WelcometoourFoodDayCanadae-recipe flipbook aculinarytributetothe ingredients,traditions,andpeoplewho nourishourcountry.InspiredbyFoodDay Canada,anationalcelebrationofCanadian foodandthehandsthatgrow,produce,and prepareit,thiscollectionhasbeen thoughtfullycuratedwithhealthcareand seniorlivingcommunitiesinmind.
Theserecipesweredevelopedtohonourthe roleoffoodinsupportingwellness, connection,andcomfort especiallyincare settingswheremealsaredeeplytiedto qualityoflife.Eachdishfeaturesproducts proudlymadeinCanadaandhighlights ingredientsthatreflectourcountry’sdiverse foodlandscape.
RootedinCanadianculinaryidentityand tailoredtomeettheneedsofhealthcareand seniorliving,theserecipesandproductsaim toinspiremenusthatarebothmeaningful andnourishing.
Syscoisproudtosupportyouinconnecting theworldtosharefoodandcareforone another onFoodDayCanadaandevery day.
AllfeaturedrecipesareavailableinSynergy TechSuite.PleasereachouttoyourSysco SalesRepresentativeformoreinformation.
Foranyadditionalinquiries,pleasecontact usdirectlyat Nutrition.Services@Corp.Sysco.ca.
Warmestregards,
FoodDayCanadaisavibrant,nationwidecelebrationthatunitesCanadiansin honouringourrichanddiverseculinaryheritage.Heldannuallyonthe SaturdayoftheAugustlongweekend,thiscoast-to-coasteventencourages everyonetoshop,cook,anddineCanadian highlightingtheincredible flavours,ingredients,andfoodtraditionsfoundacrossthecountry.
It’smorethanjustameal it’samovement.FoodDayCanadaisaheartfelt tributetothefarmers,fishers,ranchers,chefs,researchers,andhomecooks whocontributetoCanada’sfoodlandscape.It’satimetopauseandappreciate thepeopleandcommunitieswhogrow,harvest,prepare,andservethefood thatnourishesuseveryday.
FoundedbythelateAnitaStewart,apassionateadvocateforCanadianfoodand theUniversityofGuelph’sfirstFoodLaureate,FoodDayCanadahasgrowninto anationwidecelebrationofCanadianagriculture,innovation,andculinary creativity.
Whetheryou’regrillingupregionalfavourites,exploringnewingredientsfrom yourlocalfarmers’market,diningataCanadianrestaurant,preparinga nourishingmealinahealthcareorseniorlivingcommunity,orsimplyenjoying ahome-cookedmealwithlovedones,FoodDayCanadaisachancetoconnect throughfoodandexpressprideinwhatweproduceandeatinthiscountry.
AsaproudfooddistributorinCanada,SyscoishonouredtobringCanadian foodstocustomersacrossthecountry.Fromsupportinglocalgrowersand producerstohelpingchefs,healthcareteams,andfoodserviceoperatorsserve fresh,flavourful,andnourishingmeals,wearecommittedtocelebratingand elevatingCanadiancuisineeveryday.
TolearnmoreaboutFoodDayCanada,visit:www.fooddaycanada.ca.
Yield: 50
Serving: 180ml
Featured Products
Shrimp Cooked Peeled
Atlantic Coldwater
150-250 ct.
SUPC: 5424286
Cod Fillet Atlantic 6-8 oz.
SUPC: 5421619
Craftedwithcod,shrimp,and potatoes,thischowder embodiestheessenceof AtlanticCanada’scoastal cuisine.Itshowcasesthefresh, high-qualityseafoodcaughtoff ourAtlanticshoresandthe heartyvegetablescultivatedin theregion’sfertilefields bringingtogetherlandandsea inawarm,nourishingbowl.
