Vegetarian Fioretto Nachos


Are you ready for the madness? March Madness, that is! The next couple of weeks are sure to be intense as college basketball rivalries are hashed out on the courts. Getting into the spirit of the competition means parties and gatherings best done with friends, family and food. March Madness may just be the best excuse to reconnect with old college comrades to cheer on your alma mater while feasting on game day foods. After all, a good game always deserves good food. If you are unable to make it to any of the actual games, you’ll know eating your own party bites are the next best thing.

One recipe we’ve been going mad over are these vegetarian Fioretto nachos. Nachos are always a mouthwatering crowdpleaser but these ones are a slam dunk! Taking care of that nacho fix has never been easier with this fantastic sheet pan version. And because Fioretto is both delicious and filling, you just may find yourself swapping out most of the tortilla chips for its florets instead. A healthy win-win for all!

Fioretto is the produce world’s newest and hottest vegetable to hit the shelves at grocery stores. Also known as “flowering cauliflower”, you can think of it as a cross between cauliflower and broccolini. Its flavor is a little sweeter and more tender than the traditional variety with a slightly nutty and grassy taste. The stems are also softer which means it’s totally edible and requires less time to cook.

Vegetarian Fioretto Nachos

Yields: 8 servings


1. Preheat the oven to 400 degrees. Lightly spray or drizzle some oil onto a baking sheet.

2. Toss the Fioretto florets and sliced bell peppers with the taco seasoning and bit of olive oil, making sure the vegetables are evenly coated.

3. Arrange the vegetables onto a baking sheet and roast in the oven for around 25 to 30 minutes until browned and crispy. Then remove from the heat and set aside.

4. On another oiled baking sheet, spread the tortilla chips onto one layer. Top with the cheese.

5. With the oven still on at 400 degrees, bake the tortilla chips for 6 to 8 minutes until the cheese has melted and become bubbly.

6. Remove from the heat and top with avocados and cilantro. Spoon dollops of sour cream throughout the nachos. Serve immediately.

All Star Chef Classic 2018: Middle East Feast

BlogPost_AllStarChefClassicMiddleEastFeastLadies and gentlemen, welcome to another great year at the fifth annual All Star Chef Classic. From March 7th to 10th, this one-of-a-kind event took place at the L.A. Live and showcased some of the biggest names in the culinary industry. It’s a celebration of all things delicious with a dazzling lineup of over fifty superstar chefs plating their best creations. From world class masters dinners hosted inside the incredible state-of-the-art Restaurant Stadium to outdoor strolling events held at the market-style Chef’s Tasting Arena, the All Star Chef Classic was truly a star-studded affair for gourmands and food lovers.



This year, Melissa’s Produce had the pleasure of hosting the Middle East Feast, a lively semi-outdoor tasting event that featured both emerging and established stars of Middle Eastern cooking along with some of Los Angeles’s finest chefs. This event was well represented by chefs such as Brandon Parker of the local Spread Mediterranean Kitchen, Ronen Tenne from Washington DC’s Little Sesame and All Star Chef Classic veteran Jenn Louis of Ray. One ticket granted access to unlimited tastings from 18 selected renowned chefs along with open bar all night long.

According to the Whole Foods 2018 trend report, 2018 is the year for Middle Eastern food. The rich flavors and inventive spice blends found in its cuisine are going mainstream in both restaurants and home kitchens alike. When it comes to the culture and regional differences in Middle Eastern fare, there is so much more to learn and taste. We are no longer merely limited to hummus, pita and falafel. Traditional foods from Persian, Moroccan, Lebanese cuisines and more as well as classic ingredients such as saffron, harissa and eggplants will finally take the spotlight. What better place to highlight this year’s hottest food trend than at the All Star Chef Classic?



