Floral Flavors
Honestly my favorite is lavender. It’s both fragrant and beautiful. However, my newest floral friends are chive blossoms. Just one tiny bite of their flavor can really elevate a bowl of sugar snap peas or edamame.
Brightly Colored Recipes
Regardless of your favorite flavors, these five words are the key to increasing color in your dish: DO NOT OVERCOOK YOUR VEGETABLES. As far as my favorite way to bring color to the plate, it has to be pomegranate seeds. More than their beautiful hue and gorgeous luster, they add excitement with little bursts of acidity. They’re versatile enough to be used in either sweet or savory dishes. BONUS TIP: A lightly wilted baby spinach and butternut puree makes a wonderful base for scallops or chicken to sit on.
Veg-Centric Father's Day Dishes
One of my favorites is sautéed Morel mushrooms and grilled asparagus. I like to finish the morels in the pan with Madeira wine and then drizzle the whole dish with a harissa sauce. It makes great Father’s Day meal, because that is one of the last weekends that those ingredients are in their seasonal prime.
Embracing Carbs
The variety of textures and flavors in ancient grains makes them interesting to eat and versatile for every meal period. Cook grains like kamut in the low & slow heat method, then mix in caramelized MFC Apples, strained yogurt, salt & pepper, toasted pecans, and rosemary-infused honey. Prepare an ancient grain salad with red quinoa, charred MFC Zucchini Squash, pickled raisins, pumpkin seeds, goat cheese, coriander, and harissa vinaigrette. Put a spin on risotto by using bulgur wheat with sugar snap peas, preserved lemon butter, wilted sweet pea tendrils, and shaved Parmesan cheese.
Mother's Day Dishes
Serve a lobster mushroom benny with poached eggs, buttermilk fingerling potato cakes, burnt butter hollandaise, and parsley salad. Create a summer squash noodle bowl with marinated heirloom tomatoes, fresh MFC Basil, garlic confit, white balsamic, and extra virgin olive oil. Drizzle grilled cabbage wedges and rainbow carrots with ginger dressing, mint yogurt, and garam masala bread crumbs. Offer a fingerling potato salad made with candied onions and sweet & sour mustard sauce.
Alcohol-Free Beverages
Hybrid Dishes
Sushi tacos are trending; I fill seaweed shells with sticky rice, tempura vegetables, sliced RSS Avocado Halves, pickled ginger, and red onions. The squashleekotao. a.k.a a Vegducken combines MFC Zucchini Squash, leeks, and sweet potatoes rolled into a vegetarian masterpiece. A phoritto is a house-made tortilla filled with pho beef, rice noodles, MFC Basil, bean sprouts, chile peppers, and MFC Limes. Don’t forget the dipping sauce!
Root to Stem Cooking
Using Cilantro
I love cilantro. Not because it is used so commonly in Texas, but because it works in so many cuisines throughout the world. Try simmering coconut milk broth with cilantro, an Indian spice blend, cooked red potatoes, yellow lentils, ginger, Serrano chiles, and green peas. Top with chopped cilantro to brighten this comforting dish.
Korean Foods
Vegetarian Dishes
I suggest a savory bowl of lo mein noodles with bok choy, roasted portabella mushroom slices, sautéed onions, fresh jalapenos, and cooked farro in a complex vegetarian broth topped with fresh herbs.
MFC Strawberries
I like tossing MFC Strawberries in sugar and strawberry vinegar, then slow roasting on a silpat. This allows all the flavors to concentrate and creates unique texture. Use as a topping for desserts ranging from mousse to cakes to ice cream.
Fermented Produce Items
Fermented foods are highly underestimated. They can be used to create a vibrant palate, something deliciously unfamiliar. My favorite fermented produce item is black garlic. It brings a sweet element to the garlic that we never knew was there before the fermentation.
Using Turmeric
I like to use turmeric in a similar fashion to ginger. Like ginger, it’s very versatile, which allows it to complement many culinary applications. I personally like it best in tiny candied pieces—makes an excellent garnish!
Featuring Citrus on Winter Menus
Our palates need sour more than we think! As long as the citrus balances the dish, I think it is a great addition to winter menus. I would suggest using citrus in the winter to combat bitter flavors like in an orange cranberry glaze for brussels sprouts or a lemon gelee on a mocha flourless torte.
Winter 2018 Trendiest Items
I really think that this year we are going to see an increased use of Brussels sprouts. I believe people have become less intimidated by their bitter umami flavor. The cores can be braised while the leaves can be fried, creating a very texturally appealing vegetable for many types of cuisines.
