Garlic Smashed DYPs

Roasted potatoes with herbs

Hooray, it’s finally National Potato Month! September is when we’re celebrating all things spuds from large Russets to petite Fingerlings. Potatoes happen to be one of the nation’s most popular vegetables with Americans consuming over 17 million tons of potatoes every year. Many of us grew up on potatoes, from loading up on hash browns in the morning to snacking on fries or tucking into a fluffy baked potato during dinnertime. Potatoes are not only delicious but are great for stretching your dollar. You don’t need much to transform this versatile, little spud into a crowd pleaser. To celebrate this month’s food holiday, we’re going back to basics with these Garlic Smashed Dutch Yellow® Potatoes. Crispy on the outside and fluffy on the inside, smashed potatoes are the perfect in-between of roasted potatoes and mashed potatoes. Sprinkle on the garlic, butter and fresh herbs and you have yourself a scrumptious side dish that’ll be making a regular appearance after National Potato Month has passed.


One of the butteriest potatoes you’ll ever taste, Melissa’s Baby Dutch Yellow® Potatoes, also known as DYPs®, are truly the quintessential everyday potato. These bestselling spuds can be recognized by their petite size and distinct yellowish-white skins. Their flavor is light and subtle, making them incredibly versatile for a wide variety of recipes. Unlike Russet potatoes which turn fluffy once cooked, DYPs® are known to hold their density and shape nicely during the cooking process, which makes them perfect for this recipe as well as other hearty potato dishes. You can also turn them into creamy mashed potatoes, but leave the skin on for extra flavor. For other delicious recipes, check out our 10 ways to Enjoy Melissa’s Potatoes story. And to further celebrate National Potato Month, make sure to check out our entire selection of potatoes.

Garlic Smashed Baby Dutch Yellow® Potatoes


Yields: 6-8 servings

  • 1 bag (48 oz) of Dutch Yellow® Potatoes
  • 4 cloves of garlic, crushed
  • 3 tablespoons of butter, melted
  • 2 tablespoons of olive oil
  • 1 tablespoon of thyme, freshly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Potato masher or fork

1. Preheat the oven to broil under medium-high heat at 400 degrees.

2. In a large pot with salted water, boil the potatoes covered for around 20 to 30 minutes until tender. Drain the water and pat the potatoes to dry.

3. Lightly grease a baking sheet with olive oil and arrange the potatoes in one layer. Use a potato masher or a fork to lightly flatten the potatoes, making sure they don’t break apart.

4. In a separate bowl, mix together the butter, thyme and garlic. Pour over each potato. Add a sprinkle of salt and pepper to each potato.

5. Broil the potatoes for around 15 to 20 minutes until they have turned golden and crispy on the outside. Remove from the heat and serve immediately.



Chocolate Chip Banana Bread


Can you believe summer is practically over already? The kids are headed back to school after a long summer vacation, which means it’s going to be a busy time for everyone. Although the challenge for parents during these past months was to keep them occupied at home during break, a new task has arrived–the task of keeping them well fed before, during and after school. After all, kids are known for being some notoriously picky eaters which means you’ll have to procure not only parent-approved, but also kid-friendly recipes. One thing we think both parents and kids can agree on are that chocolate and bananas are delicious, and even more so when combined together. This recipe takes your classic banana bread and transforms it into all the good things kids love in an after school snack. Bake a fresh loaf and have it ready to eat for when they arrive back home after a long day of learning or serve a slice or two along with a glass of milk for a scrumptious breakfast. No matter the time of the day, this moist and delectable quick bread is sure to be a favorite for the whole family.

Raw Organic Bunch of Bananas

It’s no secret that bananas are a nutritional powerhouse. Considered one of the world’s most popular fruits, bananas are a parent’s answer to feeding their hungry kids. Not only are the good for digestion and heart health, they’re also chock full of important nutrients such as potassium, antioxidants, vitamins, magnesium and much more. Bananas can be eaten fresh as a snack or a lunchtime accompaniment or when used ripe, incorporated into all sorts of recipes. Whether used in a dessert such as these Baby Banana Crepes or refreshments like this Strawberry Banana Passion Fruit Smoothie or even a savory dish, there’s no denying how versatile this fruit can be. When putting together a gluten-free, kosher or vegan recipe, bananas are your best bet. From petite baby bananas which are smaller and sweeter than the most popular Cavendish Bananas to the Manzano Bananas, which is used primarily in desserts, we have a variety to choose from depending on your preferences.

