Nourishing Kitchen
Vol. 12 | 2026
Welcome to Sysco’s Nourishing Kitchen!
JoinusasweliveoutSysco’spurposeof “connecting the world to share food and care for one another”.
AtSyscoCanada,werecognizethatfoodis morethanjustnourishmentforthebodybut playsanessentialroleinone’ssocialand mentalwellbeing.Apositivemealtime experiencecanhaveasignificantimpactona resident’soverallqualityoflife.
Thise-recipeflipbookhasbeendesignedto providedelicious&healthcarefriendlyrecipe inspirationsthatwillbesuretomakean impactonyourseniorlivingmenu.
Inaddition,wewillalsobefeaturingvarious culturallyinspiredrecipeideastomeetthe needsofthegrowingdiversityacrossthe agingpopulation.
Aspecial "Thank you" toourvaluedvendor partnersaswellasSyscoCanada’sown CulinaryConsultantsinthedevelopmentof thisflipbook.
Allfeaturedrecipeswillbemadeavailablein SynergyTechSuite.Pleasereachouttoyour SyscoSalesRepresentativeformore information.
Foranyadditionalinquiries,pleasecontactus directlyat nutrition.services@corp.sysco.ca.
Warmestregards,
SyscoCanada’sNutritionServices
Alton Watts
Manager, Business Specialist | Sysco Prairies
Altoncombineshisprofessionalexpertisewitha lifelongpassionforfood.Growingupasoneof thirteenchildreninJamaica,foodwasmorethan sustenanceforAlton–itwasawayofbringingpeople together.Hisloveforboldflavoursandspicesstems fromhisupbringingandcontinuestoinspirehis culinaryjourney.
Robin Prasad
Culinary Specialist | Corporate Chef
Sysco Ontario
Robin’scareerintherestaurantindustrybeganatjust 14yearsold,workingasabusseranddishwasher.His passionforfoodquicklydrewhimintothekitchen, wherehediscoveredhistruecallingandwentonto leadsomeofToronto’stopkitchens.Today,Robin bringsthatsamepassionanddeepindustryexpertise tohisroleasaCulinarySpecialist,supportingSysco customersandprospectsastheynavigatetheeverevolvingindustrythatshapedhiscareer.
Jamaican Chicken Thigh
INGREDIENTS
• 4.5kgChickenThigh
• 100mlPoultrySeasoning
• 10mlGroundBlackPepper
• SalttoTaste
• 300mlVegetableOil
• 1kgSlicedOnions
• 100mlChoppedGarlic
PREPARATION
• 300mlChoppedGreenOnion
• 600gSlicedCarrots
• 1kgSlicedRedBellPepper
• 25mlDriedThyme
• 150mlTomatoPaste
• 2.5LChickenBroth
• ScotchBonnetPepperstoTaste
1. Rubchickenwithseasoning,saltandpepper.Coverandmarinateforatleast1hour.
2. Heatoilovermedium-highheat.Searchickenonbothsidesuntilgoldenbrown. Removefrompotandsetaside.
3. Inthesamepot,sautéonion,garlic,vegetables&thymefor3–4minutes.Stirin tomatopasteandcookfor1minute.
4. Returnchickentothepotandpourinchickenbroth.Addscotchbonnetpeppers. Coverandsimmeroverlowheatfor30-40minutes,stirringoccasionally,untilthe chickenistenderandthesaucethickens.
