The EDGE FALL 2019 Recipe Book Fresh Ideas & Innovations

the EDGE FALL 2019 Recipe Book Fresh Ideas & Innovations

Cultural Cutlets: Chicken Katsu

Plus, No-Nonsense Shrimp, Short Cut to Short Ribs

and more!

At the heart of

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1 99/13/19/13/19 1:121:12 PMPM At the heart of

On-Trend Flavors Spark new interest in your menu AN EDGE with chef-tested, on-trend ingredients that help you create ABOVE THE REST unique signature dishes.

Whether you are preparing comforting classic dishes or Customer Satisfaction award-winning creations, Sysco is with you every step of the Satisfy your customers’ changing way. We proudly provide our customers with Cutting Edge dietary preferences with better-for- Solutions to help you run your kitchen with confi dence and you products that easily complement succeed in this constantly evolving industry. Our Cutting your menu. Edge Solutions are sourced from leading and up-and-coming suppliers at the forefront of innovation. From better-for-you ingredients to labor saving products, Cutting Edge Solutions Profitable Solutions can help you easily update your menu and delight guests Save valuable time and labor with with new fl avors. These Cutting Edge Solutions present new versatile products that can help you profi t opportunities for your business to give you an edge achieve operational excellence and above your competition. maximize your proﬁ tability.

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2 99/13/19/13/19 1:121:12 PMPM 8 12 WHAT’S INSIDE:

4 Sysco Classic Ultra-Thin Chicken Breasts > Bacon Wrapped Chicken Roulade > Chicken Parmesan > Southwest Chicken Sandwich > Sun-Dried Tomato & Caper Chicken Piccata 8 Portico Simply All-Natural, Chemical-Free Shrimp 16 > Vietnamese Coconut-Caramel Shrimp Skewers > Cajun Bacon-Garlic Shrimp & Grits > Quinoa & Shrimp Salad 20 > Seafood Fettuccine with Kale & Lemon- Garlic Cream 12 Sysco Classic Asian-Style Chicken Bites > Karaage Chicken Bao Buns > Karaage Tacos > Karaage Chicken Bento Box 24 > Korean Bibimbap 16 Sysco Classic Chicken Katsu > Argentinean Milanesa Napolitana > Tonkatsu-Style Chicken Katsu > Torta de Milanesa (Katsu Chicken Sandwich) > Chicken Katsu Curry Sandwich 20 Sysco Classic Sous Vide Bone-In Short Ribs > Korean-Style Short Ribs > Short Rib Pho > Braised Short Rib Tostadas > Short Ribs and Lentils 28 24 Sysco Imperial Sous Vide Lamb > Rosemary & Stout Lamb Shoulder 36 > Indian-Style Lamb Shanks > Lamb Hand Pies > Harvest Lamb Shank 28 Portico Classic Quinoa-Crusted Shrimp > Quinoa-Crusted Shrimp Salad > Peruvian Shrimp Tacos > Shrimp Noodle Salad > Thai Shrimp & Grain Salad 32 Land O’Lakes Extra Melt® Sharp American Premium Cheese Slices > All-American Burger and Smothered Cheese Fries 32 > Buff alo Chicken Grilled Cheese > Everything Bagel Sandwich > Mini Apple-Cheese Pies 36 Raised & Rooted™ Nuggets Made with Plants > Plant-Based Nugget Basket > Vegetarian Nugget Lettuce Wraps > Vegetarian Buff alo-Style Nugget Wrap > Crispy Plant-Based Nuggets, Avocado & Kale Salad 3

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3 99/13/19/13/19 1:121:12 PMPM ULTRA-THIN CHICKEN BREASTS

