Nourishing News - August 2021

MONTHLY NEWSLETTER – AUGUST 2021

NOURISHING CONVERSATIONS SAVE THE DATE / P1

Asparagus & Mushroom Quiche Recipe / P12

CUSTOMER SPOTLIGHT – METTA LIFESTYLES/ P3

SUMMER SOIREE THEME MENUS & RECIPES / P12

Earn CSNM Points 1 NOURISHING NEWS

AUGUST 2021 2

CUSTOMER SPOTLIGHT – METTA LIFESTYLES

3 NOURISHING NEWS

CUSTOMER SPOTLIGHT – METTA LIFESTYLES

AUGUST 2021 4

5 NOURISHING NEWS

TETLEY PRODUCT FEATURE

I n g r e d ie n t s

1

Preheat oven to 325F. Heat the oil in an oven-proof Dutch oven or large saucepan set over medium-high heat. Season the ribs with 3 tsp of the salt & pepper. Brown the ribs, in batches. Transfer to a plate.

2

Reduce the temperature to medium. Add the onion, carrot, celery, thyme and remaining salt & pepper. Cook, stirring often, for 5-7 minutes or until golden. Stir in the tomato paste, flour and garlic.

Cook, stirring constantly for 2 minutes.

185 ml olive oil 12.5 kg beef short ribs 50 ml each salt & pepper 60 ml dried thyme leaves 625 ml tomato paste 375 ml all-purpose flour

3

125 g garlic, minced 25 bags Tetley Orange Pekoe Tea 4.5 L sodium reduced beef broth 1.5 L pitted prunes, halved 12 each bay leaves

4

Meanwhile, steep the tea bags in 4.5 L boiling water for 5 minutes.

Squeeze and discard the bags. Gradually stir the tea and beef broth into the vegetable mixture. Add the short ribs, along with prunes and bay leaf; cover with foil or an oven-proof lid.

Transfer to the oven to braise for 3 hours; uncover and continue to braise for 1 hour or until meat is very tender and the sauce is thickened. Serve over mashed potatoes or creamy polenta.

TETLEY TIPS: • The short ribs can be made a day ahead. If desired, skim the fat off the top before reheating in the oven until warmed through.

• Short ribs make a succulent, robust entrée, but if you prefer a leaner braise, you can use 6 kg of lean stewing beef instead.

AUGUST 2021 6

TETLEY PRODUCT FEATURE

I n g r e d ie n t s 12 bags Tetley Orange Pekoe Tea

1

Preheat oven to 350F. Steep tea bags in boiling water for 3-4 minutes; remove bags and set aside.

2

Rub brisket with cumin, paprika, coriander, salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; sear brisket for 8-10 minutes or until browned all over. Transfer to plate.

3

Add remaining oil to Dutch oven; sauté onioins and garlic for 4-6 minutes or until softened. Add tomato paste, chipotle pepper and adobo sauce; cook for 1 minute. Add broth and reserved tea; bring to boil. Stir in tomato passata, brown sugar, Worcesteshire Sauce and vinegar.

4.5 L boiling water 9.25 kg beef brisket 60 ml ground cumin 60 ml smoked paprika 60 ml ground coriander 30 ml each salt & ground pepper 280 ml vegetable oil 1.5 kg onions, sliced 90 g garlic, minced 90 ml tomato paste 200 g chipotle peppers, chopped 60 ml adobo sauce 3 L beef broth 1.5 L tomato passata 180 ml brown sugar 90 ml Worcestershire Sauce 90 ml cider vinegar

4

Return brisket to Dutch oven. Cover and roast in oven for 3-3.5 hours or until fork-tender. Transfer brisket to cutting board; let stand for 5 minutes. Slice across the grain and serve with sauce.

TETLEY PRODUCT FEATURE

I n g r e d ie n t s 7.75 L 2% milk

1

Combine 4.75L milk and tea bags in a saucepan and set over medium heat. Heat, stirring until steaming and fragrant; squeeze and discard the tea bags. Reduce the heat to medium-low.

2

Meanwhile, blend the remaining milk with the sugar and cornstarch.

Stir into the hot milk. Heat, stirring until slightly thickened.

3

Whisk a little of the hot milk mixture into the egg yold. Whisk the egg mixture back into the hot milk. Cook, whisking constantly until thickened. Whisk in the butter and vanilla.

25 bags Tetley Orange Pekoe Tea 1.5 kg granulated sugar 625 ml cornstarch 12 each egg yolks, beaten 185 ml butter 125 ml vanilla extract

Pour the pudding into teacups. Cool to room temperature; transfer to the refrigerator to chill until set. Top with whipped cream.

TETLEY TIPS: • Use espresso-sized cups for a portion-controlled treat.

• Unsweetened almond milk can be substituted for the 2% milk.

For a vegan option, you can also omit the egg yolk and butter.

• The pudding can be prepared up to 1 day in advance.

AUGUST 2021 8

THEME MENU

Recipes included

9 NOURISHING NEWS

THEME MENU

AUGUST 2021 10

THEME MENU RECIPE

11 NOURISHING NEWS

THEME MENU

AUGUST 2021 12

13 NOURISHING NEWS

AE SPOTLIGHT

Jennifer Rossi Account Executive Ontario South Region I will be celebrating my 20th year with Sysco Healthcare this Summer! I never imagined, I

would end up in a sales role supporting Long

Term Care Nutrition Managers and loving every minute of it! I have developed some great

relationships with my customers over the years and truly value the friendships I have made.

Prior to my Sysco career – I obtained my Red

Seal Chef Certification; then I worked in Nutrition Management in both Retirement and Long-Term Care settings for 10 years before making the jump to the healthcare team with Sysco.

Spending time with my family and friends is very

important to me. My husband and I like to go to Dodger and Steeler games, and Country music

concerts, and many of our vacations have been planned around these events. I love yoga,

paddle boarding, walking, biking and cooking.

We also golf a lot with our daughter Tristan and her husband.

AUGUST 2021 14

PRODUCE UPDATE

AUGUST 2021 16

PRODUCE UPDATE

17 NOURISHING NEWS

PRODUCE UPDATE

AUGUST 2021 18

PRODUCE UPDATE

19 NOURISHING NEWS

PRODUCE UPDATE

AUGUST 2021 20

PRODUCE UPDATE

21 NOURISHING NEWS

Connecting through the Shared Love of Food!

Contact your Sysco Account Representative or email us at healthcare.marketing@corp.sysco.ca

Make sure to check out all our resources, recipes and articles on www.sysco.ca/healthcare