Holiday Side Dishes
Sweet potatoes store well and are available all year, but the fall is when flavors and freshness peak. I love the finished texture of roasted sweet potato. One of my go-to dishes is roasted sweet potato with chunks of fresh pineapple in a hot oven, allowing some charring. This goes great with pork loin or a nice rack of Colorado lamb. When it comes to fruit, nothing beats an autumn pear. There are many varieties and textures to use. Pears are great in fall salads comprised of kale, Parmesan cheese, sliced pears, and honey-lemon dressing.
Good eating!
Late Fall Leafy Greens
Healthy Dessert Options
Fresh peaches are my go to fruit in the fall. One of my favorite dishes is a healthy version of peach cobbler. Simply grilled peach halves, rubbed with vanilla bean, topped with house made granola and frozen lemon yogurt.
Good eating!
Winter Menus: Cinnamon and Citrus
As we get ready to entertain family and friends, our beverage selections change as much as our menus do. Blood Oranges are a great choice for making drinks. One I like is a blood orange margarita. I infuse simple syrup with cinnamon sticks to add fall-like flavors to this “out of the ordinary” cocktail.
Good eating!
Eggs, Eggs, and More Eggs!
Eggs have been everywhere on menus this year and I don’t see this trend abating. They lend supple texture to trendy toasts and brothy soups like ramen and udon. Scotch eggs—soft-boiled and wrapped in sausage, then fried in panko—are delicious on top of green salads.
Good eating!
Fall Brussels Sprouts
Brussels sprouts went from dreaded vegetable to the hottest side dish on the menu. I like to saute them with cranberries and Indian or Middle Eastern spices to balance their earthiness and lend some pleasant bitterness.
Good eating!
Pairing Ethnic Pantry Items with Produce
I like the Turkish Baharat spice blend…especially ones that contain mint, cinnamon, black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika. These disparate flavors come together to season meats, rice, and vegetables with sweet and smoky notes. Ideal for customers who are on low-sodium diets!
Good eating!
Pairing Produce with Meat
These ingredients are gaining popularity, especially goat—which is the most consumed meat on the planet. Traditional Jamaican jerk or curry recipes are great year-round. I pair these spicy dishes with sweet plantains, stewed okra, “peas and rice” (beans and rice), and plenty of fresh mango.
Good eating!
Using Potatoes
Bar snacks are on trend—and reinvented appetizers like potato skins are extremely popular. I’ve seen menus featuring fingerling potatoes filled with hummus, Russets topped with spicy Buffalo chicken and blue cheese, and sweet potato skins stuffed with maple-mashed potatoes and marshmallow meringue for the holidays.
Good eating!
Incorporating Melons into Your Menu
I serve Ready-Set-Serve (RSS) Cantaloupe Chunks with salty prosciutto or country ham and crisp Italian breadsticks. Watermelon works well with Feta cheese, red onions, and mint. And I pair honeydew melon balls with ice cold Baileys Liqueur and French vanilla ice cream for a sweet dessert.
Good eating!
Late-Summer Veggies
Up here in the Great White North, late summer/autumn is a little different than in California or Florida, so I will say: roasted beets and parsnips with garlic, thyme, sea salt and cracked black pepper…all day, every day!
Good eating!
Produce to Grill
Coming from a classic French/Italian culinary background, I’m very fond of grilling rainbow peppers, Portabella mushrooms, yellow squashes, and zucchini that have been marinated in basil, garlic, olive oil, balsamic vinegar, salt, and pepper. More recently I’ve been grilling/charring broccoli, green onions, and shiitake mushrooms marinated in sesame oil, rice vinegar, soy sauce, garlic, ginger, cilantro, and lemon grass.
Good eating!
Fresh Produce in Burgers
My go-to burger accompaniments are Ready-Set-Serve (RSS) Better Burger Leaf, vine-ripe or heirloom tomatoes seasoned with sea salt and freshly cracked pepper, and RSS Sliced Red Onions. If I’m making the classic Aussie burger, I add grilled pineapple, double-smoked Canadian bacon, pickled beets, and a sunny-side up fried egg.
Good eating!
Using Summer Tomatoes
I keep it simple. Summer tomatoes are so delicious, they can be eaten like apples. For my Italian tomato salad, I toss a variety of colored tomatoes with MFC Basil, olive oil, Ready-Set-Serve (RSS) Peeled Garlic, RSS Sliced Red Onions, balsamic vinegar, and a dash of salt and pepper. It’s a classic that everyone loves.
