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 Jack Bretzke of Ben E. Keith Foods
Markon has a line of products specifically for this use: Markon Essentials (ESS). For items like bell peppers, cauliflower, cucumbers, and citrus that are often chopped, juiced, and pureed, appearance isn’t first priority. I also like pickling the odds and ends or extras, like beets, beans, and carrots. And stems that are normally trashed can be used in dips like hummus or added to soups and stocks.
This spice mix consists of thyme, sesame seeds, sumac, and salt. Add the dry mix to house-made bread dough, vegetable sautes, hummus and other dips or use as a poultry and seafood rub. Combine with olive oil and serve with pita!
It’s important to provide a balanced menu for all customers. Ensuring grain-free dishes packed with plenty of fresh vegetable options will cut back on gluten-oriented ingredients. RSS Cauli Creations is an ideal substitute when making fried rice, pizza crusts, and risotto.