin on your hand.
On day of serving, combine the kale, dried apples, pecans and 2/3 C. of the Parmesan, oranges, kumquats and cranberries or pomegranate seeds. Add the salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Sprinkle the remaining parmesan cheese on top as garnish.
Directions for Salad Dressing:
Combine the lemon juice, maple syrup and apple cider vinegar, lemon and orange zest and salt and pepper to taste.
Drop in the Dijon mustard and whisk.  Then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.

Roasted Purple Cauliflower Steaks With Miso And Turmeric

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Roasted Purple Cauliflower Steaks With Miso And Turmeric

by Nanny Bubby

Anything that is purple is a super strong anti-oxidant. This is so good for the prevention of chronic diseases like heart disease, dementia, diabetes and cancer. And the turmeric is completely anti-inflammatory, so good for arthritis and all inflammation. There is an old wives tale that says, “turmeric cures everything in your body, except DEATH!!” I love cooking with it, and love how I feel after I eat it, you will too! Enjoy!
For links to SHOP all ingredients at Melissas.com 
Purple cauliflower CLICK HERE
Garlic CLICK HERE
Sun-Dried Tomatoes CLICK HERE
Turmeric powder or freshly grated CLICK HERE
Parsley CLICK HERE

Total Time:

43 minutes

Serves:

5

Ingredients

  • 1 large head purple cauliflower sliced in ½ inch slices
  • 1 large head yellow cauliflower sliced in ½ inch slices
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Miso
  • 1/3 c. fresh lemon juice
  • 1 tsp. smoked paprika
  • 1/2 tsp. Turmeric powder or freshly grated.
  • 2 cloves Garlic minced
  • 1 tsp. salt separated
  • 1 tsp. black pepper black is necessary for turmeric absorption in your body (separated)
  • 1 tsp. lemon zest about 1 lemon
  • 1 Tbsp. maple syrup
  • ¼ c. sun-dried tomatoes chopped
  • 2 Tbsp. fresh parsley chopped.

Directions

  • Preheat oven to 400°
  • Using spray avocado oil, spray both sides evenly with the spray and then sprinkle about ¼ tsp of each of the salt &
  • pepper lightly over the cauliflower.
  • Place on a sheet pan lined with parchment paper and roast the cauliflower for about 15 minutes.
  • In a medium bowl while the cauliflower is roasting, combine all of the rest of the ingredients except the parsley. (olive oil, miso, lemon juice, paprika, turmeric, garlic, salt, black pepper, and lemon zest.) Whisk all together.
  • Spoon about 1 Tbsp of the marinade onto each slice of cauliflower and with a pastry brush spread evenly.
  • Return to the oven for about 7 more minutes or until the cauliflower is soft yet browned crispy. With the pastry brush, baste with extra marinade and then garnish with parsley and the sun-dried tomatoes to serve.
  • Enjoy!

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Arugula & Watercress Salad With Pepitas And Blue Chesse

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Arugula & Watercress Salad With Pepitas And Blue Cheese

by Nanny Bubby

“Eat the rainbow” is one of Dr. Jean’s favorite quotes! It is becoming mine now, too! Nothing inspires a smile more than a colorful plate of fresh food. It actually feels like it is smiling back at you when you look at it. It says, “eat me, I am good for your body, you will love me”! LOL! Yes, sometimes food talks back to you!!!!
Pepitas CLICK HERE
Baby Arugula CLICK HERE
Watercress CLICK HERE
Blueberries CLICK HERE
Pomegranate Seeds CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • ¾ c. raw pepitas pumpkin seeds
  • ½ tsp. smoked paprika
  • 1 Tbsp. olive oil
  • Pinch of salt
  • ¼ c. toasted unsweetened coconut
  • 4 c. baby arugula
  • 4 c. watercress
  • 2 oz. crumbled blue cheese
  • 1 c. fresh blueberries
  • ¾ c. pomegranate seeds
  • ½ c. dried unsweetened cranberries
  • 3 Tbsp. grated fresh golden beets
  • 3 Tbsp. grated fresh red beets

