Nourishing Kitchen

Vol. 7 | 2024

Welcome to Sysco's KitchenNourishing !

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

Sysco Recipe: Garden Gazpacho Soup

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

INGREDIENTS

• 3Kg Fresh Tomato (Chopped)

• 1.3Kg Fresh Cucumber (Peeled & Chopped)

• 650g Fresh Red Pepper (Chopped)

• 600g Fresh Red Onion (Chopped)

• 70ml Garlic Chopped

• 3.5L Tomato Juice

• 250ml Red Wine Vinegar

• 250ml Olive Oil

• 200g Mint (Chopped)

• 200g Dill (Chopped)

PREPARATION

1. Blend tomatoes, cucumbers, peppers, red onions, garlic, tomato juice, red wine vinegar and olive oil until smooth.

2. Incorporate mint and dill in soup. Season with salt and pepper to taste.

3. Garnish with edible flowers and cherry tomatoes.

Chef’s Note: Looking for your next Spring & Summer menu inspiration? Gazpacho is a refreshing and flavourful cold soup that is perfect for hot days. This recipe incorporates mint, dill and tomatoes for a twist on the traditional dish.

Yield: 50

Serving: 180ml

Asian Wrap with Peanut Sauce

Yield: 50 Serving: 1 Each

INGREDIENTS

• 3Kg Ham Smoked Boneless

• 250ml Sesame Oil

• 15g Ground Ginger

• 15g Garlic Powder

• 250ml Honey

• 750ml Fresh Carrots (Shredded)

• 750ml Red Cabbage (Shredded)

• 750ml Cilantro (Chopped)

• 60ml Sesame Oil

• 750ml Daikon Radish (Shredded)

• 1Kg Smooth Peanut Butter

• 500ml Water

• 250ml Sesame Oil

• 250ml Rice Vinegar

• 15g Ground Ginger

• 15g Garlic Powder

• 500ml Maple Syrup

• 200ml Soy Sauce

• 50 Each Tortilla

• 50 Lettuce Leaves

PREPARATION

1. Mix ham, sesame oil, honey, ginger and garlic. Marinade in fridge for 3 – 6 hours.

2. Mix vegetables with sesame oil.

3. Prepare sauce: mix peanut butter, syrup, water, oil, soy sauce, rice vinegar, ginger and garlic until smooth.

4. Roll 1 tortilla with 1 lettuce leaf, 60g of ham mixture, 60ml salad mixture and another lettuce leaf. Wrap and cut as desired.

5. Serve wrap with 30ml of peanut sauce for dipping.

Hawaiian Ham Sandwich

INGREDIENTS

• 3Kg Ham Smoked Boneless

• 20ml Mustard

• 350ml Mayonnaise

• 180ml Fresh Green Peppers (Chopped Fine)

• 180ml Fresh Celery (Chopped Fine)

• 45ml Spanish Onion (Chopped Fine)

• 200ml Relish

• 250ml Pineapple Crushed (Drained)

• 20ml Lemon Juice

• 6 Each Hard-Boiled Egg (Chopped)

• 20ml Fresh Parsley (Chopped Fine)

• 50 Each Hamburger Bun

PREPARATION

1. Prepare ham as per manufacturer instructions. Drain and dice ham.

2. Combine ham with remaining filling ingredients.

3. Season filling with salt and pepper to taste.

4. Assemble sandwich: spread 1 #12 scoop of filling between 2 slices of buns. Cut sandwich as desired and enjoy!

Yield: 50 Serving: 1 Each

Spinach Mushroom Quiche

INGREDIENTS

• 270ml Soy Milk

• 500ml Olive Oil

• 10ml Salt

• 365ml Whole Wheat Flour

• 1.45L All Purpose Flour

• 4m Ground Black Pepper

• 470g Fresh Mushroom (Sliced)

• 90ml Olive Oil

• 2Kg Fresh Spinach

• 4ml Ground Black Pepper

• 2ml Ground Nutmeg

• 10ml Salt

• 3L Soy Milk

• 1L Liquid Whole Eggs

Yield: 50 Serving: 1 Slice

PREPARATION

1. Preheat oven to 350F/176F. Prepare crust: in a large bowl, whisk together flour, whole wheat flour, salt and pepper. Stir in oil and soy milk until mixture sticks together and forms a ball. Divide dough into equal pieces. Press each piece into pie shells. Bake for 10 minutes or until golden. Set aside to cool.

