Nourishing Kitchen Vol. 4 | 2023
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
Table of Contents 04
Veal Moussaka
06
Miso Salmon Ramen Bowl
08
Moroccan Potato Naan Baked Soup
10
Chinese Almond Chicken
12
Romesco Baked Salmon
14
Baked Haddock with Mediterranean Orzo
16
Mushroom Goat Cheese Puff Pastry Pizza
18
Easy Banana Walnut Cookie
20
Synergy Recipe List
22
Synergy Tech Suite
24
Recipe Shopping List
Samuel Fortier-Auclair – Culinary Specialist | Sysco Montréal
Chef Samuel comes with more than 20 years of culinary experience. His passion for food started since childhood. After having worked in bistros, gastronomy and hotel business, Chef Samuel operated his own catering service and a neighbourhood restaurant in Montreal for 10 years. Following that, he dedicated himself to teaching his passion in community organizations. Currently as a Sysco Culinary Consultant, he continues to share his knowledge and love of the culinary arts with others. Chef Samuel hopes his recipes will warm the hearts of seniors as they have warmed all of ours.
Veal Moussaka Yield: 50
Serving: 250ml
INGREDIENTS • 5kg Ground Veal
• 120ml Chopped Garlic
• 10 Bay Leaf
• 4kg Grilled Frozen Eggplant
• 4L Diced Tomatoes
• 10ml White Pepper
• 5L Mozzarella Cheese (Shredded)
• 240ml Italian Seasoning
PREPARATION 1. In a deep pot, brown veal until cooked through.
2. Add white pepper, bay leaf, Italian seasoning and cook for 1 to 3 minutes. 3. Add diced tomatoes and garlic and simmer for 10 minutes.
4. Grease baking dish and line the bottom of the dish with eggplants. Lightly salt, then cover with the meat mixture. Top with another layer of eggplant.
5. Evenly cover the top with cheese.
6. Bake at 375F/190C for 30 minutes or until golden brown.
NOTES
Moussaka is a traditional dish from the Balkans and the Middle East showcasing Butcher’s Blocks frozen lean ground veal.
Featured Product Frozen Lean Ground Veal SUPC: 5546061
Veal Moussaka | Vol. 4 | 2023
5
Miso Salmon Ramen Bowl
Miso Salmon Ramen Bowl | Vol. 4 | 2023
Featured Product Salmon 7oz Portion Centre Cut SUPC: 5438231
Yield: 50
Serving: 1 Bowl
INGREDIENTS
PREPARATION
•
1.
In a medium bowl, marinate the salmon in half of the miso paste for 15 minutes.
3.
Cook ramen noodles as per package instructions. Set it aside.
• • • • • • • • • •
170g Miso Paste 4.5kg Salmon
3.8kg Edamame
4kg Ramen Noodles
125g Fresh Ginger (Grated) 375ml Rice Vinegar 750ml Soy Sauce
375ml Sesame Oil
4kg Cucumber (Sliced)
5kg Carrots (Cut into Matchsticks) 1.25kg Avocado (Sliced Thin)
2.
4. 5. 6.
Preheat oven to 385F/196C. Line baking sheet with parchment and bake salmon for approximately 15 minutes.
Prepare dressing: whisk ginger, rice vinegar, soy sauce, sesame oil and remaining miso paste together in a bowl.
Drizzle half of the dressing over the noodles. Toss to combine.
Assemble bowl: 90g salmon, 125ml noodles, 30ml edamame, 3 slices of avocado, 60ml carrots and 60ml cucumbers. Drizzle remaining dressing and serve.
7
INGREDIENTS • 30ml Salt
• 300ml Olive Oil
• 75ml Garam Masala
• 2.7L Diced Frozen Potatoes • 50 Each Mini Naan Bread
• 8.5L Moroccan 9 Vegetable Soup • 225ml Fresh Parsley (Chopped) • 750ml Plain Yogurt
PREPARATION 1. Season potatoes with salt
and garam masala. Brown in hot pan with olive oil. (Note: can substitute garam masala for Ras El Hanout)
2. Brush Naan with olive oil and toast in oven at 375F/190C until Naan is crispy.
3. Prepare Moroccan 9
Vegetable soup as per manufacturer instructions.
