MENU IDEAS + RECIPES

Posted By Kiki on Nov 20, 2020 |


MENU IDEAS + RECIPES

WITH SYSCO!

Soy Glazed Sablefish with
Dashi Prairie Grains

Wild Pacific sablefish marinated in soy and pan seared to perfection.
Served with sprouted prairie grains, shiitake mushrooms, wilted bok choy,
edamame beans in a dashi broth.
Contributed by Michael Audet
Marketing Manager, Sysco BC

SIMPLIFIED COOKING INSTRUCTIONS
Marinate sablefish in 3 oz soy sauce and 3oz water.
In a small pot bring 6 cups of water to a gentle simmer. Add kombu and remove after 3 mins. Add bonito and simmer for 3 mins, strain and reserve broth.
Cook prairie grains to manufacturers instructions. Set aside.
In a small pan, sear sablefish with mushrooms and bok choy, just until the fish is flaky and cooked through.
In your serving bowl, place grains in the center. Place mushrooms and bok choy
around the grains. Add edamame beans. Place fish on top of the grains. Pour in a half cup of the dashi broth. Garnish with micro greens.

 

Code Description U/M Quan Unit Cost Ttl Cost
1100346 Shiitake oz 2 0.71 1.42
4513638 Prairie Grans oz 3 0.31 0.93
5102407 Edameme Beans oz 1 0.17 0.17
8801625 Sablefish oz 5 1.75 8.75
4289577 Kombu gm 10 0.07 0.7
4289557 Bonito Flakes gm 30 0.07 2.1
5449876 Micro Greens oz 0.25 0.8 0.2
3090636 Soy Sauce oz 3 0.1 0.3
9828385 Bok Choy oz 3 0.17 0.51
           
           
5369556 Bowl 12 oz ea 1 0.12 0.12
5369248 Lid ea 1 0.15 0.15
4448189 Napkin ea 1 0.21 0.21
5973777 Fork ea 1 0.1 0.1
5973845 Spoon ea 1 0.08 0.08
      Subtotal 15.74
      Allowable Waste 0.79
      A – Total Menu Item Cost 16.53
      B – Sell Price 39.99
      C – Food Cost % (A / B) 41%
      D – Profit (B – A) 23.46

Floating Leaf Prairie Grain Blend

Sprouted French lentils, brown rice, yellow split pea, millet, wild rice, quinoa

#4513638 … 2/2.5 kg

PRAIRIE GRAIN BLEND COOKING INSTRUCTIONS
Cook Like Pasta: Fill large pot with water and add in blend. Bring to a boil. Cook for 20 mins depending on desired texture. Strain.Stove Top: In a small pot, combine 1 cup of rinsed blend and 2 1/4 cups of water (or broth)
Bring to a boil. Reduce heat to low simmer, COVER and cook for 20 minutes. Remove from heat and let stand for 5 minutes. Drain excess water.

FLOATING LEAF COLLABS

vegan tacos

VEGAN TACOS

Warm corn tortilla shells stuffed with Mexican
spiced prairie grains topped with a house made
salsa, green onions, red cabbage, vegan mozza &
sour cream garnished with cilantro.

Contributed by Leslie Prowal
Sysco Marketing Associate – Vancouver

WINTER HARVEST BOWLS

Curry fried tofu, roasted sweet potato, crispy chickpeas, pomegranate seeds, wild rice blend, and kale, with our home made apple ginger tahini dressing.

Contributed by Adrianne Packer
Sysco Marketing Associate – Victoria

vegan tacos
vegan tacos

SEASONED SALMON WITH PRAIRIE GRAINS

Seasoned wild Pacific salmon served with sauteed
zucchini, peppers, onions and prairie grains

Contributed by Pamela Reddeman
BC Territory Manager – Tri-Elite Marketing

ONE PAN BREAKFAST BOWLS

Precooked prairie blend. Handful of baby kale, 2 eggs and a splash of water, cover and let the eggs steam. Cook until the whites are set. Topped with pineapple habanero hot sauce, pickled red onions and a dash of hemp hearts.

Contributed by Damien Lane
Sysco Marketing Associate – Victoria

vegan tacos
vegan tacos

VEGAN TACOS

Warm corn tortilla shells stuffed with Mexican
spiced prairie grains topped with a house made
salsa, green onions, red cabbage, vegan mozza &
sour cream garnished with cilantro.

Contributed by Leslie Prowal
Sysco Marketing Associate – Vancouver

WINTER HARVEST BOWLS

Curry fried tofu, roasted sweet potato, crispy chickpeas, pomegranate seeds, wild rice blend, and kale, with our home made apple ginger tahini dressing.

Contributed by Adrianne Packer
Sysco Marketing Associate – Victoria

vegan tacos
vegan tacos

MEAL KIT MADE EASY

Herbed roasted chicken on prarie blend with carmalized onions and thyme roasted carrots. Don’t compromise taste for convenience.

Contributed by Dustin Collins
Sysco Marketing Associate – Vancouver

PRAIRIE GRAIN BURGER

Hand formed prairie grain burger spiced with lemongrass, cumin, curry powder, garlic and peri peri. Topped with shemji and cremini mushrooms and sorghum popcorn. Served with a braised apple cabbage slaw.

Contributed by Ryan Edwards
Sysco Marketing Associate – Kelowna

WILD RICE BERRY LOCO MOCO

Wild rice berry sauteed with garlic, scallion, soy and sesame oil. Topped with a seared flat iron steak, sunny side up egg, scallion and hemp hearts fnished with a little gravy.

Contributed by Brent Durec
Sysco Culinary Specialist – Kelowna

WILD RICE BERRY PUDDING

Wild rice berry cooked al dente with beet sugar, coconut cream, and cinnamon. Served with a thai basil foam and candied mango. Made vegan, enjoyed by everyone.

 

Contributed by Patrick Fitzgerald
Sysco Culinary Specialist – Vancouver

FRIED WILD RICE

Wild rice fried with peppers, ginger, garlic, onions, chantrelles, broccoli, chow sum and Chinese sausages and scrambled egg. Topped with braised pork belly, soy rice vinegar and hoisin glaze.
Contributed by Aaron Walsh
Sysco COP Category Specialist – Victoria

Contributed by Leslie Prowal
Sysco Marketing Associate – Vancouver

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