Over at the Melissa’s booth, we featured a healthy and delicious Golden Beet and Pomegranate Salad which highlighted our new Steamed Golden Beets, the newest addition to our Steamed Line. If you’re a fan of beets, you’re going to love them. And if you’re not, well, these ones may just change your mind. Golden beets have a similar flavor to traditional red beets but with a more mildly sweet and less earthy taste. Its gorgeous, vibrant color makes for a lovely contrast with the crunchy pomegranate arils, which were studded throughout this delectable salad.


20180309_190701We began our night with a Za’Atar Cured Salmon plated by Chef Michael Mina of his signature restaurant, MICHAEL MINA. Served on a freshly fried wonton-style chip, the cured salmon’s fresh, mild flavors were enhanced with the addition of crispy zucchini and pickled Chiogga beets. The labneh, a creamy cheese made with Greek yogurt, was flavored with red onion, helped add a hint of creaminess and tanginess to round out the lightly salty and sweet flavors of the salmon and vegetables.

Dish 2

Dish 2 - Dish

Atayefs are usually served more as desserts, typically eaten during the month of Ramadan. They’re best described as sweet folded dumplings or pancakes, usually filled with unsalted cheese, cream or nuts. However, Chef Philippe Massoud of New York’s Ilili plated up his savory take with Aleppo chiles and sumac rubbed lamb shoulder. Aleppo chiles, named after the city of Aleppo in Northern Syria, gave this dish a rich, complex and intense spice while the sumac, an essential spice commonly used in Middle Eastern and Mediterranean recipes, provided a tart and tangy lemon undertone. A truly unforgettable combination of flavors!

Dish 4

However, tonight’s event was not only limited to traditional food fare. Chef Danny Elmaleh of Los Angeles hotspot Cleo served up his creative take on fried chicken with a Moroccan twist. But be forewarned: this chicken was SPICY! Spicy as in Nashville hot chicken spicy–the type of electrifying heat that takes no prisoners and hurts so good with each bite. However, despite the intense flavors from the chicken, the turkish apricot mustard sauce helped round it off with an irresistible sweetness. In addition, the dill pickled cucumbers provided a refreshing coolness for the palette.

Dish 5 - Chef

It’s always a pleasure seeing Chef Jenn Louis, of Portland’s Ray and tasting her fabulous platings. Tonight, Jenn was busy serving up her Lamb Kofta with ginger and cilantro. Kofta falls under the meatball or meatloaf category in Middle Eastern, South Asian and Balkan cuisine and consists of ground meat usually mixed with onions and different spices.

Dish 7 - Dish

As both lovers and purveyors of potatoes, we were pleased to encounter a spud-focused dish as part of the Middle East Feast lineup. Here we have a Japanese sweet potato with schug plated by Chef Conor Shemtov of MH ZH. The perfectly roasted sweet potato produced a wonderful deep caramelized flavor on its own but the schug accompaniment added the most memorable spicy kick of the night. One of the most popular condiments found in Yemenite cuisine,  schug is made with plenty of parsley, cilantro and chiles and sure to be hottest (no pun intended) new sauce in town.

Dish 9 - 2

Dish 9

Aren’t these mini bowls just the coolest? Hot buzz over healthy food bowls have taken up the culinary world by a storm over the past couple of years and show no signs of slowing down. And why should they? They’re both well balanced and delicious and Crossroads Kitchen’s Chef Tal Ronnen’s special of the night was no exception. A nutritional powerhouse packed into little bowls, this dish featured shwarma spiced king oyster mushrooms, pea pesto couscous, Moroccan spiced baby carrots and fermented red cabbage.

Dish 10 - DishIt’s no secret that lentils and Middle Eastern spices go exquisitely together. As one of the world’s best superfoods, lentils are at the top of our list when it comes to favorite legumes. That’s why we were delighted to see Carrie Mashaney of Seattle’s Mamnoon highlight them in her dish of Mujadarra lentils with rice, caramelized onions, pickled cabbage, garlic, yogurt and fresno chiles.

