nourish Winter 2019
Specialized Diets During the Holidays
solutions for healthy living & hospitality
Defining Sustainability & Compostable
MENU CENTRE
Manage your menus in this easy to use and learn solution.
u men THEthe MENU SOFTWARE
SOFTWARE
SYNERGY ON DEMAND® CARE
THAT CAN DO IT ALL that can do it all
Integrate Client nutritional needs with therapeutic and texture modified menus
SYNERGY ON DEMAND® CULINARY Enhance the dining experience for Clients living in Seniors communities
Meet our team of culinary and nutrition Meet thebehind team ofthe culinary and nutrition experts innovative solution experts behind the innovative software.
MENUSTREAM
Front-and back-of-the-house automation allowing elimination of almost all of the paper in your kitchen
MENU ANALYSTS
HEALTHCARE SYSTEM SPECIALISTS Karen Hurley, RD Manager, National Sales,
Kristina Parsons, RD Emily Domingues, NM
Julie Park, RD Sales Specialist Casidhe Gardiner, RD Kaitlin Chard, RD
Kim Wood, Healthcare Chef
HERE’S A GLIMPSE OF WHAT OUR MENU ANALYSTS DO FOR YOU: • Fully integrated with IDDSI implementations and a proud silver sponsor of IDDSI since 2016 • Partner with vendors to bring innovative solutions • Provide custom menu services for our customers
• Create Sysco menus for our Synergy customers to use • Develop regional Canadian seasonal menus • Develop emergency menu packages • Create theme menu packages
Not a Synergy customer but interested to see our winter ideation menus? Contact your Sysco Representative to see the hard copy edition!
WINTER MENU FEATURES
Long term care and retirement menus available
Developed and reviewed by Registered Dietitians
Meets Eating Well with Canada's Food Guide
Seasonal flavours and versatile products
Feature popular Canadian recipes and products
Not sure which system is best for your operations? One of our Sysco Canada Healthcare Systems Specialists can help you. Email park.julie@corp.sysco.ca
Editor’s Note ‘Tis the Season!
As the end of 2018 comes to a close, we come together with family and friends to celebrate the year we had and welcome the New Year that is to come. We reflect on our lifestyle choices and what we can do to improve ourselves. By means of Sysco’s quarterly Nourish magazine, you can learn about food, what’s new in the market, and how it all relates to health and wellness. In this issue we talk about specialty diets over the holiday season, how to boost our immunity, and we also find out the truth about sugar. Enjoy! Glitter and gold and ribbons of red have made their way to your little homestead. Come one, come all, for a cup of good cheer, for it won’t be long before the New Year is here. Presents are great, but it’s not about that. It’s about peace and joy, and sometimes a cat. So give of yourself, and give your love. Then find the mistletoe that is just above. Kiss once, better make it twice. And you’ll soon remember that the holidays are nice! From our family to yours, we wish you a very happy holiday, and health and happiness in the New Year!
Christine Romano,
Healthcare Marketing Specialist, Sysco Canada
Tammy Jensen,
Account Executive, Healthcare & Senior Living Sysco Edmonton
Table of
Contents
04 The Sweet Truth About Sugar 08 Navigating Specialized Diets During the Holidays 12 Customer Feature: Trillium Bevan Gardens 14 Feature Chef 18 Defining Sustainability & Compostable 20 Foods That Boost Immunity: A Day in the Life of Roger & Sharon
Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions. Write to us at: healthcare.marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES
4 :: Winter 2019 :: Nourish
Is All Sugar Created Equal? Learn how to make sugar a natural and essential component of a nutritious and well-balanced diet.
T
he holidays are over, and although the alarm clock was set for its usual time, it feels earlier. You fumble your way out of bed, get ready, and head towards the kitchen to start brewing that new gingerbread flavoured coffee you got on Christmas morning. As the rich smell of fresh caffeine fills the air you reach for a teaspoon, and mix in some milk and sugar. You grab a few leftover cookies your mom baked and a banana as you head out for the day. As you drive into the office, you hear the radio discuss New Year’s resolutions and one caller shares they want to reduce the amount of sugar they’re consuming. You start to think about your own diet and wonder how much sugar you are consuming and if this is a change you may want to consider as well. Over the next few days you do some research, and you notice that sugar is a hot topic for debate. While there may be two sides to every story, there is some sweet truth to sugar!
