Nourishing Kitchen - Volume 4

Nourishing Kitchen Vol. 4 | 2023

Welcome to our Nourishing Kitchen!

Join us as we live out Sysco’s purpose of “connecting the world to share food and care for one another”.

At Sysco Canada, we recognize that food is more than just nourishment for the body but plays an essential role in one’s social and mental wellbeing. A positive mealtime experience can have a significant impact on a resident’s overall quality of life.

This e-recipe flipbook has been designed to provide delicious & healthcare friendly recipe inspirations that will be sure to make an impact on your senior living menu.

In addition, we will also be featuring various culturally inspired recipe ideas to meet the needs of the growing diversity across the aging population.

A special "Thank you" to our valued vendor partners as well as Sysco Canada’s own Culinary Consultants in the development of this flipbook.

All featured recipes will be made available in Synergy Tech Suite. Please reach out to your Sysco Sales Representative for more information.

For any additional inquiries, please contact us directly at Nutrition.Services@Corp.Sysco.ca.

Warmest regards,

Sysco Canada’s Nutrition Services

Table of Contents 04

Veal Moussaka

06

Miso Salmon Ramen Bowl

08

Moroccan Potato Naan Baked Soup

10

Chinese Almond Chicken

12

Romesco Baked Salmon

14

Baked Haddock with Mediterranean Orzo

16

Mushroom Goat Cheese Puff Pastry Pizza

18

Easy Banana Walnut Cookie

20

Synergy Recipe List

22

Synergy Tech Suite

24

Recipe Shopping List

Samuel Fortier-Auclair – Culinary Specialist | Sysco Montréal

Chef Samuel comes with more than 20 years of culinary experience. His passion for food started since childhood. After having worked in bistros, gastronomy and hotel business, Chef Samuel operated his own catering service and a neighbourhood restaurant in Montreal for 10 years. Following that, he dedicated himself to teaching his passion in community organizations.

Currently as a Sysco Culinary Consultant, he continues to share his knowledge and love of the culinary arts with others. Chef Samuel hopes his recipes will warm the hearts of seniors as they have warmed all of ours.

Veal Moussaka Yield: 50

Serving: 250ml

INGREDIENTS • 5kg Ground Veal

• 120ml Chopped Garlic

• 10 Bay Leaf

• 4kg Grilled Frozen Eggplant

• 4L Diced Tomatoes

• 10ml White Pepper

• 5L Mozzarella Cheese (Shredded)

• 240ml Italian Seasoning

PREPARATION 1. In a deep pot, brown veal until cooked through.

2. Add white pepper, bay leaf, Italian seasoning and cook for 1 to 3 minutes.

3. Add diced tomatoes and garlic and simmer for 10 minutes.

4. Grease baking dish and line the bottom of the dish with eggplants. Lightly salt, then cover with the meat mixture. Top with another layer of eggplant.

5. Evenly cover the top with cheese.

6. Bake at 375F/190C for 30 minutes or until golden brown.

NOTES

Moussaka is a traditional dish from the Balkans and the Middle East showcasing Butcher’s Blocks frozen lean ground veal.

Featured Product Frozen Lean Ground Veal SUPC: 5546061

Veal Moussaka | Vol. 4 | 2023

5

Miso Salmon Ramen Bowl

Miso Salmon Ramen Bowl | Vol. 4 | 2023

Featured Product Salmon 7oz Portion Centre Cut SUPC: 5438231

Yield: 50

Serving: 1 Bowl

INGREDIENTS

PREPARATION

•

1.

In a medium bowl, marinate the salmon in half of the miso paste for 15 minutes.

3.

Cook ramen noodles as per package instructions.

Set it aside.

• • • • • • • • • •

170g Miso Paste 4.5kg Salmon

3.8kg Edamame

4kg Ramen Noodles

125g Fresh Ginger (Grated) 375ml Rice Vinegar 750ml Soy Sauce

375ml Sesame Oil

4kg Cucumber (Sliced)

5kg Carrots (Cut into Matchsticks) 1.25kg Avocado (Sliced Thin)

2.

4.

5.

6.

Preheat oven to 385F/196C. Line baking sheet with parchment and bake salmon for approximately 15 minutes.

Prepare dressing: whisk ginger, rice vinegar, soy sauce, sesame oil and remaining miso paste together in a bowl.

Drizzle half of the dressing over the noodles. Toss to combine.