INGREDIENTS
• 1.88kgYellowPotatoes(Diced)
• 175mlMargarine
• 75gFreshCelery(Diced)
• 75gWhiteOnion(Diced)
• 50gAllPurposeFlour
• 30mlWhiteGroundPepper
• 60mlReducedSodiumChickenBase
• 5L2%Milk
• 400gAtlanticCodFillets(Poached&Flaked)
• 675gCookedShrimp
PREPARATION
1. Boilpotatoesinalargepotuntilfork tender,drain.
2. Inalargepot,meltmargarine.Sauté onionandceleryuntiltender.
3. Addflour,seasoningsandchickenbase, stirtocreatearoux.
4. Addmilkgraduallywhilestirringand cookuntilthickened.
5. Addflakedfishandshrimptothepot. Addpotatoes.Garnishwithfreshparsley.
Thisheartylentilsoup celebratestherich agriculturalheritageof Canada’sPrairieprovinces, wherepulseslikelentils, peas,andbeansaregrown inabundance.Pulsesarea sustainable,protein-packed cropthatthriveinthefertile soilsofManitoba, Saskatchewan,andAlberta. Packedwithflavourand nutrition,thiscomforting souphighlightsthe versatilityofCanadiangrownlentilsandoffersa nourishingtasteofthe Prairiesineverybowl.
INGREDIENTS
• 1.75LWater
• 650gDryRedLentils
• 100mlVegetableOil
• 200gYellowOnion(Chopped)
• 350gCarrots(Peeled&Diced)
• 4.5LVegetableBroth(Prepared)
• 50mlMargarine
PREPARATION
• 50mlAllPurposeFlour
• 1LCannedDicedTomatoes
• 5mlGroundBlackPepper
1. Inabowl,washLentilsandsoakinwaterovernight.
2. Heatoilinalargepot.AddOnion,CarrotsandsoftenedLentilsandsautéuntil fragrantandvegetablesaretender.
3. Inanotherpot,meltMargarineandaddFlourtocreatearoux.SlowlyaddVegetable Brothtothepot,stirringconstantlyuntilthesoupbeingstothicken.
4. AddthickenedbrothtotheLentilandVegetablemixture.StirintheDicedTomatoes andseasoning.SimmerovermediumheatuntilLentilsarefullycooked.
Yield: 50 Serving: 180ml
SUPC: 5331044
Yield: 50
Serving: 180ml
Featured Product
Ham Boneless Toupie Fresh
SUPC: 9664699
Steepedinthetraditionsof Quebec,thisrusticsoupfeatures splitpeasandhamslow-simmered withvegetablesandherbs echoingrecipespasseddownfor generations.Originallycraftedby settlersforitssimplicityand sustenance,itcontinuestobea warming,flavourfuldishthat celebratestheprovince’s agriculturalandculturalhistory.
INGREDIENTS
• 1.5LDrySplitPeas
• 4LWater
• 500gToupieBonelessHam(ChoppedFine)
• 300gWhiteOnion(Chopped)
• 250FrozenChoppedCelery
• 70mlMargarine
• 30mlAllPurposeFlour
• 3LVegetableBroth(Prepared)
PREPARATION
1. Inabowl,washPeasandsoakinwater overnight.DrainwaterfromPeas.
2. AddPeasandfreshwatertoalargepot. Bringtoaboilandreducetoasimmer.
3. AddOnions,CeleryandHampiecesto cookedPeas.
4. Inanotherpot,meltMargarineandadd Flourtocreatearoux.SlowlyaddVegetable Brothtothepot,stirringconstantlyuntilthe soupbeingstothicken.
5. AddthickenedBrothtothepotwiththe Peas,HamandVegetablemixture.Simmer for1-2hoursstirringoccasionallyuntilPeas areverysoft;addingmorewaterifneeded.
Thisfreshandvibrantmixedgreen saladshowcasesthebountyofOntario, aleadinghubforproduceinCanada. CrispOntario-grownapplesbring naturalsweetnessandcrunch, perfectlypairedwithcreamy goatcheese,caramelizedwalnuts, andatangybalsamicdressing. Withitsbalanceoftextures andflavours,thissalad celebratestherichness oflocalharvestsandthe agriculturalstrengthof Ontario’sorchards andfarms.
Featured Product
Apple Gala Ontario
Imperial Fresh
SUPC : 7303296
Yield: 50 Serving: 250ml
INGREDIENTS
• 50mlLemonJuice
• 2.5kgGalaApples(SlicedThin)
• 400mlGranulatedSugar
• 100mlWater
• 600gWalnutHalves
• 20mlGroundCinnamon
• 1.5kgLettuceMix
• 500gGoatCheese(Crumbled)
• 750mlBalsamicVinaigrette
PREPARATION
1. TossslicedApplesin LemonJuicetoprevent browning.Setaside.
2. CombineSugar,Cinnamon andWaterinpanover mediumhighheat. Cook untilSugarturnsatan color. AddWalnuts;tossto coatevenly. Cookanother2 min,untilSugarhascolored todarkbrownwithout burning.
