Nourishing News - Spring/Summer 2023

Nourishing Kitchen

digital recipe

flipbook / P2

Butterfly Project at Hawthorne Place

Care Centre / P8

Special Event Menu Recipe / P12

Sysco Classic Potato Pearls Extra Rich SUPC: 0081463

6/1.61 KG

Prepared Yield: 468, 4-oz servings/case

LOW SODIUM 18MG/SERVING

For more information and samples, contact: Jeff Thornhill jthornhill@baf.com 902-471-0028

Sysco’s Nutrition Services Team is thrilled to announce that our new Spring Summer 2023 Menus are now available! Support menu implementation by using it as a starting point for building your own menu in Synergy Tech Suite or as inspiration to elevate your existing menus.

Sysco Spring Summer Standard & Snack Menu features:

• 4 weeks in length - includes breakfast, lunch and dinner

• AM, PM, and HS

• Fully extended for available diets and textures in Synergy Tech Suite

• Developed using industry best practices, Canada’s Food Guide, and the Dietary Reference Intakes (DRIs)

• Customer reviewed

• Built to meet Sysco’s costing parameters

• RD Sign off letter available

• Incorporates traditional & cultural dishes and reflects product availability across Canada

• Second choice added to PM & HS snack to meet new Ontario menu legislation. Our team will also be releasing a series of additional Sysco menu resources designed to support menu implementation, providing additional templates, a renal resource, check lists and ideation to help optimize your food service operations. For more information about our Sysco menu and resources reach out to your sales representative.

Seafood was the 2nd most missed menu item during the pandemic!1

But meeting guests’ cravings are more difficult, with over 70% of operators experiencing labour shortages.2

Offer variety without adding staff with our pre-prepped seafood.

DISCOVER HOW OUR EASY-TO-MAKE PRODUCTS CAN BE USED IN MULTIPLE WAYS!

5 FAVES SERVED 5 WAYS

SYNERGY TECH SUITE

Stir Up Some Soup

APPLICATION:

Appetizer & Lunch Entrée

CHEF NOTES: Poach tilapia in coconut milk & add shaved carrots, peppers & summer squash.

Brilliant In Burritos

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Pile on your favourite fixings & wrap in whole wheat tortillas to keep it healthier.

Perfect Over Pasta

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Make tilapia piccata & lay over angel hair pasta tossed with roasted zucchini & lemon-caper sauce.

Taste Of The Tropics

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Pair with coconut rice, charred veggies & tropical fruit salsa for a taste of the islands.

Very Good Veracruz

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Prepare tilapia Veracruz-style with bell pepper & olive studded sauce & lay on a bed of Spanish rice.

Wrap It Up

APPLICATION: Lunch Entrée

CHEF NOTES: Go green with spinach tortillas, avocado, baby spinach & shaved cucumbers & Granny Smith apples.

Terrific with Thai Sauce

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Serve over jasmine rice & top with a Thai inspired sweet & sour seafood sauce.

Lovely With Loaded Potatoes

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Roast, smash & load up mini Yukon potatoes for a great side to crunchy pollock tails.

Try It In Tacos

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Our favourite fixings include tomato pico de gallo & salsa verde ranch sauce.

Awesome On Asian Slaw

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Lay the fish atop an Asian inspired slaw and drizzle with sweet Thai firecracker sauce.

So Nice On Veggie Noodles

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Use zucchini & summer squash for the veggie noodles and top with a Caprese tomato-basil salsa.

Great In A Grain Bowl

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Fill with tricolor quinoa, shaved carrots, cucumbers & peppers. Top with lemongrass-basil butter sauce.

Nice In A Nicoise Salad

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Include all the traditional nicoise salad ingredients & drizzle with olive-caper vinaigrette.

Make It Meuniere Style

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Serve over toasty rice pilaf with green beans & lemonbrowned butter.

