Nourishing Kitchen - Volume 3

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

Scott Rhynard – Culinary Specialist | Sysco Regina

Originally from Winnipeg, Manitoba, Chef Scott began his culinary career in a pizza place aptly named, The Pizza Place. After deciding he enjoyed cooking more than spinning music as a DJ in the local campus pub, Scott joined the Earls Restaurants family in the late 1990’s. After twenty years, five restaurants, two provinces, and six restaurant openings as a Chef with Earls Restaurants, Scott decided the time was right to move on and try new adventures which ultimately left him to join Sysco as a Culinary Specialist in the fall of 2017. Sysco has offered Chef Scott an opportunity to use his love of food and the culinary arts, paired with his in-depth knowledge of systems, logistics, planning and profitability to help our loyal customers succeed in these most challenging of times.

Tomato Feta Lentil Fusilli

Yield: 50

INGREDIENTS

• 200ml Olive Oil

• 3.5kg Lentil Fusilli Pasta

• 21L Water

• 500ml Chopped Garlic

• 500ml Olive Oil

PREPARATION

Serving: 250ml

• 2.8kg Sun-dried Tomatoes

• 2.8kg Canned Lentils (Rinsed & Drained)

• 700ml Feta Cheese (Crumbled)

• 700ml Fresh Basil (Chopped)

1. Prepare lentil fusilli as per manufacturer instructions. Once cooked, drain and toss in olive oil.

2. In a pan over medium heat, sauté garlic in olive oil until fragrant (approx. 30 seconds).

3. Reduce heat, add lentils and tomatoes until cooked through.

4. Toss prepared lentil fusilli and feta cheese in pan with sauce.

5. Garnish with chopped fresh basil.

NOTES

Veggie-made Pasta is a delicious gluten-free alternative to traditional wheat pasta that offers great texture. This 100% vegetable frozen pasta is easy to cook in minutes. It's the low fat, low carb alternative your guests are looking for, with no artificial ingredients.

Featured Product

Pasta Fusilli Vegetable Plant-Based

SUPC: 5566829

Tomato Feta Lentil Fusilli

Vegetable Mulligatawny Soup

PREPARATION

1. Heat a pot over medium heat. Add olive oil and onions, cook for 2 to 3 minutes until they start to soften.

2. Add carrots, squash, and pepper. Cook for 3 minutes.

3. Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, pinch of salt and stir to combine for 30 seconds.

4. Pour in prepared broth as per manufacture instructions. Bring to a boil and reduce to medium heat.

5. Add in chickpeas and peas. Reduce to simmer.

6. Stir in cooked rice and serve.

Vegetable Mulligatawny Soup | Vol. 3 | 2023

Featured Product Vegetable Soup Base (Reduced Sodium Gluten Free)

SUPC: 6210977

Yield: 50

INGREDIENTS

• 400ml Frozen Diced Onions

• 40ml Olive Oil

• 400ml Frozen Diced red Peppers

• 500ml Frozen Diced Carrots

• 500ml Frozen Butternut Squash

• 15ml Ground Ginger

• 63ml Tomato Paste

• 125ml Chopped Garlic

• 8ml Garam Masala

• 20ml Ground Coriander

Serving: 180ml

• 83ml Curry Powder

• 5L Prepared Vegetable Broth

• 500ml Frozen Peas

• 1.9L Canned Chickpeas (Rinsed & Drained)

• 1.5L Cooked Basmati Rice

INGREDIENTS

• 700ml Frozen Diced Onions

• 80ml Canola Oil

• 70ml Chopped Garlic

• 70ml Curry Powder

• 3.5L Water

• 4.3L Canned Tomato Soup

• 700ml Canned Lentil Beans (Rinsed & Drained)

PREPARATION

1. Heat oil over medium heat. Add onions and cook for 2 to 3 minutes.

2. Add garlic and cook for 1 to 2 minutes.

3. Add half of the curry powder. Stir and cook until curry is lightly toasted.

4. Add Tomato Soup and water. Simmer for 5 to 6 minutes.

5. Add lentils, ground black pepper and coconut milk. Simmer for another 10 minutes.

6. Garlic with basil and serve.

• 1.45L Coconut Milk

• 35ml Ground Black Pepper

• 35ml Fresh Basil

Curried Coconut Lentil Tomato Soup

Serving: 180ml

Yield: 50

Featured Product Canned Tomato Soup

SUPC : 2397933

Haddock with Tomatoes & Olives

Yield: 50 Serving: 90g

Featured Product

Haddock Fillet 4 oz IQF

SUPC: 5416336

Haddock

INGREDIENTS

• 30ml Chopped Garlic

• 3L Fresh Tomatoes (Diced Small)

• 500ml Fresh Parsley (Minced)

• 500ml Margarine

• 15ml White Pepper

• 500ml Kalamata Olives

• 500ml White Wine

• 250ml Prepared Vegetable Broth

• 4.5kg Haddock Fillet

PREPARATION

1. Melt margarine, toss with parsley, garlic, and diced tomatoes. Transfer onto a baking sheet and roast in oven for 10 minutes at 400F/204C.

2. Place haddock fillets over roasted tomatoes. Pour white wine and prepared broth over top. Add olives and season with salt and pepper.

