Skip to main content

NOW AVAILABLE! Ready-Set-Serve (RSS) Peeled Shallots

RSS Peeled Shallots 1

Markon is excited to introduce Ready-Set-Serve® (RSS) Peeled Shallots—whole, cleaned, and trimmed products that delete messy prep and waste from your kitchen. These delicately zesty onion-like ingredients add complex flavor notes to a wide variety of global cuisines.


  • Provides 100% yield and no waste—entirely edible!
  • Peeled and trimmed allowing chefs to serve scratch cooking without the mess and cost of in-house prep.
  • Subtler than yellow onions, for recipes that call for more refined flavors.
  • Packed in resealable bags, this product is space saving and easily stored.
  • RSS products are GMO-free and come with the confidence of Markon’s 5-Star Food Safety®
  • Packed in our eco-friendly recyclable, wax-free, staple-free cartons.


  • Add pickled shallots to a variety of dishes such as sandwiches, tacos, curries, and avocado toast.
  • Slice and quick fry for a crunchy, aromatic topper for green salads, fried rice, and noodle dishes.
  • Refine mirepoix mixtures by substituting shallots for onions—their refined flavor is ideal as a base for soups and sauces.
  • Shallots work well in fruit salads and salsas where the bite of onions may be too strong; try mincing them into an avocado, orange, jicama side.
  • Simmer whole, peeled shallots in olive oil until they are a soft, almost jammy texture; use these tender, subtly sweet ingredients with eggs, in quiches, and poultry dishes.
  • Braise whole shallots with beef and pork roasts to add complexity; serve ladled with jus.
  • Create a chutney condiment with chopped shallots and lemon zest.

The convenient Ready-Set-Serve 4/5-pound foodservice pack size is 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.