3. Removecaramelized Walnutstosheetpanto coolandharden. Chop coarsely;setaside.
4. Toassemblesalad:Portion 125mlLettuceMixandtop with15mLDressing,60ml slicedApples,15ml crumbledGoatCheeseand 30mlCaramelizedWalnuts.
Poutine – Quebec’s Quintessential Comfort Food
PoutineisaproudlyCanadian creationthatfirstappeared inruralQuebecinthelate 1950s,whencheesecurds, hotfries,andgravycame togetherinperfectharmony.
Poutineiscelebratedforits rich,indulgentflavourand endlessadaptability.From pulledporktospicypeppers orevenbutterchickensauce, Canadianscontinueto reinventthisclassicwhile stayingtruetoitscomforting roots.
Meat Tourtière – A Savoury Slice of Tradition
TourtièreisatraditionalFrench-Canadianmeatpiewithrootsdating backtothe1600sinQuebec,whereitwasservedduringréveillon late-nightholidayfeasts.Originallymadewithwildgameorpork, tourtièreisnowastapleoffestivegatheringsandcomfortfoodmenus.
Wrappedinflakypastryandseasonedwithwarmingspices,thishearty dishisbothnostalgicanddeeplysatisfying.Whetherservedasamain courseorinminiatureformforentertaining,tourtièreisatimeless celebrationofQuebec’sculinaryheritage.
Featured Product
Entrée Pie Meat Tourtière
SUPC: 0487728
Featuringtender,flavorfulbeef,thisSalisbury SteakcelebratestheAlberta’sstatusasa cornerstoneofCanada’sbeefindustry. Knownforitsexceptionalcattlefarming, Albertaprovidesthequalityandtastethat makethisclassicdishasatisfyingfavourite acrossthecountry,reflectingthestrength andheritageofCanadianagriculture.
Featured Product
Yield: 50
INGREDIENTS
• 400gDicedFrozenOnion
Serving: 90g Steak & 30ml Gravy
PREPARATION
• 150gGreenBellPeppers(DicedSmall)
• 300gBreadCrumbs
• 300mlLiquidWholeEggs
• 30mlGroundBlackPepper
• 30mlGarlicPowder
• 4.5kgLeanGroundBeef
• 1.5LBrownGravy(Prepared)
1. Mixallingredientsinmixer,exceptGravy. Avoidovermixing.Portionintobakingpans using#8scoopandflattenslightly.Refrigerate untilreadytocook.
2. Bakeat350F/176Cfor25min.Transferto steamtablepans,overlappingslightly.
3. PortionSteaksandladle30mLGravyontop.
Yield: 50
Serving: 90g
PREPARATION
1. CombineSyrup,MustardandSoySaucetocreate aglaze.
2. ArrangeSalmonFilletsonbakingsheet;spoon15 mLGlazeoverFillet.
3. Bakeat400F/204Cfor8-10minuntilFishflakes easily
INGREDIENTS
• 300mlMapleSyrup
• 200mlDijonMustard
• 100mlSoySauce
• 4.75kgSalmonFillets
FewpairingscapturetheessenceofCanadiancuisine quitelikeMapleGlazedSalmon.Thisdishisatributeto twoofCanada’smostbelovedculinarytreasures:Wild PacificSalmonfromBritishColumbiaandPureMaple SyrupfromQuebec.Whenbroughttogether,they createaflavourprofilethatisrich,savoury,and unmistakablyCanadian.
A Taste of British Columbia
BritishColumbia’sruggedcoastline,glacier-fedrivers, andtemperateclimatemakeitoneoftheworld’s premiersalmonhabitats.WildPacificSalmon particularlysockeye,coho,andchinook—havelong beenastapleoftheWestCoastdiet,notjustforsettlers butforIndigenouscommunitieswhohavesustainably fishedthesewatersforthousandsofyears.Salmonis morethanjustfoodinBC;it’saculturalsymbol, celebratedinart,tradition,andceremony.Itsfirm textureandbold,butteryflavourmakeittheperfect canvasforglazes,rubs,andsmoke.