For the dressing

  • 1/3 cup good olive oil preferably a blood orange infused oil
  • ¼ c. Apple Cider Vinegar
  • juice of 1 lemon
  • 2 Tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. Fresh mint finely minced
  • Kosher salt and pepper to taste

Directions

  • Pre-heat oven to 350°
  • In a small skillet, heat the olive oil over medium heat. When it shimmers, add the pepitas and the and paprika.
  • Toast the seeds for 3-5 minutes until lightly browned. Sprinkle with kosher salt.
  • Sprinkle the coconut onto a sheet pan lined with parchment paper. Place into the oven for 7-10 minutes.
  • Shake it half way through and keep a close eye to be sure it doesn’t burn. (You cannot check on this too many times. It burns fast.)
  • In a large bowl, combine the arugula, watercress, blue cheese, blueberries, pomegranate seeds, coconut and dried cranberries.
  • In a glass bowl, add the vinegar, lemon juice, maple syrup, mint and Dijon mustard. Whisk to combine.
  • Begin whisking and slowly add the olive oil whisking quickly to emulsify the dressing.
  • Drizzle the dressing slowly over the salad while tossing.
  • After tossing the salad sprinkle the fresh grated beets on top as a garnish!
  • Serve immediately after adding the dressing.
  • Enjoy!

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Savory Stuffing Waffles

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Savory Stuffing Waffles By Melissas Corporate Chef

by Nanny Bubby

I love Thanksgiving and this is so fun! The best morning after snack ever! Try this with eggs on top! Enjoy! Remember, “Spread Love Like Butter”.
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

10 minutes

Serves:

3

Ingredients

  • 4 c. leftover stuffing crumbled
  • ¼ c. fresh parsley chopped
  • 2 large eggs beaten
  • ½ c. turkey broth
  • Nonstick cooking spray for greasing
  • Leftover cranberry sauce for serving
  • Leftover gravy for serving

Directions

  • Preheat waffle maker and grease liberally.
  • In a large mixing bowl, combine leftover stuffing, parsley and eggs. Add ¼ cup of turkey broth and mix until combined. Continue adding broth until the mixture is well moistened, but not soupy.
  • Scoop half of the stuffing mixture into the center of waffle maker and spread evenly. Close the lid and bake until golden brown and crispy, about 5-10 minutes, depending on machine.
  • Repeat with remaining stuffing batter and serve with leftover gravy and cranberry sauce.
  • Enjoy!

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Crispy Parmesan Dutch Yellow Potatoes

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Crispy Parmesan Dutch Yellow Potatoes

by Nanny Bubby

I love Autumn, and one of my favorite parts of this time of year is the hearty warming, comfort foods that you begin to cook that are in season. LIKE POTATOES!!!! This recipe is non-complicated and your loved ones will keep asking over and over again for you to make it. Consider adding extra garlic if that is what your family likes. Mine does!!!! Enjoy!!And remember, my favorite Dutch Yellow Potatoes and Garlic always come from @melissasproduce ! The best!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

35 minutes

Serves:

6

Ingredients

  • 4 Dutch Yellow potatoes
  • 4 Tbsp. melted butter
  • 1/3 c. grated Parmesan cheese
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ½ tsp. ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. fresh minced rosemary
  • 2 cl. minced garlic
  • 2 tsp. chopped chives for garnish

Directions

  • Preheat oven to 425°
  • Clean your potatoes well and then dry. Slice your potatoes in half width wise. Next score the flat side of the potatoes in a waffle like pattern.
  • Combine all ingredients except the chives in a mixing bowl. Stir making it all into a paste. Spoon about a Tablespoon of the paste onto the flat side of the potato and smooth evenly. Place flat side down into a baking dish keeping that tucked together nice and tightly.
  • Bake for 25 minutes or so. And then eat the deliciousness.
  • Remember: “Spread Love Like Butter” Enjoy!

