Nourishing Kitchen - Volume 11

Nourishing Kitchen

Vol. 11 | 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 experiencecanhaveasignificantimpacton aresident’soverallqualityoflife.

Thise-recipeflipbookhasbeendesignedto providedelicious&healthcarefriendly recipeinspirationsthatwillbesuretomake animpactonyourseniorlivingmenu.

Inaddition,wewillalsobefeaturingvarious culturallyinspiredrecipeideastomeetthe needsofthegrowingdiversityacrossthe agingpopulation.

Aspecial "Thank you" toourvaluedvendor partnersaswellasSyscoCanada’sown CulinaryConsultantsinthedevelopmentof thisflipbook.

Allfeaturedrecipeswillbemadeavailablein SynergyTechSuite.Pleasereachouttoyour SyscoSalesRepresentativeformore information.

Foranyadditionalinquiries,pleasecontact usdirectlyat Nutrition.Services@Corp.Sysco.ca.

Warmestregards,

SyscoCanada’sNutritionServices

Smoked Chipotle Brisket Pizza

Yield: 50

Serving: 1 Slice

David Pyper

Culinary Specialist | Sysco Toronto

Havinganunderstandingofgreatfoodand peoplemadeDavid'sacceptanceofaroleat Syscoasculinaryspecialistin2018adreamjob. Heworkswithgreatfoodandhelpscustomers obtaintheirgoalsintheirbusinesses.Whether workingfromtheSyscotestkitchenorrightina customer'srestaurant,Davidisexcitedand driventohelpSyscocustomersrealizetheir business'sfullpotential.

INGREDIENTS

• 6.5EachPizzaCrust12in

• 800mlAlfredoSauce

• 350mlBBQSauceChipotle

• 650gOnionsYellowSliced

• 500gPepperRedBellSliced

• 1.3kgBeefBrisketCookedShredded

• 650mlCheeseMozzarellaShredded

• 650mlMushroomSliced

• 650mlCheeseProvoloneShredded

PREPARATION

1. Preheatovento450F/232C.

2. Arrangepizzacrustsonbakingsheets. Evenlyspreadalfredosauceoverpizza crusts,thendrizzlechipotlesauceover top.

3. Addbrisket,pepperandonionsover saucelayer.

4. Followedbyalayerofmozzarellaand provolonecheese.

5. Lastly,addlayerofmushrooms.

6. Bakefor10-15minutes;untilcheeseis meltedandcrustisgolden.

Kale Lentil Soup

INGREDIENTS

• 2LWater

• 1.75kgLentilsDry

• 500gOnionsYellowDiced

• 120mlOilVegetable

• 45mlGarlicChopped

• 375gCeleryDiced

• 375gCarrotsDiced

PREPARATION

• 375gPotatoDiced

• 15mlOreganoDried

• 60mlGaramMasala

• 30mlRosemaryDried

• 5LWater

• 100gVegetableBase

• 1.5kgKaleChopped

1. Rinselentils.Cookinboilingwateraspermanufacturer'sinstructions.

2. Inasouppot,eatoilovermediumheat.Sautéonion,carrot,celeryandgarlicuntil fragrant.

3. Addpotatoes,spices,waterandsoupbaseandbringtoaboil.Reducetosimmerfor 20minutes.

4. Addkaleandcookfor3-4minutesuntiltender.

5. Enjoywithamultigrainbreadrollontheside!

Yield: 50 Serving: 180ml

INGREDIENTS

• 3kgShrimpCooked

• 1.5LMayonnaise

• 300mlSweetChiliSauce

• 65mlLimeJuice

• 10EachMangoPeeled&Cubed

• 10EachAvocadoPeeled&Cubed

• 3.5kgLettuceSaladMix

• 700gRadishSliced

• 200gGreenOnionChopped

• 300gCilantroChopped

PREPARATION

1. Mixmayonnaise,chilisauce andlimejuicetogetherand setaside.

2. Servesaladwith125ml saladmix,60shrimp,30g Mango,30gAvocado. Toppedwithradishand greenonions.

3. Drizzleprepareddressing andgarnishwithfresh herbs.

• 300gMintChopped

Warm Shrimp & Peach Salad

Yield: 50

Serving: 250ml

Featured Product

Shrimp Black Tiger Raw

P&D Tail-On 13-15ct

SUPC: 5134877

INGREDIENTS

• 500mlOilOlive

• 180mlMapleSyrup

• 60mlDijonMustard

• 5mlSalt(ToTaste)

• 5mlGroundBlackPepper(ToTaste)