Dish 11 - chefs

Dish 11 - Dish

Of course, we couldn’t end the night without something sweet. Hailing all the way from New York City’s Mah-Ze-Dahr Bakery, Chef Umber Ahmad and Erin Kanagy-Loux served up this gorgeous Pistachio Raspberry Rose Tart. This bite sized little treat is a most divine combination found in many Middle Eastern desserts that we’re not ashamed that we back up for seconds…and perhaps thirds.



All of us at Melissa’s Produce would like to express our gratitude to all who gave this year’s All Star Chef Classic another successful run. A huge thank you to all the hard working chefs, chef’s team and to our own team members who made this night possible. We had an amazing time as we do each and every year and are already looking forward to the next!

Roasted Fioretto Cauliflower


So many things to do with Fioretto Cauliflower, so little time. While many of you may not be too familiar with this exciting new variety, you are about to be. Fioretto, which is also known as “flowering cauliflower”, is nothing like you’ve ever seen in the produce world. Unlike regular cauliflower which produces a dense head that’s fused together, Fioretto features bright, bud-like florets on top of bright green, stick-like stems. Think of them as the more flowery, delicate version of cauliflower–a succulent and nutritious bouquet.


The flavor is a little sweeter and more tender than traditional cauliflower with a slightly nutty and grassy taste. The stem is softer which means less required time to cook. Fioretto is quite the delicacy and easy to use. This variety can be enjoyed raw, roasted, sauteed or stir-fried for a quick and easy side dish. Or for a fun kitchen project, you can try pickling them or even using in tempura. Fioretto is one of those vegetables you’re going to want to experiment with. Trust us, it’s well worth the effort!


We did a little experiment of our own with Fioretto this past week. Well, perhaps not so much an experiment since roasted cauliflower always turns out delicious. Roasting vegetables helps to bring out their deeper, nuttier flavors and this Fioretto dish was no exception. The addition of golden raisins and cashews help add extra flavor, sweetness and texture. And if you’re looking for a little more warmth and depth, adding a little curry powder is sure to amp things up in the best subtle way possible.

Roasted Fioretto Cauliflower

1. Preheat the oven to 400 degrees.

2. Trim the Fioretto cauliflower into smaller florets. In a large bowl, combine the cauliflower, Peeled and Steamed Garbanzo Beans, golden raisins and cashews. Toss together evenly with olive oil.

3. Arrange everything onto a sheet pan coated with a little more olive oil or cooking spray.

4. Roast in the oven for 25 to 30 minutes until the fioretto is browned and crispy.

Pesto Spaghetti with Shrimp


The season of Lent is in full swing which means for observers, no meat on Fridays. To some, Lenten Fridays can pose somewhat of a challenge. However, abstaining from meat doesn’t have to mean boring or bland. This is the time of the year to get a little creative with everything else in the kitchen from vegetarian to seafood recipes. Wherever your imagination takes you, you can find scrumptious salads like a kale and farro Salad, garlic  noodles with heirloom tomatoes, pan seared white fish and more. In fact, just take a look at this year’s Lent menu for plenty of tasty ideas!

When we’re looking for a quick dinner, pasta usually does the trick. Today’s recipe for pesto spaghetti can be prepared in the kitchen and served on the table in less than half an hour–perfect for feeding a family when you’re on a time crunch. Making your own basil pesto at home is simple and can add incredible flavor to a variety of dishes. We love mixing ours into spaghetti and adding seafood such as sautéed shrimp with lemon, salt and pepper to make it worthy of every Lenten Friday and perhaps during the rest of the year.

Fresh pesto with basil

With its rich and robust flavor, pesto is one of those staples that will forever find a place in the pantry. It’s one of the easiest sauces to put together and can go well beyond simply pasta dishes. Pesto can be combined with just about anything from meat dishes to appetizers to dips and even dressings. It’s also an important ingredient in many Italian, French, Southeast Asian and Greek dishes. To prepare from scratch, the essentials lie in fresh basil, good quality olive oil, parmesan cheese, garlic and and pine nuts, all of which contribute to a fine homemade pesto. Once finished, However, if you’re looking for something a little more convenient, Melissa’s also offers their own Basil Pesto, made from the finest ingredients and ready to use.

