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NEW! READY-SET-SERVE (RSS) PEELED CIPOLLINI ONIONS

Balsamic Glazed Cipollini Onions 9

Markon’s Ready-Set-Serve® (RSS) Peeled Cipollini Onions are whole, cleaned, and trimmed products that delete messy prep and waste from your kitchen. These Italian heirloom variety onions add subtly sweet, yet zesty flavor to a wide variety of global cuisines. Packed in resealable zip-top bags, this product is space-saving and easily stored. Because with Markon, you not only get premium farm-to-table produce, you’ll also get inspiration, innovation, and transparency. All so you can do what you do best.

Benefits
• Provides 100% yield: no mess and zero waste.
• Pre-cut and packaged to save on labor costs.
• Zero prep increases time to focus on creativity.
• Look for them packed in our eco-friendly recyclable, wax-and staple-free cartons.
• Always backed by Markon’s 5-Star Food Safety® Program.

Preparation Inspiration
• Roast in olive oil and balsamic vinegar until tender—ideal with steaks, chops, game, and roasted poultry like the classic coq au vin.
• Create a chutney or agrodolce condiment with roasted cipollini, dried cranberries, fresh thyme or rosemary, and pancetta.
• Add oniony flavor and texture to cheesy potato gratins and other saucey casseroles.
• Cook sous vide for the tenderest, mellowest
onion flavor.
• Refine mire poix mixtures by substituting cipollini for yellow onions—their refined flavor is ideal as a base for soups and sauces.
• Cipollini work well in fruit salads and mild salsas where the bite of white or red onions may be
too overpowering.

RSS Peeled Cipollini Onions are shipped in five-pound packs and available exclusively through Markon’s five member distributors. Talk to your sales representative today!

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.