Nourishing Kitchen - Volume 2

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

Robin Prasad – Culinary Specialist | Sysco Ontario

Robin has led some of Toronto’s finest kitchens with concepts such as the Distillery Restaurant Group, Oliver & Bonacini Restaurants, Sassafraz, and out west with Canadian Iron Chef Rob Feenie

His experience is vast and wide ranged from fine dining, upper casual, catering & consulting. Building relationships & supporting customers is truly an amazing way to give back, and a full circle moment now here with Sysco.

“I believe that food should be driven by passion, proper technique & great ingredients”.

Asian Soba Noodle Pork Bowl

Yield: 50 Serving: 1 Bowl

INGREDIENTS

• 250ml Soy Sauce

• 250ml Sesame Seeds

• 3kg Soba Noodles (Cooked)

• 125ml Chopped Garlic (Pureed)

• 250ml Sesame Oil

• 4.5kg Pulled Pork

PREPARATION

• 1.4kg Kale Salad Mix

• 250ml Canned Corn

• 500ml Teriyaki Sauce

• 60g Fresh Mango Spears (Finely Chopped)

• 100ml Green Onions (Sliced Thin)

1. Cook Soba Noodles as per package instructions, drain and cool under running cold water.

2. Whisk sesame oil, soy sauce, garlic, and sesame seeds. Toss in soba noodles and chill.

3. Heat pulled pork in bag in a pot of boiling water.

4. Bowl Assembly: arrange 125ml soba noodles, 90g pulled pork, 5ml chopped mango, 125ml kale salad and 5ml of corn in bowl. Drizzle 10ml teriyaki sauce over top. Garnish with sliced green onions.

Featured Product

Pork Pulled with Spices | SUPC: 2289991

Chinese Longevity Soup

Yield: 50

NOTES

Serving: 180ml

In Chinese Culture, the elongated shape of noodles is thought to be representative of a long and healthy life. So you should never cut your noodles that means you're cutting life short. Instead, you should slurp up long noodles without breaking them.

Featured Product

Liquid Concentrated Chicken Base

SUPC: 0188753

Chinese Longevity Soup | Vol. 2 | 2023

INGREDIENTS

• 7L Chicken Broth (Prepared)

• 500g Rice Noodles

• 2.25kg Diced Pork

• 100ml Soy Sauce

• 2.75kg Carrots (Peeled & Sliced)

• 2.75kg Baby Bok Choy (Chopped)

• 1.7L Water

• 15g Ground Ginger

• 100ml Rice Vinegar

• 500g Green Shredded Cabbage

PREPARATION

1. Prepare stock in soup pot. Bring to a boil.

2. Reduce heat to medium high and add noodles. Cook for 4 minutes.

3. Add remaining ingredients and simmer until pork is cooked.

INGREDIENTS

• 100ml Vegetable Oil

• 1.5kg Fresh Mushrooms (Sliced)

• 50ml Fresh Rosemary (Chopped Fine)

• 80ml Chopped Garlic

• 900ml Frozen Diced Celery

• 10ml Ground Black Pepper

• 900ml Frozen Diced Onions

• 2.5L Cream of Mushroom Soup

PREPARATION

1. Heat large soup pot over medium high heat, add oil.

2. Cook mushrooms and rosemary, stirring occasionally for 8-10 minutes or until starting to soften and brown.

3. Stir in celery, onions, garlic and ground black pepper. Cook, stirring occasionally for 5-10 minutes.

4. Stir in condensed soup and water. Bring to a boil. Stir until smooth. Reduce to low and simmer for 25 – 30 minutes until vegetables are tender.

5. Stir in farro and spinach. Cook for 5-10 minutes until spinach is wilted.

• 2.5L Water

• 1.5L Fresh Baby Spinach (Packed)

• 1.5L Farro (Cooked)

*Can substitute Farro with cooked barley, brown rice or quinoa if preferred.

Creamy Mushroom & Farro Soup

NOTES

Farro is a nutrient packed grain that pairs nicely with earthy mushrooms in this comforting soup. Feel free to substitute farro with cooked barley, brown rice or quinoa if preferred.