Assemble bowl: 90g salmon, 125ml noodles, 30ml edamame, 3 slices of avocado, 60ml carrots and 60ml cucumbers. Drizzle remaining dressing and serve.

7

INGREDIENTS • 30ml Salt

• 300ml Olive Oil

• 75ml Garam Masala

• 2.7L Diced Frozen Potatoes • 50 Each Mini Naan Bread

• 8.5L Moroccan 9 Vegetable Soup • 225ml Fresh Parsley (Chopped) • 750ml Plain Yogurt

PREPARATION 1. Season potatoes with salt

and garam masala. Brown in hot pan with olive oil.

(Note: can substitute garam masala for Ras El Hanout)

2. Brush Naan with olive oil and toast in oven at 375F/190C until Naan is crispy.

3. Prepare Moroccan 9

Vegetable soup as per manufacturer instructions.

4. Serve 180ml of prepared soup with 1 piece of toasted naan, 60ml of seasoned potatoes.

5. Garnish with 15ml yogurt and sprinkle of parsley.

Moroccan Potato Naan Baked Soup | Vol. 4 | 2023

Moroccan Potato Naan Baked Soup

Serving: 180ml

Yield: 50

Featured Product Moroccan 9 Vegetable Soup SUPC : 5042581

9

Chinese Almond Chicken Yield: 50 Serving: 250ml

Chinese Almond Chicken | Vol. 4 | 2023

Featured Product Toasted Sliced Blanched Almond SUPC: 5577541

INGREDIENTS

PREPARATION

• 135g Cornstarch

1. In a large bowl, combine chicken with egg

• 20g Sea Salt

• 700ml Liquid Egg Whites

• 4.5kg Chicken Thigh Boneless-Skinless (Cubed) • 900ml Water (Boiled)

white, sea salt and corn starch. Stir until cornstarch is fully dissolved. Let sit for 10 minutes.

2. In a large pot, bring water to boil. Add

chicken and blanch for 4 minutes, until the chicken is white on the outside but not fully cooked through. Drain and set aside.

• 180g Scallion (Chopped)

3. In a wok or large skillet, stir fry the

• 1.4L Frozen Peas

4. Add chicken, frozen peas and soy sauce.

• 240ml Soy Sauce

• 700ml Toasted Sliced Almonds

chopped scallions until aromatic, about 20 seconds.

Stir fry for 7 minutes until chicken is fully cooked.

5. Sprinkle in almond and toss to coat.

6. Enjoy with a side of steamed rice.

11

Romesco Baked Salmon INGREDIENTS

PREPARATION

• 90ml Red Wine Vinegar

1. Prepare Romesco Sauce: add red wine

• 20ml Chopped Garlic

• 15ml Smoked Paprika • 125ml Olive Oil

• 325g Toasted Almond Slivered • 1L Diced Tomatoes (Drained)

• 1L Canned Roasted Red Peppers (Drained)

• 4.5kg Salmon

Yield: 50

vinegar, chopped garlic, smoked paprika, almonds, diced tomatoes and roasted red peppers in blender or food processor. Pulse in 5 second bursts, scraping down bowl in between, three times. Then process on high, while slowing drizzling in olive oil, for additional 30 seconds.

2. Preheat oven to 425F/218C. Tray

salmon on parchment lined baking sheets. Leave 3 cm space between salmon. Spread 50ml of prepared sauce over each salmon piece. Bake for 8 – 10 minutes.

Serving: 90g

Featured Product Frozen Pacific Salmon 4oz Portions SUPC: 5222417 Romesco Baked Salmon | Vol. 4 | 2023

13

Baked Haddock with Mediterranean Orzo Yield: 50

Serving: 90g Haddock | 125ml Orzo

INGREDIENTS • • • • • • •

4.5kg Breaded Haddock 30ml Ground Turmeric 100ml Olive Oil

2.75kg Orzo Pasta 400ml Olive Oil 25g Salt

300ml Lemon Juice

PREPARATION

• • • • • • • •

1.4L White Wine Vinegar

2kg Fresh Yellow Peppers (Diced) 100g Fresh Parsley (Minced)

650g Feta Cheese (Crumbled)

1.5kg Fresh Yellow Peppers (Diced) 2kg Baby Spinach

1kg Sliced Kalamata Olives

14kg Grape Tomatoes (Halved)

1.

Prepare Breaded Haddock as per manufacturer's instructions.

3.

Add the orzo to the pot and cook for 5 – 7 minutes until al dente. Strain and toss with 100ml of olive oil.