Notes

Enjoy!

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Chocolate Persimmon And Roasted Beet Autumn Salad With Blood Orange Vinaigrette By Melissa’

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Chocolate Persimmon & Roasted Beet Autumn Salad W/Blood Orange Vinaigrette By Melissa’s

by Nanny Bubby

This Autumn salad developed by Melissa’s own Corporate Chef is a beautiful winner for the fall holidays. Fresh but warming colors that light up the eyes and the taste buds. This salad for sure has the colors and flavors of Autumn. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE
Golden Beets CLICK HERE
Red Beets CLICK HERE
Fresh Mint CLICK HERE

Total Time:

15 minutes

Serves:

7

Ingredients

For the Salad

  • 2 ripe Melissa’s Chocolate Persimmons
  • 2 to 4 packages Melissa’s Steamed Baby Beets
  • 1 small Melissa’s Organic Yam cut into ½ inch cubes, roasted
  • Melissa’s Organic Spinach
  • ⅓ c. freshly grated Parmesan cheese
  • ¼ c. pepitas
  • ⅓ c. Melissa’s Pomegranate Arils
  • 1 Melissa's Blood Orange peeled and sliced horizontally

For the dressing

  • 1 Melissa’s Blood Orange zested and juiced
  • 3 Tbsp white balsamic
  • 1 Tbsp Melissa's Shallot minced
  • ¼ c. olive oil
  • A pinch or two dried thyme
  • Salt and pepper to taste

Directions

  • Place spinach in a serving bowl and tuck slices of the persimmon around the spinach, then add the beets and roasted yam.
  • Top with grated cheese, pepitas and pomegranate arils and slices of peeled blood orange.
  • In a medium bowl, add the zest, juice, balsamic and shallot.
  • While whisking, drizzle in the olive oil and mix until emulsified.
  • Season to taste with thyme, salt and pepper and serve on the side.

Notes

Click Here and  Shop these ingredients directly at Melissa's.com
To make serving day a bit easier, cut all ingredients no more than one day ahead of time and store separately. Salad dressing may be made up to two days ahead and well-shaken prior to dressing salad. Enjoy!

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Ojai Pixie Tangerine Salad

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Ojai Pixie Tangerine Salad

by Nanny Bubby

There are two growing seasons I adore. One is Hatch Chile season in the fall, and the other is the Ojai Pixie tangerine season in the spring. Both of these delicacies are specific to the area they are grown in, and the taste, tenderness and delicacy that these two items are savored for, cannot be found in any other area of the world that is any better than Hatch, New Mexico or Ojai, California. This salad helps you to savor the wonderful sweet yet tangy taste of these amazing tangerines. (and they are so easy to peel) Nestled with the peppery arugula and sweet beets, along with the salty feta and fat content of the avocado, this is a salad that you will serve over and over during this amazing Harvest season. Remember…. “Spread Love Like Butter”.
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • 2 Ojai Pixie Tangerines peeled and each section cut in thirds
  • 1 ripe and fresh avocado diced
  • 1 watermelon radish grated
  • Peeled and roasted baby red beets cut in 1” cubes
  • 2 c. Arugula
  • ½ c. crumbled feta cheese
  • 2 Tbsp. Fresh minced chives

For the Vinaigrette

  • 1 c. tangerine juice
  • 2 Tbsp. honey
  • ¼ c. red wine vinegar
  • 1/3 c. Blood orange olive oil or regular olive oil
  • ¼ tsp. ground cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Directions

  • Spread the beets in a single layer on a cookie sheet and roast in the oven, turning halfway through, until slightly browned; about 5 minutes, total, then let cool.
  • Grate the watermelon radish in a food processor fitted with the grating blade or cut by hand into match sticks
  • Combine all the ingredients for the vinaigrette at the bottom of the salad bowl.
  • Add the arugula first. Then add the beets, avocado, feta cheese and tangerine sections on top of the arugula and then toss coating the full salad with the vinaigrette. Sprinkle and garnish with the chives.
  • Enjoy!