Sugar can be found in many forms, but after it is consumed, it is broken down by the body to simple sugars including glucose, galactose and fructose. Simple sugars supply the body with its main source of energy, and are found in a variety of foods from fruits and vegetables to packaged items, like baked goods and breakfast cereals. Though all sugars have the same overall influence on the body, the sources of simple sugar and their place within a healthy diet vary. While some foods have naturally occurring sugars, others contain added sugars. Naturally occurring simple sugars are found in food sources such as fruits, vegetables, whole grains and milk/unsweetened milk products, often referred to as complex carbohydrates. While these products contain sugar, they also provide many valuable vitamins, minerals and fibre that encompass a healthy diet. In comparison, many foods with added sugars will provide a lot of calories, with very little nutritional value AKA “empty calories”
by Kaitlin Chard, RD, Menu Analyst, Sysco Canada and are referred to as simple carbohydrates. Once digested, all sugar is absorbed into our bloodstream, though the rate which they are absorbed at varies. Carbohydrates are ranked by their rate of absorption in the Glycemic Index (GI). Complex carbohydrates are lower within the Glycemic Index, meaning they are slowly absorbed and ultimately provide long lasting energy. On the other hand, simple carbohydrates are higher within the Glycemic Index and are absorbed quickly, leading to a spike in blood sugar which results in a sudden increase in energy followed by a decrease in energy. Ultimately it is best to choose a variety of complex carbohydrate sources for sustained energy levels throughout that day. We’ve all heard that sugar intake is often the suggested culprit for developing many diseases, though there is no research to suggest this is the case. However, a reduction in added sugar intake can manage excess calories consumed, which often leads to Nourish :: Winter 2019 :: 5
...continued overweight and obesity, that are risk factors for type 2 diabetes, cardiovascular disease, and some cancers (1). While there are no guidelines in regards to the total amount of sugar which should be consumed each day, the World Health Organization (WHO) does recommended reducing added sugar to less than 10% of total energy intake daily(2). With all the talk about sugar, there’s also artificial sweeteners to consider too! You’ve probably seen or heard of many common artificial sweeteners like aspartame, sucralose and saccharin to name a few! These sweeteners closely mimic the natural sweet taste of sugar, but they are much lower in absorbable calories, and are often used and marketed in “diet” products. Though artificial sweeteners reduce the amount of calories within a food product, they are typically added to items that are less nutritionally beneficial than food with naturally found sugars. Overall, it is best to incorporate foods with naturally occurring sugars into a well-balanced diet while reducing the consumption of products with added sugars. Reading nutrition labels is a great way to understand the sugar content within 6 :: Winter 2019 :: Nourish
different products. In fact, you can expect to see improvements to nutrition labels in Canada by the year 2022. Labels will include a percent daily value of total sugar, which is based on a 2000 calorie healthy adult diet. Interpretation of the daily value will also be included on the labels indicating 5% or less as a small amount of total sugar and anything over 15% as a large amount of total sugar. Additionally, sugar-based ingredients will be grouped together within the ingredient listing to ensure customers can clearly identify the sources of sugar within all products. To be short and sweet, sugar is a natural and essential component of a nutritional and well-balanced diet. When it comes time to creating your rich and sweet holiday favourite desserts, try swapping the refined white sugar with banana puree or applesauce. By doing this, you can have your cake and eat it too! While you are doing your best to reduce your sugar intake, don’t forget to enjoy your holiday season with all the goodness it has to offer. Happy holidays! Reference: (1) Health Canada. Sugar. (2018) (2) World Health Organization. WHO calls on countries to reduce sugars intake among adults and children. (2015)
Nutrition Facts Valeur nutritive Per 1 cup (250 mL) pour 1 tasse (250 mL)
Calories 110
% Daily Value* % valeur quotidienne*
Fat / Lipides 0 g Saturated / saturés 0 g + Trans / trans 0 g Carbohydrate / Glucides26 g Fibre / Fibres 0 g Sugars / Sucres 22 g Protein / Protéines 2 g
Cholesterol / Cholestérol 0 mg Sodium 0 mg Potassium 450 mg Calcium 30 mg Iron / Fer 0 mg
0%
0% 0% 22 %
0% 10 % 2% 0%
*5% or less is a little, 15% or more is a lot *5% ou moins c’est peu, 15% ou plus c’est beaucoup Ingredients: Sugars (fancy molasses, brown sugar, sugar) • Wheat flour • Vegetable oil shortening (soybean and/or canola and modified palm oil) • Liquid whole egg • Salt • Sodium bicarbonate • Spices • Allura red Contains: Wheat • Egg • Soy
New Canadian Nutrition Facts to include % daily value for total sugars and grouping sugar-based ingredients. For more information, visit: https://www.canada.ca/en/health-canada/ services/food-labelling-changes.html
REAL INGREDIENTS YOU CAN FEEL GOOD ABOUT SERVING! Try all three delicious flavours. *
Whether your customers are vegetarian, flexitarian, or just looking to try something new our wholesome veggie burgers are sure to excite!
Malibu Burger #1426964 Spicy Black Bean #1395799 Original Gardenburger #1922501 *Š 2018, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
Scrambled eggs
Hard boiled eggs
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Talk to your Sysco representative to order. Nourish :: Winter 2019 :: 7
8 :: Winter 2019 :: Nourish
by Casidhe Gardiner, RD – Menu Analyst, Sysco Canada
T
he holiday season is fast approaching, which means so are the feasts and theme days. During the holidays, food brings us together, helps us share our traditions, and brings us back to holidays past. Regardless of the specialized diet your residents may have, it is important that everyone enjoys the meals that help celebrate whatever the occasion. Here are some ways to ensure that every diet can get the most out of this time of year.
Nourish :: Winter 2019 :: 9
gluten restricted diet Those that require gluten restricted diets need to avoid foods containing barley, rye, oats, wheat, and spelt (think B.R.O.W.S.). This can seem limiting when considering the treats and side dishes that are staples in the holiday menu – but there are ways to keep enjoying them. Today, the selection of gluten-free items is growing, including desserts, rolls, and breads. This time of year is great to try new products such as gluten-free cakes and treats.
