Nourishing News - December 2022

On June 22, 2022

the Government of Canada announced a

Single Use Plastic Ban

Plastic is affordable and incredibly versatile with properties that make it ideal for many applications. However, these qualities have also resulted in it becoming an environmental issue.

Are you prepared for the new single use plastic ban? Select Sysco products will be affected by this ban, however we have specialized non-food consultants to advise and assist you in selecting new sustainable alternatives.

Now is the time, to make Sysco your packaging partner!

Non-food items are the unsung hero’s of food service but are critical to every operation's success. Sysco's Earth Plus is a line of biodegradable disposable and paper product providing planetfriendly, non-food items that are affordable and reliable.

“Appy” Holidays

4 reasons to host an appetizers-only dinner for your senior living community

Look no further for menu inspiration!

We’ve collected three of our favorite easy app recipes from our database ready to download and enjoy.

Click through to get all 3 delicious multiscale recipes perfect for your seasonal spread:

• Bruschetta Baguette Bites

• Bacon Cheese Bite

• Apple & Sweet Potato Flatbread

FREE download: easy appetizer recipes. get the free recipes!

Breanne Drury, RD, MScEd. Corporate Dietitian Seasons Care Dietitian Network

With the holiday season approaching, odds are you’re looking for inspiration for your community’s big feast. And while a classic meal like turkey and all the trimmings is always a hit – this year, low-staffing circumstances may have you thinking outside the box.

A meal focused on finger foods and appetizers may just be the perfect way to bring everyone’s favorite flavors of the season to the table in a time-friendly fashion. Plus, your residents will love the variety, fun and independence this kind of spread gives them.

So, are you ready to host an “appy” holiday season? Keep reading to discover why you should consider making appetizers the main event this year. Plus – get some free MealSuite recipes for your menu!

only community

FINGER FOODS SUPPORT MEALTIME INDEPENDENCE

Appetizers, especially those in “bite size” or “finger food” form, can be the perfect solution for residents who may have trouble with utensils, something especially common for those living with dementia.

This can not only boost dignity and independence during the meal, it will also save your staff significant time from assisting with cutlery.

APPETIZERS CAN BE SIMPLER & QUICKER TO PREPARE

Forget about spending hours peeling, boiling, chopping and roasting – especially that turkey that can take you all day! Easyto-prepare appetizers can still bring everyone’s favorite seasonal flavors, while only requiring quick assembly and, possibly, a few minutes in the oven. Here are some tips for preparing apps with ease:

• Opt for ingredients with little-to-no prep work involved like jams, cheeses, cured meats, grapes, crackers and breads

• Take “shortcuts” like using prepared dips and spreads, phyllo dough and wonton wrappers

• Include a few no-cook options like caprese skewers and smoked salmon cucumber bites to save oven space

• Your entire menu selection doesn’t have to be homemade! Work in a couple of frozen appetizers to save time

• Make and refrigerate or freeze what you can ahead of time

• Boost visual appeal with easy garnishes like halved cherry tomatoes or green onion

FINGER FOODS MAY HELP INCREASE INTAKE

As you know, aging can lead to poor appetite – something that, unfortunately, doesn’t take a holiday. Finger foods are suggested as a great alternative to a full meal because they can be helpful in encouraging a greater caloric intake through small, digestible portions.

You know what they say: variety is the spice of life! It’s shown that a greater variety of foods lead to increased calorie consumption compared to offering the same amount of a single food. A plateful of small appetizers can offer so much variety of tastes, textures and aromas that may encourage residents to eat more than they would with a main of few components.

IT’S A FUN CHANGE IN ROUTINE

When the holidays are all about creating special moments, an all-appetizers dinner can be a fun shake up in routine! Your residents will love building their own perfect plate with delicious bites served family-style or as a buffet. Kick up the magic by setting tables with festive napkins and plates, and keep the connections flowing with these Printable Holiday Conversation Starters. Whether you’re starting a new tradition with appetizers or serving a classic meal, we hope you’re walking away with inspiration to help you bring warmth, comfort and smiles to your residents this holiday season. Before you go, don’t forget to download your FREE MealSuite Appetizer Recipes right here.

Pork Stew & Dumplings

Serving Size: 90g

Yield: 50 Ingredients:

60 ml vegetable oil

2 L potato, peeled & cubed 2 L turnip, peeled & cubed 2 L carrots, peeled & cubed

3 ea. onions, finely chopped 2 tbsp garlic, minced 4 kg pork, pulled, cooked 700 ml cooking wine

3 L pork gravy, prepared 2.15 L flour, all purpose 20 ml salt 50 ml baking powder 125 ml dill weed, dried 315 ml vegetable oil 780 ml 2% milk

Preparation:

1. Heat oil and add potatoes, turnips and carrots. Cook until potatoes begin to soften. Add onions and garlic. Continue to cook until onions are transparent.