Yield: 50 Serving: 250ml
Featured Product
Chicken Thigh Boneless Skinless
SUPC: 7070659
INGREDIENTS
• 2.5kgBeefBrisket
• 2.5kgBeefShank
• 10mlSalt
• 200mlMolasses
• 5mlGroundCloves
• 10mlGroundCinnamon
• 500mlCoconutOil
• 1.8LWater
• 1eachScotchBonnetPeppers
• 5mlDriedThyme
• 200mlMolasses
PREPARATION
1. Seasonmeatwithsalt,molasses,cinnamon &clove.
2. Heatoilandsearmeatinbatches,ensuring allsidesarebrowned.
3. Removemeat,deglazepotwithwaterand bringtoaboil.
4. Addpeppers,thymeandmeat.Bringtoaboil, thenreducetosimmerfor3hoursoruntil meatistender.
5. Stirinremainingmolassesandserve.
Jamaican Brown Stew Chicken
INGREDIENTS
• 2poundschicken,bone-inpieceslike thighsordrumsticks
• 2teaspoonsbrowningsauce, optionalforcolor
• 2teaspoonsall-purposeseasoning orchickenseasoning
• 1teaspoonsalt
• 1teaspoonblackpepper
• 1mediumonionsliced
• 2clovesgarlicminced
• 2scallionschopped
• 1mediumcarrotsliced
• 1bellpeppersliced
• 2sprigsfreshthyme
• 1Scotchbonnetpepper,wholeorsliced forheat
• 1cupchickenstockorwater
• 2tablespoonsvegetableoil
• 1tablespoontomatopaste
Yield: 50
Serving: 250
PREPARATION
1. MarinatetheChicken:Cleanandpatthe chickendry.Rubwithbrowningsauce,allpurposeseasoning,salt,andblackpepper. Coverandmarinateforatleast1houror overnight.
2. BrowntheChicken:Heatoilinalargeskillet orDutchovenovermedium-highheat.Add chickenpiecesandsearonbothsidesuntil goldenbrown(about4-5minutesperside). Removeand setaside.
3. CooktheStew:Inthesameskillet,sauté onion,garlic,scallions,bellpepper,carrot,and thymefor3-4minutes.Stirintomatopaste andcookfor1minute.Returnthechickento theskilletandpourinchickenstockorwater. AddtheScotchbonnetpepper.Coverand simmeroverlowheatfor30-40minutes, stirringoccasionally,untilthechickenis tenderandthesaucethickens.
4. Serve:RemovetheScotchbonnetpepper beforeservingifyouwanttoreduceheat intensity.
Featured Product
Chicken Thigh Boneless
SUPC: 7070659
INGREDIENTS
• 500gDicedOnion
• 40mlVegetableOil
• 30mlChoppedGarlic
• 500gDicedGreenPepper
• 2LVegetableBroth
• 30mlCuminPowder
• 30mlPaprika
• 2LCheeseSauce
PREPARATION
1. Inalargepotheatoil,add onionandsautéuntil tender;about5minutes.
2. Addgarlicandgreen peppertopot.Cookfor another2–3minutes.
3. Stirinspicesandbroth. Bringmixturetoaboiland reducesouptosimmer.
4. Addcheesesaucetopot, stirringcontinuouslyuntil wellcombinedandheated through.
5. Stirincreamandseason souptotastewithsaltand pepper.
6. Topwith30mlofsalsa.
7. Garnishwithfreshchopped cilantro,shreddedcheese andtortillachips.
• 1LHalf&HalfCream
• 5mlGroundBlackPepper
• 1.5LMildSalsa
INGREDIENTS
• 25gDriedCoriander
• 8.8TomatoSoup
• 360gDicedOnion
• 180gDicedCelery
• 180gDicedCarrot
• 180gDicedRedBellPepper
• 20mlGroundGinger
• 20mlCuminPowder
• 10mlGroundTurmeric
• 10mlGroundCinnamon
PREPARATION
1. Heattomatosoupinsouppot.
2. Addspicesandvegetablesandmixwell.
3. Stirinlentilsandchickpeas,reduceto simmerandcookuntiltender.
4. Garnishwithparsley.
Miso & Honey Glazed Salmon
Yield: 50 Serving: 90g
INGREDIENTS
• 170gMisoPaste
• 30gGratedFreshGinger
• 200mlLemonJuice
• 200mlHoney
• 120mlOliveOil
• 120mlMargarine(Softened)
• 15mlGarlicPowder
• 5mlGroundBlackPepper
• 4.5kgSalmonFillet
PREPARATION
1. Preheatovento385F/196C.
2. Preparetheglaze:mixmisopaste,ginger, lemonjuice,honey,oliveoil,margarine, garlicpowderandgroundblackpepper, stiruntilevenlycombinedinalargebowl.