Beyond adding gluten-free substitutions for staple items, many of the dishes you serve on your regular menu can be enjoyed by this population as well. Ensuring meat products are gluten-free, using gluten-free gravy, and keeping vegetable recipes simple are great ways to avoid doubling the work for your staff, avoiding cross contamination, and letting residents enjoy items together.
vegetarian diet Often when we think about holiday meals, we think about turkey or ham. However, there are many ways to celebrate without focusing on meat for centre-of-plate. When deciding on an entrée for the vegetarian menu, try to envision how it will match with the other items. Try to pick something that will match well with the mashed potatoes and gravy that they will be enjoying. Ideas include vegetarian “meatloaf” or vegetarian “chick’n.” Additionally, opt for using vegetarian broth and gravy to add flavors where possible to minimize recipes. Check out more vegetarian recipe options on Synergy on Demand.
diabetic diet For the most part, residents with diabetes can enjoy a holiday meal without modifying too many recipes. The biggest thing to watch is the portion size for this population. We all know holiday meals can be quite carb-heavy with clear contributors like stuffing, rolls, potatoes and desserts. Make sure to consider how many serving sizes of starch are on the plate. Desserts, breads and stuffing can be offered in half portions if appropriate. Additionally, be conscious of sneaky sources of added sugar such as cranberry sauce and candied vegetables. When creating theme menus in Synergy on Demand, check the nutrition analysis of the meal to ensure carbohydrate intake is in a safe range and check with a Registered Dietitian when possible.
modified textured diet One of the best parts of a holiday meal is looking at the table or plate and seeing an array of colours. This aspect of the meal is especially important for those on modified textures. Colour can be a useful tool to add variety and excitement. Avoid placing brown, white, and beige items beside each other. Break up the pale items with items such as green beans, peas, sweet potato, carrots, or beets. The holiday season can be a great time to work on presentation of a meal. Using molds, either pre-shaped or shaping yourself, can create contrasting shapes on the plate. If molds are not accessible, try new ways of piping. Even just using a mold or piping application on one or two items can add a level of finesse
10 :: Winter 2019 :: Nourish
that can go a long way with your residents. An extra step to elevate plate presentation is to make sure the rims are clean. One wipe of the outside of the plate lets the items look more clean and presentable. Whether you’re enjoying Christmas dinner, coming together for Hanukkah, or welcoming the Chinese New Year, there is a lot to celebrate in the upcoming season. Food can play a key role in these celebrations which can be intimidating for those planning. However, when it comes to balancing specialized diets, there is no need to stress. When keeping recipes simple and planning ahead, we can all enjoy the holiday season.
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CREATE DELICIOUS SWEET RECIPES WITH ANY OF THESE 7 TASTY FLAVOURS. SYSCO CODE
Blueberry Cherry Lemon Custard
5320637 5320674 5320649 5320682
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Strawberry Raspberry Diced apple
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Ask your Sysco® Healthcare & Hospitality Account Executive for flavours listed in your region. berthelet.com :: Winter Nourish 2019 :: 11
Flavour of Canada Profile
Trillium Bevan Gardens by Deborah Schwab, Account Executive, Healthcare & Senior Living - Sysco Vancouver
“
The Bevan Village team are qualified, competent, dedicated, caring and committed to providing a good quality of life for the residence – and it shows in everything they do – Lynn B.
T
rillium communities are rooted in family and a have a deep respect for the elderly. The standard set for all Trillium homes is to be centrally located with a warm, welcoming, and safe atmosphere, and have a reputation for giving unparalleled personal care. Without exception, all caregivers and staff must share in Trillium’s approach to resident-centered care, respect, collaboration and choice. Bevan Village is a glowing example of that standard. Bevan Village is located in Abbotsford, 35km east of Vancouver. The grounds include walking paths and beautiful gardens. There is a large outdoor patio where the residents and their families along with the staff enjoy many events. There are 142 beds with all levels of care: independent living, assisted living, and long-term care. The culinary team is dedicated to providing personal centered menus for all residents. 12 :: Winter 2019 :: Nourish
”
The culinary team is led by Timothy Lall, Support Service Manager, at Bevan Village. Tim has over 10 years of experience as a Support Service Manager graduating from Centennial College with a Food Nutrition Manager degree. Tim’s journey began at the age of 14 as a dishwasher at a retirement residence. Tim has never forgotten how important each and every member of the team is. The two full-time cooks in the kitchen are invaluable. Together, Suki and Sandra bring 47 years of experience to Bevan Village. Sandra has worked at Bevan Village for 30 years. Sandra is always ready to improve and add new ideas. She has a passion for cooking for the residents as resident satisfaction is of the utmost importance to her. Sandra follows up with residents and is always looking for a way to make their meals just how they would like them. Referring to her place of work,