Chocolate Chip Banana Bread 

Yields: 8 to 10 servings


  • 2 cups of all-purpose flour
  • 3 to 4 ripe bananas or 1 bunch of baby bananas, mashed
  • 1 cup of semisweet chocolate chips
  • 1 cup of white granulated sugar
  • 1/2 cup of butter, softened
  • 2 eggs
  • 1 tablespoon of milk
  • 1 teaspoon of baking powder
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon

1. Preheat your oven to 350 degrees and grease a 9 x 5 loaf pan.

2. In a bowl, combine the flour, salt, baking powder and baking soda. In a separate bowl, mix together the bananas, milk, cinnamon and vanilla extract.

3. In another bowl, beat together the butter and sugar until the mixture is fluffy. Add the eggs, one at a time to the mixture.

4. Then add the banana mixture, followed by the flour mixture. Stir together until well combined.

5. Gently fold in the chocolate chips.

6. Pour the batter into the greased loaf pan. Bake in the oven for about 50 to 60 minutes, until a toothpick inserted into the center comes out clean.

7. Remove from the heat and allow to cool in the pan for 10 minutes. Then remove the bread from the pan and allow to cool completely before serving.


Labor Day Vegetarian Recipe Roundup


Labor Day Weekend marks the unofficial end of the summertime. Although it feels like summer only began a short time ago, it’s time to say goodbye and start talking about crisp autumn days and going back to school. However, that doesn’t mean you have to put the grill away just yet. What better way to celebrate the long weekend than with a proper sizzling summer sendoff? Labor Day always falls on the first Monday in September and commemorates the social and economic contributions American workers have made in strengthening the prosperity and well-being of the nation. Whether you’re planning to go all out with a massive cook-out or a small get-together with friends and family, planning the perfect end of summer menu just got easier.

While a typical Labor Day Weekend shindig is usually all about grilling, having some meatless options will be a breath of fresh air for your guests. Summer produce is still in abundance this time of the year with none as highly coveted as Hatch Chiles (Hatch Chile Recipes here) and Boiler Onions. These vegetarian recipes are sure to convince you to go beyond the basic burgers and hot dogs for your outdoor summer gathering. In this recipe roundup, we’ve got an amped up party classics such as Hatch Chile grilled cheese sandwiches, fresh veggie sweet salsa, grilled Mexican-style corn on the cob and much more!

BlogPost_LaborDayVegetarianRecipeRoundup_1Classic Hatch Chile Grilled Cheese Sandwich

Watch out, this is no ordinary grilled cheese sandwich. Smokey, spicy roasted Hatch chiles take this classic comfort food to new heights. What separates a great grilled cheese from an ordinary one starts with good, crusty sourdough bread and ends with melted, cheesy goodness. Hatch chiles help to add a whole new layer of flavor unlike any other and gives it that special kick. Better make a few extra sandwiches for your Labor Day Weekend gathering–these ones are sure to go fast!


Homemade Breaded Fried Avocado Fries

Baked Avocado Fries

While eating healthy isn’t exactly the top priority on Labor Day Weekend, we always like to make sure we have some alternatives to balance out our table spread. This year, there are some new fries in town and they’re made with fresh, succulent avocados. Breaded in panko breadcrumbs and baked in the oven to perfection, these Avocado Fries are crunchy on the outside and luscious on the inside–basically everything you can ask for in a party treat. These incredible crispy, buttery fries are best served with a side of cool, spicy mayo, aioli or ketchup for dipping.

BlogPost_LaborDayVegetarianRecipeRoundup_3Brown Butter Boiler Onions

Boiler onions. Brown butter. Tell us, does that or does that not sound like an amazing combination? When it comes to putting together a fantastic appetizer, sometimes simplicity is the way to go. Boiler onions impart a deliciously pungent flavor which is amplified simmering them with the sweet and savory browned butter and paprika. It’ll take a little patience as these petite onions caramelize in the skillet but the end result is well worth the wait! Serve them alongside a nice grilled steak, fish fillet or other vegetables.

BlogPost_LaborDayVegetarianRecipeRoundup_4Hatch Chile Deviled Eggs

Deviled eggs, meet your new best friend, Hatch chiles. Deviled eggs are the perfect appetizer for parties and always a popular item for entertaining a crowd. Ever noticed how quickly they disappear at a gathering? Hard boiled eggs mashed with mayo, mustard, relish and a dash from our Hatch Chile Powder Shakers is all you need for this amped up party classic. The powder has the same scrumptious and unique heat and flavor as Hatch Chiles and is available in both mild and medium.