Bacon-Wrapped Chicken Roulade

Yield: 4 servings For Serving 2 tablespoons Arrezzio Imperial olive oil Strawberry-Molasses Vinaigrette ½ teaspoon Sysco Classic kosher salt 1 cup Sysco Natural fresh strawberries, hulled and quartered ¼ cup Sysco Imperial maple syrup Strawberry-Molasses Vinaigrette: Heat strawberries, syrup and ¼ cup Sysco Classic molasses molasses in a saucepan over medium-high heat until strawberries ¼ cup Sysco Classic apple cider vinegar are very tender, about 15 minutes, stirring frequently. Cool slightly; 2 tablespoons Sysco Natural lemon juice transfer to a blender and add remaining ingredients except oil. Blend until smooth; with blender running, add oil in a steady stream until ½ teaspoon Sysco Classic kosher salt emulsiﬁ ed. Refrigerate in an airtight container up to 6 days. Makes ¼ teaspoon Sysco Imperial fresh ground black pepper about 1½ cups. 1 tablespoon Sysco Imperial poppy seeds (optional) Bacon-Wrapped Chicken Roulade: Place about ¼ cup goat cheese ½ cup Arrezzio Imperial olive oil and ½ cup arugula onto bottom half of each Ultra-Thin Chicken Bacon-Wrapped Chicken Roulade Breast; roll up chicken to enclose ﬁ lling. Wrap each breast with 1 strip 1 cup Block and Barrel Imperial goat cheese, softened bacon and secure with toothpicks. 2 cups Imperial Fresh arugula For serving, brush outside of chicken with oil and sprinkle with 4 Sysco Classic Ultra-Thin Chicken Breasts salt. Bake at 425˚F for 20 minutes or until chicken reaches an 4 strips thick-cut Sysco Classic pepper bacon internal temperature of 165˚F. Serve drizzled with Strawberry- Molasses Vinaigrette.

At the heart of food and service 4

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 4 99/13/19/13/19 1:121:12 PMPM Chicken Parmesan

Yield: 4 servings 3 Wholesome Farms Imperial large spoon. Reduce heat to medium-low; eggs, beaten simmer 10 minutes or until slightly Spaghetti 1¼ cups Sysco Classic Italian-style thickened, stirring occasionally. Refrigerate 1 pound LaBella spaghetti breadcrumbs in an airtight container up to 4 days. Makes 1 tablespoon Arrezzio Imperial olive oil 4 Sysco Classic Ultra-Thin Chicken about 4 cups. Marinara Sauce Breasts, cut in half For serving, whisk ﬂ our, salt and pepper; 1 can (28 ounces) Sysco Imperial ½ cup Sysco Classic canola oil dredge chicken breast in ﬂ our mixture. Italian-style stewed tomatoes 1 cup shredded Arrezzio Imperial Dip in egg; dredge in breadcrumbs. Heat 1 can (6 ounces) Sysco Imperial tomato mozzarella cheese oil in a sauté pan over medium heat; add paste ¼ cup chopped Imperial Fresh basil chicken and cook 6 minutes or until golden brown and internal temperature reaches 1 tablespoon Sysco Imperial dried Spaghetti: Prepare pasta as label directs; Italian seasoning 165˚F, turning once. Top with cheese and drain and drizzle with oil. Refrigerate in broil 1 minute or until cheese melts. Heat 1 teaspoon Sysco Imperial garlic an airtight container up to 4 days. Makes spaghetti and marinara sauce in a saucepan powder about 6½ cups. 4 minutes or until heated through, stirring For Serving Marinara Sauce: Heat tomatoes, tomato frequently. Serve Spaghetti and Marinara ¾ cup Sysco Classic all-purpose fl our paste, seasoning and garlic powder in a Sauce topped with chicken and sprinkled 1 teaspoon Sysco Classic salt saucepan over medium heat 10 minutes with basil. ½ teaspoon Sysco Imperial fresh or until simmering, stirring occasionally ground black pepper and breaking up tomatoes with side of

At the heart of food and service 5

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 5 99/13/19/13/19 1:121:12 PMPM Southwest Chicken Sandwich

