Nourishing Kitchen - Volume 1

Nourishing Kitchen

Welcome to our Nourishing Kitchen!

Join us as we live out Sysco’s purpose of “connecting the world to share food and care for one another”.

At Sysco Canada, we recognize that food is more than just nourishment for the body but plays an essential role in one’s social and mental wellbeing. A positive mealtime experience can have a significant impact on a resident’s overall quality of life.

This e-recipe flipbook has been designed to provide delicious & healthcare friendly recipe inspirations that will be sure to make an impact on your senior living menu.

In addition, we will also be featuring various culturally inspired recipe ideas to meet the needs of the growing diversity across the aging population.

A special "Thank you" to our valued vendor partners as well as Sysco Canada’s own Culinary Consultants in the development of this flipbook.

All featured recipes will be made available in Synergy Tech Suite. Please reach out to your Sysco Sales Representative for more information.

For any additional inquiries, please contact us directly at Nutrition.Services@Corp.Sysco.ca.

Warmest regards,

Sysco Canada’s Nutrition Services

Peter has over 40 years of culinary experience in various food and hospitality settings. He has been with Sysco Canada since 2004. Peter serves our customers with recipe & menu ideations and various other food service needs out of Sysco Winnipeg.

Cameron Tait – Business Resources Consultant | Sysco Winnipeg

Cameron started cooking at the age of 16, working in several restaurants and hotels while taking Culinary Arts. Cameron achieved his red seal at the age of 21 and competed in numerous world Culinary Olympics throughout the years representing Canada and Manitoba. Cameron has also attained his teacher’s certificate and his Certified Chef du Cuisine. Although cooking is his passion, Cameron is an avid outdoorsman in fishing and hunting and is married with two grown children.

Peter Ecker – Culinary Specialist | Sysco Winnipeg

Braised Spanish Pork Chop

Yield: 50 Serving: 250ml

INGREDIENTS

• 1kg Mixed Pepper Strips

• 100ml Olive Oil

• 1.5kg Fresh Yellow Onions (Sliced Thin)

• 1.75L Marinara Sauce

• 5g Ground Black Pepper

• 1.75L Water

PREPARATION

• 100ml Spanish Paprika

• 60ml Minced Garlic

• 30ml Dry Mustard Powder

• 4.5kg Pork Chop (Boneless)

• 150g All Purpose Flour

• 100ml Canola Oil

1. Prepare sauce: add olive oil to saucepan over medium heat, add onions and peppers and sauté for 10 minutes stirring often. When peppers are tender, add garlic, marinara sauce, spices, and water. Reduce heat and simmer for 30 minutes.

2. Heat flat top to 325F/162C, add canola oil, lightly dust pork with flour and sear till light golden brown on both sides. Transfer to 2" hotel pans.

3. Pour prepared Spanish sauce over top of seared pork. Cover with parchment paper and foil. Bake for 1 hour.

4. Serve 90g of Pork Chop with 60ml Spanish sauce.

Featured Product Pork Chop | SUPC: 1145695

Green Curry Basa

Yield: 50

NOTES

Serving: 250ml

The name "green" curry derived from the colour of the dish, which comes from the green chillies.

This dish is best enjoyed with a side of steamed jasmine rice.

Featured Product

Basa Fish Fillet

SUPC: 5468198

INGREDIENTS

• 4.5kg Basa Fish Fillet (Cubed)

• 450ml Olive Oil

• 5g Ground Black Pepper

• 250ml Lime Juice

• 4L Coconut Milk

• 1Kg Green Zucchini (Cubed)

• 450g Fresh Mushrooms (Halved)

• 1.2L Green Curry Paste

• 20g Ground Black Pepper

• 450ml Olive Oil

• 700ml Frozen Diced Onions

PREPARATION

1. In a large pan, heat oil on high heat and sauté fish in batches until golden brown. Season with salt and pepper.

2. In a large pot, heat oil and sauté vegetables. Add coconut milk and green curry paste. Season with salt and pepper and add lime juice, to taste. Set aside.