Panzanella salad with cubes of crusty bread and tomatoesPanzanella Salad

Since it’s still outdoor party season this month, celebrating Labor Day Weekend with a traditional Panzanella Salad sounds good to us. Panzanella is a classic Italian recipe that takes the fresh flavors of heirloom tomatoes and basil and combines it with hearty bread for a delicious summery picnic-style dish. The different colors of the heirloom tomatoes give this dish great color while the crusty bread soaks up all of its fresh juices and flavors.


BlogPost_LaborDayVegetarianRecipeRoundup_6Grilled Veggie Sweet Salsa

Veggie Sweets combined with sweet corn, Yellow Crookneck Squash and Organic Roma Tomatoes make for a lively party dish. It’s simple yet festive and incorporates plenty of this season’s best produce. Grilling the vegetables will help intensify their naturally delicious flavors and bring out an extra layer of sweetness. The ground Dried Oaxaca Chiles gives this salsa an unique kick of spice and heat. Serve alongside tortilla chips or sliced veggie sweet wedges for dipping. You could even serve this with with any tacos or burritos.

BlogPost_LaborDayVegetarianRecipeRoundupMexican Corn on the Cob

Few things can rival the tastiness of grilled corn on the cob. Classic Mexican street corn, also known as elote, is sure to make a splash at your Labor Day weekend BBQ. Fresh corn on the cob is grilled and then slathered in a buttery, creamy sauce, topped with plenty of crumbly cheese and Hatch chile powder and finished with a squeeze of fresh lime juice. This magical combination couldn’t be any more delicious and is truly the best way to finish off any outdoor summer BBQ party.

Peach and Blueberry CobblerPeach Blueberry Cobbler

However, summer really hasn’t ended until you’ve baked yourself a peach cobbler. Although equally as delicious, cobblers are made with a topping of biscuits and no crust in contrast to pie. The cobbler take on a gorgeously rustic appearance as the fresh fruit juices bubble up in the oven and their flavors deepen and transform. This is the ultimate summer dessert made with not only your favorite peaches but also blueberries which is then encased in a warm, fluffy golden-brown biscuit.


Blueberry Muscato Grape Popsicles

Homemade blueberry and grape ice cream on a stick

Popsicles are basically summer on a stick. The scorching hot weather is the perfect excuse to break out the frozen treats. Nothing quite beats the heat like an ice cold popsicle and even more so when it’s made from scratch with fresh, natural ingredients. Homemade ice pops are as simple as they are scrumptious with just a few easy steps. All you need are your favorite fruits, base and popsicle molds and you have yourself a dessert that’s both portable and delicious! There are plenty of fantastic combinations you can make from healthy Greek yogurt pops to boozy frozen wine pops and more. This week’s recipe is inspired by the wonderful seasonal grapes we’ve been having during these summer months. Combined with sweet and tangy blueberries and creamy coconut milk, we dare say we have one phenomenal showstopper of a popsicle you’ll want to make for the remainder of August and September.

Processed with VSCOcam with c1 presetThese are no ordinary grapes. Exclusively available from Melissa’s, Muscato Grapes are sweeter than average and are hybrids of certain special varieties. They are seedless and come in three different colors: red, black and green, all with some pronounced differences among them but also equally as delicious! Red Muscato Grapes have a vibrant, rosy color and are sweeter than Green Muscato Grapes, which is a little more tangy and crunchy. However, Black Muscato Grapes are the sweetest among the three and a softer texture. These grapes are hugely popular for their scrumptious, well-balanced summertime flavor and can be eaten as a juicy snack or incorporated into different recipes. We love them in a light and healthy Chickpea and Grape Salad or baked into a brunch-worthy Black Muscato Grape Buckle or even as oven-roasted raisins!

Blueberry Muscato Grape Popsicles

Yields: 8 popsicles


1. Place the Muscato Grapes, blueberries and coconut milk into a blender or food processor. Blend until smooth.

2. Pour the liquid into popsicle molds and place in the freezer. Freeze for at least 6 hours.

3. When ready to serve, run the popsicle molds under hot water for 15 to 20 seconds to loosen up.


Cheese and Boiler Onion Quiche

Homemade Cheesy Egg Quiche for Brunch

If you consider yourself a lover of all things breakfast and brunch, then you’re going to love this quiche. Quiche is a traditional French pastry made up of a buttery open crust which encases a savory egg custard filling. It is served both hot or cold and can also contain different cheeses, vegetables or meats. Although an elegant dish, quiche is often served as a popular party food and is quite effortless to make. All you need are a few basic ingredients to get started–eggs and milk. The rest is up to you. Today’s summer quiche recipe is a garden-fresh theme that features a classic combination of spinach, Melissa’s Boiler Onions and Sun Dried Roma Tomatoes. Onions are a traditional staple in French cooking and often find their way into savory tarts and pastries. Whole Boiler Onions give this recipe a unique twist with its pungent sweetness married with the intense, concentrated flavors of the tomatoes. You can also use Pearl Onions in place of Boiler Onions if you prefer their smaller size and more mild flavor.