Serving: 180ml

Yield: 50

Featured Product Cream of Mushroom Soup

SUPC : 2398303

Thai Red Curry Haddock

Yield: 50

NOTES

Serving: 250ml

Red curry is made with several red chilies, which gives it a bold and spicy flavor. Enjoy with a side of steamed rice.

Featured Product Haddock Loins IQF

SUPC: 5416262

INGREDIENTS

• 125ml Vegetable Oil

• 60ml Chopped Garlic

• 60ml Grated Ginger

• 800g Fresh Yellow Onions (Diced Small)

• 375ml Red Curry Paste

• 5.4L Coconut Milk

• 60ml Brown Sugar

• 1L Water

• 475ml Fish Sauce

• 1.4L Red Peppers (Sliced)

• 4kg Haddock Loins (Cubed)

• 1.4L Fresh Tomatoes (Seeded & Chopped)

• 30ml Cilantro (Chopped)

PREPARATION

1. Heat a large stock pot over medium heat and add oil. Sweat diced onions, ginger, and garlic until fragrant.

2. Add in curry paste and stir to coat the onions.

3. Add coconut milk, water, fish sauce and brown sugar. Reduce heat and simmer.

4. Add in vegetables and fish, bring back to a simmer and cook for 5-8 minutes. Adjust seasoning to taste.

5. Garnish with chopped cilantro at point of service.

Thai Red Curry Haddock | Vol. 2 | 2023

Nashville Hot Chicken Sandwich

PREPARATION

1. Preheat oven to 325F/165C. Tray frozen burgers on parchment lined baking sheet. Bake for ~20 minutes until cooked; turning halfway to ensure even browning on all sides.

2. Prepare hot chili oil in a saucepan over low heat. Add oil, margarine, cayenne pepper, brown sugar, garlic powder, smoked paprika and ground black pepper. Heat until warm and sugar is dissolved. Stir constantly to avoid burning. Remove from heat and set aside.

3. Stir up the hot oil and brush it over top of the burgers.

4. Toss chopped lettuce and half of the mayonnaise.

5. Sandwich assembly: spread 5ml of mayonnaise on bottom of bun, add 3 slices of bread & butter pickles, chicken burger, mayonnaise lettuce and top with bun.

Yield: 50 Serving: 1 each

INGREDIENTS

• 50 Each Breaded Chicken Burger

• 100g Margarine

• 90ml Cayenne Pepper

• 360ml Canola Oil

• 75g Brown Sugar

• 30ml Garlic Powder

• 30ml Smoked Paprika

• 30ml Ground Black Pepper

• 300g Bread & Butter Pickle (Sliced)

• 1.2kg Chopped Iceberg Lettuce

• 500ml Mayonnaise

• 50 Each Whole Wheat Hamburger Buns

Featured Product

Breaded Chicken Burger

SUPC: 0280610

Chana Masala

Serving: 250ml

Yield: 50

Featured Product

Condensed Tomato Soup

SUPC: 2397933

Chana Masala | Vol. 2 | 2023

INGREDIENTS

• 3L Fresh White Onions (Diced)

• 190ml Chopped Garlic

• 60ml Fresh Ginger (Grated)

• 190ml Vegetable Oil

• 190ml Curry Powder

• 60ml Garam Masala

• 30ml Ground Turmeric

• 260ml Cumin Powder

• 1.3kg Roma Tomatoes (Diced)

• 3.7L Chickpeas (Rinsed & Drained)

• 40ml Ground Black Pepper

• 2.7L Condensed Tomato Soup

• 260ml Lemon Juice

• 760ml Cilantro (Chopped)

• 1.5L Plain Greek Yogurt

PREPARATION

1. In a large pot over medium heat, add oil. Sweat onions, garlic and ginger for 8-10 minutes or until starting to soften.

2. Stir in cumin, curry powder, garam masala and turmeric. Stirring frequently for 1-2 minutes until fragrant.

3. Add chickpeas and tomatoes. Cook for 3-5 minutes.

4. Stir in condensed tomato soup. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally for 20-25 minutes until sauce thickens.