Yield: 4 servings 2 teaspoons Sysco Classic granulated Chipotle BBQ Sauce: Purée BBQ sauce and sugar chipotle in adobo sauce in a blender until Charred Jalapeño Mayo ¼ teaspoon Sysco Classic kosher salt smooth. Refrigerate in an airtight container 2 Imperial Fresh jalapeño peppers up to 6 days. Makes about ¾ cup. 2 Imperial Fresh garlic cloves For Serving Corn & Radicchio Slaw: Toss all ingredients ¾ cup Sysco Imperial mayonnaise 4 Sysco Classic Ultra-Thin Chicken Breasts in a bowl. Cool and refrigerate in an airtight 2 teaspoons Sysco Natural lime juice container up to 1 day. Makes about 2 cups. ½ teaspoon Sysco Classic kosher salt 4 Baker’s Source Imperial ciabatta rolls, split For serving, grill chicken over medium- Chipotle BBQ Sauce 1 cup mashed Imperial Fresh avocado high heat until internal temperature e cup Sysco Imperial BBQ sauce 8 slices Imperial Fresh heirloom or reaches 165˚F, about 8 minutes, turning 2 tablespoons chopped chipotle in beefsteak tomato once. Brush with Chipotle BBQ sauce; adobo sauce place on bottom half of roll. Spread Charred Jalapeño Mayo: Broil jalapeños Charred Jalapeño Mayo on top half of Corn & Radicchio Slaw until very charred, about 10 minutes, roll. Serve topped with mashed avocado, 2 cups thinly sliced radicchio turning once; transfer to cutting board and tomatoes and Corn & Radicchio Slaw. ½ cup Sysco Classic sweet corn kernels roughly chop. Pulse garlic, mayonnaise, lime 2 tablespoons Sysco Classic apple cider juice, salt and jalapeños in a food processor vinegar until smooth. Makes about 1 cup.

At the heart of food and service 6

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 6 99/13/19/13/19 1:121:12 PMPM Sun-Dried Tomato & Caper Chicken Piccata

Yield: 4 servings 2 tablespoons Arrezzio Imperial grated until tomatoes are very tender and starting Parmesan cheese to fall apart, about 35 minutes, stirring Angel Hair Pasta 1 teaspoon Sysco Classic kosher salt occasionally. Add parsley and salt; remove 1 pound LaBella angel hair pasta 4 Sysco Classic Ultra-Thin from heat. Cool and refrigerate in an airtight 1 tablespoon Arrezzio Imperial olive oil Chicken Breasts container up to 6 days. Makes about 2 cups. Sun-Dried Tomato & Caper Oil For Serving Chicken Piccata: Stir fl our, almond meal, 1 cup Arrezzio Imperial olive oil ¼ cup Arrezzio Imperial olive oil cheese and salt in bowl; coat each Ultra- Thin Chicken Breast in fl our mixture. 8 Imperial Fresh garlic cloves, minced ½ cup International Imperial capers 2 cups Arrezzio Imperial sun-dried Refrigerate in a single layer in an airtight 2 tablespoons Arrezzio Imperial container up to 3 days. tomatoes shredded Parmesan cheese ½ cup International Imperial capers For serving, heat oil in a sauté pan over ¼ cup dry white wine Angel Hair Pasta: Prepare pasta as label medium heat. Add chicken and cook directs; drain and drizzle with oil. Refrigerate 1 cup Imperial Fresh Italian parsley until internal temperature reaches 165˚F, in an airtight container up to 4 days. Makes leaves about 8 minutes, fl ipping once; drain on about 6 cups. ½ teaspoon Sysco Classic kosher salt paper towel-lined sheet pan. In same pan, Sun-Dried Tomato & Caper Oil: Heat oil in add pasta and Sun-Dried Tomato & Caper Chicken Piccata a saucepan over medium-low heat. Add Oil; cook until heated through, about ½ cup Sysco Classic all-purpose fl our garlic, tomatoes, capers and wine; cook 4 minutes, stirring frequently. Serve pasta ¼ cup almond meal topped with chicken, capers and cheese.