• 350mlPeachJuice

• 6.25LLettuceSaladMix

• 3EachOnionRedDiced

• 750mlPecanPieces

• 1.5kgCherryTomatoHalved

• 300gCroutons

• 1.5kgPeachSliced

• 90mlOilVegetable

• 100mlPaprika

• 3kgShrimp

PREPARATION

1. Combinepeachjuice,oil,maplesyrupand mustard.Mixwellandsetaside.

2. Tosstogetherlettucesaladmix,onions, pecans,tomatoesandcroutons.

3. Preheatgrillto400F/204C.Brushpeaches withoilandgrillfor2minutesoneachside.

4. Seasonshrimpwithpaprikaandpepper. Grilluntilcookedandsetaside.

5. Assemblesaladbowl:serve125mlsalad with60gshrimp,30gpeachslicesand15ml dressing.

Yield: 50

INGREDIENTS

• 4.5kgDicedCookedChicken

• 100gMargarine

• 5.5LSauceButterChicken

• 125mlHeavyWhippingCream

Serving: 250ml

PREPARATION

1. Meltthemargarineinacookingpotover mediumheat.Addchicken.

2. Addsauceandreducetoasimmerfor10–15 minutes.

3. Addcreamandmixthoroughly.

4. Garnishwithchoppedcilantro.

Paneer Tikka Masala

Yield: 50

Serving: 250ml

PREPARATION

1. SoakPaneercubesinhotwaterfor1–2hours.

2. Addsauceandpaneertostovetoppot;stirto combine.

3. Simmeronlowuntilsaucethickens.

4. Garnishwithchoppedcilantroandservewith basmatirice.

Featured Product

Tikka Masala Cooking Sauce

SUPC: 5472073

INGREDIENTS

• 4.5kgCheesePaneerCubed

• 5.5LSauceTikkaMasala

Smoked Salmon & Potato Salad

INGREDIENTS

• 3.5kgRedPotatoesQuartered

• 5mlSalt

• 5mlGroundBlackPepper

• 20mlPaprika

• 15mlOnionPowder

• 15mlGarlicPowder

• 100mlDijonMustard

• 200mlOilOlive

• 200mlLemonJuice

• 1.5LMayonnaise

• 2LPlainGreekYogurt

• 1.2kgSmokedSalmon

• 200gCapers

• 250gDillChopped

• 500gOnionRedDiced

• 3kgCarrotShredded

• 3kgCucumberDiced

Yield: 50 Serving: 250ml Featured Product Smoked Salmon

Maple Curry Roasted Salmon

INGREDIENTS

• 1.5kgPlainYogurt

• 100mlJuiceLemon

• 200mlMapleSyrup

• 80mlOilOlive

• 50mlCurryPowder

• 15mlGarlicPowder

• 15mlOnionPowder

• 5mlGroundBlackPepper

• 4.5kgSalmon

Yield: 50 Serving: 90g

Featured Product

Atlantic Salmon Fillet

Skinless Frozen

SUPC: 7175587

PREPARATION

1. Preparemarinade:mixyogurt,lemonjuice, maplesyrup,oilandspices.

2. Arrangesalmononparchmentlinedtrays.Brush generouslywithmarinadeandkeepchilledin therefrigerator.

3. Bakeat375F/190Cfor12–15minutes.

Perogy Lasagna

INGREDIENTS

• 250mlOilCanola

• 4.5kgPotatoCheesePerogies

• 4.5kgBeefGround

• 1kgOnionYellowDiced

• 1.25kgCheeseMozzarellaShredded

• 1.25LWater

• 6mlSeasoningItalian

• 3LSauceMarinara

• 15mlParsleyDried

• 100mlCheeseParmesanGrated

PREPARATION

1. Sautéperogieswithoilinasaucepan;set aside.

2. Cookgroundbeefinsaucepan;setaside.

3. Assemblethelasagna:layerperogies, groundbeef,onionswithcheese.Repeat layers,finishwithcheeselayerontop.

4. Combinemarinara,waterandseasoning. Pouroverthelayeredperogylasagna.

5. Coverwithfoilandplaceinpreheated ovenat400F/205C.Bakefor1-1½ hours.

6. Garnishwithparmesancheese.

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

Pizza w/Beef Brisket f/RTB Crust w/Alfredo Sc

Soup Lentil Hmd f/Dry G-F RS Base w/Kale

Shrimp Salad w/Mango & Avocado

Shrimp Salad Warm w/Peach

Chicken Butter f/Ckd w/RTS Sauce

Paneer Tikka Masala w/RTS Sauce

Salmon Smoked Salad w/Potatoes & Cucumber

Display Name

Smoked Chipotle Brisket Pizza

Kale Lentil Soup

Shrimp Salad with Mango & Avocado

Warm Shrimp & Peach Salad

Butter Chicken

Paneer Tikka Masala

Smoked Salmon & Potato Salad

Salmon f/Fillet w/Yogurt Maple Curry Sc Maple Curry Roasted Salmon

Lasagna Perogy f/Frz w/Cheese Perogy Lasagna

Synergy Recipe List | Vol. 11 | 2026

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RESOURCES:

• Nourishing News Magazine

• Nourishing Kitchen Recipes

• Nourished Aging Toolkits Series