Great Center Of Plate

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Pair with Tuscan-style roasted asparagus, green beans, blistered cherry tomatoes & lemon-basil vinaigrette.

Wonderful On Whipped Potatoes

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Do a light whip on the potatoes & pair with melted leeks, English peas & garlic-butter sauce.

Create A Cowboy Corn Salad

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Mix up a cowboy corn salad with all your favourite ingredients & drizzle with citrusavocado sauce.

Superb In Slaw Salad

APPLICATION: Appetizer

CHEF NOTES: Pair with a beet slaw with shredded carrots & peppercorn infused yogurt dressing.

A Triumph In Tacos

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Enhance with purple cabbage coleslaw & zesty cilantro-lime mayo.

Magnificent With A Veggie Medley

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Mix up a warm white bean & spring veggie medley & serve with basil pesto.

Parmesan Crusted

(NEW!)

Beautiful As Caprese Bites

APPLICATION:

Appetizer

CHEF NOTES: Just top the parmesan crusted salmon with melted mozzarella & roasted tomatoes.

Good To Go On Risotto

APPLICATION:

Lunch & Dinner Entrée

CHEF NOTES: Pair with creamy tomato basil risotto & finish with sliced cherry tomatoes & shaved parmesan.

Fantastic With Fruit Salad

APPLICATION:

Appetizer

CHEF NOTES: Serve with a simple salad of baby arugula, sliced peaches & plums, and a balsamic drizzle.

Pair With Pesto Pasta

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Serve over pesto fettuccine with spinach & blistered cherry tomatoes.

Perfect With Potatoes & Veg

APPLICATION: Lunch & Dinner Entrée

CHEF NOTES: Pair with roasted zucchini & garlic butter seasoned potatoes.

SUPC 1034816

FireRoasters Citrus Peppercorn Tilapia Fillets

SUPC 2764959 Healthy Tonight™ Breaded Alaska Pollock Fillets

SUPC 5643765 Pan-Sear® Roasted Garlic & Herb Tilapia Fillets

SUPC 2765519 Healthy Tonight Breaded Cod Fillets

SUPC 5518994

Salmon

Making Every Moment Chronicles of a Butterfly

(Part 1)

The Butterfly Approach is designed for dementia care settings and focuses on delivering emotion-based, person centered, care that connects people in a dignified, holistic and human way. The Approach is proprietary to Meaningful Care Matters (MCM), an international company supporting culture change within health and care settings. The Approach appealed to the Responsive Group because of its ability to bridge the emotional isolation captured in its 2017 Empathy video Could a greater miracle take place than for us to look through each other's eyes for an instant:

In this story we share how three Ontario Long Term Care (LTC) Homes, operated by the Responsive Group, are bringing this promise to life by implementing the Butterfly Approach.

The Butterfly Approach builds on the learnings of Tom Kitwood (1937-1998)

- a pioneer in the field of person-centered care for people living with dementia. Kitwood’s flower model well represents the 6 essential human needs required to maintain a strong sense of well-being.

The video portrays the breadth of emotions and tribulations individuals carry inside - often unbeknownst to others - and offers a glimpse of the value of human connectedness, all the more true and needed as a result of the Pandemic.

by Cristina and with gratitude

The exploration of these needs and most importantly, how to deliver them in the care setting is at the core of the Butterfly learning process. Through a series of learning sessions, team members embark together on a journey of ground breaking changes to introduce opportunities for meaningful engagement with residents and for residents to receive, in return, that feeling of being loved, of being important and the feeling of being at home. On the journey, team members explore the deeper part of person-centered care - the awareness that to take care of humans, they must allow themselves to be human… bring their whole person to the workplace, learn who the resident is as a person, feel what their lived experience is like, and transform it to how they would like to be treated.

Visual progress

Matter™ Butterfly Journey….

The result is a gradual breaking down of the barrier between the “us and them” - between team members and residents - and a veritable metamorphosis in the daily life of the home.

