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 Paul Young of Reinhart Foodservice
Charring and smoking using ancient traditional methods has become a delicious trend. How do you suggest applying this to produce items?

A great side dish any time of the year is baby carrots. I am a big fan of cutting them lengthwise and charring them cut-side down in olive oil. I also dress the carrot fronds with some extra virgin olive oil and lemon juice as well as garnish with lemon zest. It really builds complex umami flavors. Another great technique is to smoke cauliflower with a piece of smoldering apple wood in a closed hot box. I finish it on the grill to get some color on the florets. 

Hawaiian poke went from a regional dish to a nationwide craze, sprouting their own poke-focused chains from coast to coast. How do you like to flavor poke or even ceviche and other raw fish presentations?

The poke trend is here to stay. I love amplifying my poke with some snipped chives, red cabbage, and of course, cucumbers to really keep the flavors fresh. Ceviche is also one of my favorite fish dishes. I use a mix of citrus, including lemon, lime, and fresh oranges. I add cilantro and garlic to create big flavors, diced celery, red onions, and red bell peppers to give crunchy texture, and avocado for creaminess. 

Irish menus are perfect for St. Patrick’s Day—what traditional or upgraded dishes do you serve?

I love a good shepherd’s pie, with a mix of ground beef and lamb, nestled with roasted carrots, caramelized pearl onions, and peas finished with toasted buttery mashed potatoes.