At the heart of food and service 7

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 7 99/13/19/13/19 1:121:12 PMPM ALl -NATURAL, CHEMICAL-FREe SHRIMP

Vietnamese Coconut-Caramel Shrimp Skewers

Yield: 4 servings Shallot-Lime Peanut Sticky Rice Nuoc Cham Cucumbers: Toss all 2 cups thinly sliced Imperial Fresh ingredients in a bowl. Refrigerate in an Coconut Caramel Sauce shallots airtight container at least1 hour or up to 1 cup coconut water 3 cup Sysco Classic vegetable oil 6 days. Makes about 3 cups. ¼ cup Sysco Classic brown sugar ½ teaspoon Sysco Classic kosher salt Shallot-Lime Peanut Sticky Rice: Cook 2 tablespoons fi sh sauce 2 cups Sysco Classic short grain white shallots and oil in a saucepan over medium 2 tablespoons International Supreme rice heat until translucent, about 3 minutes, rice vinegar 1 cup Sysco Classic whole Spanish stirring occasionally. Reduce heat to 1 teaspoon Jade Mountain Classic soy peanuts medium-low; cook until shallots are golden sauce 2 teaspoons Imperial Fresh lime zest brown, about 10 minutes. Remove shallots Nuoc Cham Cucumbers with a slotted spoon to a paper-towel-lined For Serving 2 Imperial Fresh garlic cloves, minced sheet tray; sprinkle with salt. Prepare rice 24 large peeled and deveined, tail-on, as label directs; fold in peanuts, lime zest 2 small serrano peppers, thinly sliced Portico Simply All-Natural, and shallots. Hold warm in a steam table (very ripe) Chemical-Free Shrimp for service. Makes about 5 cups. 1 medium Imperial Fresh English 8 lemongrass stalks, cut lengthwise For serving, thread All-Natural, Chemical- cucumber, thinly sliced into 5-inch pieces Free Shrimp onto lemongrass stalks; brush 2 tablespoons Sysco Natural lime juice 2 tablespoons coconut oil (liquid) with oil. Cook skewers in a sauté pan 1½ tablespoons Sysco Classic granulated Imperial Fresh cilantro sprigs and sugar over medium-high heat until shrimp turn lime wedges opaque throughout, about 5 minutes, 1 tablespoon fi sh sauce turning once. Brush with Coconut Caramel ½ teaspoon Sysco Classic kosher salt Coconut Caramel Sauce: Whisk all ingredients in a saucepan over medium Sauce. Serve with Nuoc Cham Cucumbers, heat; cook until dark amber in color Shallot-Lime Peanut Sticky Rice, cilantro and reduced by half, about 10 minutes. sprigs and lime wedges. Refrigerate in an airtight container up to 6 days. Makes about ½ cup.

At the heart of food and service 8

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 8 99/13/19/13/19 1:121:12 PMPM Cajun Bacon-Garlic Shrimp & Grits