Sandra says, “It’s like home away from home. Tim makes work fun, he appreciates everyone, from the staff to the residents.” Suki has worked at Bevan Village for 17 years. Her background includes working in high-end golf and country clubs. Suki’s food creations are absolutely breathtaking, making events that much more special. Suki is a master baker, and the residents enjoy the made from scratch baking, daily. Suki is very caring and warm and goes out of her way to care for her residence. Suki says “I work from my heart.” Tim quoted, “We care for each other, and that, allows us to take care of the residents.” All of this energy comes together to create an amazing atmosphere for residents and their families to feel part of a larger new family. Tim facilitates many events throughout the year. These include
Father’s Day BBQ’s, Christmas, birthdays and several special seasonal events. There also some unique days that the residents and their families have a lot of fun participating in. Some of the themes include different cultures, giving residents and their families a chance to taste different foods. This summer Bevan Village hosted a special barbecue. Along with SGP, Sysco, and a group of dedicated suppliers, Tim put together a mini vendor show especially for the residents and their families. This was a great success with the residents getting to speak directly to the people supplying their food, enjoying samples of new products. The residents enjoyed giving their feedback to Tim about what they liked. The families realized how much thought and care goes into the meals their loved ones are served. The passion for making each and every meal time special for each and every resident starts not only with the great staff at Bevan Village but also includes the passion that all of the vendors and Sysco have for the residents, and their enjoyment at mealtime. The feedback was amazing. The residents and their families are hoping that this will become an annual event. The residents at Bevan Village are always encouraged to provide input for the menu creations. Tim often sits down in the dining room with residents, asks for feedback, and new ideas for additions to the menu. This fall the residents will be participating for the first time in a Resident’s Choice event organized by Sysco. The residents will be sure to have a great time trying new menus ideas and voting on their favourites. Tim’s passion for enhancing nutrition for the residents also includes looking into some holistic approaches. For example, cinnamon has been known to assist with enhancing one’s memory. Even if it’s a small improvement, it is a tremendous gift for someone challenged with memory loss. Tim says, “If it only helps someone retrieve one memory, that one memory would last a lifetime.” Tim’s dedication to a non-standardized menu, personal-centered care, and the creativity that his team brings to serving the residents at Bevan Village, make this truly a wonderful place to be.
Deborah Rose Schwab Account Executive, Healthcare and Senior Living, Sysco Vancouver At Sysco we pride ourselves on the caliber of people we have representing us to you, our valued customers. In this issue’s Spotlight, we are featuring Deborah Rose Schwab out of Sysco Vancouver. Deborah has been with Sysco for just over one year. She is one of three Account Executives in Sysco Vancouver. We decided to have a little lighthearted fun with our questions for Deborah in an effort to share a side of her that customers may not know. Thank you Deborah for being such a good sport! What is your favourite holiday meal? Deborah: My favourite holiday food was the shortbread cookies my Gramma made. They were extremely fluffy and when you put them in your mouth, they just sort of melted. My oldest daughter makes them this way, but Gramma’s were still the best! Sysco: If you were a cartoon character, who would you be and why? Deborah: I would be Belle from Beauty and the Beast. Belle is an example of a strong woman who follows her heart and sees what lies beneath and feels a person’s soul. Sysco: Who has inspired you in your life and why? Deborah: My children have inspired me. They have all grown into wonderful adults and are following their dreams and passions. Sysco: What do you think about when you’re alone in your car? Deborah: I think about living life like a gypsy and travelling where I want with my dog and meeting interesting and fun people along my journey. Sysco: What was the last gift you gave someone? Deborah: I gave my friend a rose quartz crystal. She was feeling a bit heart broken and needed some help healing. Sysco: In closing, is there anything else you would like to share? My time at Sysco this past year has gone by very fast, and has been very exciting for me. I am truly excited about all the things that I can, and will do, for my customers. It’s wonderful to have someone as caring as Deborah is, wholly committed to customer service. We look forward to featuring other Account Executives in future issues. Nourish :: Winter 2019 :: 13
Katie Mullaley-Walters has been chosen as our feature Chef for the Winter issue of Nourish Magazine. We asked her to share some of her favourite recipes for the holiday season.
Katie grew up in Dartmouth, Nova Scotia and started working in the food and beverage industry when she was 16 years old. She moved to St. John’s, NL after High School where she completed her Bachelor of Arts degree at Memorial University. After graduation, Katie moved to Toronto, ON and worked at Hank’s Café and Dish Cooking Studio, where she fell in the love with the kitchen. She then went on to attend George Brown College and graduated from the Chef’s Training program with Honors. After Culinary School, Katie did an apprenticeship with Jamie Kennedy at Gilead, learning restaurant service, catering production, and events. A love for the east coast led her back to St. John’s where she worked at Atlantic Restaurant then Raymond's under the direction of Chef Jeremy Charles. During her time at Raymond's, they were voted “Best Restaurant” in Canada by vacay.ca and continues to be among Canada’s best every year. In May of this year Katie joined Sysco St. John’s as their Culinary Consultant. She loves working with our customers and customizing plans to help them with all areas of their business.