Strict “time of day’ routines are dismantled, residents are actively engaged, uniforms are shed, interactions are meaningful and it becomes unclear who lives in the home and who works there. While each Butterfly home is unique in its look and feel, there are some core essentials which they all share:

• Strong sense of home rather than institution

• Colorful, engaging environments that connect with people’s life stories and interests

• Prioritizing emotional care alongside clinical care

• Relaxed, freed up atmosphere for meaningful moments of occupation and relationship building; the boredom often characteristic of LTC disappears

• Team members are comfortable ‘being with’ people rather than only ‘doing for’ people and share of themselves and their life stories

• Careful choice of words for the language of care and no talking about residents in their presence without including them;

• Recruitment of team members with a strong emphasis on emotional intelligence

Day-by-day this metamorphosis is unfolding at each of the Responsive Group’s three pilot homes.

progress markers of completion on the 100-Point Checklist

Cristina de Santis - VP Improvement & Innovation, Responsive Group Inc. gratitude to our Butterfly Home Teams

Dundurn Place Care Centre (Hamilton), Hawthorne Place Care Centre (North York) and The O’Neill Centre (Toronto) are each on their individual implementation journeys and extremely proud of the accomplishments of team members and residents alike. Both are reaping the benefits of increased, meaningful, human connectedness - evermore important after the pandemicwhile continuing to learn and transform the lived experience. Family members and team members find joy and encouragement being in the home and with residents. Family members no longer dread visiting and, in one team member’s words, “I go home with my heart full”.

The journey is not an easy one - all the more so during the Pandemic. It requires considerable self -reflection by team members, the ability to “undo” both a task oriented work-style and the learned helplessness of residents in LTCall while navigating outbreaks and strict IPAC protocols; finally it requires genuine

interest to discover the person that is each resident.

MCM’s process for Butterfly accreditation is a rigorous one and, in the absence of Covid, unfolds over a 12-18 month period with variations by home. Common to all accredited homes is their successful progression through a “100 Point Checklist” and completion of observational audits (using QUIS - Quality of Interactions Schedule - methodology) that score how staff engage with residents and attest to the quality of life in the home.

We invite you to enjoy the pictures below - a testament to the steps taken to date and a promise for the renewal and hope that is still to come. And - as we cheer these teams on - we look forward to checking back in as they continue their journeys in the months to come and make Responsive’s Vision of “creating communities where people of all ages achieve all they can be'' a reality.

COOKING TOGETHER

Among the people who live in our Willowvale neighbourhood, we have former seamstresses, teachers, volunteers, farmers, gardeners and nurses. We also have a gentleman named Bill who enjoyed a few different jobs, including work in the restaurant business. Our team was excited to learn that Bill still has a passion for cooking, and was able to support him to prepare souvlaki for the residents, staff and visitors of our home on March 24. All proceeds from the sale of Bill's souvlaki went to our Resident's Council.

Efcharistó Bill!

Tuscan Minestrone Soup

Serving Size: 180 ml

Yield: 50

Ingredients:

10 slices bacon, raw, chopped

200 g white onions, chopped

40 ml garlic, crushed

200 g sweet red peppers, diced

2 L tomatoes, diced, low sodium, canned

200 g celery, diced

1 L kidney beans, canned, drained

200 g green cabbage, chopped

200 g peas, frozen, thawed

80 ml beef base, dry, reduced sodium

5 L water

150 g orzo pasta, dry

15 ml black pepper, ground

15 ml table salt

50 ml basil, fresh, chopped

200 g parmesan cheese, grated

Preparation:

1. In a stock pot sauté onions, garlic and bacon over medium heat. Sauté 2-3 minutes until tender. Add vegetables, beans, base and water; bring to a boil and simmer until vegetables are tender.

