BIBIMBAP BOWL

INGREDIENTS

Marco’s Mild Chunky Salsa - #7280
Mussels
Herbs
Crusty bread

SERVING SUGGESTION 
Drizzle a cheesesteak or hot sandwich with creamy queso blanco. It’s way better than using cheese sprayed from a can.

RASPBERRY-HABANERO GLAZED HAM

BACON MAC AND CHEESE PIZZA

BROCCOLI WHITE CHEDDAR SOUP

INGREDIENTS

4 cups Marco's Sautéed Mushrooms - #7500

4 cups vegetable or chicken stock

1/4 cup heavy cream

2 tbsp rosemary or thyme

SERVING SUGGESTION 
Serve cooked mussels tossed in the warmed salsa. Top with herbs and serve with crusty bread.

INGREDIENTS

Marco's Beer Cheese Soup - #7222

Chicken breasts or thighs

​Garnishes: bacon, chives, green onions, black pepper

RASPBERRY DEMI GLACE
SERVE WITH BEEF OR PORK ROULADE

SERVING SUGGESTION 
Fill the skillet with about 1 inch of green chile. Crack eggs and evenly disperse in the skillet. Bake at about 400F until egg whites are set. Garnish with feta and chopped herbs and serve with bread.

SERVING SUGGESTION 
For a decadent twist on our classic Demi Glace, combine two parts Demi Glace and one part Raspberry Habanero Jam. For a thicker consistency heat and reduce sauce mixture. This tangy and rich sauce is excellent over beef and pork, and with mashed potatoes.

SERVING SUGGESTION 
Combine chicken with Morita Salsa and salt in a roasting pan and roast low and slow until tender.

​Shred chicken into sauce and serve in a tortilla with remaining toppings.

GREEN CHILE SHAKSHUKA

SHRIMP ALFREDO PIZZA

ROASTED BEER CHEESE CHICKEN

SERVING SUGGESTION 
Cook your choice of pasta and combine with warm white cheese sauce. Drizzle truffle oil over plated dish, or alternatively use truffle salt. Top with crumbled potato chips and crispy mushrooms.

CHICKEN ALFREDO SALAD

INGREDIENTS

Marco’s Queso Blanco - #7599
Broccoli
White Cheddar, Shredded
Stock

SERVING SUGGESTION 
Roast poblanos stuffed with hearty Quinoa Vegan Soup and serve with Spanish Rice for a delicious and colorful vegetarian menu item.

INGREDIENTS

Marco’s Adovada Sauce - #7609
Short Ribs

SERVING SUGGESTION 
Our queso is the perfect way to make a creamy soup without having to mess with measuring many ingredients or making a béchamel. Combine all ingredients in a stockpot and stir until combined. Bring to a simmer and heat until warmed throughout.

INGREDIENTS

Pizza Dough

​Marco's Thick & Hearty Green Chile - #7189 with Pork OR #7186 without Pork

Cheese

Bacon, sausage, ham

Other toppings: mushrooms, peppers, red onion

SHORT RIBS ADOVADA

POBLANO CHEESESTEAK

BEER CHEESE MAC SKILLET

INGREDIENTS

Marco's Vegetarian  Green Chile - #7191

Eggs

​Serve with: bread, feta and herbs

SERVING SUGGESTION 
For this easy recipe, just combine equal parts whole cranberry sauce with Marco’s Raspberry Habanero Jam. Serve hot over seared salmon with sides of brussel sprouts and mashed potatoes.

SERVING SUGGESTION 
For an extra rich baked mac and cheese, combine your usual mac and cheese with a few spoonfuls of Beer Cheese Soup. Stir in a few slices of beer brats or chopped bacon and top with shredded cheese or breadcrumbs. Bake until bubbling and crispy on top. This filling entree will make your guests feel like they are truly are getting their money’s worth.

SERVING SUGGESTION 
Parbake the pizza crust.
Top with shredded cheese and mac and cheese. Bake for 20 minutes, or until golden brown on top.
Serve with dollops of warm bacon marmalade.

INSTRUCTIONS 

Combine serving portion of Marco’s Mac & Cheese with shredded Gouda cheese, plate in rounded dish. Top with breadcrumbs and bacon. Heat in oven or toast slightly under warmer. Serve with optional fresh herb garnish.

