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

 

 

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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

MEET MARKON
Chef Marcus Calderon of Ben E. Keith Foods
Q:
What is your favorite fall vegetable and how do you like to use it?
A:

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. 

Q:
Eatertainment has brought a whole new segment into foodservice. Now you can enjoy dinner and a movie in the same spot, as well as great stadium food, gourmet bowling alleys, and racetracks. What produce-focused dishes do suggest for operations such as these?
A:

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. 

Q:
Vegan BBQ is a growing segment. Aside from classic sides like collard greens and coleslaw, what do you suggest serving for your plant-based customers?
A:

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.