2. Add pasta and cook 5-8 minutes until tender.

3. Add black pepper, and salt. Garnish with basil and parmesan cheese

CANADA’S PEROGIES OF CHOICE

A Canadian family-owned company proudly using wholesome ingredients grown by Canadian farmers.

QUALITY

• Fresh potatoes

• Aged cheeses

• Real vegetables

• Special flour blends

• Natural spices

• Flash frozen to lock in flavour

VALUE

• Low food cost

• Very versatile - breakfast, lunch, dinner, appetizers

CONVENIENCE

• Par-cooked

• Retherm options

• Variety of flavours and sizes

• IQF for ease of portioning

RETHERM READY PEROGY

CHEEMO Perogies offer healthcare providers a quality and nutritious menu offering that is soft, easy-to-digest and can be enjoyed by:

• Long-term care patients

• Assisted-living residents

• Retirement Living

• Staff cafeterias

Code: 4910823

SUZY Q CARTS

A Perogy Bar Option: Incorporate choices of protein, vegetables, sauces.

Celebrating Mothers

Mother’s Day is coming Sunday May 14th . It is a day everyone can relate to. It is a day to celebrate and be thankful for the nurturing love and compassion we give and receive throughout our lives as part of mother-child interactions. Preparing meals is at the core of most family relationships and mealtime is a part of the memories that are instilled in our hearts.

This dish combines a familiar mix of flavours that your seniors will enjoy, with shaped pasta and asparagus to add some special-occasion flare.

May we suggest you recognize this Mother’s Day by delighting your residents with this delicious Creamy Salmon

Asparagus Pasta recipe.

Creamy Salmon

Asparagus Pasta

(Serves 25 portions)

Ingredients

4 lbs 6 oz Ocean JewelTM PouchPakTM Salmon

1 lbs 13 oz bowtie pasta, dry

1 lbs 6 oz asparagus, cut into 1-inch pieces

13 oz green peas, frozen

8 oz Knorr creamy garlic pasta sauce mix

9 1/3 cups 2% milk

1/2 cup margarine, softened

3/4 cup Parmesan cheese, grated

2 tsp ground black pepper

Directions

• Cook the bowtie pasta noodles in boiling water according to package directions. In the last 3 minutes of cooking the pasta, add the asparagus pieces and the frozen peas (alternatively steam separately, drain).

• While the noodles are cooking, prepare the creamy garlic pasta sauce mix according to package directions. Keep warm at >140°F/60°C.

• Place the flaked salmon in the bottom of a hotel pan; add the prepared creamy garlic pasta sauce.

• Heat until the internal temperature of salmon with cream sauce reaches 165°F/74°C held for 15 seconds.

• Toss in the hot drained pasta, cooked asparagus, and peas with the salmon and cream sauce.

• Stir in the parmesan cheese and season with pepper.

• Serve 8 oz per serving along with a tossed vinaigrette garden salad and garlic bread. Garnish with sprinkling of parmesan cheese and dried parsley leaves.

Please visit our website for more information and exciting recipe ideas or contact your Export Packers Sales Representative.

www.oceanjewelseafood.com/foodservice/healthcare

At Dr.

Professional we understand the challenge

Professionals have balancing foodservices and client needs while creating a person-centered dining experience.

We also know that residents and patients want meals that are both visually appealing and delicious.

Introducing Dr. Oetker Wellcare Desserts

A new range of 4 delicious dessert mixes developed specifically for the Senior Living and Healthcare Sector. Developed to address nutrition requirements for protein, fat, carbohydrates, sodium, calcium and fibre when prepared with 2% milk

Enable streamlined menu planning and cost efficiency

Simplify diet management by addressing multiple healthcare nutrition needs in a sweet dessert that will appeal to clients

Reduce Labour and Food Costs (no need to add skim milk powder or other sources of fiber to improve nutritional values)