Organic Red Pearl Onions

Boiler onions fall into the dry onion category and are available in red, white and gold. They generally have a sweet, sharp and pungent flavor that mellows out during the cooking process. These petite, little onions are immensely popular in stews, soups and braises such as Beef Bourguignon and Coq au Vin. They can be browned, caramelized and then added to different sauces for extra flavor. And they can be even be pickled or cooked with milk or cream! With so many different ways to utilize them, it’s no wonder Melissa’s Boiling Onions are a bestseller. Although often used in more robust, winter dishes, these onions are also perfect for the summer. Skewer them onto kabobs and grill them alongside assorted meats, vegetables and seafood.

Though some may use pearl onions and boiler onions interchangeably, they actually feature a few key differences. Pearl Onions are even smaller than boiler onions and impart and more mild and sweet flavor. They’re also available in red, white and gold. Pearl Onions are often found creamed or pickled alongside other pickled vegetables and served as a condiment.

Cheese and Boiler Onion Quiche

Yields: 6-8 servings


  • 1 pre-baked 9-inch pie crust
  • 3 large eggs
  • 6 Melissa’s Sun Dried Roma Tomatoes, chopped
  • 2 cups of Boiler Onions or Pearl Onions, peeled
  • 1 cup of organic spinach
  • 1 cup of Cheddar cheese, grated
  • 3/4 cup of milk
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of extra virgin olive oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper

1. Begin by peeling the onions. Begin by trimming the root of the onions. Then blanch the onions in boiling water for 30 seconds. Remove from the heat and place them to a bowl of ice water. Take the onion and pinch it at the stem end. It should slip right out of its skin.

2. In a large skillet, sauté the boiler onions in the butter for around 5 minutes or until they start to soften.

3. In a large bowl, beat the eggs and then whisk in the sun dried tomatoes, milk, salt and pepper.

4. Take your pie crust and spread half the cheese at the bottom of the crust. Add the boiler onions around the pie crust.  Then add the remaining cheese.

5. Pour in the egg mixture on top. Bake the quiche at 350 degrees for around 30 to 35 minutes until the center is set and a toothpick comes out clean.  Cool for around 15 minutes before serving.

Peach Blueberry Cobbler

Peach and Blueberry Cobbler

Well, isn’t this just peachy keen? National Peach Month is here and we couldn’t be happier to celebrate this delightful stone fruit. Fresh peaches are in abundance this time of the year and with so many delicious varieties, it’s impossible to not get into the spirit of this exciting food holiday. After all, if there’s one fruit that tastes like summertime, it’s got to be peaches. They’re sweet, aromatic and brimming with chin-dripping juiciness. However, summer really hasn’t begun until you’ve baked yourself a peach cobbler. Although equally as delicious, cobblers are made with a topping of biscuits and no crust in contrast to pie. The cobbler take on a gorgeously rustic appearance as the fresh fruit juices bubble up in the oven and their flavors deepen and transform. This is the ultimate summer dessert made with not only your favorite peaches but also blueberries which is then encased in a warm, fluffy golden-brown biscuit.

BlogPost_PeachBlueberryCobbler_1.jpgLike all stone fruit, peaches are best enjoyed during the warm summer months. With their lusciously sweet flavor, fuzzy skin and delicious fragrance, there’s plenty of love about them. They’re high in vitamins, folic acid and fiber. And in the US, they rank third in popularity, only behind apples and oranges. There are many varieties of peaches available such as your standard peach you’d find at your local grocery store as well as other speciality ones such as the enormous Sweet Dream Peach, uniquely shaped Saturn Peach or peach and nectarine hybrid Peach A Rine. And if you’re looking for a true gem of a peach, check out Organic Masumoto Peaches, which are grown on a small family farm and one of our most sought after fruits. Peaches are already delicious when enjoyed raw but they’re also make an exquisite addition to many summer recipes such as  a Grilled Peach Pizza or Peach Apricot and Blueberry Galette.