3. Arrangesalmononparchmentlined trays.Brushgenerouslywithprepared glaze.Bakesalmonuntilit’sdone.
4. Enjoywithasideofsteamedrice!
Vegan BeefKofta
INGREDIENTS
• 4.5kgVeganGroundMeat
• 375mlDicedOnion
• 20mlGroundGinger
• 65mlChoppedGarlic
• 250mlRaisins(Minced)
• 125mlGaramMasala
• 40mlCuminPowder
• Salttotaste
• 185mlParsley(Chopped)
• 125mlMint(Chopped)
Yield: 50 Serving: 90g
PREPARATION
1. Combineallingredientsandmixwellin abowl.
2. Shapeinto90glogs.
3. Grill/cookkoftauntilcookedthrough.
VeganSingapore-Style Beef Noodles
INGREDIENTS
• 300mlSoySauce
• 250mlWater
• 750mlChineseCookingWine
• 250mlCurryPowder
• 65mlGranulatedSugar
• 30mlGroundWhitePepper
• 1.5kgRiceVermicelliNoodles
• 375mlVegetableOil
PREPARATION
• 4.5kgVeganBeefStrips
• 750mlSlicedGreenOnion
• 6eachOnion(SlicedThin)
• 125mlCrushedGinger
• 165mlChoppedGarlic
• 1.2kgSlicedGreenBellPepper
• 1.2kgSlicedRedBellPepper
1. Preparesauce:mixsoysauce,water,Chinesecookingwine,currypowder,sugar andwhitepepper.Setaside.
2. Soakricenoodlesinwarmwaterfor10–15minutes,thenstrain.
3. Heatoilandsearvegansteakfor2–3minutes.Removefrompanandsetaside.
4. Cookvegetablesinpanfor1–2minutes.
5. Addsearedvegansteakbackinthepanfor30seconds.Foldinnoodlesandsauce. Combineandcookforanother2minutes.
Yield: 50
Serving: 250ml
Featured Product
Plant-Based Steak Strips Seared
SUPC: 7217602
Gluten Free Chex Mix Muddy Buddies
INGREDIENTS
Yield: 50
Serving: 125ml
PREPARATION
1. Combinechocolatechips,peanutbutter andmargarine.Heatonlowheat,stirring untilfullymeltedandsmooth.
2. Removefromheat;stirinvanilla.
3. Pourchocolatepeanutbuttermixtureover RiceChexandfoldtogetheruntilallpieces areevenlycoated.
4. Combinepowderedsugarandcoated cerealinabag.Sealandshakeuntil completelycoated.
5. Spreadmixtureontoalinedbakingsheet inanevenlayerandcool.
Butterscotch Bread Pudding
Yield: 50
Serving: 125ml
Featured Product
Pudding Butterscotch
Instant Reduced Calorie SUPC: 6820203
INGREDIENTS
• 1kgButterscotchPuddingMix
• 5LCoconutMilk
• 25SlicesWholeWheatBread(Cubed)
• 750mlRaisins
• 1.5LWhippedTopping
PREPARATION
1. Combinepuddingmixandcoconutmilk.Beat onlowspeedfor5–7minutes.Scrapingdown thesidesofthebowluntilmixtureisdissolved.
2. Stirinbread&raisins.
3. Transfertogreasedbakingpan.Coverand refrigeratefor1–2hoursoruntilbreadis moistandsoftened.
4. Coverwithfoilandbackfor45minutesat 350F/176C.
5. Removefoilandbakeuncoveredforanother 15–20minutesoruntilsetandtopisgolden.
6. Coolandtopwithwhippedtopping.
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
Chicken Thigh Boneless Skinless Jamaican Chicken Thigh
Beef Brisket (1 - 4 pc) Guyanese Pepperpot
Sauce Cheese Aged Cheddar
Mexican Cheese Soup
Appetite Assist Cream of Tomato Soup North African Soup
Salmon Atlantic Fillet Skinless
Beef Ground Plant-Based
Plant-Based Steak Stips Seared
Cereal Rice Chex Gluten Free
Miso & Honey Glazed Salmon
Vegt Beef Kofta
Vegt Singapore-Style Beef Noodles
G-F Chex Mix Muddy Buddies
Pudding Butterscotch Instant Reduced Calorie Butterscotch Bread Pudding
Recipe Shopping List
MENUS
• Sysco Menu
• Emergency Menus
• Special Event Menus
RESOURCES:
• Nourishing News Magazine
• Nourishing Kitchen Recipes
• Nourished Aging Toolkits Series