3. Serve 90g of fish with 1 #8scp (125ml) Green Curry sauce.

Salmon Breakfast Frittata

INGREDIENTS

• 4kg Salmon Loins

• 177ml Olive Oil

• 360ml Fresh Yellow Onions (Chopped)

• 180ml Capers

• 30ml Lemon Zest

• 60ml Fresh Thyme

• 3.2L Liquid Whole Eggs

• 180ml Fresh Dill (Chopped)

• 360ml Whipping Cream 35%

• 30ml Hot Pepper Sauce

• 360ml Grated Parmesan Cheese

Featured Product Salmon Loins

SUPC : 5438321

Salmon Breakfast Frittata | Vol.1 | 2023

Yield: 50 Serving: 60ml

PREPARATION

1. Preheat oven to 385°F/196°C. Line baking pans with parchment.

2. Season salmon portions with olive oil, salt and pepper. Bake in oven until done.

3. Sauté onion and capers with olive oil in a cast iron pan over med-high burner until soft.

4. Flake salmon into a large bowl and combine with all other ingredients. Whisk to blend. Season with salt and pepper.

5. Pour mixture back into pan and bake for 10-15 minutes or until eggs have set.

NOTES

Garnish with a fresh sprig of dill. Enjoy!

INGREDIENTS

• 10.6kg Chicken Drumstick or Chicken Thighs (Thawed)

• 400ml Plain Yogurt

• 60ml Curry Powder

• 30ml Chicken Base

• 10ml Dried Coriander

• 10ml Ground Ginger

PREPARATION

• 30ml Lemon Juice

• 60ml Minced Garlic

• 10ml Cumin Powder

• 30ml Paprika

• 1.5L Canned Diced Tomatoes

• 60ml Curry Powder (Divided)

• 500ml Plain Yogurt

1. Preheat convection oven to 375°F/190°C.

2. In a large bowl, combine plain yogurt, lemon juice, minced garlic, ginger, cumin, coriander, chicken base and half of curry powder as the marinade.

3. Toss or dip the chicken within the marinade and place it in the refrigerator for at least for 20 minutes.

4. In a large stockpot over high heat, cook pureed canned tomatoes, paprika, and remaining curry powder for 7-10 minutes. Set aside.

5. Place the marinated chicken in a 2" deep parchment-lined insert pan; top with the pureed tomato liquid. Cover with foil or a lid and roast for 1-1.5 hours.

6. After removing it from the oven, whisk in the yogurt in the cooking liquid.

Yield: 50

Serving: 250ml

Featured Product

Chicken Drumstick | SUPC: 9880386

Chicken Thighs (boneless/skinless) | SUPC: 0713875

INGREDIENTS

• 180g Diced Frozen Onions

• 60ml Vegetable Oil

• 60g Minced Garlic

• 5L Canned White Kidney Beans (Drained and Rinsed)

• 10ml Dried Rosemary

• 6L Vegetable Broth (Prepared)

• 30ml Italian Seasoning

• 720g Diced Frozen Carrots

• 1.5K Vegetarian Meat Crumbles (Thawed)

PREPARATION

1. Heat oil in a large stockpot. Add the onion and sauté for 3-5 minutes or until it's softened and starting to

2. lightly brown.

• 360g Fresh Baby Spinach

• 10ml Ground Black Pepper

3. Stir in the minced garlic and cook for 30 seconds.

4. Add the drained white kidney beans, chicken broth, Italian seasoning, and rosemary. Stir thoroughly.

5. Add the Italian crumble, and the chopped carrots. Once the soup begins to boil, cover the pot with the lid slightly ajar and reduce the heat to simmer.

6. Stir in the spinach and let it wilt for 1-2 minutes. Season as needed.

Vegan Italian Sausage & White Bean Soup

NOTES

Enjoy this hearty soup with a crusty roll and garnish with parmesan cheese. Bon appetit!

Featured Product

Vegetarian Meat Crumbles

SUPC : 5386780

Serving: 180ml

Yield: 50

Garden Veggie Pesto Scrambled Eggs

Featured Product

Fully-Cooked Scrambled Eggs

SUPC: 4385833

PREPARATION

1. Remove fully cooked scrambled egg from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s). Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~20 minutes.

