JANUARY 2022 1
SYNERGY TECH SUITE - VIRTUAL DEMO SESSION
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SYNERGY TECH SUITE SUMMIT ‘22 - REGISTRATION
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HEALTHY EATING AT WORK
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HEALTHY EATING AT WORK
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ACCOUNT EXECUTIVE SPOTLIGHT
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FLOATING LEAF
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THEME MENU
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THEME MENU
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THEME MENU RECIPES
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THEME MENU RECIPES
Pork Stew & Dumplings Serving Size: 250 ml Yield: 50
Ingredients: 60 ml 2 L 2 L 2 L 3 each 2 tbsp 4 kg 700 ml 3 L
vegetable oil potato, peeled & cubed turnip, peeled & cubed carrots, peeled & cubed onions, finely chopped garlic, minced pulled pork, cooked cooking wine pork gravy mix, prepared
Dumplings: 2 1/8L 20 ml 50 ml 125 ml 315 ml 780 ml
all purpose flour salt baking powder dill weed, dried vegetable oil 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. Place pork in steam pan. 3. 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 45F/232C for 10-15 minutes until dumplings have risen and are firm. JANUARY 2022 11
THEME MENU
Pancake Tuesday MENU
APPETIZERS Ultra Green Smoothie
MAINS Sweet Pea Pancakes & Maple Syrup with Fresh Fruit Salad Egg & Hash Brown Pancakes with Sautéed Mushrooms & Peppers and Buttered Toast
DESSERTS Raspberry Tart with Whipped Topping Strawberry Yogurt
BEVERAGES Cranberry Juice Coffee & Tea
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THEME MENU
JANUARY 2022 13
THEME MENU RECIPES
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THEME MENU RECIPES
Sweet Pea Pancakes Serving Size: 5 each Yield: 50
Ingredients: 2 kg 400 g 9 L 500 ml 5 ml 20 ml 1 3/8 kg 1 3/8 kg 120 ml
pancake mix, plain peas, split, dry water vanilla extract salt, kosher cinnamon, ground honey raspberries sugar, powdered
Preparation: 1. Prepare pancake mix as per package instructions. Place in cooler. 2. Rinse split peas. Add to pot with water and cook on medium-high until tender, approximately 60 minutes. Drain and cool. 3. Mix vanilla, salt and cinnamon into split peas, puree and cool. 4. Mix together the pancake mix and pea puree. Oil the griddle lightly and start ladleing 2 oz pancakes. Cook on one side for 1-2 minutes until bubbles appear. Flip and cook on other side for 1-2 minutes more. Stack pancakes and garnish with honey drizzle and top with raspberries. Dust with icing sugar.
JANUARY 2022 15
CAMPBELL’S
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CAMPBELL’S
Mini Salmon Tourtières Yield: 50
Ingredients: 250 ml 750 ml 60 ml 2.5 L 2 kg 8 150 ml 60 ml 60 ml 60 ml 60 ml 60 ml 20 ml 20 ml 1 pinch 48 60 ml
butter, divided shallots, diced garlic, minced salmon, cooked, chopped Yukon Gold potatoes, boiled, peeled & grated (1 L) eggs 35% whipping cream Dijon mustard lemon zest lemon juice dill, fresh, finely chopped chives, fresh, finely chopped salt pepper cloves Pepperidge Farm® Puff Pastry Shells (SUPC - 2423242) parsley, fresh, finely chopped
Preparation: 1. Melt 1/4 cup (60 mL/2 oz) butter in large skillet set over medium heat. Cook shallots and garlic for about 5 minutes or until tender. Let cool completely. 2. Stir together salmon, 2 cups (500 mL/16 oz) grated potatoes, 2 eggs, cream, mustard, lemon zest, lemon juice, dill, chives, salt, pepper, nutmeg, cloves, shallots and garlic. 3. Refrigerate for up to 8 hours before serving. 4. Melt remaining 1/4 cup (60 mL/2 oz) butter; toss with remaining 2 cups (500 mL/16 oz) grated potatoes. 5. Preheat oven to 425˚F (220˚C). Brush Pepperidge Farm® Puff Pastry Shells with remaining eggs. Bake for 15 to 20 minutes or until puffed and golden. Let cool completely. 6. Reduce oven to 400˚F (200˚C). Spoon 1/3 cup (75 mL/2.4 oz) salmon filling into shells. Top with heaping tablespoonful (15 mL/1 oz) potato mixture. 7. Bake on parchment paper–lined baking sheet, spacing at least 2 inches (5 cm) apart for 15 to 20 minutes or until potatoes start to brown. Hold for service. 8. Garnish each tourtière with 1/4 tsp (1 mL) finely chopped fresh parsley. JANUARY 2022 17
APETITO HFS
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HIGH LINER
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ARREZZIO
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ARREZZIO
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SHALIT FOODS
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