Yield: 4 servings For Serving 4 slices Sysco Classic thick-cut Applewood smoked bacon, Grits diced 4 cups Sysco Classic chicken broth 1 Imperial Fresh jalapeño pepper, thinly sliced 1 cup House Recipe Classic quick-cooking white corn grits 2 Imperial Fresh green onions, thinly sliced 1 cup Wholesome Farms Classic heavy cream ½ cup Arrezzio Imperial shredded Parmesan cheese Grits: Heat broth to a simmer in a saucepan over medium-high ¼ cup Wholesome Farms Imperial unsalted butter heat; whisk in grits. Reduce heat to medium-low; cook until thickened, about 7 minutes, whisking occasionally. Stir in cream, ½ teaspoon Sysco Classic kosher salt cheese, butter and salt. Hold warm in a steam table for service. Cajun Garlic Shrimp Makes about 4½ cups. 24 large peeled and deveined, tail-off , Portico Simply Cajun Garlic Shrimp: Toss all ingredients in a bowl. Refrigerate in an All-Natural, Chemical-Free Shrimp airtight container 30 minutes or up to 24 hours. 8 Imperial Fresh garlic cloves, coarsely chopped For serving, cook bacon over medium-high heat in a sauté pan 2 tablespoons Arrezzio Imperial olive oil until crisp, about 5 minutes, stirring frequently. Add shrimp mixture 1 tablespoon Sysco Imperial Cajun seasoning and jalapeño; cook until shrimp turn opaque throughout, about ¼ teaspoon Sysco Classic kosher salt 5 minutes, turning once. Serve grits topped with shrimp-bacon ¼ teaspoon Sysco Imperial fresh ground black pepper mixture and sprinkle with green onions.

At the heart of food and service 9

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 9 99/13/19/13/19 1:121:12 PMPM Quinoa & Shrimp Salad

Yield: 4 servings ¼ cup Sysco Natural lime juice Spicy Grilled Shrimp: Toss all ingredients in 1 tablespoon agave nectar a bowl. Cover and refrigerate in an airtight Spicy Grilled Shrimp ¼ teaspoon Sysco Classic kosher salt container 30 minutes or up to 24 hours. 24 large peeled and deveined, tail-off , Portico Simply All-Natural, ¼ teaspoon Sysco Imperial fresh Herb-Lime Vinaigrette: Purée all Chemical-Free Shrimp ground black pepper ingredients except oil in a food processor 2 Imperial Fresh garlic cloves, minced ½ cup Arrezzio Imperial olive oil until smooth, about 1 minute. Add oil in a steady stream with food processor running 2 tablespoons Sysco Classic canola oil For Serving until completely smooth. Refrigerate in an 1 tablespoon Sysco Natural lemon 1 Imperial Fresh avocado, diced airtight container up to 6 days. Makes juice 6 cups Imperial Fresh spring mix about 1 cup. 1 teaspoon Sysco Imperial smoked 1 cup cooked black or tri-color quinoa paprika For serving, grill shrimp over high heat 1 cup halved Imperial Fresh cherry until lightly charred and opaque, about ½ teaspoon chipotle powder tomatoes 5 minutes, turning once. Toss avocado, ½ teaspoon Sysco Classic kosher salt 1 cup Imperial Fresh Italian parsley spring mix, quinoa, tomatoes, parsley, Herb-Lime Vinaigrette leaves pistachios, cheese and vinaigrette in a 3 Imperial Fresh garlic cloves ½ cup chopped Sysco Classic roasted bowl. Top salad with shrimp. and lightly salted pistachios ¼ cup chopped Imperial Fresh cilantro ½ cup crumbled Sysco Imperial feta ¼ cup chopped Imperial Fresh Italian cheese parsley

At the heart of food and service 10

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1100 99/13/19/13/19 1:121:12 PMPM Seafood Fettuccine with Kale & Lemon-Garlic Cream

