Nourishing News - March 2023

Nourishing ConversationsNutrition Month/ P2

Special Event Menus / P8

Nutrition in Disguise Recipes/ P12

Unlocking the Potential of Food

Celebrating Nutrition Month

Register today for Sysco’s Nourishing Conversation as we celebrate Nutrition Month by unlocking the potential of food and exploring the roles of dietitians in the health care and senior living industry!

Join the conversation with industry leading professionals as we explore the unique role of dietitians, the collaborative team approach, ways to celebrate Nutrition Month and 2023 trends for health care and senior living.

Register at nourishingconversations.ca

Twinkle Patel – Corporate Dietitian at Seasons Care

Julie Cavaliere – Director, Stakeholder Relations and Innovation at MealSuite

Kaitlin Chard – Nutrition Services Consultant at Sysco Canada

Denise Paul – Director, Healthcare & Hospitality at Maple Leaf Foods

UPCOMING LIVE WEBINAR: MAY 9, 2023

Malnutrition in Adults Living With Dysphagia: Strategies for Prevention, Detection and Management

Presented by Heather Keller RD, PhD, FDC, FCAH

Dysphagia increases the risk of malnutrition, aspiration, and respiratory infections. Malnutrition causes longer hospital stays, higher re-admission rates, higher in-hospital mortality rates and accounts for $2 billion in health care costs in Canada.

Join us to learn more on how to prevent, detect and manage malnutrition in adults living with dysphagia.

DATE/TIME

Tuesday May 9th, 2023 12:15-1:15pm ET

LOCATION

Virtual Education Event

REGISTRATION

REGISTER NOW

To secure your spot for this Live Webinar register by Monday April 17th, 2023.

This webinar is complimentary and is funded by Nestlé Health Science.

LEARNING OBJECTIVES

• To have a better understanding of the risks of developing malnutrition in patients living with dysphagia

• Be familiar with the methods used to detect malnutrition in people who may be at risk

• Feel empowered to support families and patients with dysphagia with practical tips on how to manage mealtimes

• Learn more about the tools and resources available to assist families and patients with dysphagia who are malnourished.

®

Easter

appetizer

Everything Bagel Seasoned Salmon Dip with Pita

Carrot & Fusion Vegetable Soup

mains

Maple, Mustard & Rosemary Easter Ham

with Carrot Couscous Pilaf & Tasty Green Beans and Peppers

Garden Veggie & Feta Omelette

with Parslied Sliced Potatoes & Roasted Spring Asparagus

desserts

Fresh Berry Bread Pudding

Carrot Lava Cake

Beverages

Pink Lemonade

Tea or Coffee

easter

Snack Cart Ideas

Drink IDea: Lemonade stand

Tip: Organize your cart with a variety of tasty lemonades for residents to choose from

Snack IDea: Carrots & Hummus

Tip: Scope hummus into small disposable beverage cups with sliced carrots placed on top

St. Patty’s Day with

3.75 kg frozen mini hash brown patties

320 g Dr. Oetker

Cheese Sauce Mix

240 g Dr. Oetker Brown Gravy Mix

1 kg sour cream

250 g crumbled cooked bacon bits

125 g green onions, sliced 50 g fresh cilantro leaves

500 g pickled jalapeño pepper slices

Prepare hash browns according to package directions.

In two large saucepans set over medium heat, whisk Cheese Sauce Mix with 2 L cold water and stir Brown Gravy Mix with 2 L cold water. Bring both to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until thickened.

For each serving, arrange 150 g potatoes on a plate. Drizzle with 70 mL Cheese Sauce and 70 mL Brown Gravy. Dollop with 40 g sour cream. Sprinkle with 10 g bacon bits. Garnish with 5 g sliced green onions, 2 g cilantro leaves and 20 g pickled jalapeño slices.

YIELD 25 SERVING SIZE 367 G

Signature Side - dishes Garden Fresh Veggie Pilaff's

1. 2. 3. 4. 5.

20 min consistent cook time

Combine 1 cup Floating Leaf Blend with 2 cups of water* in a small saucepan (pot) Bring to a boil.

COVER tightly with lid and reduce heat to LOW simmer and cook for 20 minutes

Remove from heat and let stand for 10 minutes (with lid) or until desired doneness is reached.

Drain excess water if needed.

Season as desired.

* Add more water if needed to reach desired texture.

* For enhanced flavor, substitute broth/stock for the water.

* To prepare in a rice cooker please follow cookers instructions.

• Dehydrated garden fresh veggies

• No salt needed - full flavour without the sodium Colourful presentation Allergen free Labour saver

Ingredients: rice, wild rice, chopped carrots, red bell pepper, sage, parsley curls, chopped onion.

Pack size: 2*2.5kg Ziplock

Re-discover core-veggies

Arctic Gardens helps you maximize your efficiency.

Operators are looking for new ways to use products they have on hand for multiple applications. Arctic Gardens offers a wide selection of quality vegetables in convenient, ready-to-cook cuts and blends. By combining simple seasonings and frozen vegetables, you can offer your residents nutritious and flavourful wholesome vegetables while saving valuable time in your side’s creations. Try this tasty indian-style roasted cauliflower.

To discover more great ideas, visit our website arcticgardensfoodservice.ca

Chef Chef Curated Curated Inspired + Inspired +

Concepts

By Concepts By Chef David Pyper Chef David Pyper

Wintery DaysMenu

Appetizer Appetizer

alad with Fennel Walnuts - Parmesan Cheese

Pomegranate Arils + Fine Olive Oil

Main Course Main Course

Crispy Crab Sandwich with Buttermilk Ranch SlawPickles + Dill

Dessert Dessert

ide Chili with Plant Based Crumble + Avocado with ream

Yield: 6 Portions Yield: 6 Portions

1 cup walnuts

1 pound brussels sprouts, ends trimmed

1 small garlic clove, finely grated

2 tablespoons fresh lemon juice

¼ cup grated Parmesan plus (about 2 ounces) of shaved Parmesan

to taste salt

to taste freshly ground pepper

1 fennel bulb, quartered, cored and thinly sliced lengthwise

1 apple quartered, cored and thinly sliced lengthwise

½ cup pomegranate seeds

1 cup mint leaves, coarsely chopped

½ cup parsley, tender leaves and stems, coarsely chopped

3 tablespoons olive oil

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, around 5 minutes or so.

Place brussels sprouts in a large bowl with garlic, 2 tablespoons lemon juice, ¼ cup Parmesan and season with salt and pepper. Toss sprouts until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.

Add walnuts, fennel, apple and pomegranate seeds to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper to taste. Garnish with shaved Parmesan cheese. Enjoy!

Vegan F Vegan F Ch Ch

REPLACE

Yield: 4 Portions Yield: 4 Portions

4 crab cakes 4 crab cakes

1/3 cup buttermilk ranch dressing

1/3 cup buttermilk ranch dressing

3 tablespoons chopped dill pickles

3 tablespoons chopped dill pickles to taste to taste teaspoon pepper teaspoon pepper

4 brioche buns

4 brioche buns

1 cup fresh dill sprigs

1 cup fresh dill sprigs

1 cup cabbage slaw

1 cup cabbage slaw

to taste thin sliced red onion to taste thin sliced red onion

Place crab cakes on a parchment lined baking sheet and bake at 350F (flipping once) until golden brown and with an internal temperature of 165F. While cakes are cooking, combine cabbage slaw, buttermilk ranch dressing, pickles, and pepper in a small bowl.

Remove crab cakes from oven. and place on brioche bun. top with cabbage slaw mixture and fresh dill.

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