Produce-Seafood Pairings
I like to incorporate flavors like Butternut squash, roasted shallot, Thai curry paste, and coconut curry puree, hearty greens, root vegetable purees, roasted fingerling potatoes, or ancient grains such as farro as a base for fish served in wide, shallow bowls. Also try pairing a mild fish with cauliflower florets, EVOO, melted butter, garam masala, turmeric, onions, and garlic; roast until a deep caramelization and crunchy texture develops.
Good eating!
Transforming Salads for Cold-Weather Menus
Always look for earthy greens such as arugula, kale, and chard tops; add in roasted nuts, beets, goat cheese, and tender pieces of protein. I believe this is the time to showcase knife-garnish skills and add a crunch factor to develop savory flavors and citrus finishes. Another way to add dimension is to toss small grape, multi-color, or cherry tomatoes with EVOO, garlic, fresh herbs (thyme, marjoram, or oregano), then bake at a low temperature until tender—cool and toss into these hearty salads.
Good eating!
Trends for 2017
Meals served in bowls that cross global boundaries with different flavor combinations will only grow in popularity. Also on the rise are cooking methods such as charring, pickling, toasting, smoking, and braising. Expect more condiment choices, ranging from romesco to chimichurri, to bring color and bolder flavors to dishes across the menu.
Good eating!
Swiss Chard
I would love to see Swiss chard gain some more popularity in 2017. It’s not only beautiful and flavorful all on its own, but it’s a very versatile ingredient in many different recipes as well.
Good eating!
Stick-to-Your-Ribs Fall Recipe
I like to roast Acorn squash halves until tender, mash the inside and fill with barbecued pulled chicken, caramelized onions, kale, and pine nuts. It’s always a hit!
Good eating!
Holiday Brussels Sprouts
My favorite holiday recipe is shaved Brussels sprouts and bacon sautéed with balsamic glaze and blistered cherry tomatoes. It combines earthy, salty, and sweet flavors for great balance.
Good eating!
Vegetarian Holiday Entree
I suggest eggplant parmesan. It's a great dish that can be served a la carte or for sharing. I also love the dish because it is very versatile, yet is a comfort food for many.
Good eating!
Adding Umami to Dishes
I mash some anchovies into simmering garlic and oil that creates a paste that I add to many vegetable dishes. The natural salt adds amazing umami essence and great hidden flavor to the dish. Parmesan cheese, roasted mushrooms, and tomato paste are also great ways to enhance this taste experience.
Good eating!
Updating Holiday Classics
I add orange zest and deglaze with Grand Marnier. Try blistering some whole cranberries for a colorful garnish. Other delicious add-ins include apples, cinnamon, ginger, horseradish, jalapeno chile peppers, pears, pomegranate seeds, or walnuts. I like to use whole berries, but pureeing is also a good option.
Good eating!
Using Winter Squash
I prefer Butternut squash. Roast it with a bit of butter, brown sugar, nutmeg, and maple syrup—that’s how my mamma made it. Simple, but amazing. Delicata is another great choice—the skins are so thin, they can be eaten as well. I often chop it up and simmer in bean soups.
Good eating!
Holiday Veggie Sides
I love pumpkin either roasted or served as a soup with burgers and sandwiches. I like to toss pumpkin chunks and Ready-Set-Serve® (RSS) Sliced Onions with cumin, cayenne, and olive oil, roast until tender, drizzle with pomegranate molasses, and finally sprinkle with RSS Washed & Trimmed Cilantro. Another favorite is to saute chopped pumpkin and Markon First Crop Red Bell Peppers, deglaze with mixture of soy sauce, mirin, Chinese five-spice powder, RSS Peeled Garlic, and minced ginger, and simmer until glaze is thick. I serve this with a choice of brown or white rice.
Good eating!
Fall Vegetables
I like working with sweet potatoes and fall squashes like Kabocha and Hubbard because they work well with different types of cuisine. My favorites include miso-glazed Kabocha squash, roasted pumpkin with harissa, sweet potato puree with toasted cumin and hoja santa, and Hubbard soup with braised pork belly.
Good eating!
Adding Umami with Mushrooms
I’ve always added a kind of duxelle to my meatloaf that I cook down with some Tamari soy sauce to add umami and salty flavors, as well as moisture to the loaf. My other favorite thing to do with mushrooms is to slice them thin and roast in low heat to make “chips” out of them. It’s a great garnish for salads, mushroom soups, and compound butters.
Good eating!