Quebec's Liquid Gold
Ontheothersideofthecountry,Quebecproducesover 70%oftheworld’smaplesyrup,earningittherightful titleoftheglobalmaplecapital.Derivedfromthesapof sugarmapleseachspring,thisnaturalsweetenerhas deeprootsinIndigenousculinarytraditions,whereit wasfirstharvestedandenjoyedasasourceofenergy andnutrition.Today,itremainsacherishedingredient, appreciatedforitsnuancedsweetnessandcomplexity. Frombreakfasttablestogourmetkitchens,maple syrupembodiestheflavourofCanada.
Featured Product
Salmon Pink Centre Cut Portion 4oz.
SUPC: 5524307
Wild Rice Pilaf – A Prairie-Grown Canadian Staple
GrownintheshallowlakesandwaterwaysoftheCanadian Prairies,wildriceisanutrient-richgrainwithdeeprootsin Indigenousfoodtraditions.
Withitsnuttyflavourandchewytexture,wildricemakesa versatilesidedish.Serveitwarmwithroastedvegetables, chilledinagrainsalad,orblendedwithherbsanddriedfruitfor afestivepilaf.
Garlic Mashed Potatoes – Creamy
Comfort from Canada’s Fields
Creamy,buttery,andfullofflavour,garlic mashedpotatoesareatimelesssidedish madeevenbetterwithCanadian-grown potatoes.PrinceEdwardIsland,knownasthe potatocapitalofCanada,producessomeof thecountry'sfinestspuds,thankstoitsrich redsoilandidealgrowingconditions.
Potatoesarealsogrowninabundanceacross manyotherprovinces,makingthemastaple fromcoasttocoast.Whetherpairedwith roastedmeats,grilledvegetables,orsavoury gravies,garlicmashedpotatoesshowcasethe simple,comfortinggoodnessofCanadian agriculture.
Featured Product
Featured Product
Rice Wild Cultivated
SUPC: 5568302
SUPC: 8397085
Bannock – A Beloved Bread with Deep Roots Across Canada
Bannockisasimple,heartybreadwithdeeprootsinIndigenouscommunitiesacrosstheCanadian PrairiesandnorthernCanada,includingregionssuchastheNorthwestTerritoriesandNunavut.While traditionalIndigenousdietsdidn’tincludewheat-basedbreads,bannockemergedthroughcontactand tradewithEuropeansettlers,whointroducedingredientslikeflour,lard,andbakingpowder. Quicktoprepareandeasytocookoveranopenflame,bannockbecameastapleacrossmanyFirst Nations,Métis,andInuitcommunities,witheachregionputtingitsownspinontherecipe.
Crispyontheoutsideandsoftwithin,bannockcanbebaked,fried,orcookedoverafire.It’sdelicious servedalongsidesoupsandstews,toppedwithjamorhoney,orusedasabaseforIndigenous-styletacos.
TolearnmoreabouthowtoincorporateIndigenousfoodandcultureintoyourHealthcareandSenior Livingcommunity,exploreCulturalNourishment:Honouring&IncorporatingIndigenousFoodand CultureinHealthcareandSeniorLiving.
SUPC: 9665589
Canadaproducesawidevarietyoffreshandfrozenfruits,vegetables,andlegumes,grownin nutrient-richsoilsfromcoasttocoast.Frozenproduceispackedatpeakripeness,preserving essentialvitamins,minerals,andflavour.Thisnotonlyensuresconsistentqualityandnutrition throughouttheyearbutalsohelpsreducewasteandstreamlinekitchenoperations makingit easiertoserveresidentsmealsthatarebothcomfortingandnourishing.