Yield: 4 servings 1¼ cups Wholesome Farms Classic whole throughout, about 10 minutes; cool. milk Refrigerate in an airtight container up to Shrimp & Salmon Fettuccine 2 teaspoons Imperial Fresh lemon zest 3 days. Makes about 4 cups. 1 pound Arrezzio Classic fettuccine ½ teaspoon Sysco Imperial fresh Lemon-Garlic Cream: Melt butter in a 4 tablespoons Arrezzio Imperial olive ground black pepper oil saucepan over medium-low heat; add 1 cup Arezzio Imperial grated garlic and cook until lightly browned, about 1 pound large peeled and deveined, Parmesan cheese 2 minutes, stirring occasionally. Whisk in tail-off , Portico Simply All-Natural, Chemical-Free Shrimp For Serving cream cheese, milk, zest and pepper until smooth. Heat to a simmer; add in Parmesan ½ pound Sysco Portico Atlantic salmon, 4 cups Imperial Fresh lacinato kale cheese, whisking constantly. Remove from skin-off , cut in 1-inch pieces 1 teaspoon Sysco Imperial fresh heat; strain through a ﬁ ne-mesh sieve. ½ teaspoon Sysco Classic kosher salt ground black pepper Refrigerate in an airtight container up to ½ teaspoon Sysco Imperial fresh Shrimp & Salmon Fettuccine: Prepare 6 days. Makes about 2½ cups. ground black pepper fettuccine as label directs. Drain and For serving, heat oil in a sauté pan over Lemon-Garlic Cream transfer to an ice bath; let stand 5 minutes; medium-high heat; add kale and cook ¼ cup Wholesome Farms Imperial drain and drizzle with 2 tablespoons oil. until just tender, about 3 minutes, stirring salted butter Refrigerate in an airtight container up to frequently. Add shrimp-salmon mixture, 4 Imperial Fresh garlic cloves, minced 4 days. Makes about 7 cups. Toss remaining fettuccine and Lemon-Garlic Cream and oil, All-Natural, Chemical-Free Shrimp, 8 ounces Wholesome Farms Imperial cook until just heated through, about cream cheese, cut into pieces salmon, salt and pepper in a bowl. Bake at 3 minutes, stirring occasionally. Serve 400˚F until shrimp and salmon turn opaque garnished with pepper.

At the heart of food and service 11

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1111 99/13/19/13/19 1:121:12 PMPM ASIAN-STYLE CHICKEN BITES

Karaage Chicken Bao Buns

Yield: 4 servings 2 cups Sysco Classic Asian-Style an airtight container up to 1 week. Makes Chicken Bites about ¾ cup. Ginger-Sweet Chile Mayonnaise ½ cup thinly sliced Imperial Fresh For serving, steam bao buns in covered ½ cup Sysco Imperial mayonnaise cucumber ¼ cup sweet chile sauce steamer basket until hot and fl uff y, about ¼ cup chopped napa cabbage 10 minutes. Deep-fry Asian-Style Chicken 1 tablespoon grated Imperial Fresh ¼ cup Imperial Fresh matchstick carrots Bites in vegetable oil at 375°F until ginger ¼ cup thinly sliced Imperial Fresh red golden brown, about 4 minutes. Spread 1 teaspoon International Supreme rice onion inside of each bun with Ginger-Sweet vinegar 8 sprigs Imperial Fresh cilantro Chile Mayonnaise; fi ll with chicken bites, For Serving cucumber, cabbage, carrots, red onion and Ginger-Sweet Chile Mayonnaise: Stir all 8 frozen bao buns cilantro sprigs. ingredients in a small bowl. Refrigerate in

At the heart of food and service 12

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1122 99/13/19/13/19 1:121:12 PMPM Karaage Tacos

