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Roasted pumpkin salad with spinach and walnut on a black plate on a stone background.Top view.

Stack your autumn menus with seasonal fresh produce ingredients to meet current plant-based eating habits and current trends.


  • Salads. Save on labor and waste with ready-to-use blends like crunchy, colorful Ready-Set-Serve (RSS) Harvest Crisp Blend. Add color and flavor to any Markon salad mix with roasted winter squashes or sweet potatoes, cooked grains, baked Markon First Crop (MFC) Apples or Pears, shaved MFC Fennel, grated beets, and pomegranate seeds.
  • Meat as a Condiment. Not all plant-based eating is vegan or vegetarian. While some consumers might be lowering their meat intake, most aren’t cutting it out completely. Using deeply flavorful proteins to accent veg-centric stir-fries, biryani, curries, ramen, and other dishes adds a health halo, intensifies umami, and reduces ingredient budgets.
  • Apps & Sides. Rich, gem tone colors and toothsome texture attract diners to sharable starters and side dishes. Try deep greens, vibrant purples, and intense reds in ingredients such as RSS Broccoli Florets, MFC Eggplant, MFC Red Bell Peppers, MFC Tomatoes, and beets.
  • Desserts. Now is the time to feature roasted, baked, and fried vegetables like sweet potatoes and winter squashes seasoned with cinnamon, cloves, cardamom, nutmeg, and citrus zest/juices. Use in tarts and pies and top with whipped cream.


  • Salads: RSS Harvest Crisp Blend, RSS Heritage Blend, RSS Shredded Kale, RSS Color Shred Carrots, and RSS Baby Spinach.
  • Meat as a Condiment: Markon Essentials (ESS) Cauliflower, Markon First Crop (MFC) Eggplant, MFC Potatoes, and RSS Chopped Collard Greens.
  • Apps & Sides: RSS Sweet Baby Broccoli, RSS Trimmed Brussels Sprouts, RSS Baby Carrots,  MFC Fennel, MFC Mushrooms, and MFC Trimmed Leeks.
  • Desserts: Sweet Potatoes, yams, winter squashes like Acorn, Butternut, and Kabocha.

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.