F
or me, Christmas is all about family, friends and great food. My parents are amazing cooks and they always prepare the best food at Christmas. I have also gathered many culinary inspirations from my kitchen "family”; those that have worked tirelessly alongside me in the various establishments across Canada. The below dishes are a tribute to my parents and two chefs, Jamie Kennedy and Jeremy Charles, people who continue to inspire me. My first dish is a Tourtière, inspired by Chef Jamie Kennedy. I have learned so much from Chef Kennedy, who gave me a culinary foundation that has made me who I am today. He has such a love for great ingredients and never over complicates food. When I worked for Chef Kennedy at Gilead, the Tourtière was a holiday staple. We would make 14 :: Winter 2019 :: Nourish
personalized pies to serve in the café, as well as, pies for customers special orders, always served with homemade mustard pickles. It’s simple, delicious and a dish I hold close to my heart. Holidays just aren’t complete without a Tourtière. My second dish is Crab Pappardelle Pasta, a comfort food that I learned to elevate by working for Chef Jeremy Charles at Raymond’s. His knowledge and passion for food helped shape me as a chef. When I worked the Entremetier station, the pasta dish changed daily, but the love and attention to detail did not. When we had crab it was always my personal favourite. I’m a fan of all noodles but you can toss pappardelle and your ingredients easily in a pan and it presents so beautifully. My love of Pasta has been passed down to my 3-year-old son Oliver, who will
devour any creation you cook, and asks for pasta weekly. My third dish is Scallop, Pancetta, and Caramelized Onion Puree. My parents used to cook a lot of seafood at Christmas time but I always looked forward to their scallop dishes. I remember cooking scallops for my parents for the first time after culinary school. I showed them a cooking technique I had learned and it was one of the first times I got to teach them anything in the kitchen, it was a proud moment for me. In this dish, I let my fine dining experience shine in the plating but you can have fun and plate this in a variety of ways. These dishes are all a piece of me and my story, I hope you get the chance to enjoy them with your residents, friends or family this holiday season.
HOLIDAY TOURTIÈRE Serving Size: 1 Slice YIELD: 50 portions
Ingredients:
Preparation:
15 ml 2 L 2 L 4.5 kg 60 ml 30 ml 30 ml 30 ml 30 ml 1.5 L 6 6 250ml
1. In a large pan sauté onions on low heat until translucent
Oil, Olive Diced Onions Diced Potatoes Ground Pork All Spice Nutmeg Cinnamon Pepper Salt Water Pie Shells Pie Tops Egg Wash
2. In a separate large pot sauté ground pork on medium heat until no longer pink, making sure to break up meat into small fine pieces 3. Add onions, potatoes, all spice, nutmeg, cinnamon, pepper, salt and water to ground pork 4. Bring mixture to a boil and reduce to a simmer, stirring frequently. Cook for approximately 30 minutes then set aside to cool
Alternative Options & Healthy Tips • Consider ground turkey for a heart healthy option • Try sweet potatoes for a flavor variety • To reduce fat content consider serving open faced with hot filling portioned into individual puff pastry shells or hollowed out bread rolls • Reduce sodium by decreasing or eliminating salt and increasing other seasonings by a ¼
5. Preheat oven to 375F/190C then cut a hole, design or slits on each pie top (this allows the steam to escape) 6. Evenly fill all pie shells. Moisten rim with water or egg wash 7. Place pie tops on top of filling and pinch edges of crust together then brush with eggwash 8. Bake in oven for approximately 45-50 minutes until golden brown, Serve and Enjoy! Nutrition Facts/Valeur nutritive Pork Tourtiere(Porc Tourtière) Per 1 Slice (245 g) Par 1 Tranche (245 g)
Calories / Calories Fat / Lipides
Saturated / saturés + Trans / trans
Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres
Protein / Protéines
Vitamin A / Vitamine A Vitamin C / Vitamine C
Amount Teneur
% Daily value % valeur quotidienne
450 25g 8g 0g 55mg 400mg 35g 3g 3g 21g 0% Calcium / Calcium 10% Iron / Fer
38% 18% 12% 12% 4% 20%
Pork, Ground Raw NEP; Potato, Diced Frz; Onions, Frz Diced; Water; Pie Shell, 10 in 8z; Pie Shell, Top 10 inch; Allspice, Ground; Salt, Table; Nutmeg, Ground; Oil, Vegetable; Cinnamon, Ground; Pepper, Black Grd
Contains: Soy, Sulphites, Wheat
Nourish :: Winter 2019 :: 15
CRAB PAPPARDELLE PASTA WITH DICED VEGETABLES Serving Size: 225 gm (8oz) YIELD: 50 portions
