Markon on Your Menu

Markon on Your Menu

From field to fork, we cultivate fresh ideas™

As a chef, you know how to compose recipes for your menus … yet even the most creative cooks need inspiration from time to time.

Markon’s online culinary hub has been created specifically to help you with all things foodservice. You'll find a large assortment of fresh produce-based recipes for a variety of cuisines and day- and menu-parts, culinary trends, and even a direct response hotline—Ask a Markon Chef (because even the most accomplished chefs have questions about ingredients, pairings, beverages, shelf-life, food safety, and more).

Featured Recipes

 

 

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Find Recipes

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.

Recipes Search

Culinary Trends

Are you wondering what food trends are on the culinary horizon? Check out these up-and-coming trends that may be a fit for your menu or specials board.

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.

Featured Question

MEET MARKON
Chef Jack Bretzke of Ben E. Keith Foods
Q:
The Ugly Produce movement has momentum. What do you suggest to maximize kitchen scraps or use of less-than-perfect fruits and vegetables?
A:

Markon has a line of products specifically for this use: Markon Essentials (ESS). For items like bell peppers, cauliflower, cucumbers, and citrus that are often chopped, juiced, and pureed, appearance isn’t first priority. I also like pickling the odds and ends or extras, like beets, beans, and carrots. And stems that are normally trashed can be used in dips like hummus or added to soups and stocks.

Q:
Za’atar is a popular Middle Eastern spice. How do you use it?
A:

This spice mix consists of thyme, sesame seeds, sumac, and salt. Add the dry mix to house-made bread dough, vegetable sautes, hummus and other dips or use as a poultry and seafood rub. Combine with olive oil and serve with pita!

Q:
Gluten-free foods continue to rank among popular food trends. What veg-forward dishes do you suggest for operators that want to meet the needs of these customers?
A:

It’s important to provide a balanced menu for all customers. Ensuring grain-free dishes packed with plenty of fresh vegetable options will cut back on gluten-oriented ingredients. RSS Cauli Creations is an ideal substitute when making fried rice, pizza crusts, and risotto.