Middle Eastern Flavors
I’m really getting into harissa sauces and seasonings as well as baharat spice. Both can be used in potato and squash dishes—both baked and pureed. Baharat is especially good with tomatoes and tomato sauces—it makes a very interesting ratatouille.
Good eating!
Fall Pies
Well, I don’t think anything can beat a great cherry pie, but I recently made a peach pie where I grilled the fruit before baking to add another layer of flavor. I also love traditional sweet potato pie made with Okinawan sweet potatoes. The bright purple color and surprising earthy/sweet flavor is incomparable.
Good eating!
Cabbage Dishes
I’m a big fan of European preparations such as German sauerkrauts, Rotkohl, and Russian kvashenaya kapusta. Done well, these are all perfect complements to proteins like sausages and game. I enjoy making colcannon too—the cabbage adds more dimension to this potato dish with a punch of umami.
Good eating!
House-Made Spreads
I use a spread of MFC Strawberries, rhubarb, and bacon jam on one side of the bun of a wagyu beef burger; I pile the other side of the bun with peanut butter and RSS Heritage Blend. It’s adventurous and unexpected, but delicious!
Good eating!
Savory Apple Dishes
I like to use MFC Granny Smith Apples freshly shaved or julienned, then tossed in little RSS Lemon Juice to finish a dish like pork chops or roasted chicken. The sweet/sour flavors and raw crispness give earthy dishes some balance.
Good eating!
Indian Dishes
My favorite at the moment is roasting sweet potatoes, parsnips, butternut squash cubes, turnips, and RSS Garlic tossed in oil and garam masala spice. When tender, I mix these root vegetables with a crispy puri, tamarind chutney, RSS Lime Juice, and RSS Washed & Trimmed Cilantro to finish.
Good eating!
Using Fresh Herbs
I use RSS Cilantro to finish dishes and give them a pop of flavor. I also like to use ingredients from root to seed. For example, I serve a shaved fennel root salad garnished with the green fronds and a sprinkle of the pollen. Carrot tops give pleasant bitter notes to pesto. I also use them to garnish roasted MFC Carrots and MFC Shredded Carrot salads.
Good eating!
Grilled Produce Items
Chefs are now pulling away from the more traditional grilling items like asparagus and zucchini. I suggest using grill pans to give cruciferous vegetables such as pre-blanched RSS Brussels Sprouts, MFC Kalettes, and RSS Broccoli Florets a deeply charred flavor. I also like to marinate par-boiled and sliced sweet potatoes with soy sauce and mirin, then grill for a sweet yet savory taste. The key is to get adventurous.
Good eating!
Late-Summer Veggies
I love beets, corn, and kale for menus that need to bridge the hot summer with the impending fall months. Seal skin-on baby beets in foil with sea salt, RSS Peeled Garlic, RSS Sliced Onions, and fresh herbs. Drizzle with oil—I like coconut oil because of the high temperatures of the grill—and roast on the coals until tender and the skins slip right off. I prefer raw or slightly sauteed kale preparations to preserve the crunch. And there is no better time for sweet corn than late summer. Char on the grill with butter, garlic, and cilantro—and serve with crumbled Mexican queso.
Good eating!
Cold Melon Soups
Cold melon soups are a great way for diners to beat the heat. I puree these extra sweet fruits with fresh ginger, lemon juice, and herbs like Thai basil or mint. As an appetizer I like to offer it with shaved fennel, raw onion, and sweet watermelon served in bite-size Asian spoons—it’s sweet yet savory.
Good eating!
Highlighting Summer Tomatoes
The summer months are when tomatoes really develop deep flavor. That’s why I always suggest highlighting raw dishes, especially salads. I toss multi-colored tomatoes of several varieties with a hint of mild sherry vinegar for balance and serve with fresh herbs and Mozzarella cheese. I also suggest offering gazpacho. It’s the perfect seasonal dish with a punch of bold, fresh flavor.
Good eating!
Using Summer Fruits
It’s a toss-up between blueberries and strawberries. I like to keep them as simple and natural as possible. Another way I use them is to cook them in a simple syrup and serve over shortcake or baked in a cobbler.
Good eating!
BBQ Side Dishes
Eggplant brushed with olive oil, seasoned with aromatic spices, and grilled. Watermelon salad with fresh mint, Feta cheese, and Kalamata olives. Grilled corn on the cob, brushed with mayonnaise that’s been seasoned with Chipotle pepper powder and rolled in Cotija cheese. Fresh tomatoes drizzled with olive oil and a pinch of smoked sea salt.