Beans
Sysco Classic
Canned: 5221957 Dry: 5330362
Sysco Reliance
Canned: 2748184
NUPAK Dry: 5331108
Beans
Sysco Classic
Red Canned: 5221970
Artic Gardens
White Canned: 7224751
Sysco Classic
Red Dry: 5331044 Green Dry: 5328780
Artic Gardens
Canned: 7225241
Artic Gardens
Canned: 7225224
Sysco Classic Dry: 5328697
Artic Gardens
Canned: 7225130
Classic Dry: 5330261
Frozen 4 Way Veg Mix 9988791
Frozen Corn 5222023
Frozen California Vegetable Mix 7512650
Frozen Italian Vegetable Mix 7511504
Frozen Beans Green: 7674963 Wax: 7511389
Frozen Peas 7487382
Frozen Mirepoix Mix 3455326
Frozen Diced Butternut Squash 9966383
Frozen PEI Vegetable Mix 2615987
Frozen Diced Carrots 9988932
Frozen Winter Vegetable Mix 9964867
Frozen Asparagus Artic Gardens 1163262
Moon Mist Ice Cream – A Nostalgic Taste of Atlantic Canada
MoonMistisabelovedicecreamflavourthat hasbeenastapleinAtlanticCanadasincethe mid-20thcentury.Knownforitsuniqueblend ofthreeclassicflavours banana,grape,and bubblegum thiscolourfultreathasbecomea nostalgicfavouriteforgenerations.
OriginatingintheMaritimeprovinces,Moon Mistcapturestheplayfulspiritandcommunity traditionsofAtlanticCanada,oftenenjoyedat summerfairs,familygatherings,andlocalice creamshops.Itsvibrantcoloursanddistinctive tastemakeitatrueregionalicon.
Butter Tart – An Icon of Canadian Heritage
ButtertartsareaclassicCanadiandessert,cherished acrossthecountryfortheirrich,gooeyfillingandflaky pastry.Thefirstknownrecipesdatebacktotheearly 1900sinOntario,wheresettlersadaptedsimple ingredientstocreatethisbelovedtreat.Sincethen,butter tartshavebecomeanationalfavoritewithcountless regionalandfamilyvariations.
Perfectasasweetsnack,dessert,oralongsideacupoftea, buttertartscelebratethecomfortingflavoursthathave madeCanadianbakingfamous.
Featured Product
Dessert Bar Buttertart
SUPC: 1742345
Featured Product
Moon Mist Ice Cream
SUPC: 6910313
Nanaimo Bars – A Coastal Canadian Classic
Nanaimobarsarearich,no-bakedessertthatoriginatedinthecityofNanaimo,British Columbia,duringthemid-20thcentury.Thislayeredtreatfeaturesacrumblybase,acreamy custard-flavoredmiddle,andasmoothchocolatetopping,makingitafavouriteacrossCanada.
Knownforitssatisfyingtextureandindulgentflavours,theNanaimobarisperfectserved chilledasadessertorsweetsnack.It’sadelicioussymbolofCanadianbakingtraditionand WestCoastcreativity.
Featured Product
Dessert Bar Nanaimo
SUPC: 1742105
Caesar Cocktail – Canada’s Signature Classic
TheCaesarcocktail,often calledsimplytheCaesar,isa uniquelyCanadiancreation datingbackto1969in Calgary,Alberta.Inventedby bartenderWalterChell,it wasinspiredbyItalian cuisineandcraftedto showcaseCanadianflavors usingClamatojuice,vodka, hotsauce,andadistinctive celerysaltrim.
Sincethen,theCaesarhas becomeCanada’smost popularcocktail,celebrated foritsbold,savorytasteand versatility.It’sastapleat brunches,celebrations,and gatherings trulya Canadianiconinaglass.
Yield: 50 Serving: 125ml
INGREDIENTS
• 6.25LClamatoJuice
• 250mlLemonJuice
• 250mlWorcestershireSauce
• 100mlCelerySalt
PREPARATION
1. RimglasseswithLemonJuiceandCelerySalt.
2. MixClamatoJuice,LemonJuiceand WorcestershireSauce.Blendwell.Garnishas desiredandenjoy!
Garnish Ideas to Elevate Your Glass
All featured recipes within this flipbook are available within Sysco's Synergy Tech Suite ®
Search the recipe lookup names to add these dishes to your menu!
Look Up Name Display Name
Beef Steak Salisbury f/Grd w/Gravy Salisbury Steak
Lettuce Salad f/Mix w/Apples, Walnuts & Drsg Apple & Caramelized Walnut Salad
Mocktail Caesar w/Clamato
Ceasar Mocktail
Salmon Glazed Bkd f/Fillet w/Dijon & Maple Maple Glazed Salmon
Soup Chowder Seafood w/Dry RS Chkn Base Seafood Chowder
Soup Lentil f/Dry w/G-F RS Base Hearty Lentil Soup
Soup Pea Split f/Dry G-F RS Base Split Pea Soup
