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.
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.
Chef Marcus Calderon of Ben E. Keith Foods
Butternut squash is my favorite fall vegetable. I like to simmer it in a pureed soup with sliced Markon First Crop Apples and smoked Cheddar cheese. Another great idea is to roast halved Butternuts with local honey drizzled on top….simplicity is delicious.
I think there is a food segment that Eatertainment is missing out on—the healthy, vegan, plant-based segment. With small plates being the "in" thing, these establishments could easily add bowls to the menu such as rice and vegetables, Thai quinoa salad, and Asian salmon and spinach bowls. These dishes are so versatile and any seasonal vegetables work great. Chefs should be taking advantage of the trend, profit, and unlimited possibilities.
Jackfruit and cauliflower are two ingredients that work well as meat replacements in tacos and barbecue applications. Mushrooms are another ingredient with enough toothsome texture to mimic meats like pulled pork or tender chicken.