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 Paul Young of Reinhart Foodservice
A great side dish any time of the year is baby carrots. I am a big fan of cutting them lengthwise and charring them cut-side down in olive oil. I also dress the carrot fronds with some extra virgin olive oil and lemon juice as well as garnish with lemon zest. It really builds complex umami flavors. Another great technique is to smoke cauliflower with a piece of smoldering apple wood in a closed hot box. I finish it on the grill to get some color on the florets.
The poke trend is here to stay. I love amplifying my poke with some snipped chives, red cabbage, and of course, cucumbers to really keep the flavors fresh. Ceviche is also one of my favorite fish dishes. I use a mix of citrus, including lemon, lime, and fresh oranges. I add cilantro and garlic to create big flavors, diced celery, red onions, and red bell peppers to give crunchy texture, and avocado for creaminess.
I love a good shepherd’s pie, with a mix of ground beef and lamb, nestled with roasted carrots, caramelized pearl onions, and peas finished with toasted buttery mashed potatoes.