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.
The variety of textures and flavors in ancient grains makes them interesting to eat and versatile for every meal period. Cook grains like kamut in the low & slow heat method, then mix in caramelized MFC Apples, strained yogurt, salt & pepper, toasted pecans, and rosemary-infused honey. Prepare an ancient grain salad with red quinoa, charred MFC Zucchini Squash, pickled raisins, pumpkin seeds, goat cheese, coriander, and harissa vinaigrette. Put a spin on risotto by using bulgur wheat with sugar snap peas, preserved lemon butter, wilted sweet pea tendrils, and shaved Parmesan cheese.
Serve a lobster mushroom benny with poached eggs, buttermilk fingerling potato cakes, burnt butter hollandaise, and parsley salad. Create a summer squash noodle bowl with marinated heirloom tomatoes, fresh MFC Basil, garlic confit, white balsamic, and extra virgin olive oil. Drizzle grilled cabbage wedges and rainbow carrots with ginger dressing, mint yogurt, and garam masala bread crumbs. Offer a fingerling potato salad made with candied onions and sweet & sour mustard sauce.