Yield: 4 servings 1 teaspoon Sysco Imperial turmeric Yellow Pickled Daikon: Boil 1 cup 2 cups julienned daikon radish water, peppercorns, bay leaves, garlic, Wasabi-Ginger Mayo vinegar, sugar, salt and turmeric until ½ cup Sysco Imperial mayonnaise For Serving sugar dissolves, about 3 minutes, stirring 2 tablespoons Sysco Natural lime juice 4 cups Sysco Classic Asian-Style occasionally. Remove from heat; add 1 tablespoon grated Imperial Fresh Chicken Bites daikon. Refrigerate in an airtight container ginger 8 Casa Solana Classic taco-size fl our at least 1 hour and up to 6 days. Makes 1 tablespoon wasabi paste tortillas about 2 cups. Yellow Pickled Daikon 1 Imperial Fresh avocado, peeled, For serving, deep-fry Asian-Style Chicken 10 Sysco Imperial whole black pitted and sliced Bites in vegetable oil at 375°F until golden peppercorns 1 cup julienned Imperial Fresh brown, about 4 minutes. Grill tortillas 2 Sysco Imperial bay leaves cucumber over high-heat until lightly charred, about 30 seconds, ﬂ ipping once. Spread 2 Imperial Fresh garlic cloves 1 tablespoon togarashi seasoning tortillas with Wasabi-Ginger Mayo and 1 cup International Supreme rice Bull’s blood microgreens (optional) place on serving plate; serve topped with vinegar Wasabi-Ginger Mayo: Whisk all ingredients chicken, Yellow Pickled Daikon, avocado, 3 cup Sysco Classic granulated sugar in a bowl. Refrigerate in an airtight cucumber, and togarashi. Garnish with 1 tablespoon Sysco Classic kosher salt container up to 6 days. Makes about ¾ cup. microgreens, if using.

At the heart of food and service 13

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1133 99/13/19/13/19 1:121:12 PMPM Karaage Chicken Bento Box

Yield: 4 servings 2 tablespoons Sysco Imperial sesame Bring to a simmer; whisk in cornstarch seeds dissolved in ¼ cup water. Cook until Teriyaki Sauce 16 Jade Mountain Classic pork or slightly thickened, about 5 minutes, stirring ½ cup Jade Mountain Classic soy sauce vegetable potstickers frequently. Refrigerate in airtight container 2 tablespoons Baker’s Source Classic 4 cups Sysco Classic Asian-Style up to 6 days. Makes about 1½ cups. dark brown sugar Chicken Bites For serving, toss carrots with rice vinegar 2 tablespoons Sysco Classic honey 2 tablespoons Sysco Supreme and sugar in a small bowl, add some 1 teaspoon grated Imperial Fresh sesame oil sesame seeds. Prepare potstickers as label ginger 2 Imperial Fresh garlic cloves directs; transfer to serving plate. Deep-fry ½ teaspoon Sysco Imperial garlic 4 cups halved baby bok choy Asian-Style Chicken Bites in vegetable oil at powder 2 teaspoons Jade Mountain Classic soy 375°F until golden brown, about 4 minutes. 2 tablespoons Sysco Classic cornstarch sauce Heat sesame oil in a small sauté pan over For Serving 4 cups cooked Jade Mountain Imperial medium-high heat; add garlic and bok choy and cook until just wilted, about 2 cups Imperial Fresh matchstick jasmine rice carrots Imperial Fresh scallions for garnish 3 minutes. Stir in some sesame seeds and soy sauce; transfer to serving plate. Transfer 2 tablespoons International Supreme Teriyaki Sauce: Cook 1 cup water, soy rice to serving plate. Serve topped with rice vinegar sauce, sugar, honey, ginger and garlic chicken bites and teriyaki sauce with carrot 2 teaspoons Sysco Classic granulated powder in a saucepan over medium heat. mixture on the side; garnish with scallions. sugar

At the heart of food and service 14

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1144 99/13/19/13/19 1:131:13 PMPM Korean Bibimbap

