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 Gary Hill of Ben E. Keith Foods
I love to cook with Ready-Set-Serveb Brussels Sprouts—either whole or halves. I grill, roast, or pan-fry them, then toss with minced RSS Peeled Garlic and creamy, tangy goat cheese.
The Markon Essentials line of vegetables is perfect for when appearance isn’t a high priority, for example when slicing or chopping into soups or sauces. I love the ugly produce movement—preventing food waste—and these items are a part of that.
I love a medley of Japanese eggplant, baby carrots, zucchini, and squash. The combination of bitter, sweet, and earthy flavors brings contrast to seafood options. The bright colors also add dimension to plate presentation.