Peach Blueberry Cobbler

Yields: 8 servings


  • 2 lbs of peaches (about 6 to 8 peaches)
  • 1 cup of blueberries
  • 1 vanilla bean, halved
  • 2 cups of all-purpose flour
  • 1 cup of heavy cream
  • 2/3 cup of white granulated sugar
  • 1/2 cup of cold unsalted butter (1 stick), cubed
  • 3 tablespoons of cornstarch
  • 2 tablespoons of lemon juice, freshly squeezed
  • 2 tablespoons of packed light brown sugar
  • 2 teaspoons of lemon zest
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • Sanding sugar, for garnish

1. In a large bowl, combine the peaches, blueberries, 1/3 cup of white sugar, brown sugar, cornstarch and lemon juice. Set it aside.

2. In another bowl, whisk together the flour, salt and 1/3 cup of white sugar. Use a pastry blender or 2 knives to cut the butter into the dry ingredient mixture.

3. Scrape out the vanilla bean seeds from the pods. Add them to the heavy cream and stir together to combine.

4. Add the cream to the dry ingredient mixture and stir together until a dough forms.

5. Preheat the oven to 375 degrees. Place your ramekins onto a sheet pan lined with parchment paper or aluminum foil. Divide up the fruit filling and spoon into the ramekins. Divide up your dough equally and spoon over the fruit filling. Sprinkle the top of the dough with sanding sugar.

6. Place the baking sheet with the ramekins in the oven and bake for around 50 to 65 minutes until the top is golden-brown. Once finished baking, allow to cool on a wire rack before serving.

Hatch Chile Cornbread

Corn Bread with Jalapeno Peppers

It’s that time of the year again–Hatch Chile season! In less than a couple of weeks, we will be teaming up with local supermarkets in Southern California and all over the nation to distribute and roast these highly coveted chiles. Because Hatch Chiles are only available for a short period of time in August and September, they’re typically purchased in bulk, roasted and then frozen for later use in recipes during the rest of the year. They can be enjoyed in so many different ways and today, we’re giving the basic cornbread its own tasty Southwestern twist. You may be familiar with jalapeno cornbread but what if we took that and substituted them with Hatch Chiles instead? Sounds simple enough to us! The combination of spicy and sweet flavors combined with its soft, crumbly texture is too irresistible to pass up and really gives this cornbread a touch of magic. Though entirely delicious on its own, a drizzle of honey or a pat of honey butter really takes this easy side dish to the next level.


Hatch Chiles are one of the nation’s most highly coveted chiles for a reason. These chiles hail all the way from the Mesilla Valley in New Mexico, where the region boasts intense sunlight by day and a still coolness during the night, adorning this chile variety with a unique flavor unlike any other. No two Hatch Chiles are the same and their heat intensity can range from mild to medium to hot. Hatch Chiles make a great ingredient that’s exquisite in practically any recipe. Once roasted, their skin peels off easily and the flesh can be chopped up as toppings, blended into sauces or even incorporated into desserts. If your mouth isn’t watering already, check out recipes such as Hatch chile queso fundido, Hatch chile stuffed pork tenderloin and even Hatch chile and vanilla bean ice cream! Check out our Roasting Schedule and find out where and when your local store will be roasting Hatch Chiles.

Hatch Chile Cornbread

Yields: 12 servings


  • 3 cups of all-purpose flour
  • 2 cups of milk
  • 1 cup of cornmeal
  • 1 cup of fresh Hatch chiles, finely chopped
  • 1/4 cup of sugar
  • 3 large eggs, lightly beaten
  • 2 sticks of unsalted butter, melted
  • 2 tablespoons of baking powder
  • 2 teaspoons of kosher salt

1. Preheat the oven to 350 degrees. In a large bowl, combine the flour, cornmeal, baking powder, salt and sugar.

2. In another bowl, combine the eggs, milk and butter and stir together until mixed.

3. Add the bowl of the wet ingredients to the bowl of the dry ingredients. Use a wooden spot or spatula to mix together until most of the lumps have been dissolved. Be careful not to over mix.

4. Add the chopped Hatch chiles to the mixture and gently combine. Allow for the mixture to sit at room temperature for around 15 to 20 minutes.

5. Grease a 9 x 13 baking pan. Pour the batter into the pan. Bake the cornbread for 30 to 35 minutes until the top is a light golden brown and a toothpick pricked into the center comes out clean.

6. Allow for the cornbread to cool before cutting and serving. Serve alongside honey or sweetened butter for dipping.