Ingredients: 2 L 1 L 1 L 2 kg 3.5 kg 300 g 500 ml 500 ml 500 ml 30 ml 4 1 L
Diced Onions Diced Celery Diced Red Pepper Crab – Claw Meat, drained Pappardelle (70 gm per portion) Butter, cubed Parsley, chopped Parmesan Olive Oil (additional 100 ml for optional garnish) to fry shallots Salt Lemons (optional), peel lemon & thinly slice for confit Shallots (optional), thinly sliced
4. Put 15 ml of water in a small pot and turn on high heat, whisk in cold butter a couple cubes at a time and whisk until it's completely melted, remove from heat 5. Add diced vegetables and crab to pans and sauté – add in noodles and toss until they are well coated and hot 6. Add olive oil, parmesan, salt, chopped parsley and toss - plate and enjoy! 7. Two optional garnishes: lemon confit & crispy shallots 8. Blanche thinly sliced lemon peels in boiling water for about 15 seconds – juice one of the lemons
9. Place olive oil, lemon juice and a pinch of salt in a small pot on low heat - add lemon rinds and allow to cook for about 45 minutes then strain. 10. In a small pot on high heat bring oil up to 300F/149C, fry shallots in batches until golden brown and strain. Place shallots on paper towel to remove excess oil. Nutrition Facts/Valeur nutritive Crab Pappardelle Pasta(Crabe Pappardelle Pâtes ) Per 250 mL (250 ml) Par 250 mL (250 ml)
Calories / Calories Fat / Lipides
Saturated / saturés + Trans / trans
Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres
Amount Teneur
% Daily value % valeur quotidienne
480 21g 6g 0g 110mg 460mg 53g 3g 2g 19g 10% Calcium / Calcium 25% Iron / Fer
Preparation:
Alternative Options & Healthy Tips
1. Bring a large pot of salted water to a boil
• Try substituting half the butter with olive oil to reduce fat
Crab, Claw Meat; Onions, Frz Diced; Peppers, Green Fresh; Pasta, Pappardelle Dry; Celery, Fresh; Oil, Olive; Butter, Unsalted; Cheese, Parmesan Shredded; Parsley, Fresh; Salt, Table
• Replace real crab meat with imitation to reduce cost
Contains: Crustacean, Fish, Milk, Shellfish, Wheat
2. Cook noodles for approx. 6-7 minutes in boiling water, drain. When cooking noodles in batches, toss noodles in small amount of olive oil and to avoid sticking 3. Sauté onion, celery and red pepper in 3 tbsp (45ml) olive oil on low heat until tender
16 :: Winter 2019 :: Nourish
• A simple lemon twist or chopped fresh herbs as a garnish can help to reduce preparation time
Protein / Protéines
Vitamin A / Vitamine A Vitamin C / Vitamine C
32% 37% 18% 12% 10% 25%
SCALLOPS & PANCETTA WITH CARAMELIZED ONION PURÉE Serving Size: 170 g (6 oz) YIELD: 50 portions
Ingredients: 2 kg 850 g 30 ml 280 ml 3 L 1.5 L 150 ml 250 g 230 ml 150
Diced Onions Butter, cubed and chilled Salt White Wine Vinegar Shallots, peeled and halved Brussel Sprouts, halved Chives, finely chopped Pancetta Canola Oil 10/20 ct Scallops, defrosted Coarse Sea Salt, optional
Preparation: 1. In a wide pot over low heat, melt 3 tbsp (45g) butter. Add onions, season with salt and stir. Cover (stirring periodically) and cook until softened 2. Once liquid has evaporated, turn the heat on med/ high and watch carefully, scrape up the caramelization on the bottom frequently until onions are brown 3. While still hot, add onions to blender and slowly add cold cubes of butter (225g), white wine vinegar (250ml) and salt - transfer into a container and keep warm
4. In two large hotel pans, place shallots cut size down and drizzle with oil, roast at 350F/176C for approx. 30 minutes 5. Slice Pancetta and place on parchment paper on sheet trays – bake at 350F/176C until crispy for approx. 10 minutes
9. Working in batches, add to large fry pan, 30 ml of canola oil to each and turn on high heat, once pan is hot sear scallops on each side for approx 2 minutes. 10. Add a heaping tbsp (20g) of butter to each pan, let it melt and baste all scallops continuously using a large spoon
6. In two large pans, melt 30g butter in each and place brussel sprouts cut side down, cook on med/high heat until cut side is golden brown
11. Remove scallops from pans and place on trays, season lightly with coarse sea salt
7. In a sauce pan on high heat add 30ml white wine vinegar, slightly reduce then slowly whisk in cold butter (400g) one cube at a time
12. Plate your caramelized onion puree on bottom, 3 scallops, 2 shallot halves, 4 brussel sprout halves and one pancetta chip broken in half.
8. Once butter is completely melted and emulsified, season with salt and remove pot from heat – hold in larger pan of lukewarm water.
13. Add your chopped chives to your butter sauce and drizzle Nutrition a smallFacts/Valeur spoonfulnutritive per plate, enjoy!