4. Serve 180ml of prepared soup with 1 piece of toasted naan, 60ml of seasoned potatoes.
5. Garnish with 15ml yogurt and sprinkle of parsley.
Moroccan Potato Naan Baked Soup | Vol. 4 | 2023
Moroccan Potato Naan Baked Soup
Serving: 180ml
Yield: 50
Featured Product Moroccan 9 Vegetable Soup SUPC : 5042581
9
Chinese Almond Chicken Yield: 50 Serving: 250ml
Chinese Almond Chicken | Vol. 4 | 2023
Featured Product Toasted Sliced Blanched Almond SUPC: 5577541
INGREDIENTS
PREPARATION
• 135g Cornstarch
1. In a large bowl, combine chicken with egg
• 20g Sea Salt
• 700ml Liquid Egg Whites
• 4.5kg Chicken Thigh Boneless-Skinless (Cubed) • 900ml Water (Boiled)
white, sea salt and corn starch. Stir until cornstarch is fully dissolved. Let sit for 10 minutes.
2. In a large pot, bring water to boil. Add
chicken and blanch for 4 minutes, until the chicken is white on the outside but not fully cooked through. Drain and set aside.
• 180g Scallion (Chopped)
3. In a wok or large skillet, stir fry the
• 1.4L Frozen Peas
4. Add chicken, frozen peas and soy sauce.
• 240ml Soy Sauce
• 700ml Toasted Sliced Almonds
chopped scallions until aromatic, about 20 seconds. Stir fry for 7 minutes until chicken is fully cooked.
5. Sprinkle in almond and toss to coat. 6. Enjoy with a side of steamed rice.
11
Romesco Baked Salmon INGREDIENTS
PREPARATION
• 90ml Red Wine Vinegar
1. Prepare Romesco Sauce: add red wine
• 20ml Chopped Garlic
• 15ml Smoked Paprika • 125ml Olive Oil
• 325g Toasted Almond Slivered • 1L Diced Tomatoes (Drained)
• 1L Canned Roasted Red Peppers (Drained)
• 4.5kg Salmon
Yield: 50
vinegar, chopped garlic, smoked paprika, almonds, diced tomatoes and roasted red peppers in blender or food processor. Pulse in 5 second bursts, scraping down bowl in between, three times. Then process on high, while slowing drizzling in olive oil, for additional 30 seconds.
2. Preheat oven to 425F/218C. Tray
salmon on parchment lined baking sheets. Leave 3 cm space between salmon. Spread 50ml of prepared sauce over each salmon piece. Bake for 8 – 10 minutes.
Serving: 90g
Featured Product Frozen Pacific Salmon 4oz Portions SUPC: 5222417 Romesco Baked Salmon | Vol. 4 | 2023
13
Baked Haddock with Mediterranean Orzo Yield: 50
Serving: 90g Haddock | 125ml Orzo
INGREDIENTS • • • • • • •
4.5kg Breaded Haddock 30ml Ground Turmeric 100ml Olive Oil
2.75kg Orzo Pasta 400ml Olive Oil 25g Salt
300ml Lemon Juice
PREPARATION
• • • • • • • •
1.4L White Wine Vinegar
2kg Fresh Yellow Peppers (Diced) 100g Fresh Parsley (Minced)
650g Feta Cheese (Crumbled)
1.5kg Fresh Yellow Peppers (Diced) 2kg Baby Spinach
1kg Sliced Kalamata Olives
14kg Grape Tomatoes (Halved)
1.
Prepare Breaded Haddock as per manufacturer's instructions.
3.
Add the orzo to the pot and cook for 5 – 7 minutes until al dente. Strain and toss with 100ml of olive oil.
2. 4. 5. 6.
Bring a large pot of water to boil. Add turmeric and 100ml of olive oil. Stir and simmer for 2 minutes.
Add first 2kg of yellow bell peppers, vinegar, lemon juice and salt to blender. Process on high for 1 minute to puree. Drizzle in the remaining 300ml of olive oil until emulsified. Toss the cooked orzo with yellow pepper vinaigrette and all remaining ingredients. Serve 90g of prepared breaded haddock over 125ml mediterranean orzo salad.