2.

4.

5.

6.

Bring a large pot of water to boil. Add turmeric and 100ml of olive oil. Stir and simmer for 2 minutes.

Add first 2kg of yellow bell peppers, vinegar, lemon juice and salt to blender. Process on high for 1 minute to puree. Drizzle in the remaining 300ml of olive oil until emulsified.

Toss the cooked orzo with yellow pepper vinaigrette and all remaining ingredients.

Serve 90g of prepared breaded haddock over 125ml mediterranean orzo salad.

Featured Product Precooked 4oz Breaded Haddock Fillet SUPC: 2765147

Baked Haddock with Mediterranean Orzo | Vol. 4 | 2023

15

Mushroom Goat Cheese Puff Pastry Pizza Yield: 50 Serving: 1 Slice

Mushroom Goat Cheese Puff Pastry Pizza | Vol. 3 | 2023

Featured Product Tomato Roasted Red Pepper Soup with Gouda SUPC: 4424574

INGREDIENTS

PREPARATION

• 12.5 Each Puff Pastry Dough Sheets

1.

Preheat oven to 425F/220C. Line baking sheet with parchment paper.

3.

Melt margarine in a large skillet over medium heat. Saute mushrooms and garlic for 5 – 7 minutes or until golden brown.

• 750ml White Wine

• 250ml Chopped Garlic

• 2.2L Fresh Mushrooms (Sliced) • 190ml Margarine

• 1.55L Tomato Red Pepper Soup with Gouda • 250g Grape Tomatoes (Halved)

• 3.1L Shredded Mozzarella Cheese • 150g Fresh Basil (Sliced Thin)

• 750ml Goat Cheese (Crumbled)

2.

4.

5.

6.

7.

8.

9.

Place puff pastry sheets on prepared baking sheets. Set it aside.

Pour in wine and season to taste with salt and pepper. Cook for 3 – 4 minutes more, or until wine has mostly evaporated. Remove from heat and set aside.

Assemble pizza: spread ¼ up of soup evenly over each piece of puff pastry sheet, leaving ½ inch of border uncovered.

Sprinkle each piece evenly with mozzarella cheese, cooked mushrooms, and tomatoes. Pressing down lightly with the back of spatula.

Bake for 20 – 25 minutes or until the pastry is golden brown.

Remove from oven and sprinkle pizzas with goat cheese and basil.

Cut as desired and serve.

17

Easy Banana Walnut Cookie Easy Banana Walnut Cookie | Vol. 4 | 2023

24

INGREDIENTS • 110g Walnut Pieces

• 235g Shredded Sweet Coconut • 625g Banana (Mashed)

PREPARATION 1. Preheat oven to 350F/176C. 2. Combine all ingredients, ensure ingredients are well mixed.

3. Line baking sheet with parchment paper. Scoop 1 #16scp (60ml) of

batter onto lined tray. Press to shape. Bake for 20 minutes until lightly browned and firm to touch.

Yield: 50

Serving: 2 each

Featured Products Shredded Sweet Coconut | Walnut Pieces SUPC : 7866957 | 6132817

All featured recipes within this flipbook are available within Sysco's Synergy Tech Suite ® “New Recipes” recipe box: Synergy Tech Suite > Recipes > Recipe Listing > Filter: Recipe Box > New Recipes