2. Cut pork into 1" pieces. Fold pork and liquid into prepared gravy. Add pork to vegetables. Cook to an internal temperature of 165F/74C. Place pork in a steam pan.

3. Make dumplings: Combine flour, salt, baking powder and dill. Stir with fork to combine. Add oil and milk. Do not over stir.

4. Drop 60 ml of dumpling batter on top of stew. Cover pan. Bake at 450F for 10-15 min until dumplings have risen and are firm.

2 tablespoons unsalted butter 2 tablespoons unsalted butter

1 medium yellow onion, diced 1 medium yellow onion, diced 2 cloves garlic, minced 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar

4 cups (32 ounces) low-sodium vegetable or chicken broth 4 cups (32 ounces) low-sodium vegetable or chicken broth 1 (28-ounce) can crushed tomatoes 1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream 1/2 cup heavy cream

2 bay leaves 2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini 1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish Grated or shredded Parmesan cheese, for garnish Grated or shredded Parmesan cheese, for garnish

Melt the butter in a pot over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired. Serve and enjoy!

5 tablespoons butter

1 small onion , diced

1 celery stock , trimmed and diced

1 3/4 cups frozen peas and carrots , thawed and patted dry

2 cloves garlic , minced

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp dried thyme

1/3 cup all-purpose flour

1 tbsp liquid smoke

1 3/4 cups low-sodium chicken broth

2/3 cups whole milk

1 1/2 cups cooked chicken breast , cut into very small 1/2-inch cubes

1/2 cup bacon, cooked

1 refrigerated, rolled, unbaked pie crust

1 egg , beaten with 2 teaspoons water to make an egg wash

Preheat oven to 425 degrees F

In a large skillet, melt the butter over medium-high heat. Stir in the onion, celery, and peas and carrots; season with the salt, pepper, garlic powder, and thyme Cook for about 3 minutes until vegetables are tender and onions are soft and translucent. Add in the garlic and cook until fragrant, 20 seconds. Stir in the flour until dissolved and cooked off.

Slowly pour in the chicken broth, liquid smoke, and milk Simmer over medium-low heat, stirring frequently, until thick, about 5 minutes. Add in the cooked chicken pieces and bacon. Remove from the heat.

Set 4 (5-inch) ramekins on a large, rimmed baking sheet.

Divide the mixture among ramekins

Roll out 1 sheet of pie crust, cut into quarters, and lay pieces on top of the ramekins. Seal edges and trim excess dough Brush the tops with egg wash, then make 2 small slits in each so steam can escape Bake until crusts are golden brown and the filling is bubbly, about 30 minutes. (Watch carefully and tent with foil the last 10 minutes of baking if crust is over-browning.)

Remove from oven and allow the pot pies to cool for 10 minutes, Serve and enjoy!

Preheat oven to 350F Lay the pastry on a cutting board and cut into 10" X 17" sheets with a sharp knife. Peel and slice the apples and mix sugar and cinnamon Place the walnuts and brown sugar in the bowl of a food processor and blitz until the mixture resembles coarse breadcrumbs. To roll the strudel, place a clean towel on your work surface and cover it with the first sheet of filo. Brush with melted butter and spread with one third of the nut mixture Cover with a second layer of filo and brush with butter, repeat with another layer and brush again with butter. Now sprinkle over another third of the nut mixture. Cover this with layer four of filo and brush with a little more butter Gently spoon the apples over the top edge of the pastry and roll into a sausage shape. Press together and place on a baking tray, seam side down. Brush with the last of the butter and sprinkle with the last of the nut mixture Transfer to a lined baking try and cook for 25 minutes or until the pastry is golden brown. Sprinkle with icing sugar and serve with salted caramel ice cream. Serve and enjoy!

CONNECTING THROUGH THE SHARED LOVE OF FOOD

For over half a century, we’ve been working tirelessly to deliver exceptional service, so you can deliver exceptional mealtime experiences. Our best-in-class quality, reliability and food safety – paired with our passion for nourishing others –have made us Canada’s largest foodservice distributor.

Dedicated Senior Living food experts, providing highly personalized service

Canada’s largest, most capable supply chain Best-in-class foodservice resources and technology for Senior Living

Broadest product assortment, with the highest food safety standards

Our personal approach to your business combines national reach with local representation, giving you the reliability and confidence you need to ensure every menu is executed exactly as planned.

Learn more at: Sysco.ca/Healthcare