Pesto Spaghetti with Shrimp

Yields: 4 servings


For the pesto:

  • 3 cups of fresh basil 
  • 2/3 cup of grated parmesan cheese
  • 2/3 cup of olive oil
  • 3 tablespoons of pine nuts
  • 2 garlic cloves
  • 1 teaspoon of oregano
  • Pinch of salt and pepper


1 jar of Melissa’s Basil Pesto 

For the pasta:

  • 8 oz of spaghetti
  • 1/2 lb of shrimp, peeled and deveined
  • Juice from 1/2 a lemon
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

1. Begin by making the pesto. In a blender or food processor, combine all the ingredients for the pesto but reserve the olive oil. While the motor is running, slowly add in the olive oil. Blend until smooth and set aside.

2. In a large pot, bring some water to boil and add some salt. Cook the spaghetti according to the package instructions.

3. While the spaghetti is cooking, heat up some olive oil in a large pan. Add the shrimp and minced garlic. Add the lemon juice and a pinch of salt and pepper. Cook until the shrimp are turn pink and are no longer translucent, around 4 minutes on each side.

4. Remove the shrimp from the heat. Once the spaghetti has finished cooking, drain out the water. Add the spaghetti to the pan with the shrimp and stir in the pesto. Toss with the pesto until evenly coated.

5. When ready to serve, distribute the pasta to your desired serving dish. Garnish with fresh basil leaves and enjoy!

Baby Dutch Yellow® Potato Recipe Roundup


February is National Potato Lovers Month, so for those who love all things potato, this time of the year is for you. With infinite ways to enjoy them, it’s no wonder these spuds are one of the nation’s most popular vegetables, with Americans consuming over 17 million tons of potatoes each year. Though simple and unadorned in appearance, they are the true all-stars of the culinary world. Bake them, mash them, fry them and even bake them into desserts, what can you actually NOT do with potatoes? And with so many different varieties out there, from starchy, fluffy Russets to petite, multicolored Fingerlings to rich, buttery Yukon Golds, the sky is the limit when it comes to making the most of them in the kitchen.

But let’s take a moment to talk more about Baby Dutch Yellow® Potatoes, the real MVP of the specialty potato world. The creamiest, butteriest potato you’ll ever tasted, our bestselling Baby Dutch Yellow® Potatoes, also known as DYP’s® are the ultimate everyday potato. You can recognize them by their miniature size and light yellowish-white skins. Their flavor is light and subtle and their texture creamy yet waxy enough to hold their shape well during the cooking process. Delicious roasted with just a bit of olive oil and salt or steamed and tossed with butter, DYP’s® don’t require all the bells and whistles. In celebration of National Potato Lovers Month, we’ve decided to honor the foodie holiday with a roundup of our favorite Dutch Yellow® Potato recipes. We hope these foolproof, delectable recipes will inspire you to get your hands on these super spuds.
BlogPost_BabyDutchYellowPotatoRecipeRoundup_1Baby Dutch Yellow® Smashed Potatoes

When it comes to mashed potatoes, some like them creamy while some of them like them chunky. This recipe is for those who are all about the latter. Mashed potatoes are one of those quintessential comfort foods where everyone seems to have their own recipe. They sound easy enough to make, don’t they? However, it’s the little add-ins that take them to the next level. Sour cream, organic green onions and Melissa’s Organic Herb Grinders Garden Herb with Sea Salt give these mashed DYP’s® their marvelous flavor and texture.