Featured Product Precooked 4oz Breaded Haddock Fillet SUPC: 2765147
Baked Haddock with Mediterranean Orzo | Vol. 4 | 2023
15
Mushroom Goat Cheese Puff Pastry Pizza Yield: 50 Serving: 1 Slice
Mushroom Goat Cheese Puff Pastry Pizza | Vol. 3 | 2023
Featured Product Tomato Roasted Red Pepper Soup with Gouda SUPC: 4424574
INGREDIENTS
PREPARATION
• 12.5 Each Puff Pastry Dough Sheets
1.
Preheat oven to 425F/220C. Line baking sheet with parchment paper.
3.
Melt margarine in a large skillet over medium heat. Saute mushrooms and garlic for 5 – 7 minutes or until golden brown.
• 750ml White Wine
• 250ml Chopped Garlic
• 2.2L Fresh Mushrooms (Sliced) • 190ml Margarine
• 1.55L Tomato Red Pepper Soup with Gouda • 250g Grape Tomatoes (Halved)
• 3.1L Shredded Mozzarella Cheese • 150g Fresh Basil (Sliced Thin)
• 750ml Goat Cheese (Crumbled)
2.
4. 5. 6. 7. 8. 9.
Place puff pastry sheets on prepared baking sheets. Set it aside.
Pour in wine and season to taste with salt and pepper. Cook for 3 – 4 minutes more, or until wine has mostly evaporated. Remove from heat and set aside. Assemble pizza: spread ¼ up of soup evenly over each piece of puff pastry sheet, leaving ½ inch of border uncovered.
Sprinkle each piece evenly with mozzarella cheese, cooked mushrooms, and tomatoes. Pressing down lightly with the back of spatula. Bake for 20 – 25 minutes or until the pastry is golden brown.
Remove from oven and sprinkle pizzas with goat cheese and basil. Cut as desired and serve.
17
Easy Banana Walnut Cookie Easy Banana Walnut Cookie | Vol. 4 | 2023
24
INGREDIENTS • 110g Walnut Pieces
• 235g Shredded Sweet Coconut • 625g Banana (Mashed)
PREPARATION 1. Preheat oven to 350F/176C. 2. Combine all ingredients, ensure ingredients are well mixed. 3. Line baking sheet with parchment paper. Scoop 1 #16scp (60ml) of
batter onto lined tray. Press to shape. Bake for 20 minutes until lightly browned and firm to touch.
Yield: 50
Serving: 2 each
Featured Products Shredded Sweet Coconut | Walnut Pieces SUPC : 7866957 | 6132817
All featured recipes within this flipbook are available within Sysco's Synergy Tech Suite ® “New Recipes” recipe box: Synergy Tech Suite > Recipes > Recipe Listing > Filter: Recipe Box > New Recipes
Look up Name
Display Name
Veal Moussaka f/Ground w/Eggplant Grilled Frz
Veal Moussaka
Soup Moroccan f/Cnd w/Potato & Naan
Moroccan Potato Naan Baked Soup
Salmon Bowl w/Miso Ramen & Edamame
Miso Salmon Ramen Bowl
Chicken Chinese f/Bnls Sknl Thigh w/Almonds
Chinese Almond Chicken
Salmon Bkd w/Hmd Romesco Sc
Romesco Baked Salmon
Pasta Orzo Salad Mediterranean w/Feta & Olives
Mediterranean Orzo Salad
Pizza Mushroom Goat Cheese f/Puff Pastry
Mushroom Goat Cheese Puff Pastry Pizza
Cookie Hmd w/Banana Coconut & Walnut
Easy Banana Walnut Cookie
Synergy Recipe List | Vol. 4 | 2023
27
Recipe Shopping List
Baked Haddock with Mediterranean Orzo
Romesco Baked Salmon
Chinese Almond Chicken
Moroccan Potato Naan Baked Soup
Miso Salmon Ramen Bowl
Veal Moussaka
Recipe
Ingredients
Brand
SUPC
Cheese Mozzarella Shredded
Arrezzio Classic
4999371
Eggplant Fresh
Imperial Fresh
