From Chef to Chef Diners are engaged in everything they eat like never before—they want to know where it’s from, how it was grown, how it can improve their health as well as delight their taste buds. For chefs, this active participation makes writing Markon Member Chef Chris Casson recipes and preparing meals more rewarding—and challenging—than ever. Customized, organic, sustainable, ethnic, nutritious, and delicious…these are just a few of the expectations customers have for operators at all culinary levels. That’s why Markon has created this brochure specifically for you—to give you the confidence to deliver the flavor-packed, produce-centric dishes that your diners want most this spring and summer. − Bon Appétit! Recipes for the Seasons Spring Ricotta-Stuffed Squash Blossoms Serves 6 1 C low-fat ricotta cheese 2 Tbsp. basil pesto 1 tsp. lemon zest 12 zucchini squash blossoms 1 C flour 1 tsp. salt 1 C soda water ¼ C Romesco sauce In a mixing bowl, combine ricotta and pesto. Fill each squash blossom with two tablespoons of cheese mixture, twisting the ends to seal. Heat fryer to 350 degrees. In a separate bowl, whisk together flour, salt, and soda water. Dip each blossom in the batter and drop into hot oil. Cook only a few at a time; do not crowd fryer. When blossom is golden brown, remove to a rack lined with paper towels to drain. Drizzle or brush serving plate with Romesco sauce and arrange blossoms on plate. CONFIDENCE I N E V E RY C AS E . Cover: Deconstructed salad made of cubed avocados, cantaloupe, watermelon, Mozzarella cheese, and topped with Balsamic syrup, olive oil, and micro-greens “We live in a day and age where the ultimate in produce food safety is a requirement—not an option. Markon is the only supplier I know who can tell me on demand when my produce was picked, who picked it, and which field/location it came from. I was there; I saw the inspectors with clip boards in-hand, making sure my produce comes from the safest and best parts of each field. The quality and consistency of each box is amazing. We have been using Markon’s produce for years, and it has been a great factor in our success.” – Rene Schuurman, Chuck-a-Rama Buffet, Salt Lake City, UT “We switched to Markon produce over a year ago. The quality and consistency has been superb. Markon sources the freshest produce available; using produce that has been inspected with such high standards makes my daily operation successful.” – Brent Blunt, Maricopa Integrated Health System, Phoenix, AZ