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 Angel Morales of Shamrock Foods Company
Q:
As the weather heats up for summer, what is your favorite salad recipe?
A:

My favorite is to mix farro with kale, mint, parsley, and dill. Who says the only greens you can put in salads are lettuces? I love adding fresh herbs to my salads. Toss it all together with a simple Champagne vinaigrette and top with pomegranate seeds. 

Q:
Floral flavors such as elderflower, lavender, and orange blossom were hits in the beverage sector last year and are crossing over into appetizers, salads, and desserts. What is your favorite floral flavor and how do you use it?
A:

Honestly my favorite is lavender. It’s both fragrant and beautiful. However, my newest floral friends are chive blossoms. Just one tiny bite of their flavor can really elevate a bowl of sugar snap peas or edamame.

Q:
Brilliantly colored recipes attract attention both on and offline. Bright beet hummus, squid ink pastas, matcha green cheesecakes, and blue algae lattes are a few examples of how to naturally color dishes. What’s your favorite method?
A:

Regardless of your favorite flavors, these five words are the key to increasing color in your dish: DO NOT OVERCOOK YOUR VEGETABLES. As far as my favorite way to bring color to the plate, it has to be pomegranate seeds. More than their beautiful hue and gorgeous luster, they add excitement with little bursts of acidity. They’re versatile enough to be used in either sweet or savory dishes. BONUS TIP: A lightly wilted baby spinach and butternut puree makes a wonderful base for scallops or chicken to sit on.