When it comes to cooking up a great dish, quality ingredients are fundamental. Whether you’re using the same family recipe that’s been around for generations or attempting a new one, the best dishes are made with the best components. Here at Melissa’s Produce, we are constantly moving forward with innovative research and development to devise new ways our customers and fans can enjoy our produce.
We love highlighting seasonal fruits and vegetables, because we believe in making the best of them each season. We currently have six cookbooks available. From books featuring organic produce to our popular Hatch Chiles and more, our culinary collection is only growing. Each cookbook not only features delicious recipes but also tips and essential information that will inspire you to introduce more fresh fruits and vegetables into your diet.
50 Best Plants on the Planet by Cathy Thomas
An alphabetized encyclopedia of powerhouse produce, 50 Best Plants on the Planet highlights the healthiest, most nutrient-dense fruits and vegetables in the world. Developed by food columnist, Cathy Thomas, this book is a wealth of knowledge filled with health and nutritional information, storage tips and 150 recipes for simple and healthy breakfasts, lunches, dinners, sides and dessert.
Everyday Cooking with Organic Produce by Cathy Thomas
The ultimate go-to source for organic produce, Everyday Cooking tells you all you need to know about the 56 most commonly available organic fruits and vegetables. With selection and storage tips, gorgeous pictures and over 225 unique recipes, this cookbook serves as a reference for professional chefs and home cooks alike who wish to incorporate more organic produce into their cooking. Tasty and flavorful concoctions such as Brussels Sprouts and Cherry Tomato Salad and Sparkling Pomegranate Lemonade keeps your menu light, fresh and healthy.
Melissa’s Great Book of Produce by Cathy Thomas
Do you know your jicama, fiddlehead fern or dragon fruit? Have you ever encountered a uniq fruit? Some may be intimidated by the thought of trying unfamiliar fruit and vegetable fare. Filled with beautiful photos, insightful tips and 100 appetizing recipes, readers can discover a whole new world to learning about and cooking with exotic produce from all around the world.
Contrary to popular belief, peppers are not just about spiciness. The Great Pepper Cookbook aims to open readers up to a new world of choosing peppers for their flavor and depth and making unique recipes out of one of the most universal ingredients anyone can find. This book contains information on more than 30 types of peppers and chile peppers. From sweet bell peppers to the hottest peppers in the world, this guide covers it all and includes fiery recipes such as Haberno Poached Eggs Over Sausage and even desserts like Hatch Chile Spiced Chocolate Banana Cream Pie. Things will definitely heat up in the kitchen with this book!
Melissa’s Hatch Chile Cookbook by Sharon Hernandez and Chef Ida Rodriguez
Hatch Chiles may only be in season once a year, but that doesn’t mean you can’t enjoy this cult favorite all year round. Our Hatch Chile Cookbook teaches readers how to incorporate this beloved chile into all kinds of amazing recipes such as Hatch Chile Cornbread and Roasted Hatch Chile and Cheddar Tamales. These creative dishes use both Hatch Chiles and Hatch Chile Powder. When the season arrives, you can buy these chiles by the case, roast and freeze them for usage all year long.
Melissa’s DYP’s: The Perfect Everyday Potato Cookbook by Sharon Hernandez and Chef Ida Rodriguez
Newly released this year, our DYP cookbook celebrates one of our flagship products, Dutch Yellow Potatoes. Buttery, flavorful and creamy, Dutch Yellow Potatoes are available year-round and are definitely worth an entire cookbook dedicated to them. This cookbook has over 150 recipes and is organized by the four seasons of the year. With so many tips and ideas to draw inspiration from, chefs and home cooks won’t be able to get enough of this fabulous little spud.
What are your favorite recipes to make each season? Do you own any of our cookbooks? Which one of these cookbooks do you find the most interesting?