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
Farro is a grain that works well in many salads. It has a great texture and a nutty flavor. Farro pairs with roasted butternut squash cubes, cranberries, pomegranate arils, and toasted pumpkin seeds. Toss with some baby arugula and crumbled goat cheese, then dress with a honey-sherry vinaigrette for a delicious fall salad.
Brussels sprouts have great texture and can be used in many ways. They can be shredded into a salad, quartered and roasted then served with aioli as an appetizer, or roasted with cippolini onions and balsamic vinegar for a side dish. The crunchiness of the Brussels sprout contrasts well with the creamy soft texture of the roasted cippolini onions.
I like to mix diced apples in with large diced sweet potatoes and sweet onion. Toss it all with some olive oil and season with garlic, salt, and pepper. Place all in a cast iron skillet and roast until everything is cooked and slightly caramelized. This is a great accompaniment to pork or just as is.