Alternative Options & Healthy Tips • For lower sodium options, use unsalted butter or reduce the quantity by half. • Consider replacing salt with a mixture of dried herbs as a flavor boost • For reduced fat content, try substituting half the butter with olive oil • For additional cost reduction, try replacing scallops with salmon chunks
Scallops & Pancetta with Caramelized Onion Puree(Pancetta )
Per 180 mL (180 ml) Par 180 mL (180 ml)
Amount % Daily value Nutrition Facts/Valeur nutritive Teneur % valeur quotidienne Scallops & Pancetta with Caramelized Onion Puree(Pancetta ) 290 Calories / Calories Per 180 mL (180 ml) Amount 18g % Daily value 28% Fat / Lipides Par 180 mL (180 ml) Teneur % valeur quotidienne
10g 290 1g 18g 65mg 10g 590mg 1g 16g Carbohydrate / Glucides 65mg Cholesterol / Cholestérol 3g Fiber / Fibres 590mg Sodium / Sodium 6g Sugars / Sucres 16g Carbohydrate / Glucides 21g Protein / Protéines Fiber / Fibres 15% Calcium /3g Vitamin A / Vitamine A Calcium 6g Sugars / Sucres 40% Iron / Fer Vitamin C / Vitamine C 21g Protein / Protéines Scallop, IQF; Fresh; Brussels Sprouts, Frz; Butter, 15% Vitamin A /Shallots, Vitamine A Onions, Frz Diced; Calcium / Calcium Unsalted; Pancetta; Salt, Table; Chives, Fresh 40% VitaminBacon, C / Vitamine C Vinegar, Red Wine; Iron / Fer Saturated / saturés Calories + Trans/ /Calories trans Fat / Lipides/ Cholestérol Cholesterol Saturated / saturés Sodium + Trans/ Sodium / trans
Scallop, IQF; Shallots, Fresh; Onions, Frz Diced; Brussels Sprouts, Frz; Butter, Unsalted; Bacon, Pancetta; Vinegar, Red Wine; Salt, Table; Chives, Fresh Contains: Crustacean, Shellfish, Sulphites Contains: Crustacean, Shellfish, Sulphites
28% 22% 5% 22% 12% 5% 12% 4% 8% 4% 8%
Let’s talk about Compostability
18 :: Winter 2019 :: Nourish
What are Compostable Products? What is the difference between Compostable and Biodegradable? Biodegradable and Compostable: the denotations of these words may sound synonymous, but the reality is that the labels are misleading. A biodegradable item refers to any material that breaks down by microbes over time while a compostable item refers to organic matter that breaks down in to nutrient-rich soil. Just about anything can be biodegradable, even Styrofoam – breaking down after 500 years or more. BUT, not everything can be compostable which breaks down within in a reasonable amount of time (usually between 45-180 days), leaving no hazardous material behind. To be compostable, the item must be made entirely of natural materials such as sugarcane and bamboo or derived from a plant-based (corn) plastic such as PLA – Polylactic Acid. When a product is 100% BPI Certified Compostable (Biodegradable Products Institute), it can enter a commercial composting facility where consistent composting conditions ensures the product breaks down into
compost and is returned to useable soil. Being able to compost means being able to divert waste from landfills and improve vital soil resources. Bagasse is the reclaimed resource from sugarcane that would otherwise be disposed of. That’s why Sysco Earth Plus products are proudly marked with the BPI Logo. Today, Sysco Earth Plus branded products receive the highest certification available through the Biodegradable Products Institute (BPI), and cover entire categories of dinnerware, take-out containers, cups, and bowls. It is important to understand the meaning of compostable and biodegradable because they are not equivalent and should not be used interchangeably. Definitions should not be confused... A biodegradable material is not necessarily compostable, but a compostable material is always biodegradable! Please check with your local composting facility for their requirements and products that they accept.
“BIODEGRADABLE MATERIAL is not necessarily compostable, but COMPOSTABLE MATERIAL is always biodegradable.”
Sugarcane Products SUPC CODE
DESCRIPTION
PACK
6197277
6" Fluted Rim Plate
500
5608992
8" Fluted Rim Plate
500
6197307
7" Deep-Well Plate
500
5609027
9" Deep-Well Plate
500
5609039
10" Deep-Well Plate
500
5609070
10" Plate with 3 Compartments
500
5608464
12 oz. Wide Rim Soup Bowl
500
5655331
10" Deep-Well Oval Platter
500
5609116
12.5" Deep-Well Oval Platter
500
5973187
6" Hinged-lid Container
200
5973340
8" Hinged-lid Container
200
5973431
9" Hinged-lid Container
200
5973472
8.75" x 5.5" Hinged-lid Container
200
5973559
9" x 6" Hinged-lid with 2 Compartments
200
1009956
9" Hinged Lid Container 3 Compartment
200
Compostable Cutlery SUPC CODE
DESCRIPTION
PACK
4337087
CPLA Compostable Fork
1000
4337097
CPLA Compostable Knife
1000
4337105
CPLA Compostable Spoon
1000
Product availability may vary by region. Please contact your Sysco representative for more information.
Sysco is committed to helping you find the best products for your establishment that also make a world of difference for our environment. Nourish :: Winter 2019 :: 19
20 :: Winter 2019 :: Nourish
In the life of Roger & Sharon by Tammy Jensen, Account Executive - Sysco Edmonton
F
rom the moment that Sharon walked into the house, she knew. The closet door was ajar with a coat hanging haphazard, barely clinging to the hanger. The kettle on the stove was blowing steam, whistling like it was yelling for someone to put it out of its misery. The smell of eucalyptus in the air was enough to make her eyes water. She knew. Roger was sick. “Sharon, is that you?” called a feeble and delirious voice from the sofa. “Yes Roger, it’s me. Something tells me that you aren’t feeling too well.” “It’s worse than just not feeling well. I think I might be dying. My nose is stuffed on one side and running on the other. My eyes are watery. My head aches. And my throat hurts.” Roger groaned as he rolled onto his side to face Sharon.
Sharon grabbed the throw blanket from the end of the sofa and spread it overtop of Roger, tucking in the sides. She empathized with him, but at the same time had to hold back a bit of laughter. No one likes to be sick, but Roger acted as though he’d been struck down with a plague. It wasn’t a plague. It was worse. It was a “man cold.” Sharon knew the “man cold” was just a myth. People reacted to illness based on their symptoms and personality, not their gender. Nevertheless, it was fun for her to tease him. “I’ll start making a pot of soup, and will bring you a few things to make you more comfortable.” “Oh thank you! I don’t know what I’d do without you. You know, you’ll make someone a good wife someday.” “Ha ha, you’re funny! Keep it up, and that might happen sooner than you think.
