Nourishing Kitchen

Vol. 6 | 2024

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

Having an understanding of great food and people made David's acceptance of a role at Sysco as culinary specialist in 2018 a dream job. He works with great food and helps customers obtain their goals in their businesses. Whether working from the Sysco test kitchen or right in a customer's restaurant, David is excited and driven to help Sysco customers realize their business's full potential.

David Pyper – Culinary Specialist | Sysco Toronto

Chorizo Sausage Penne Bake

Yield: 50 Serving: 250ml

INGREDIENTS

• 4L Water

• 4kg Penne Pasta

• 5.6kg Chorizo Sausage

• 180ml Oil

PREPARATION

1. Preheat oven to 375F/190C.

• 180ml Chopped Garlic

• 1.5L Tomato Medley

• 1kg Fresh Yellow Onions (Sliced Thin)

• 5L Tomato Sauce

• 1.5L Shredded Mozzarella Cheese

2. Cook penne in a large pot with salted water as per manufacturer instructions. Cook pasta until al dente and reserve starchy cooking water.

3. Heat olive oil in a large skillet over a medium-high heat and brown chorizo sausage crumble until almost cooked through.

4. Add onions, garlic, tomatoes and sauté until slightly softened.

5. Add tomato sauce, cooked penne, water and stir to combine.

6. Top with mozzarella cheese and bake for 20 minutes or until cheese is bubbly and golden.

7. Optional: garnish with rough chopped fresh basil.

NOTES

By selecting a distinctive ingredient such as chorizo sausage and combining it with familiar tastes and textures, you are crafting a culinary adventure that is both simple to make and incredibly tasty!

Product

INGREDIENTS

• 9L Water

• 300ml Beef Soup Base (G-F & Sodium Reduced)

• 3.5L Carrots (Shredded)

• 900ml Spring Onions (Chopped Fine)

• 1.5kg Diced Beef

• 35ml Sesame Oil

• 100ml Soy Sauce

• 100ml Lime Juice

PREPARATION

1. Prepare soup base according to manufacturer instructions. Bring to a boil.

2. Add all remaining ingredients into the soup pot, reserve some green onions for garnish. Reduce to simmer.

3. Before service, add lime juice and garnish with remaining green onions.

Japanese Beef & Vegetable Soup

Yield: 50

INGREDIENTS

• 700ml Diced Onions

• 80ml Canola Oil

• 70ml Chopped Garlic

• 70ml Curry Powder

• 3.5L Water

• 4.3L Tomato Soup

Serving: 180ml

• 700ml Canned Lentils (Rinsed & Drained)

• 1.45L Coconut Milk

• 35ml Ground Black Pepper

• 35ml Fresh Basil (Chopped)

PREPARATION

1. Heat oil in large soup pot, add onions and cook for 2-3 minutes.

2. Add garlic, cook for 1-2 minutes.

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

4. Add soup and water. Simmer for 5-6 minutes.

5. Add lentils and reduce heat to low.

6. Add ground black pepper and coconut milk. Simmer for an additional 10 minutes.

7. Garnish with basil and enjoy!

INGREDIENTS

• 5kg Chicken Drumsticks

• 500ml Peach Puree

• 1L BBQ Sauce

• 60ml Ginger Root (Grated)

PREPARATION

1. Preheat oven to 400F/200C. Place chicken drumsticks on parchment lined baking sheet and cook for 10 minutes.

2. In a saucepan, combine remaining ingredients and cook over medium low heat for 10 minutes.

3. Baste chicken with sauce, reserving some for later and continue to bake until internal temperature is reached.

4. Drizzle reserved sauce before serving.

Haddock & Asian Vegetables

INGREDIENTS

• 15ml Ground Black Pepper

• 4.5kg Haddock Fillet (Thawed)

• 60ml Sesame Oil

• 15ml Ginger Crushed

• 30ml Vegetable Oil

• 15ml Chopped Garlic

• 500ml Green Zucchini (Julienne)

• 125ml Yellow Pepper (Julienne)

• 125ml Red Pepper (Julienne)

• 500ml Carrots (Julienne)

• 200ml Soy Sauce

• 60ml Water

• 60ml Mirin

• 30ml Cilantro (Chopped)

PREPARATION

1. Preheat oven to 350F/176C. Season fish with salt and pepper. Bake for 12-15 minutes or until fish flakes easily.

2. Heat a large skillet with vegetable oil and sesame oil, sauté garlic and ginger until fragrant.

3. Add vegetables and cook until soft.

4. Add in soy sauce and mirin. *Can substitute mirin with dry sherry or sweet masala wine.

5. Spoon vegetables over fish and garnish with cilantro.

Yield: 50 Serving: 250ml

Omelette & Ham Monte Cristo

Yield: 50 Serving: 1 Each

INGREDIENTS

• 50 Each Egg Omelette

• 150ml Mustard

• 250ml Mayonnaise

• 1.3L Whole Liquid Eggs

• 625ml Milk 2%

• 900g Ham (Sliced)

PREPARATION

• 100 Slices Whole Wheat Bread

• 950g Sliced Cheddar Cheese

• 125ml Canola Oil

1. Preheat oven to 300F/150C. Prepare omelets as per manufacturer's instructions. Chill in fridge until ready to assemble.

2. In a small bowl, mix the mayonnaise and mustard.

3. In another bowl, whisk together milk and eggs.

4. Assemble sandwiches for grilling: spread mayo mustard sauce on bread slices, top with 1 slice of cheese, 1 slice of ham and 1 omelette, another slice of cheese and top with bread.

5. Heat oil on grill to medium high heat. Dip assembled sandwiches into egg and milk mixture on both sides and grill.

6. Fry sandwiches for 2-3 minutes on each side until golden brown. Slice sandwiches in half and serve. Featured Product Egg Omelette Plain Homestyle

SUPC: 5575420

Summer Chicken Berry Salad

INGREDIENTS

• 160ml White Onion (Minced)

• 200ml White Vinegar

• 200ml Honey

• 400ml Olive Oil

• 200ml Dijon Mustard

• 300g Feta Cheese (Crumbled)

• 5L Lettuce Salad Mix

• 460g Blueberries

• 530g Grape Tomatoes (Halved)

• 460g Red Pepper (Sliced)

• 2kg Chicken Breast Strips

• 335g White/Red Onions (Sliced)

Yield: 50 Serving: 180ml

PREPARATION

1. Prepare dressing: mix minced onion, vinegar, honey, olive oil and Dijon mustard together and set aside. Keep chilled.

2. Mix remaining salad ingredients and toll with prepared dressing.

3. Bon appetit!

Mexican Corn Muffin

Yield: 50 Serving: 1 Each

INGREDIENTS

• 500ml Pimentos Canned (Chopped)

• 250ml Jalapenos Canned (Chopped)

• 5.85L Cornmeal Muffin Batter (Thawed)

• 470g Shredded Cheddar Cheese

• 950ml Whole Kernal Corn

PREPARATION

1. Preheat oven to 325F/163C.

2. Mix all ingredients together until well blended. Scoop 1 #10 scoop of batter into prepared muffin pans. Bake for 25 minutes or until cooked through.