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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce‏‏‎

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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce

by Nanny Bubby

I love the superstitions of the lunar New Year! It amazes me how most of the superstitions for this celebration represent positive superstitions, not scary, but loving representations and symbols. For this recipe, Dumplings symbolize wealth for the Lunar New Year. It is absolutely necessary to eat dumpling to prepare and open your heart for wealth. The small addition of sherry yields flavorful meat filling in this popular Asian-style soup for the Lunar New Year. The Chinese definitely know how to “Spread Love Like Butter”. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

55 minutes

Serves:

5

Ingredients

  • 1/2 lb. ground pork cooked
  • 1/4 lb. shrimp cooked and chopped
  • 3 Tbsp. sherry
  • 1 Tbsp. cornstarch
  • 2 tsp. ginger root minced
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. ground black pepper
  • 24 sheets Won Ton Wrappers

For the Soup

  • 6 c. chicken broth
  • 1 c. Baby Bok Choy cleaned and chopped
  • 1 package 0.5 ounce Dried Shiitake Mushrooms, reconstituted;
  • stems discarded and caps sliced thin see notes below
  • 1/4 c. Snow Peas
  • 2 tsp. Sesame Oil

Directions

  • In a large bowl, combine the first 7 ingredients and mix well.Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
  • Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
  • Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
  • Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse’s cap.
  • Cover filled won tons with a towel to keep them from drying out.

For the Soup

  • Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
  • Add won tons and cook for 3 minutes more.
  • Stir in the snow peas and sesame oil. Adjust seasonings and serve.
  • Garnish with sliced green onions or fried won ton strips.……………..
  • HINT: Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.
  • Enjoy!

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Roasted Chestnut Soup By Melissa’s Head Chef Tom Fraker

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Roasted Chestnut Soup By Melissa's Head Chef Tom Fraker

by Nanny Bubby

I love everything Melissa’s Produce. The fact that you can use their steamed and roasted chestnuts instead of having to roast them yourself, makes this a delicious and non-complicated dish to enjoy! It is unusual, just the name of it says unusual and it is delicious! It is easy to “Spread Love Like Butter” when serving this soup to family and friends. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

1 hour

Serves:

7

Ingredients

  • 2 packages Melissa’s Whole Peeled and Cooked Chestnuts or 13 oz. roasted Chestnuts
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Unsalted Butter
  • 1 large Organic Yellow Onion roughly chopped
  • 2 cl. Peeled Garlic chopped
  • 2 large Organic Carrots roughly chopped
  • 2 ribs Organic Celery roughly chopped
  • 1/2 c. Sherry
  • 6 c. Low Sodium Fat-Free Chicken Broth
  • 2 large Leeks; white and pale green parts only washed well and roughly chopped
  • Dried Bay Leaves
  • Freshly Ground Black Pepper to taste

Directions

  • Preheat oven to 425ºF.
  • Place chestnuts, in a single layer, on a cookie sheet coated with cooking spray. Place in the oven and roast for 10 minutes, tossing them half through the cooking time. (Do this step only if using fresh chestnuts, if using Melissas no need to do step 2.)
  • In a large pot, heat the oil and melt the butter. Add the onions and cook for 5 minutes.
  • Next add the garlic, carrots and celery and cook until caramelized. About 10 minutes. Do not let it run dry. Add a little oil if needed.
  • Add the sherry and cook until almost dry.
  • Next, add the broth, leeks, bay leaf and chestnuts to the pot.
  • Bring the soup to a boil and then simmer, uncovered, for 20 minutes.
  • Remove the bay leaf and discard. Carefully blend the soup until smooth, either using a submersion blender or countertop blender.