Here’s the remote for the TV, an extra pillow for your head, a book to read, and a cup of tea will be ready shortly.” She kissed the top of his head and went to the kitchen. Soup. Chicken soup with lots of garlic, that’s what she would make. Sharon was glad that she had just made some bone broth on the weekend. She only needed to bring it to a boil, add some chopped vegetables and diced chicken. Sharon decided that she would make food that would soothe and comfort Roger while at the same time boost her immune system, to help prevent her from catching his cold. Wondering what vegetables to add to the soup that contribute to a strong immune system, Sharon decided to call her good friend Linda that is a Registered Dietitian. Linda mentioned that all nutrients are good for your immune Nourish :: Winter 2019 :: 21
...continued system,1 and that the easiest way to get your nutrients is by following Canada’s Food Guide.2 She listed a few foods that are rich in vitamins A, C, zinc, and selenium. Foods like red peppers, garlic, poultry, carrots, and onions. Perfect! These were just the items Sharon had on hand to add to the soup. In addition to eating nutritious foods, Linda reminded Sharon about the importance of washing your hands to prevent germs from spreading.3 And before their call ended, she made Sharon promise her that she would take Roger to the doctor if he developed a temperature or if his symptoms worsened. This made Sharon grateful that she had such a good and concerned friend as Linda. While the soup was simmering, Sharon put together a plate of fruit consisting of sliced papayas, kiwi, and sections of a clementine. Roger would definitely be getting his allotment of vitamin C for the day. In addition to the vitamin C, papaya has a digestive enzyme called papain that has anti-inflammatory effects. The kiwi also boasts vitamins and nutrients like folate, potassium, and vitamin K. Due to the fact that the body doesn’t produce or store vitamin C, Sharon decided that she would cut up some extra fruit and place them in takeaway containers to make it easier for Roger, and her, to grab and go for the rest of the week. A nasally voice was barely heard coming from the living room, “Sharon, did you make my tea yet?” Tea. Yes, the kettle had already whistled. A pot of green tea with a bit of grated ginger for flavour would be just the ticket for him. Green tea has a powerful antioxidant called epigallocatechin gallate (EGCG) that assists with enhancing the immune system.4 The steam from the tea may help clear his nasal passages, and the heat 22 :: Winter 2019 :: Nourish
should soothe his throat. Sharon put together a tray for the tea and fruit, and took it to the poor sick man that had claimed stake over the living room. She smiled when Roger said that the chick flick he was watching just happened to be what was in the DVD player when he turned it on. Her smile turned to a snicker when he declined her offer to get him a different movie, claiming that he would probably fall asleep soon anyway. While Roger drank his tea and watched his movie, Sharon went back to the kitchen to tend to the soup. She also put together a list of foods that she would later go and get from the grocery store. She remembered from her conversation with Linda some other foods such as broccoli, spinach, sunflower seeds, turmeric, yogurt, and almonds are all great sources of vitamins and nutrients. After a couple of hours had gone by, Sharon dished up a bowl of the steaming garlic, red pepper, and chicken soup. She added a few crackers to the tray, went to the living room where she was greeted by the low whistling snores of Roger. The movie credits were just scrolling on the screen and Sharon wondered if he got to watch the whole movie before it ended. Figuring that he could eat once he woke up, she would just let him sleep. In addition to keeping hydrated and eating healthy, sleep is critical for the body to heal. Sharon grabbed a book from the shelf, leaned back on her reclining chair, and looked over at Roger. She smiled. Rest Roger. Rest, and get well soon! 1. www.unlockfood.ca/en/Articles/ImmuneSystem/Get-the-facts-on-the-immunesystem.aspx 2. www.canada.ca/en/health-canada/ services/canada-food-guides.html 3. www.webmd.com/cold-and-flu/features/ prevent-flu-soap-away-germs#1 4. www.medicalnewstoday.com/ articles/269538.php
MANY WAYS TO
Celebrate with turkey
Main dish
Turkey Stew
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3284934
TURKEY BREAST BONE IN RAW NON SEAS FROZEN - SYSCO CLASSIC
3151783
TURKEY BREAST OVEN ROASTED COOKED FRESH - SYSCO IMPERIAL
3151778
TURKEY BREAST ROAST SMOKED COOKED FRESH - SYSCO IMPERIAL
3151764
TURKEY BREAST ROAST COOKED FRESH - SYSCO CLASSIC
1814304
TURKEY BREAST ROAST SMOKED COOKED FRESH - SYSCO CLASSIC
1815170
TURKEY BREAST ROAST COOKED FRESH - SYSCO RELIANCE
0990127
TURKEY BREAST ROAST COOKED LOW.SODIUM FROZEN - FLAMINGO
Turkey cupcake
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plant-based protein
lenTil
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Making Real Food HeRoes eveRy day.
24 :: Winter 2019 :: Nourish Basic American FoodsTM is a trademark of Basic American Foods
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