Markon on Your Menu

Markon on Your Menu

From field to fork, we cultivate fresh ideas™

As a chef, you know how to compose recipes for your menus … yet even the most creative cooks need inspiration from time to time.

Markon’s online culinary hub has been created specifically to help you with all things foodservice. You'll find a large assortment of fresh produce-based recipes for a variety of cuisines and day- and menu-parts, culinary trends, and even a direct response hotline—Ask a Markon Chef (because even the most accomplished chefs have questions about ingredients, pairings, beverages, shelf-life, food safety, and more).

Featured Recipes




Find Recipes

Good recipes are the building blocks of delicious meals and the sure sign of a successful foodservice operation. The very finest recipes can be the basis for different variations of a tried and true customer favorite – or can lead to completely new ideas in the kitchen. Some recipes are trendy, fun, and in demand, while others are so instantly classic that they become iconic and defy change.

Use Markon’s online recipe catalog as your go-to guide for produce recipes. Each recipe includes nutritional information and full-color photographs.

Recipes Search

Culinary Trends

Are you wondering what food trends are on the culinary horizon? Check out these up-and-coming trends that may be a fit for your menu or specials board.

Ask a Markon Chef

Even the most accomplished chefs have questions about ingredients, pairings, shelf-life, and more. Whether you've been in the industry for one year or thirty, you still need a trusted source for all of your produce questions. That's why Markon has gathered a group of our member-affiliated chefs to answer your questions.

Featured Question

Chef Vic Vegas of Nicholas and Company
Cantaloupes, honeydews, and watermelons are at their peak of flavor—how do you use them?

Melons are ideal for healthy desserts like granitas and sorbets—sometimes I add spirits to make frozen beverages for the summer months. I also like to wrap slices of cantaloupe and honeydew with salty meats like Serrano ham and prosciutto. Watermelon works great in mock caprese salads or on kebabs.

What suggestions do you give operator customers for healthy kids’ menu items?

Processed chicken nuggets and cheesy pastas are so 20th century! I prefer to upgrade the quality of my kids’ offerings by making healthy foods taste delicious. I include tacos made with plenty of produce and lean meats, creating in-house baked flatbreads loaded with chicken and broccoli, and rice bowls topped with avocados, grilled shrimp, and chopped mango.

Fresh corn tastes best in summer. How do you serve it in fresh, unique ways? What do you pair it with?

First, I like to grill whole ears of corn to get a nice char on the kernels. Sometimes I slather spicy mayo on the ears and sprinkle with grated Mexican cheeses (like Cotija) and cilantro—great with steaks and burgers. Other times I cut the kernels off and toss them with leafy greens or ancient grains to add a bite of summer to my salads.