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 Vic Vegas of Nicholas and Company
I love a complex broth and crave perfectly chewy noodles, so ramen is my go-to Asian bowl. The latest challenge has been to serve a vegetarian/vegan broth that is worthy of the best pork stocks out there. I start with an array of wild mushrooms to give the base plenty of umami—try roasting and mincing before starting for increased flavor. I stew Shiitakes, Porcinis, and white mushrooms with kombu (seaweed), onions, garlic, mirin, and soy sauce until it is a dark, rich color. Once it’s cooked down, I add my noodles (thick or thin, take your pick), and load the top with fried tofu, roasted Kabocha squash, baby bok choy, green onions, and a soft-boiled egg.
I toss heartier lettuces like romaine, radicchio, or kale with wine and butter-roasted Shiitakes and toasted farro. The lettuce adds crunch, the mushrooms add umami, and the farro gives the salad a toasty, nutty flavor.
I’m a fan of root to stem cooking, that’s why I choose beet greens for the fall. I braise chopped tops, while roasting the root veg bottoms until tender. I serve the sliced red and gold beets on top of the greens topped with smoked labneh.