Provide a versatile, convenient and easy to use dessert solution

Chef Chefd + d +

Appetizer Appetizer

out Caesar Salad us Flatbread

Main Course Main Course

emon Fettucine

Brussels Sprout Brussels Sprout

Caesar Salad Caesar Salad

with Parmesan | Croutons | Garlic Dressing with Parmesan | Croutons | Garlic Dressing

Yield: 8 Portions

Yield: 8 Portions

IIngredients: ngredients:

2 pounds brussels sprouts

2 pounds brussels sprouts

1 cup Caesar dressing

1 cup Caesar dressing

1/2 cup shredded parmesan cheese

1/2 cup shredded parmesan cheese

4 cups croutons

4 cups croutons

Method: Method:

Using a Chef knife, slice the brussels sprouts into ribbons. Using a Chef knife, slice the brussels sprouts into ribbons.

In a large bowl, mix together the brussels sprout ribbons, the In a large bowl, mix together the brussels sprout ribbons, the parsley, croutons and parmesan cheese. parsley, croutons and parmesan cheese.

P P late the salad, serve and Enjoy! late the salad, serve and Enjoy!

ASPARAGUS FLATBREAD

Grilled Asparagus Grilled Asparagus

FFlatbread latbread

with Pistachio | Honey | Arugula | Ricotta with Pistachio | Honey | Arugula | Ricotta

Yield: 4 Portions

Yield: 4 Portions

IIngredients: ngredients:

1 pound asparagus, trimmed

1 pound asparagus, trimmed

1 ½ tablespoons olive oil, 1 ½ tablespoons olive oil,

¾ teaspoon kosher salt, divided ¾ teaspoon kosher salt, divided

½ teaspoon ground black pepper, divided ½ teaspoon ground black pepper, divided

4 naan flatbreads

4 naan flatbreads

1 ⅓ cup ricotta cheese

1 ⅓ cup ricotta cheese

2 teaspoons lemon zest (from 1 lemon)

2 teaspoons lemon zest (from 1 lemon)

1 cup baby arugula

1 cup baby arugula

2 tablespoons honey

2 tablespoons honey

¼ cup pistachios, chopped

¼ cup pistachios, chopped

Method: Method:

Preheat grill to medium-high (400°F to 450°F). Toss asparagus with Preheat grill to medium-high (400°F to 450°F). Toss asparagus with 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill asparagus, uncovered, turning often, until lightly charred, Grill asparagus, uncovered, turning often, until lightly charred, about 3 minutes Transfer to a cutting board and let cool slightly about 3 minutes. Transfer to a cutting board and let cool slightly. Cut into 2-inch pieces. Cut into 2-inch pieces.

Brush naan on both sides with remaining 1 tablespoon oil. Grill

Brush naan on both sides with remaining 1 tablespoon oil. Grill naan, uncovered, until lightly charred, about 1 minute per side naan, uncovered, until lightly charred, about 1 minute per side.

Stir together ricotta, lemon zest, and remaining 1/4 teaspoon each Stir together ricotta, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a medium bowl Spread each naan with 1/3 cup salt and pepper in a medium bowl. Spread each naan with 1/3 cup ricotta mixture, leaving a 1/2-inch border Top with asparagus and ricotta mixture, leaving a 1/2-inch border. Top with asparagus and arugula. Drizzle with oil and honey; sprinkle with pistachios. arugula Drizzle with oil and honey; sprinkle with pistachios Serve and Enjoy! Serve and Enjoy!

REDISCOVER TURKEY

Butterball has been a part of Canadian celebrations for over 50 years.

Now, we’ve made it easier to bring the Butterball tradition to your table with our two NEW Skin-on Roasts; one with only breast meat and the other with both breast and thigh meat.

Versatile and an excellent source of protein, the Butterball skin-on roasts can be served as the main event or enjoyed as a salad topper or part of your favourite sandwich. These roasts can be cooked from frozen resulting in a tender juicy, flavour filled turkey.

For more information go to Butterball.ca/Foodservice

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