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 Marcus Calderon of Ben E. Keith Foods
I balance the sweetness of Bibb and romaine with bitter arugula and dandelion greens. Heartier greens like collards and beet tops help cut the richness of fat back, bacon, pulled pork, and country ham. Citrusy sorrel makes an excellent spring soup—blanch and puree it with cream and garlic.
I like to go seasonal when planning these platters. In spring I like to incorporate fresh berries, apricots, and cherries, as well as pickled asparagus spears, whole baby radishes, and roasted Chioggia beets.
I love the combination of crunchy and creamy, as in recipes like dilled cucumbers with sour cream, hummus topped with roasted chickpeas, and chia breakfast pudding topped with candied cashews and chopped mango.