BACON GOUDA MAC 'N CHEESE

INGREDIENTS

Marco’s Culture Tomato Soup - #7530
Cheese tortellini
Sauteed garlic, mushrooms and spinach
Cheese for serving, optional

QUINOA CHILE STUFFED POBLANOS

SERVING SUGGESTION 
Begin roasting chicken breasts or thighs in a skillet. Half way through the cooking time, add Beer Cheese Soup to the pan until it is about 1 inch deep. Continue roasting until chicken is cooked through. With potato chunks already in the soup, all this dish needs is a colorful garnish or two and a vegetable side to be a complete entree.

INGREDIENTS

Marco’s Alfredo Sauce - #7606
Pizza Dough
Parmesan and White Cheddar Cheese
Shrimp
Basil
Tomatoes

INGREDIENTS

Marco’s Spanish Rice - #7289
Toppings like pickled carrots, sauteed greens, sprouts, mushrooms, kimchi
Fried or poached egg

INGREDIENTS

4 cups Marco’s Sautéed Mushrooms- #7500
2 cups vegetable or chicken stock
1/2 cup heavy cream
1/4 cup rosemary or parsley, optional

INSTRUCTIONS 

Using your choice of turkey, generously lather Marco’s Enchilada Sauce over skin. Roast until fully cooked, adding more sauce as needed for a crisp and colorful finish.

INGREDIENTS


​​2.5 lbs. Marco’s Morita Salsa - #7283

8 lbs. Diced Chicken
6” Flour or Corn Tortillas

Radishes thinly sliced
Cilantro
Cotija Cheese crumbled Lime wedges 

GREEN CHILE MEAT LOVER'S PIZZA

SERVING SUGGESTION 
Combine our alfredo sauce with lemon juice or a splash of buttermilk and your favorite herbs for an easy salad dressing.

INSTRUCTIONS 

This simple recipe uses a standard 13x9 casserole dish, adjust as needed for individual portion. Layer sliced potatoes with thawed Marco’s Alfredo Sauce, and continue layering. Complete top layer with Alfredo sauce and shredded cheese if desired. Bake 45-60 minutes until golden brown. Top with fresh thyme and black pepper for presentation.

SERVING SUGGESTION 
This rice is the perfect thing to serve as a base to a variety of bowls. Try a cajun chicken bowl for bold flavor.

INGREDIENTS

16 oz Marco’s Alfredo Sauce- #7606
16 oz Marco’s Green Chile with Pork- #7190
2 lb cheese ravioli, house-made or frozen
shredded Parmesan cheese, for topping

ALFREDO SCALLOPED POTATOES

SERVING SUGGESTION 
Simply combine our Salsa Verde with pulled pork and serve as a mac and cheese topping, in a sandwich, taco or over a rice bowl. The possibilities are endless!

CREAMY MUSHROOM SOUP

INGREDIENTS


Roasted Turkey:
Marco’s Enchilada Sauce- #7170
whole turkey breast, or turkey thighs


Cornbread Stuffing:
Combine traditional stuffing ingredients like apples and pecans with toasted cornbread, Mexican chorizo, and your choice of Marco’s Green Chile.

CHILE-ROASTED TURKEY
SERVED WITH CORNBREAD STUFFING

TOMATO MUSSELS

INGREDIENTS

Marco's Beer Cheese Soup - #7222

Marco's Mac and Cheese - #7590

Bacon or brats

​Shredded cheese or breadcrumbs

CRANBERRY HABANERO JAM
GLAZED SALMON AND MASHED POTATOES

INGREDIENTS

10 oz Marco's Fresh Mac & Cheese - #7590

1/2 cup smoked Gouda, shredded

2 oz toasted breadcrumbs

3 oz bacon bits


INGREDIENTS


12 oz Marco’s White Cheese Sauce- #7601
8 oz cooked pasta
1/2 tbsp truffle oil
truffle or regular potato chip, topping
crispy cremini mushroom, optional

INGREDIENTS

Marco's Quinoa Vegan Soup - #7225

Poblanos

Marco's Spanish Rice - #7289

Garnishes: radishes, cilantro, ground morita, crema

SERVING SUGGESTION 
Instead of tomato sauce, top a pizza with alfredo sauce and the classic flavors of the shrimp pasta dish.