2. Heat oil in large skillet over medium heat. Sauté mushrooms for about 10 minutes or until browned.

3. Stir in ¾ of spinach and cook for about 3 minutes or until wilted. Divide vegetables evenly among pie crusts. Top with remaining spinach leaves.

4. In a large bowl, whisk together remaining ingredients. Pour over vegetable mixture.

5. Bake for 30 – 40 minutes until cooked through.

Cauliflower Fettuccine Alfredo

Yield: 50 Serving: 250ml

INGREDIENTS

• 100g Margarine

• 40g Chopped Garlic

• 175g Sun Dried Tomatoes (Chopped)

• 1.65kg Frozen Cauliflower

• 3.65kg Soup White Cheddar Cauliflower

• 5.5kg Cooked Fettuccini

• 60g Fresh Parsley (Chopped Fine)

• 50g Grated Parmesan Cheese

PREPARATION

1. Heat a large pan over medium heat. Add garlic and margarine, cook for 1 minute.

2. Add cauliflower and sun-dried tomatoes. Stir and cook for 5 minutes.

3. Add soup to pan, stir and bring to a simmer. Cook for 10 minutes.

4. Divide cooked fettuccine equally between hotel pans.

5. Ladle prepared sauce over fettuccine and mix well.

6. Garnish with parsley and grated parmesan and enjoy!

Featured Product Soup White Cheddar Cauliflower Bisque

SUPC: 7279613

Chickpea Tomato Casserole

INGREDIENTS

• 15ml Ground Black Pepper

• 360ml Vegetable Oil

• 1.4Kg Onion Diced Frozen

• 150g Chopped Garlic

• 7Kg Canned Chickpeas (Rinsed & Drained)

• 80g Cumin Powder

• 80g Smoked Paprika

• 35g Dried Thyme

• 500ml Apple Cider Vinegar

• 1.4L Water

• 1Kg Spinach (Chopped)

• 4L Tomato Soup Sodium Reduced

Yield: 50 Serving: 180ml

PREPARATION

1. Add oil to the pot. Cook onions for 5 minutes. Add garlic and cook for another 3 minutes.

2. Add chickpeas, herbs and spices. Stir to coat chickpeas. Cook for 5 minutes.

3. Add apple cider vinegar and water. Stir and scrape bottom of the pot.

4. Add tomato soup. Bring to a boil and reduce to simmer. Add spinach and cook for 20 – 25 minutes.

Creamy Chicken Potato Casserole

Yield: 50

Serving: 90g Chicken & 180ml Sauce

INGREDIENTS

• 4.5Kg Chicken Thigh Boneless Skinless

• 1L Onion Diced Frozen

• 30ml Chopped Garlic

• 180ml Dijon Mustard

• 15ml Dried Thyme

• 60ml Parsley Dried

• 2.7L Soup Cream of Chicken

• 500ml Half & Half Cream

• 1L Chicken Broth

• 3L Mini Potatoes (Quartered)

• 1.5L Fresh Spinach

• 625ml Grated Parmesan Cheese

PREPARATION

1. Bake chicken thighs until cooked, set aside.

2. Sauté onion and garlic. Add mustard, broth, potatoes, chicken soup, cream and herbs. Bring to a boil and reduce to simmer for 10 minutes.