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Braised Hatch Chile Chicken Thighs

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Braised Hatch Chile Chicken Thighs

by Nanny Bubby

We LOVE chicken thighs, and we LOVE Hatch Chiles which are only available fresh one time a year, mid-August to mid-September. These are so tender, flavorful and delicious when browned and then braised. You will make them over and over and over again. Remember, when Hatch chiles are not in season just add a 4 oz. jar of the Hatch chilis and you will be A-OK! Enjoy!
For links to SHOP and all ingredients at Melissas.com CLICK HERE

Total Time:

1 hour

Serves:

4

Ingredients

  • Ingredients:
  • 6-8 Bone-in skin on chicken thighs
  • 1 sweet onion halved and sliced
  • 2 Hatch chiles roasted skinned and diced small or a 4 oz. can of Hatch chiles
  • 4 cl. minced garlic
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 ½ tsp. smoked ground paprika
  • 1 c. chicken stock
  • 1 Tbsp. olive oil
  • 2 Tbsp. basil or parsley minced for garnish

Directions

  • Heat oil in a large Dutch oven or heavy-bottomed pot. Season chicken with salt, pepper and paprika. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 12 to 15 minutes on medium high heat. (You want it to be very deeply browned so that it stays brown as it braises.)
  • Flip the chicken and continue to cook until browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add minced garlic, the sliced onion and the diced hatch chiles. Season with salt and pepper and cook, stirring occasionally, until garlic, onion and Hatch chiles are softened and translucent, 5 to 7 minutes.
  • Add the chicken stock and bring to a simmer. Add back in the chicken thighs and simmer uncovered until the sauce has thickened about 20-25 minutes. Garnish with the basil or parsley or both and serve.
  • That’s it! Enjoy!

Video

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No Sugar Valentine’s Treats

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No Sugar Valentine's Treats

by Nanny Bubby

I love chocolate dipped Strawberries. What is great about these is they are no sugar and still delicious. They are sweet because of Melissa's Strawberries. This Recipe by Chef Andrew Faulkner. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

Serves:

Ingredients

  • 1 package of unsweetened dark chocolate chips or pieces
  • 1 tsp. vanilla or seeds from vanilla bean
  • 1 Tbsp. butter

Directions

  • Melt in a double boiler and when melted place in a pastry pen and start writing and designing.

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Apple Roses

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Apple Roses

by Nanny Bubby

Recipe by Melissa Produce Corporate Chef Tom Fraker. These are absolutely beautiful and fun to make. Sure to make any occasion joyous! Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

Serves:

Ingredients

  • 2 Melissa’s Red Organic Apples
  • 1 package 2 sheets Store Bought Puff Pastry
  • ½ stick Unsalted Butter – melted
  • Cinnamon-Sugar – as needed
  • 1 package Melissa’s Cranberry Clean Snax® - crushed
  • 2 packages Melissa’s Organic Thompson Seedless Raisins
  • 1 Egg – slightly beaten
  • as needed Unsalted Butter
  • as needed Granulated Sugar
  • as needed Chocolate Dessert Sauce
  • as needed Fresh Strawberry Halves
  • Fresh Mint Leaves

Directions

  • Preheat the oven to 400ºF.
  • Remove the stems from the apples and cut them in half from top to bottom. Slice the apples thin, in half moon shapes. Using a small ring mold or piping tip, cut the core out off each slice. Place the apple slices on a plate and microwave them for 45 seconds to 1 minute until a little floppy but not mushy.
  • Roll out the puff pastry to about 1/8-inch thick and, using a pizza cutter, cut the pastry into 3-inch wide strips lengthwise. Sprinkle the pastry with your desired amount of cinnamon-sugar. Top the pastry with the apples, extending the arc of the apple slices about 1/8-inch beyond the edge of the pastry, overlapping the slices a bit. Next, top with a little Clean Snax® and raisins. Pull the bottom of the pastry up and over the filling. Semi loosely, roll the pastry up until you get just to the end. Brush the end of the pastry with the egg and press against the roll to seal.
  • Rub ramekins or other small round baking dishes with butter and dust them with the granulated sugar. Brush the tops with some more of the egg. Place the pastry roses in the baking dishes and then directly on the rack in the pre-heated oven. Bake for 40 minutes or until golden and cooked through. Remove from the oven and let cool. Carefully remove from the dishes.

