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JUMP START FALL HOLIDAY SPECIALS

DELICIOUS CELEBRATIONS

Although the traditions may be the same, the menus don’t have to be! Treat your guests to authentic recipes made with seasonal Markon First Crop (MFC), Ready-Set-Serve (RSS), and Markon Essentials (ESS) ingredients—and your own personal twists!

  • Fruits: MFC Apples, MFC Pears, MFC Green and Red Seedless Grapes, MFC Tomatoes, blackberries, blueberries, raspberries, figs, quince, pomegranates, cranberries, and persimmons.
  • Vegetables: RSS Trimmed Green Beans, RSS Brussels Sprouts Halves, RSS Diced Celery, RSS Broccoli Baby Broccoli, RSS Broccoli & Cauliflower Florets, RSS Onions, MFC Fennel, MFC Trimmed Leeks, MFC Carrots, MFC Mushrooms, MFC Potatoes, pumpkins, winter squashes, parsnips, turnips, and kohlrabi.
  • Lettuces & Greens: MFC Artisan Romaine, RSS Bistro Butter Blend, RSS Harvest Crisp Blend, RSS Heritage Blend, RSS Shredded Kale, RSS Chopped Collard Greens, RSS Triple-Washed Spinach, and RSS Wild Arugula.
  • Herbs: MFC Sage, MFC Thyme, MFC Rosemary, MFC Marjoram, MFC Oregano, and MFC Savory.

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.