Look up Name

Display Name

Veal Moussaka f/Ground w/Eggplant Grilled Frz

Veal Moussaka

Soup Moroccan f/Cnd w/Potato & Naan

Moroccan Potato Naan Baked Soup

Salmon Bowl w/Miso Ramen & Edamame

Miso Salmon Ramen Bowl

Chicken Chinese f/Bnls Sknl Thigh w/Almonds

Chinese Almond Chicken

Salmon Bkd w/Hmd Romesco Sc

Romesco Baked Salmon

Pasta Orzo Salad Mediterranean w/Feta & Olives

Mediterranean Orzo Salad

Pizza Mushroom Goat Cheese f/Puff Pastry

Mushroom Goat Cheese Puff Pastry Pizza

Cookie Hmd w/Banana Coconut & Walnut

Easy Banana Walnut Cookie

Synergy Recipe List | Vol. 4 | 2023

27

Recipe Shopping List

Baked Haddock with Mediterranean Orzo

Romesco Baked Salmon

Chinese Almond Chicken

Moroccan Potato Naan Baked Soup

Miso Salmon Ramen Bowl

Veal Moussaka

Recipe

Ingredients

Brand

SUPC

Cheese Mozzarella Shredded

Arrezzio Classic

4999371

Eggplant Fresh

Imperial Fresh

6908123

Garlic Chopped In Oil

Sysco Classic

9665035

Seasoning Italian Herb

Imperial McCormick

9887837

Spice Bay Leaves Whl

Imperial McCormick

7229701

Spice Pepper White Ground

Imperial McCormick

7233158

Tomato Diced 3/4 No Salt Added

Sysco Classic

5278482

Veal Ground Lean

Butchers Block

5546061

Avocado Fresh Halved Frozen

Casa Solana Classic

4939404

Bean Whole Edamame Shelled

Arctic Garden

7226059

Carrot Jmbo Crtn

Packer

2084192

Cucumber English Fresh

Imperial Fresh

7157088

Ginger Root

Imperial Fresh

1185545

Noodle Ramen

Myojo

4891028

Oil Sesame Pure

Kadova

4225126

Paste Miso White

American Roland

0196826

Salmon Portion 7oz

True North

5438231

Sauce Soy

Jade Mountain Classic

5430958

Vinegar Rice Genuine Brewed

Marukian

0729962

Bread Naan 10g

Stonefire

5316498

Oil Canola

Sysco Classic

6703284

Parsley Fresh Herb

Imperial Fresh

2219111

Potato Diced

Arctic Gardens

8023428

Salt Fine Hi-grade

Windsor

2924710

Soup Veg Moroccan 9 Veg

Verve Soups

5042581

Spice Garam Marsala

Royal Command

4074047

Almond Blanced Slice Toasted

Sysco Classic

5577541

Chicken Thigh Bnls/Skinless

Sysco Classic

0777599

Egg White Pure Liq Esl

Egg Solutions

4825834

Onion Green Icels

Imperial Fresh

7350788

Pea Green Asst Ch

Sysco Classic

7674534

Salt Sea Fine

David Roberts

0215293

Sauce Soy

Jade Mountain Classic

5430958

Corn Starch

Sysco Classic

5577513

Almond Blanced Slice Toasted

Sysco Classic

5577541

Garlic Chopped In Oil

Sysco Classic

9665035

Oil Canola

Sysco Classic

6703284

Pepper Roasted Red

Arrezzio Classic

3727326

Salmon Pacific Prtn 4 Oz

High Liner Foods

5222417

Spice Paprika Smk

Club House

1461726

Tomato Diced 3/4 No Salt Added

Sysco Classic

5278482

Vinegar Red Wine Cdn

Sysco Classic

0068460

Cheese Feta

Mediterranean Kuzina Classic

3483989

Haddock Fillet Breaded 4oz

High Liner Foods

2765147

Juice Lemon

Realemon

2382463

Oil Canola

Sysco Classic

6703284

Olive Kalamata Sli

Krinos

5755261

Parsley Fresh Herb

Imperial Fresh

2219111

Pasta Orzo

Arrezzio Classic

3533587

Pepper Sweet Bell Yellow

Imperial Fresh

1745987

Salt Fine Hi-grade

Windsor

2924710

Spice Turmeric Grnd

Club House

2198109

Spinach Baby Frsh

Imperial Fresh

8474538

Tomato Fresh Grape Bulk

Packer

3747748

Vinegar White Wine

Allens

4431807

Easy Banana Walnut Cookie

Mushroom Goat Cheese Puff Pastry Pizza

Recipe

Ingredients

Brand

SUPC

Basil Fresh Herb

Imperial Fresh

2004521

Cheese Goat Milk Orig Cdn

Block & Barrel

4628830

Cheese Mozzarella Shredded

Arrezzio Classic

4999371

Garlic Chopped In Oil

Sysco Classic

9665035

Margarine Soft Soya Canada

Sysco Classic

1254630

Mushroom Button Fresh

Imperial Fresh

2612372

Pastry Puff Sheet 0% Trans Fat

Bridor

4896357

Soup Red Pepper Tomato W/Gouda

Verve

4424574

Tomato Fresh Grape Bulk

Packer

3747748

Wine White Cooking

Univin

3164227

Banana Fresh Green

Packer

1254440

Coconut Shred Sweet

Sysco Classic

7866957

Walnut Pieces California Cdn

Sysco Classic

6132817

Please reach out to your Sysco Account Representative for site specific product listing & availability

Recipe Shopping List | Vol. 4 | 2023

31

Visit Sysco.ca/Healthcare for more information

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