2. Heat oil in a large skillet over medium-high heat. Sauté diced green peppers and onions in olive oil until veggies are just tender, about 7 minutes.

3. Remove scrambled eggs from the oven and add in the sauteed vegetables. Stir in the prepared basil pesto and black pepper. Heat for an additional 5 minutes and fold in the tomatoes and feta cheese.

Serving: 125ml

INGREDIENTS

Yield: 50

Garden Veggie Pesto Scrambled Eggs | Vol. 1 | 2023

• 875g Fully-Cooked Scrambled Eggs

• 729g Fresh White Onions (Diced Small)

• 1.2kg Fresh Green Peppers (Diced Small)

• 130ml Olive Oil

• 780g Canned Stewed Tomatoes or Fresh Grape Tomatoes (Halved)

• 780g Feta Cheese (Crumbled)

• 30g Ground Black Pepper

• 520ml Pesto Sauce

Gluten Free Devil’s Food Cake

Serving: 2x3 in.

Yield: 50

Featured Product

Gluten Free All-Purpose Flour

SUPC: 5591765

Gluten Free Devil’s Food Cake

INGREDIENTS

• 2.15kg Butter

• 1kg Unsweetened Baking Chocolate

• 2.15L Prepared Coffee (Cooled)

• 2.85Kg Brown Sugar

• 95ml Vanilla Extract

• 25g Table Salt

• 530g Unsweetened Cocoa Powder

• 1.85L Liquid Whole Eggs

• 1.9Kg Gluten Free All-Purpose Flour

• 80g Baking Soda

• 280ml Liquid Egg Yolk

PREPARATION

1. Preheat oven to 350F/176C.

2. In a double boiler, combine butter, unsweetened baking chocolate and prepared coffee. Heat until melted.

3. Remove mixture from heat and add in brown sugar, vanilla, and salt. Whisk to combine

4. Mix in egg and egg yolk.

5. Add in remaining dry ingredients. Whisk to combine.

6. Divide batter into baking pans and bake for approximately 30 minutesuntil toothpick test comes out clean.

7. Cool cakes completely. Ice using your favourite chocolate buttercream icing.

Chai Tea Pudding

PREPARATION

1. Whip whipping cream in mixer until it doubles in volume and forms peaks. Cover and chill.

2. Combine milk, prepared Chai Tea and pudding mix in a stand mixer. Mix at low speed for 1 minute, scrape down sides of bowl. Mix at low for another 5 minutes.

3. Chill in fridge for up to 30 minutes to set pudding.

4. Serve with spoonful of whipped cream over pudding.

Yield: 50 Serving: 125ml

INGREDIENTS

• 450ml Whipping Cream 35%

• 2L Milk 2%

• 1.8L Prepared Spiced Chai Tea (Cooled)

• 1.8L Instant Vanilla Pudding Mix

Featured Product Instant Vanilla Pudding Mix

SUPC: 2622678

Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology.

Providing solutions for communities ranging from independent senior living through complex acute care, Synergy Tech Suite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.

All featured recipes within this flipbook are available within Synergy Tech Suite in the “New Recipes” recipe box:

Synergy Tech Suite > Recipes > Recipe Listing > Filter: Recipe Box > New Recipes

Look up Name

Pork Chop Bnls Braised w/Spanish Sc

Display Name

Braised Spanish Pork Chop

Fish Basa Green Curry Hmd Green Curry Basa

Frittata Breakfast w/Salmon Hmd

Chicken Masala f/Drum w/Yogurt

Soup Vegt Sausage & White Bean Hmd

Egg Scrambled f/RTS w/Pesto & Feta w/Grape Tomato

G-F Cake Devils Food Hmd

Salmon Breakfast Frittata

Chicken Masala

Vegan Italian Sausage Bean Soup

Garden Veggie Pesto Scrambled Egg

G-F Devils Food Cake

Pudding Chai Tea f/Vanilla Inst w/Whip Cream Chai Tea Pudding

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