Good eating!
Summer Breakfasts
We serve fruits like berries, melons, and peaches cold or toss them in smoothies rather than warming them up for the pancakes and waffle toppers or hot cereals.
Good eating!
Using Produce & Herbs in Summer Cocktails
I love hollowing out whole fruits to use them as vessels to hold drinks. I use pineapples, coconuts, and most melons—with lots of ice and fresh sage—to a create refreshing summer cocktails.
Good eating!
Grilling with Produce
I would say there is nothing better than grilled corn on the cob seasoned with a house blend of BBQ spices. I like to get a good char on the kernels for extra flavor. They pair well with chicken wings, burgers, and steaks.
Good eating!
Favorite Summer Fruit
I like to season seedless watermelons with salt, pepper, and garlic, then grill and use them in place of tomatoes in my watermelon caprese salad topped with Champagne vinaigrette, Ready-Set-Serve (RSS) Wild Arugula, gorgonzola cheese, and crushed pistachios.
Good eating!
Robust Spice Blends
I season vegetables with robust spice blends like chipotle, harissa, or shawarma mix before grilling. These bold flavors add another dimension to vegetables and summer salads.
Bold Flavors
I suggest transforming thinly sliced cucumbers into bread and butter pickles. In general I like substituting pickled or marinated vegetable combinations for fries. Another great combination is citrus with spicy chiles—together they create a ying-yang flavor contrast.
Warm-Weather Salads
I like to combine lettuces like arugula, baby greens, romaine, and spinach with grilled vegetables such as asparagus, squash, and tomatoes. I give these salads balance with a hint of sweetness from fruits like blueberries and strawberries.
Must-Haves for Father's Day Menus
Tomatoes, corn on the cob, strawberries and watermelon are my favorite ways of adding flavor and color to what is traditionally a meat-centric holiday. Times are changing and families are making healthier choices when eating out. I like to grill these produce items to give them a smoky char and serve them as side dishes or salads.
Healthy Drive-Thru Dining
Photogenic Food
Food pictures are the most shared photos on the internet! It is amazing how many people are taking pictures of dishes while they are out to eat, just so they can post them and let the world see what they are eating. Knowing that, make sure your food POPS when you serve it. That is free publicity for your restaurant! Anything that has great contrast or looks like you just want to “eat the picture” is what sells - things like roasted Brussels Sprouts with a balsamic drizzle; fresh tomato, basil and Mozzarella (Caprese salad); watermelon and Feta cheese salad with fresh mint. Fresh fruits and vegetables work great in these photos!
Good eating!
Mother's Day Dish
Filipino Cuisine
Reducing Kitchen Waste
There are so many uses for imperfect fruits and vegetables. I like to pickle cauliflower, carrots, chile peppers, and green beans. I also suggest making spicy chutneys, fruit compotes, pureed soups, and dessert sauces.
Good eating!
Markon First Crop Broccoli Crowns
I love using Markon First Crop Broccoli Crowns. I chop them finely and fold them into a delicious broccoli soufflé topped with strawberry crème fraiche. It always delights customers—and is a huge success.
Good eating!
Valentine's Day Meals
On Valentine’s Day, I slice Ready-Set-Serve Avocado Halves like a fan place over lobster mousse. I top it all with a melting foie gras cube—delicious!
Good eating!
2017 Trends
The veg-centric trend is big and I’m looking forward to promoting the values and benefits of this movement here. I plan to experiment with some of Markon's new products like Ready-Set-Serve Cauli Creations and specialty items like Chinese long beans.
Good eating!
Serving Avocados
Avocados are a staple for most of Texas. Because they have such subtle flavor, I give them a boost with citrus juice and/or zest, fresh herbs, exotic salts, EVOO, garlic, fresh mango, passion fruit, and fresh ground peppercorns. Avocados pair well with crabmeat, cucumbers, tuna tartare, shrimp, soups, sauces, and purees. They add brightness to any dish, from a quenelle for garnish to a mousse as a base for a crab salad appetizer.
Good eating!
Produce Items in Hot Soups
I prefer rich umami flavors like Cremini and Portabella mushrooms that have been seared at high heat (to capture moisture and flavor). Also great are fresh micro cilantro, sliced jalapeno chiles, charred cabbage, green onion, daikon radishes, eggplants, hearty greens, seaweed salad, Brussels sprouts, kohlrabi, and cauliflower florets.
Good eating!
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!