3. Add spinach and simmer for another 5 minutes.

4. Serve 90g of chicken with 180ml of sauce. Garnish with parmesan.

Yield: 50

INGREDIENTS

• 1.5L Water

• 1.5L Alfredo Sauce Mix

• 180ml Chopped Garlic

• 50 Each Cheese Pizza Planks

• 350g Goat Cheese (Crumbled)

• 1.5Kg Frozen Peas

• 20g Ground Black Pepper

• 750g Sliced Prosciutto

• 250g Fresh Pea Shoots

Serving: 1 Each

PREPARATION

1. Prepare alfredo sauce as per manufacturer instructions. Stir in garlic and set aside to cool.

2. Prepare pizza as per manufacturer instructions.

3. Drizzle 30ml of garlic alfredo sauce over prepared pizza. Top with peas and goal cheese. Back for another 5 minutes.

4. At point of service, top with 15g of prosciutto, ground black pepper and pea shoots.

Chicken Shawarma on Brioche

PREPARATION

1. Glaze brioche with margarine and arrange on baking tray. Roast in preheated oven at 400F/204C until browning has occurred. Remove from oven and rest. Slice lengthwise.

2. Assemble sandwich: spread tzatziki sauce on both sides of bun. Place 60g of chicken, slices of tomato, onion and arugula. Cover with top of bun.

INGREDIENTS

• 4.5Kg Chicken Shawarma (Cooked)

• 50 Each Brioche Hamburger Bun

• 2.5L Tzatziki Sauce

• 2.5Kg Fresh Tomato (Sliced)

• 1Kg Fresh Red Onion (Sliced)

• 900g Arugula

Yield: 50 Serving: 1 Each

INGREDIENTS

• 3.5Kg Diced Squash

• 150ml Olive Oil

• 30ml Dried Coriander

• 1.7kg Rustic Grain Blend

• 150ml Olive Oil

• 150ml Lemon Juice

• 5ml Cumin Powder

• 300ml Fresh Red Onion (Diced)

• 500ml Pomegranate Seeds

• 300ml Feta Cheese (Crumbled)

• 150ml Fresh Mint (Chopped)

PREPARATION

1. Mix squash with oil, coriander, cumin and season with salt and pepper.

2. Place on parchment lined baking sheets and bake for 10 – 15 minutes until roasted. Set aside.

3. Prepare rustic grain blends as per manufacturer's instructions.

4. Prepare dressing: mix oil, cumin, diced red onions with salt and pepper to taste.

5. Combine rustic grain blend with roasted vegetables, dressing and pomegranate.

6. Garnish with mint and feta.

Bulgur Salad with Feta & Squash

Bulgur Salad with Feta & Squash

Yield: 50

Featured Product Grain Blend Rustic SUPC : 7296870

Sparkling Lemon Sangria Mocktail

Yield: 50 Serving: 125ml

SUPC: 3278647

Lemon Sangria Mocktail | Vol. 7 | 2024

Featured Product Lemon Cocktail Mix

Sparkling

INGREDIENTS

• 2.3L Water

• 550g Lemon Drink Mix

• 550ml Orange Juice

• 2.95L Water

• 2.3L Non-Alcoholic White Wine

• 1L Seltzer Water

PREPARATION

1. Mix ingredients together (except for seltzer water).

2. At point of service, top with 30ml of seltzer or sparkling water and enjoy!

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

Casserole Chicken & Potato f/Thigh Bnls Sknls

Casserole Chickpea w/Cond Tomato Soup

Drink Lemon Sparkling Sangria f/Mix

Pasta Fettucine Alfredo w/Cauliflower

Pizza Cheese f/RTB w/Pea & Prosciutto

Quiche Spinach Mushroom Hmd w/Soy Milk LacR

Salad Bulgur w/Squash & Feta

Sandwich Chicken Shawarma f/RTS on Brioche

Sandwich Ham Hawaiian w/Pnpl

Soup Gazpacho w/Tomato & Herbs

Wrap Asian w/Ham & Peanut Sauce

Synergy Recipe List | Vol. 7 | 2024

Creamy Chicken Potato Casserole

Chickpea Tomato Casserole

Sparkling Lemon Sangria Mocktail

Cauliflower Fettucine Alfredo

Pea & Prosciutto Pizza

Spinach Mushroom Quiche

Bulgur Salad with Feta & Squash

Chicken Shawarma on Brioche

Hawaiian Ham Sandwich

Garden Gazpacho Soup

Asian Wrap with Peanut Sauce

Nourishing Kitchen - Vol. 7