Egg Potato SkilletDYP’s® Breakfast Skillet

Now, this recipe may sound easy enough but these aren’t your average breakfast potatoes. Dutch Yellow® Potatoes take things to a whole new level with their incredibly buttery flavor and creamy texture. With healthy green vegetables like our favorite peppery kale sprouts, what’s better way to kick off the day? Top the entire skillet off with a sunny side up egg and you have yourself a breakfast dish you’ll look forward to starting the morning with.


BlogPost_BabyDutchYellowPotatoRecipeRoundup_3Twice Fried DYP’s® Potato Salad

The only thing better than fried Dutch Yellow® Potatoes? Twice fried Dutch Yellow® Potatoes! Our bestselling buttery little spuds are first fried until golden brown, then smashed and then fried again. This makes the DYP’s® incredibly fork tender on the inside and irresistibly crispy on the outside. Mix them together with smokey, crunchy bacon bits and diced sweet pickles for a flavor explosion. Word of warning: this potato salad will probably be highly requested at any future parties and gatherings.

Homemade Cheesey Scalloped PotatoesDYP’s® Kugel Gratin

This recipe is a mix of the traditional and modern with our own potato kugel gratin, made with our signature Dutch Yellow® Potatoes. The dish features smooth, buttery DYPs® and matzo meal baked with an exquisitely luscious cream sauce that’s flavored with fresh herbs. The result? A crispy, golden brown crust on the top with fluffy, buttery potatoes on the inside. Perfectly kosher for Jewish holidays or any other time of the year! Finished off with fresh bubbling melted cheese, this hearty and scrumptious dish is sure to make any family gathering a memorable one indeed.

BlogPost_BabyDutchYellowPotatoRecipeRoundup_5Baby Dutch Yellow® Potatoes w/Roasted Hatch Chile Vinaigrette 

Baby Dutch Yellow® Potatoes AND Hatch chiles? Yes, please! Hatch chiles are the stuff of legend–they’re only available for a short period of time each year! So if you’ve managed to get your hands on some from our Hatch Chile Roasts last year, you’re going to want to give this recipe a go. Simply take some frozen Hatch chiles, thaw them out, peel off the charred skin and incorporate them into this simple vinaigrette. Drizzle the vinaigrette over the roasted DYP’s® and enjoy as a scrumptious side dish.

Potato Rosti LunchPotato Pancakes with Smoked Salmon

Latkes are essentially crispy pancakes made of grated potatoes, flour and egg and often contain garlic, onions and other seasonings. The smell of freshly frying latkes in the kitchen is simply heavenly. Once cooked, they can be enjoyed with a variety of toppings from traditional applesauce or sour cream. Let’s take things a bit further this year with the addition of smoked salmon and a deliciously decadent dill sour cream. Russet potatoes are usually a favorite for making latkes because of their high starch content. However, don’t underestimate the power of Baby Dutch Yellow® Potatoes. And although they’re small in size, they hold their shape well during the cooking process, making them an excellent choice for frying until a crispy golden brown.

BlogPost_BabyDutchYellowPotatoRecipeRoundup_7DYP’s® Ponuts aka Donuts

Okay, we know what you’re thinking. Potatoes in donuts? Hear us out. Potato donuts share the moist density of the cake donut and the light fluffiness of a beignet donut. It’s pretty much the best of both worlds! The light, buttery flavor of Baby Dutch Yellow® Potatoes combined with a generous dusting of sweetened cinnamon sugar gives this recipe its rustic, old-fashioned kind of feel. When it comes to these potato donuts, the first bite is life changing. You’re never going to look at donuts quite the same again.

Fish SoupBouillabaisse with Dutch Yellow® Potatoes

Cold weather calls for something both hearty and robust and bouillabaisse is the first dish that comes to mind. This recipe for Bouillabaisse is our take on the famous French Provençal stew and is sure to make anyone look forward to Fish Fridays. A comforting array of fish, herbs and vegetables like DYP’s®, carrots and more, bouillabaisse is one of those timeless traditional recipes that truly soothe the soul and capture the essence of simple French cooking. Snapper, striped bass, cod and other fresh whitefish hold up best during the simmering process and make all difference in this dish.