3. Bake in the oven for 12 to 15 minutes.

4. Serve haddock with 60ml of roasted tomato & olive sauce.

Bahn Mi Pork Pizza

INGREDIENTS

• 120ml Sriracha Sauce

• 3kg Cooked Pulled Pork

• 300ml Soy Sauce

• 50 Each 3 Cheese Pizza

• 1L Mayonnaise

• 300ml Sriracha Sauce (2nd)

• 120ml Sesame Oil

• 1L Fresh Carrots (Shredded)

• 1L Fresh Radish (Shredded)

• 1.5L Rice Vinegar

• 250ml Granulated Sugar

• 20ml Salt

• 1L Fresh Cucumber (Shredded)

• 250g Fresh Cilantro (Chopped)

PREPARATION

1. Combine pulled pork, soy sauce and sriracha sauce, stir and mix. Cover and chill for 30 to 60 minutes.

2. Cook marinated pork in skillet over medium heat until cooked through.

3. Prepare pizzas as per package instructions.

4. Prepare Spicy Sesame Mayo: combine mayonnaise, sriracha (2nd), and sesame oil.

5. Prepare pickled vegetables: combine carrots, radishes, cucumbers, rice vinegar, sugar and salt. Marinate in fridge for 30 to 60 minutes.

6. Prepare pickled vegetables: combine carrots, radishes, cucumbers, rice vinegar, sugar and salt. Marinate in fridge for 30 to 60 minutes.

7. Assemble Pizza: top each pizza plank with 60g pulled pork, 30ml spicy sesame mayo, 30ml pickled vegetables and 5ml cilantro.

Featured Product

3 Cheese Plank Pizza

SUPC: 5515141

Yield: 50 Serving: 1 slice Bahn Mi Pork Pizza

Tandoori Shrimp Biryani

Serving: 250ml

PREPARATION

1. Preheat oven to 375F/190C.

Featured Product

Yield: 50

Shrimp Peeled & Deveined 90-130 CT Tail-Off IQF

SUPC: 6200962

INGREDIENTS

• 120ml Tandoori Masala Seasoning

2. In a bowl, combine shrimp, yogurt, and tandoori masala seasoning. Place coated shrimp on parchment lined baking sheet. Bake for 8 to 10 minutes or until fully cooked.

3. In a large pot on stovetop over high heat. Add vegetable oil, garlic, onion, and ginger. Sauté for 3 minutes.

4. Add spices and sauté for an additional 3 minutes.

5. Add prepared rice and sauté for a few minutes, toss to evenly distribute aromatics.

6. Stir in cooked tandoori shrimp, green onions, and mint.

7. Garnish with cilantro and serve.

• 3.65kg Shrimp (Thawed)

• 960ml Plain Greek Yogurt

• 40ml Fresh Ginger (Grated Fine)

• 60ml Chopped Garlic

• 320g Fresh Yellow Onion (Diced)

• 60ml Curry Powder

• 60ml Cumin Powder

• 120ml Vegetable Oil

• 4.7kg Basmati Rice (Prepared)

• 50g Fresh Green Onions (Chopped)

• 10g Fresh Mint (Chopped)

• 12ml Salt

• 10g Fresh Cilantro (Chopped)

Maui Pineapple Pork Drummies

INGREDIENTS

• 5.7kg Cooked Pork Drummies

• 400ml Soy Sauce

• 40ml Fresh Ginger (Grated Fine)

• 60ml Chopped Garlic

• 60g Fresh Green Onions (Chopped)

• 500ml Pineapple Tidbits

• 120ml Honey

Yield: 50 Serving: 90g

PREPARATION

1. Preheat oven to 325F/165C.

2. Add soy sauce in saucepan over stovetop. Add ginger and garlic and simmer for 5 minutes.

3. Remove from heat. Add honey, pineapple tidbits and green onions.

4. Place thawed pork drummies on a parchment lined baking sheet. Brush with prepared glaze on both sides. Cook in preheated oven for 20 minutes. Flip after 10 minutes and brush with glaze.

5. Serve 1 pork drummie with 60ml soya ginger pineapple sauce.

INGREDIENTS

• 600g Poppy Seeds

• 2.75kg Lemon Cranberry Muffin Batter

PREPARATION

1. Preheat oven to 325F/163C.

2. Mix poppy seed and batter until well blended.

3. Place 1 #10scp prepared batter into lined muffin pans. Follow manufacturer instructions for baking.

Serving: 1 each

Yield: 50

Featured Product

Lemon Cranberry Muffin Batter

SUPC: 2712669 (8lb) 2860575 (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

Fish Haddock f/Fillet w/Tomato & Olives

Display Name

Haddock with Tomatoes & Olives

Muffin Cranberry Lemon Large w/Poppyseed f/Batter Cranberry Lemon Poppyseed Muffin

Pasta Lentil Fusilli w/Tomato/Feta & Lentils

Pizza 3 Cheese f/RTS Bahn Mi w/Pulled Pork

Pork Drummie RTC Maui w/Soy Ginger Pnpl Sc

Shrimp Tandoori Biryani f/Raw P&D w/Greek Yogurt

Soup Tomato Curried Coconut f/Cond w/Lentil

Soup Vegetable Mulligatawny f/Dry G-F RS Base

Fish Haddock f/Fillet w/Tomato & Olives

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

Tomato Feta Lentil Fusilli

Bahn Mi Pork Pizza

Maui Pineapple Pork Drummies

Tandoori Shrimp Biryani

Curried Coconut Lentil Tomato Soup

Vegetable Mulligatawny Soup

Haddock with Tomatoes & Olives

Recipe Shopping List

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