Notes

To Plate
On a plate, swirl some of the Melissa’s Chocolate Dessert Sauce. Arrange the pastry roses on the plate. Garnish with the strawberries and mint. Strategically place some chocolate sauce hearts and enjoy with your Valentine… Makes about 7 servings…

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Black Garlic Flatbread with Caramelized Onion and Goat Cheese

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Black Garlic Flatbread With Caramelized Onions And Goat Cheese

by Nanny Bubby

I had only seen black garlic in a specialty grocery store a few times. Because of it’s darkish nature I assumed that would mean it was spicier or had MORE of a potent garlic taste. I
t seemed scary so I stayed away from it.
Come to find out, black garlic is sweeter and has more of a molasses flavor when you first bite into it finishing with a strong citrus or slight vinegar taste. It doesn’t give you bad breath after eating and is delicious when eaten raw!!! WHO KNEW?????
It is my new favorite thing. When paired with more exotic recipes it opens up a whole new avenue for one’s palette! Enjoy!! Remember "Spread Love Like Butter"
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

40 minutes

Serves:

6

Ingredients

  • 1 large flat bread
  • 4 Tbsp. olive oil separated
  • 2 Tbsp. unsalted butter
  • 3 sweet onions sliced and then cut in half
  • 5 cloves black garlic diced
  • 4 oz. fig jelly
  • 1 oz. fresh orange juice
  • 3 oz. goat cheese at room temperature
  • 5-7 fresh figs sliced in half lengthwise
  • 2 c. fresh baby arugula tossed lightly in olive oil
  • 2 tsp. orange zest about 1 orange
  • Salt and pepper to taste

Directions

  • Preheat oven to 375°
  • Brush the flatbread both front and back with 2 Tbsp. olive oil and place on a sheet pan covered in parchment. In a hot sauté pan add the remaining olive oil and butter.
  • Turn the heat to medium and begin to cook the onions until caramelized. Once the onions are caramelized to your desire add the diced black garlic and cook for no more than one minute.
  • Add the orange juice to the fig jelly and stir till mixed well. Add the fig jelly mixture to the cooled onions and garlic.
  • Spread the onion mixture on the flatbread leaving about ¼ of an inch on all sides. Add small dollops of goat cheese evenly onto the flatbread and then add the figs between the dollops.
  • Place into the oven for about 15-20 minutes depending on your oven until the cheese begins to melt.
  • Add the arugula to the top of the flat bread and dust with the orange zest for beautiful color and taste.
  • Enjoy!

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PinkGlow ® Pineapple Carpaccio

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Pinkglow® Pineapple Carpaccio

by Nanny Bubby

By Tasha Ann PowelI
I love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth.
This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • 1 medium PinkGlow® pineapple or yellow pineapple very thinly sliced (use meat slicer or mandolin)
  • 1 tsp. ground cardamon
  • 1 tsp. ground cinnamon
  • ½ tsp. chili flakes
  • 1 inch piece of ginger peeled and grated with a Microplane®
  • Juice from half of a lime
  • 8 mint leaves finely shredded for garnish
  • ¼ c. pomegranate seeds for garnish
  • Edible gold

For the Simple Syrup

  • 4 oz. water
  • ½ c. sugar

Directions

  • Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.

For the Simple Syrup

  • Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
  • Enjoy!

Video

Notes

TIP: The edible gold can be found at www.easyleafproducts.com

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