Chinese Longevity Noodles

Lo mein

Gong hei fat choy! Or Happy New Year in Mandarin Chinese. This year, we’re saying hello to the Year of the Dog during the most important Chinese holiday of the year. To celebrate, many families gather together and eat traditional foods that symbolize good luck, wealth and prosperity for the year to come. Fruits like tangerines and oranges are especially popular because they represent luck and wealth, respectively. Dim sum dishes like turnip cake represents prosperity and fried spring rolls resemble gold bars. You can even incorporate traditional foods into desserts such as with Chinese walnut cookies in which walnuts symbolize the happiness of the whole family.

Eating any kind of noodles during Chinese New Year is considered good luck because it also symbolizes prosperity. One must have item are longevity noodles. During the holiday, these special noodles are eaten all throughout China because like their name, they represent a long life. So remember not to cut or break the noodles while you’re eating them. This traditional recipe is perfect for any Chinese New Year celebration or special occasions such as birthdays and is usually served towards the end of the meal. It’s fairly easy to make as you’re cooking all the ingredients separately and then tossing together. The chewy noodles soak up all the delicious flavors of the soy sauce, sesame oil  and rice wine and the addition of just a few simple ingredients like Melissa’s dried mushrooms, green onions and chopped chiles make this dish the perfect way to end a traditional Chinese New Year feast.

Shitake Mushroom

Melissa’s Dried Mushrooms take the spotlight in this simple yet delicious dish. Shiitake mushrooms are one of the quintessential items in many Asian pantries and serve as a culinary foundation in plenty of recipes. They give off a great earthiness that can impart a deep umami flavor that give a lot of Asian recipes their distinctive taste. When used in soups, sauces and stir fries, Shiitake mushrooms truly take things to the next level. However, fresh Shiitake mushrooms are not always readily available. That’s where Melissa’s Dried Shiitake mushrooms come to the rescue. Having our dried mushrooms stocked in your home kitchen ensures you’ll always have this flavor staple readily available when needed. Rehydrating dried mushrooms is incredibly easy and the bonus is the leftover soaking liquid that can be used as a base for a tasty sauce or in broth.

Chinese Longevity Noodles

Yields: 4 servings


  • 1 package/12 oz. of longevity noodles
  • 8 oz of sirloin or any lean cut of beef, sliced
  • 2 cups of Melissa’s Dried Shiitake Mushrooms
  • 2 cups of Melissa’s Dried Wood Ear Mushrooms
  • 1 Thai Chile, chopped plus 1 Thai Chile, chopped for garnish
  • 1/2 cup of green onions, chopped
  • 1 tablespoon of ginger, shredded
  • 2 teaspoons of sesame oil
  • 2 tablespoons of peanut oil
  • 1 tablespoon plus 1 teaspoon of soy sauce
  • 1 tablespoon plus 1 teaspoon of Chinese rice wine
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground white pepper
  • Fresh chopped parsley for garnish

1. Before you begin the cooking process, reconstitute the shiitake mushrooms and wood ear mushrooms by blanching them in boiling water for 2 to 5 minutes or soaking them in lukewarm water for 30 minutes. When they have finished reconstituting, squeeze out any excess water and pat dry with a paper towel.

2. Boil the noodles in a saucepan for around 4 to 5 minutes until done. Drain and run under cold water to stop the cooking process. Pour out the water and return the noodles to the saucepan.

3. Toss the noodles in the sesame oil an set aside.

4. Mix together the 1 teaspoon of soy sauce, 1 teaspoon of rice wine, ginger, salt and white pepper. Place the beef in a small container and add the sauce, making sure all the slices of beef are covered in the marinade. Marinate for 10 to 15 minutes.