6908123
Garlic Chopped In Oil
Sysco Classic
9665035
Seasoning Italian Herb
Imperial McCormick
9887837
Spice Bay Leaves Whl
Imperial McCormick
7229701
Spice Pepper White Ground
Imperial McCormick
7233158
Tomato Diced 3/4 No Salt Added
Sysco Classic
5278482
Veal Ground Lean
Butchers Block
5546061
Avocado Fresh Halved Frozen
Casa Solana Classic
4939404
Bean Whole Edamame Shelled
Arctic Garden
7226059
Carrot Jmbo Crtn
Packer
2084192
Cucumber English Fresh
Imperial Fresh
7157088
Ginger Root
Imperial Fresh
1185545
Noodle Ramen
Myojo
4891028
Oil Sesame Pure
Kadova
4225126
Paste Miso White
American Roland
0196826
Salmon Portion 7oz
True North
5438231
Sauce Soy
Jade Mountain Classic
5430958
Vinegar Rice Genuine Brewed
Marukian
0729962
Bread Naan 10g
Stonefire
5316498
Oil Canola
Sysco Classic
6703284
Parsley Fresh Herb
Imperial Fresh
2219111
Potato Diced
Arctic Gardens
8023428
Salt Fine Hi-grade
Windsor
2924710
Soup Veg Moroccan 9 Veg
Verve Soups
5042581
Spice Garam Marsala
Royal Command
4074047
Almond Blanced Slice Toasted
Sysco Classic
5577541
Chicken Thigh Bnls/Skinless
Sysco Classic
0777599
Egg White Pure Liq Esl
Egg Solutions
4825834
Onion Green Icels
Imperial Fresh
7350788
Pea Green Asst Ch
Sysco Classic
7674534
Salt Sea Fine
David Roberts
0215293
Sauce Soy
Jade Mountain Classic
5430958
Corn Starch
Sysco Classic
5577513
Almond Blanced Slice Toasted
Sysco Classic
5577541
Garlic Chopped In Oil
Sysco Classic
9665035
Oil Canola
Sysco Classic
6703284
Pepper Roasted Red
Arrezzio Classic
3727326
Salmon Pacific Prtn 4 Oz
High Liner Foods
5222417
Spice Paprika Smk
Club House
1461726
Tomato Diced 3/4 No Salt Added
Sysco Classic
5278482
Vinegar Red Wine Cdn
Sysco Classic
0068460
Cheese Feta
Mediterranean Kuzina Classic
3483989
Haddock Fillet Breaded 4oz
High Liner Foods
2765147
Juice Lemon
Realemon
2382463
Oil Canola
Sysco Classic
6703284
Olive Kalamata Sli
Krinos
5755261
Parsley Fresh Herb
Imperial Fresh
2219111
Pasta Orzo
Arrezzio Classic
3533587
Pepper Sweet Bell Yellow
Imperial Fresh
1745987
Salt Fine Hi-grade
Windsor
2924710
Spice Turmeric Grnd
Club House
2198109
Spinach Baby Frsh
Imperial Fresh
8474538
Tomato Fresh Grape Bulk
Packer
3747748
Vinegar White Wine
Allens
4431807
Easy Banana Walnut Cookie
Mushroom Goat Cheese Puff Pastry Pizza
Recipe
Ingredients
Brand
SUPC
Basil Fresh Herb
Imperial Fresh
2004521
Cheese Goat Milk Orig Cdn
Block & Barrel
4628830
Cheese Mozzarella Shredded
Arrezzio Classic
4999371
Garlic Chopped In Oil
Sysco Classic
9665035
Margarine Soft Soya Canada
Sysco Classic
1254630
Mushroom Button Fresh
Imperial Fresh
2612372
Pastry Puff Sheet 0% Trans Fat
Bridor
4896357
Soup Red Pepper Tomato W/Gouda
Verve
4424574
Tomato Fresh Grape Bulk
Packer
3747748
Wine White Cooking
Univin
3164227
Banana Fresh Green
Packer
1254440
Coconut Shred Sweet
Sysco Classic
7866957
Walnut Pieces California Cdn
Sysco Classic
6132817
Please reach out to your Sysco Account Representative for site specific product listing & availability
Recipe Shopping List | Vol. 4 | 2023
31
Visit Sysco.ca/Healthcare for more information
Stay connected with us