INGREDIENTS


​​Pizza Dough
Marco’s Mac and Cheese #7590
Marco’s Bacon Marmalade #8971
Shredded cheese, optional

INSTRUCTIONS 

Heat Marco’s Sautéed Mushrooms and combine with your choice of stock and heavy cream. Bring sauce to a gentle simmer and season with black pepper as needed. Optionally add fresh herbs to sauce or when plating. Serve over roasted chicken and beef, or with vegetable side dishes.

INGREDIENTS

16 oz Marco’s Raspberry Habanero Jam- #8980
16 oz whole cranberry sauce, canned
salmon filet
garlic mashed potatoes, optional side
crispy brussel sprouts, optional side
​​

INGREDIENTS

Marco’s Alfredo Sauce - #7606
Buttermilk or Lemon Juice
Black Pepper
Herbs

INGREDIENTS

Marco’s Spanish Rice - #7289
Cajun-spiced chicken
Cajun-spiced crema sauce

SERVING SUGGESTION 
Rather than spreading the usual tomato sauce on your next pizza, bring in our tomato-based green chile sauce. It’s the perfect kick of spice with melted cheese and meat or vegetable toppings.

RELLENO RAVIOLI
CREAMY GREEN CHILE SAUCE

PORK VERDE

INGREDIENTS

Marco’s Salsa Verde - #7279

​Pulled Pork

SERVING SUGGESTION 
Serve this hearty, entree-worthy soup that is gluten free by ingredients with added bean or sausage for protein and a side salad or garlic bread.

CREAMY MUSHROOM SAUCE
HERB ROASTED CHICKEN

INGREDIENTS

Marco’s Queso Blanco - #7599
Beef
Sautéed Bell Peppers, Onions and Poblanos
Rolls

TRUFFLE MAC N’ CHEESE

INGREDIENTS

Marco’s Culture Tomato Soup - #7530
Steamed cabbage leaves
Seasoned ground beef filling

STUFFED CABBAGE

MAIN DISHES READY FOR YOUR MENU

INGREDIENTS

10 oz Marco’s Demi Glace- #7165
5 oz Marco’s Raspberry Habanero Jam- #8980
serve with stuffed beef or pork roulade

MORITA CHICKEN TACOS

SERVING SUGGESTION 
These comforting stuffed cabbage rolls are baked in a flavorful, pre-seasoned Culture Tomato Soup, crafted with fine San Marzano Italian tomatoes.

SERVING SUGGESTION 
Bring large pot of water to boil, cook ravioli and set aside. Using your choice of heating method (ie; in-bag, steamer, stove top) - warm and combine Marco’s Alfredo Sauce and Green Chile. Plate cheese raviolis, smother with green chile Alfredo, and top with freshly grated Parmesan cheese. Serve with toasted bread, and choice of grilled chicken or shrimp if desired.

SERVING SUGGESTION 
Our rice crisps up nicely and makes for a twist on a bibimbap  bowl with acidic and nourishing toppings.

TORTELLINI TOMATO SOUP

SERVING SUGGESTION 
Once your favorite ham recipe comes out of the oven, glaze it with Marco’s Raspberry Habanero Sauce as it rests for a sweet sauce with a tickle of spice.
To really pack a punch, add chopped rosemary and cranberries to the sauce and bring to a simmer before glazing the ham. 

CAJUN CHICKEN & RICE BOWL

INGREDIENTS

16  oz Marco's Alfredo Sauce - #7606
2 lbs Yukon Gold potatoes, thinly sliced

fresh thyme, as needed

​black pepper

SERVING SUGGESTION 
Our Adovada Sauce is the perfect marinade and braising sauce for short ribs. Or, it can be brushed onto meat after it comes out of the oven.

SERVING SUGGESTION 
For this easy and satisfying soup, combine our Sautéed Mushrooms with your choice of stock. Bring to a simmer and stir in heavy cream for a rich and velvety finish. Add fresh herbs just before serving

INGREDIENTS

​​​Marco’s Raspberry Habanero Sauce - #8980

Ham
Cranberries, optional
Rosemary, optional