5. Heat up the peanut oil in a wok over high heat. Add the chile peppers and marinated beef. Stir fry the chiles and beef together for 1 to 2 minutes until the beef has finished cooking. Remove the beef and set aside.

6. Add more peanut oil to the wok. Add the noodles back into the wok and stir fry for 30 seconds. Pour in the remaining 1 tablespoon of soy sauce and 1 tablespoon of rice wine. Add in the beef and stir fry along with the noodles and mushrooms for another 1 minute.

7. Remove from the heat and place the noodles onto a serving dish. Garnish with green onions and serve.




Pomegranate Panna Cotta

Panna Cotta with pomegranate sauceYou know the saying, “The way to someone’s heart is through their stomach?” On Valentine’s Day, that couldn’t be more true. The most romantic holiday of the year is the time to impress your sweetheart with something sweet and decadent. And nothing quite says, “I adore you,” like a homemade dessert. From strawberry crepes with raspberry sauce to chocolate coconut truffles and even strawberry pistachio pavlovas, plenty of our dessert recipes are easy enough to whip up for a loved one. But let’s talk about what we’re serving for that special someone this year. Panna cotta is a sweetened cream molded with gelatin and dressed with dessert sauces and fruits. When people hear about this Italian dessert, some tend to think of it as some fancy, tedious restaurant recipe. But trust us when we say it’s anything but. Our Pomegranate Panna Cotta is a strikingly beautiful dessert that’s a lot easier to make than you think. The gorgeous red and white coloring makes it exquisitely festive for Valentine’s Day that’s only made even more lovely with the addition of juicy, red pomegranate arils. One taste and you just may fall head over heels.


One of the most gorgeous fruits out there, Pomegranates are a highly coveted seasonal favorite. It’s one of the world’s oldest known fruits and also one of the most interesting. On the outside is a hard, leathery shell but inside are a complex chamber of ruby red seeds. What’s neat about pomegranates are its seeds are entirely edible and are bursting with delicious sweet-tart juice. They’re also incredibly rich in antioxidants and vitamins, making them worth the little extra effort in cracking them open. However, here at Melissa’s, we taken out the hassle of having to peel and extract the seeds with our ready-packaged Pomegranate Arils. These arils are perfectly fresh and will last around two weeks in the refrigerator. Add them to fresh salads, desserts, sorbets, soups, sauces, juices or use as a garnish to any dish in need of a little sprucing up. What would you do with these tiny, edible scarlet jewels?

Pomegranate Panna Cotta

Yields: 6 servings


  • 1 and 1/2 cups of pomegranate juice
  • 1 box of Melissa’s Pomegranate Arils 
  • Zest from 1 orange
  • 1 packet of gelatine
  • 1 and 1/2 cups of whole milk
  • 1/2 cup of heavy cream
  • 1/2 cup of orange juice
  • 1/4 cup of hot water
  • 2 teaspoons of granulated sugar
  • 1 teaspoon of powdered gelatin
  • 1/2 teaspoon of vanilla extract

1. In a sauce pan, combine the heavy cream, orange juice and zest and turn up the heat to medium. Add the sugar and bring to a simmer. Then stir in the vanilla extract.

2. In a small bowl, combine the whole milk and packet of gelatin. Allow for the gelatin to bloom for 5 minutes.

3. Add the gelatin and milk mixture to the cream and stir together to combine.

4. Pour the panna cotta layer into small jars or serving dishes and refrigerate for 2 hours up till overnight.

5. After the panna cotta layer has chilled in the refrigerator, make the pomegranate juice layer. Boil the 1/4 cup of water and stir in the 1.5 teaspoons of gelatin. Pour in the pomegranate juice and stir. Allow to cool for around 5 to 10 minutes.

6. Take the panna cotta and pour in the pomegranate juice layer. Sprinkle in some pomegranate arils. Again, place the panna cotta in the refrigerator and chill for another 2 hours.

7. When ready to serve, top with more pomegranate arils and serve cold.