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 Patrick Mitchell of Ben E. Keith Foods
Tajin is a salty-sour-fiery seasoning that most people of Mexican descent know well. Mainstream chefs have started using it in fruit salads, cocktails, popsicles, and dips like guacamole.
Roasted beet salads are always a big seller, especially when paired with leafy greens, crunchy nuts, and a soft cheese. In the fall I like to roast baby beets in olive oil and balsamic vinegar, then chop them up. Serve this side dish with crumbled blue cheese and candied pecans.
Hotel room service menus are re-inventing themselves to stay current. Many are setting up “Grab & Go” kiosks in the lobby to encourage guests to pick up/take with them either to their rooms or on the way out the door. Most are cold options, but there are some items that can be quickly heated to order, like roasted Brussels sprouts with a balsamic glaze or cauliflower with curried yogurt. Cold dips such as hummus or baba ghanoush are great with sliced vegetables.