5. Season with ground black pepper.

6. Stir in cilantro and lemon juice.

7. Garnish with 30ml of Greek yogurt at point of service.

Bombay Cod Curry PREPARATION

1. Preheat oven to 400F/204C.

2. Combine yogurt with ¾ of ginger and garlic, add dry spices to make marinade.

3. Marinate cod loins for minimum 1 hour or best overnight in fridge.

4. In a saucepan over medium high heat, sweat remaining garlic and ginger with splash of oil. Add crushed tomatoes and culinary cream. Bring to a boil and reduce to simmer to thicken. Add chopped coriander.

5. Tray marinated cod loins into hotel pans (do not overlap). Pour prepared tomato cream sauce over fish. Bake in preheated oven until done.

Featured Product

Cod Loin 4oz

SUPC: 0293548

Serving: 90g

INGREDIENTS

• 600ml Plain Yogurt

• 50ml Cumin Powder

• 200ml Chopped Garlic

• 200ml Crushed Ginger

• 50ml Ground Coriander

• 50ml Ground Turmeric

• 100ml Garam Masala

• 25ml Chili Powder

• 4.5kg Cod Loins (Thawed)

Yield: 50

• 2L Canned Crushed Tomatoes

• 2L Culinary Cream (Prepared)

• 250ml Cilantro (Chopped)

Baked Greek Salmon

INGREDIENTS

• 30ml Lemon Juice

• 360ml Olive Oil

• 4.5kg Salmon Loin

• 135g Chopped Garlic

• 1.2L Tomato Sauce

• 60ml Greek Seasoning

• 2 Each Fresh Lemon (Sliced Thin)

• 30ml Ground Black Pepper

• 300g Feta Cheese (Crumbled)

• 300g Fresh Green Peppers (Diced)

• 275g Sliced Black Olives

• 600g Grape Tomatoes (Halved)

Featured Product

Salmon Loin 3oz

SUPC : 5535956

Baked Greek Salmon

Yield: 50 Serving: 90g

PREPARATION

1. Preheat oven to 375F/190C.

2. Gently coat salmon with olive oil, garlic and lemon juice.

3. Line bottom of 2” hotel pan with tomato sauce. Tray seasoned salmon loins over sauce.

4. Evenly season top of salmon loins with ground black pepper and Greek seasoning. Top lemon slices.

5. Evenly arrange remaining ingredients around salmon. Bake for 15 – 18 minutes or until done.

6. Serve 90g Salmon with 60ml of sauce.

INGREDIENTS

• 1.5L Caramel Coffee Muffin Batter

• 1.5L Double Chocolate Muffin Batter

• 95g Almonds (Chopped)

PREPARATION

1. Preheat oven to 325F/163C.

2. Grease and line loaf pans with parchment paper.

3. Pour muffin batter side by side, marble the batter by gently drawing a knife through back and forth.

4. Sprinkle with chopped almonds over top.

5. Bake for 30 minutes or until center is cooked.

6. Slice into 1” pieces and enjoy.

Serving: 1 slice

Yield: 50

Featured Product

Double Chocolate Muffin Batter

SUPC: 2712602 (8lb) 28662522 (15lb)

Caramel Coffee Cake Swirl Muffin Batter

SUPC: 4778593 (8lb) 0210492 (15lb)

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

Chicken Sndw Hot Nashville f/RTB Patty WW Bun

Fish Cod Loins Bkd w/Curry Sauce Hmd

Fish Haddock Red Thai Curry f/Loins Hmd

Loaf Caramel Chocolate f/Batter w/Almonds

Noodles Soba w/Pork Pulled/Kale/Corn & Mango

Salmon Bkd f/Loin Greek w/Feta Cheese

Soup Crm Mushroom f/RTS w/Farro & Spinach

Soup w/Rice Noodle Pork Cabbage f/Dry G-F RS Base

Vegt Chana Masala w/Tomato Soup f/Conc

Scan to schedule a demo and learn how Synergy Tech Suite can help you deliver on all your foodservice tasks.

Or visit sysco.ca/synergy

Display Name

Nashville Hot Chicken Sandwich

Bombay Cod Curry

Red Thai Curry Haddock

Caramel Chocolate Almond Loaf

Asian Soba Noodle Pork Bowl

Baked Greek Salmon

Creamy Mushroom & Farro Soup

Chinese Longevity Soup

Chana Masala

Recipe Shopping List

Please reach out to your Sysco Account Representative for site specific product listing & availability