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 David Evans of Gordon Food Service Canada
Q:
What produce dishes do you highlight for special New Year’s Eve dinners?
A:

With the emphasis on more plant foods being the norm now, my festive menus have a different spin. I create a reversal of Center of Plate—instead of a large portion of meat with a few vegetables on the side, I serve a large portion of vegetables with meat as an acccent. In Canada it’s deep winter, so root vegetables are a big focus. I love to roast big chunks of produce—like sweet potatoes, parsnips, and kohlrabi. Other favorites include turmeric-roasted carrot rounds with sun-dried tomato vinaigrette, deep-fried avocado bombs, and whole roasted Morrocan-spiced cauliflower with blue cheese and buffalo crema. 

Q:
Mild poultry is often the protein of choice for Christmas meals. How can you add flavor, texture, and color to these meats?
A:

Seasonal meals of poultry are often served with stuffing. This classic side dish can be creative if made outside the bird (which ensures that vegetarians can share and lowers food safety risks) with plenty of fresh fruits, vegetables, and herbs. Explore fantastic flavor combinations by using a variety of bread types (croissants or brioche, cornbread, ancient grains, etc.) and produce such as kale, apples, asparagus, garlic, ginger, sweet onions, apricots, sage, avocados, tarragon, lemons, spinach, mushrooms, onions, and rosemary. 

Q:
Hard squashes are packed with sweet flavor and hearty texture. How do you serve them?
A:

I love to roast squash with Ready-Set-Serve (RSS) Peeled Garlic and olive oil infused with MFC Thyme. Dice the squash into small cubes so that it roasts quickly. Garnish with sweet and crunchy elements, like dried cranberries, sultanas, almonds, pine nuts, sunflower seeds, and pepitas.