Good eating!
Dessert Fruits
Delicious blackberries, blueberries, raspberries, strawberries. Also cantaloupe, dark cherries, and watermelon.
Good eating!
Seafood and Produce Pairings
I’m in Boston….Lobstah and roasted/steamed corn on the cob are local favorites. Another popular combo is pan-roasted native cod served with a fresh tomato and olive salsa and marinated string bean salad.
Good eating!
Brunch Menu Staples
Staples on my brunch menu include mango smoothies; French toast in a Grand Marnier batter stuffed with orange marmalade and cream cheese; salad Nicoise with seared tuna, marinated string beans, fresh tomatoes and hard-boiled eggs; roasted corn and fresh tomato salsa over scrambled eggs; mixed berries in cream; and grilled chicken and peaches.
Good eating!
Father's Day Meals
Since Father's Day falls in early summer, I recommend centering the menu around the char-grilled items. A large steak served with a bouquet of grilled summer vegetables will make Dad feel special. Green beans are at their peak and delicious when quickly blanched and char-grilled. Then mix in other favorites such as asparagus, eggplant, colored peppers, mushrooms, summer squash, or green onions. Brush them with a simple herbaceous, garlicky dressing before grilling. For another special side, boil small potatoes until tender, toss in oil, and char-grill them until the skins are crispy.
Good eating!
Warm-Weather Salads
I keep my warm-weather salads light and crunchy. One of my favorite combinations is assorted leaf lettuces with watercress and frisee. No heavy, creamy dressing on this salad! In spring and early summer I also incorporate a lot of artichokes: steaming and quartering the hearts or shaving them raw if they're small. Later in the summer I move to tomato-based salads, both raw and lightly grilled. Fresh corn cut from the ear also works well.
Good eating!
Banana Drink
Ever since I saw Fredo Corleone drink one in The Godfather Part II, I have loved banana daiquiris! If you have a "bullet blender," create a summer treat by blending together fresh banana with rum, lime juice, triple sec, and a few ice cubes.
Good eating!
Favorite Asian Paste/Sauce
Gochujang is a delicious fermented ingredient but also packs some serious heat. One of my favorite marinades combines equal parts gochujang and miso paste which cuts the heat in half. I whisk together the pastes with a bit of soy sauce and mirin, along with some chopped garlic, onion, and black pepper. The marinade is perfect for grilling vegetables—toss the vegetables and marinate before char-grilling.
Good eating!
Berry Trifle
My favorite Mother’s Day dessert is one my own mom taught me called “Grammy Pammy’s Trifle.” It’s packed with blackberries, blueberries, MFC Strawberries, raspberries, and peaches. I layer the fruit with angel food cake, custard, and whipped cream to cream a stunning visual display that is quite delicious.
Eat well!
Reducing Food Waste
The easiest way to reduce waste is by using Ready-Set-Serve products. Not only do you get 100% yield from these products, but you also reduce time and labor, get a consistent product, and have the backing of Markon's 5-Star Food Safety® Program. Another way to reduce waste is to use everything: in composts, purees, sauces, soups, and stocks. I even like to dry scraps to add flavor when smoking ingredients.
Eat well!
Cuban Foods
Ajiaco Cubano is a wonderful stew that combines the country’s African, Amerindian, Chinese, and Spanish heritage. It contains a variety of produce items such as corn, plantains, pumpkins, sweet potatoes, taro roots, and yucca. Simmered with a variety of meats and a pungent sofrito, this dish will give your customers an authentic experience.
Eat well!
Using Avocados
Avocados, a.k.a. alligator pears, are a healthy ingredient that can provide a decadent experience. I use them as a non-dairy base for mousse desserts, in dairy-free spreads, and as an ingredient in superfood shakes and smoothies for creamy texture. They also work well for upgrading salads and sandwiches.
Eat well!
On-the-Go Bites
Produce makes a great carrier for items already on your menu like dips with raw broccoli, carrots, cauliflower, and radishes or roasted beets, kale, sweet potatoes, and yucca. Pickled Brussels sprouts, chile peppers, cucumbers, fennel, and mushrooms are ideal on charcuterie and cheese boards. Remember you can also turn any salad idea into a mobile application by using RSS Lettuce Jammers instead of tortillas and bread.
Eat well!
