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




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

Chef Marcus Calderon of
Wild greens like dandelion and sorrel are becoming popular. What are your favorite greens and how do you serve them?

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.

Cheese and charcuterie plates are an excellent way to incorporate fruits and vegetables to bar snack and appetizer menus. What are your favorite additions?

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. 

Texture, whether it be creamy, crunchy, or surprising (caviar limes anyone?) can add craveability to recipes. What are your favorites?

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.