Spring Asparagus
I love the grassy flavors of fresh asparagus. I like to keep it clean by blanching for three minutes and adding simple kosher salt and coarsely ground pepper before grilling or charring. This method lends a smoky robustness to this delicate vegetable—it’s even better when you add RSS Lemon Juice and the zest of MFC Lemons. Terrific in green salads or with fish and poultry!
Good eating!
Vegetarian Menu Items
Texas is the land of beef, but even here we are seeing the trend of more veg-centric dishes. I suggest offering at least one grilled vegetable pasta dish and one produce-laden flatbread on menus. Top a house-made crust with grilled portabellini mushrooms, bell peppers, sliced heirloom tomatoes, and plenty of garlic. Throw on some goat cheese and this is a crave-worthy dish.
Good eating!
Green Smoothies
I like the freshness that cucumbers and mint add to green smoothies. Other favorites include kale, spinach, Granny Smith apples, and celery.
Good eating!
Grilled Veg Sandwich
I actually just added a grilled vegetarian sandwich to a menu I developed. I love grilling MFC Portabella Mushrooms with RSS Peeled Garlic. Stack on slices of charred MFC Red Bell Pepper and several spears of grilled MFC Asparagus; top it all with an avocado aioli for a sandwich with fresh flavors and a smoky finish.
Good eating!
Using Spring Produce
When I think about spring, I think fresh peas, white asparagus, fiddlehead ferns, and rhubarb (which brings back memories of growing up in the Northeast). I love to make strawberry rhubarb pies and rhubarb compotes to serve with both sweet and savory dishes. Fennel is another item I love to use in salads or saute for a side dish.
Good eating!
St. Patrick's Day Green
Of course green cabbage, but also asparagus, broccoli, and spinach. I like to make salads with shaved asparagus tossed with RSS Lemon Juice, olive oil, minced shallots, pine nuts, and grated Parmesan cheese. I also like blanching, then grilling asparagus and tossing with sea salt and RSS Lemon Juice.
Good eating!
MFC Broccoli Crowns
MFC Broccoli Crowns! This is a great product for many reason—it makes a lot of dollars and sense. With the stems removed there is 100% yield on each case, making labor and recipe cost analysis much more accurate. Plus there are a thousand different ways to prepare broccoli—steamed, sauteed, roasted, stir-fried, puréed—even raw with dips like hummus.
Good eating!
Using Cauliflower
Cauliflower is still going crazy and I think it will continue for some time. People are seeing the true versatility of this cruciferous vegetable. It can be grilled, pureed, sauteed, seared on a griddle, steamed, and even used as a rice substitute. I take a cleaned head and run it through a food processor until it is the consistency of coarse breadcrumbs—then I cook it like fried rice. It’s also delicious to roast large chunks with olive oil until browned.
Good eating!
Pizza and Flatbread Toppings
Flatbreads continue to be a popular item because of their versatility. You can top them with just about any combination of items. I will start with a spread like strong basil pesto and top with thinly sliced prosciutto, shaved Parmesan cheese, arugula, and a drizzle of balsamic syrup. The sweetness of the balsamic syrup balances the bite of the arugula. Skip the prosciutto and voila! A vegetarian version! Other good combinations include pureed white bean spread with truffle oil, caramelized sweet onions, roasted red peppers, and crumbled goat cheese as well as balsamic fig reduction spread topped with roasted grapes, blue cheese crumbles, bacon, and shredded kale.
Good eating!
No-Waste Cooking
The big trend I’m seeing is chefs reducing waste by using the entire product. Much like the snout-to-tail style of cooking, we are trying to use as much of a product as possible for more layers of flavor and less shrink. For example, instead of only using broccoli crowns, chefs are putting the leaves in salads and shaving stems into slaws. Now more than ever, with global demand and changing climates, foodservice operators need to utilize whole plants. With all the time, water, care and resources used to grow our produce, it’s the right thing to do.
Good eating!
Functional Foods: RSS Super Slaw
I like Ready-Set-Serve (RSS) Super Slaw made with shredded kale, cabbage, broccoli, and Brussels sprouts. It’s a great way to upgrade cole slaw and makes a fresh, healthy garnish in ramen soups.
Good eating!
Valentine's Day Ingredients
I love to make a simple appetizer/salad called roasted beet carpaccio with radishes and Bull’s Blood micro greens. I layer roasted, sliced beets with paper-thin rainbow and French breakfast radishes. I top all with the bright micro greens, creme fraiche vinaigrette, and shaved Reggiano Parmigiano. The vibrant red colors from the beets and the pinks of the radish scream Valentine’s Day.
Good eating!