Yield: 4 servings ¼ teaspoon Korean red pepper powder Cold Sesame Kale: Heat oil in a large sauté ¼ teaspoon Sysco Classic kosher salt pan over medium-high heat; add kale. Cold Sesame Kale 8 teaspoon Sysco Imperial turmeric Cook 3 minutes or until just wilted; stir in 2 tablespoons Sysco Supreme sesame sesame seeds and salt. Refrigerate in an oil For Serving airtight container up to 3 days. Makes 8 cups chopped Imperial Fresh lacinato 4 cups Sysco Classic Asian-Style about 1½ cups. kale Chicken Bites Enoki Mushroom Slaw: Toss all ingredients 1 tablespoon Sysco Imperial sesame 2 tablespoons Sysco Classic vegetable in a large bowl. Refrigerate in an airtight seeds oil container up to 2 days. Makes about 3 cups. ½ teaspoon Sysco Classic salt 4 Wholesome Farms Imperial eggs For serving, deep-fry Asian-Style Chicken Enoki Mushroom Slaw 6 cups cooked Sysco Classic short grain rice Bites in vegetable oil at 375°F until golden 2 Imperial Fresh scallions, thinly sliced brown, about 4 minutes. Heat oil in a small 1 cup Imperial Fresh julienned red bell 2 cups enoki mushrooms pepper sauté pan over medium-high heat; add egg 1 cup Imperial Fresh matchstick carrots and cook 3 minutes or until white is just 1 cup pickled daikon radish 1 cup mung bean sprouts cooked through. Serve rice topped with ½ cup gochujang sauce 1 tablespoon International Supreme Asian-Style Chicken Bites, pepper, radish, black sesame seeds for garnish seasoned rice vinegar Cold Sesame Kale, Enoki Mushroom Slaw, 1 tablespoon Sysco Supreme egg and gochujang sauce. Garnish with sesame oil black sesame seeds.

At the heart of food and service 15

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1155 99/13/19/13/19 1:131:13 PMPM CHICKEN KATSU

Argentinean Milanesa Napolitana

Yield: 4 servings Blistered Tomatoes: Cook tomatoes in a sauté pan over high heat until lightly charred, about 5 minutes; add remaining ingredients and Blistered Tomatoes remove from heat. Refrigerate in an airtight container up to 6 days. 5 cups Imperial Fresh tri-color cherry tomatoes and/or Makes about 3 cups. chopped heirloom tomatoes 2 tablespoons Arrezzio Imperial olive oil For serving, deep-fry Chicken Katsu in vegetable oil at 375°F until golden brown and crisp, about 6 minutes; transfer to one side ½ teaspoon Sysco Classic kosher salt of oven-safe pan. Top chicken with mozzarella, add tomatoes to ¼ teaspoon Sysco Imperial fresh ground black pepper opposite side of pan; broil until cheese melts, about 3 minutes. For Serving Sprinkle with Parmesan and red pepper ﬂ akes; garnish with basil. 4 Sysco Classic Chicken Katsu 4 slices Arrezzio Imperial fresh mozzarella cheese 2 tablespoons Arrezzio Imperial grated Parmesan cheese ½ teaspoon Sysco Imperial red pepper fl akes Imperial Fresh basil for garnish

At the heart of food and service 16

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1166 99/13/19/13/19 1:131:13 PMPM Tonkatsu-Style Chicken Katsu

Yield: 4 servings For Serving 4 Sysco Classic Chicken Katsu Tonkatsu Sauce 2 tablespoons thinly sliced Imperial Fresh scallions 1 Imperial Fresh garlic clove, minced 1 tablespoon Sysco Imperial sesame seeds and/or furikake ½ cup House Recipe Imperial ketchup seasoning 2 tablespoons Sysco Classic brown sugar 2 tablespoons mirin Tonkatsu Sauce: Whisk all ingredients in a bowl. Refrigerate in an 2 tablespoons Jade Mountain Classic soy sauce airtight container up to 6 days. Makes about ¾ cup. 1 teaspoon fi sh sauce Daikon, Carrot & Red Cabbage Slaw: Toss all ingredients in a bowl. 1 teaspoon grated Imperial Fresh ginger Refrigerate in an airtight container up to 3 days. Makes about 6 cups. Daikon, Carrot & Red Cabbage Slaw For serving, deep-fry Chicken Katsu in vegetable oil at 375°F 4 cups shredded Imperial Fresh red cabbage until golden brown and crisp, about 7 minutes; drain on paper towel-lined sheet pan. Place Chicken Katsu atop Daikon, Carrot & 2 cups shredded Imperial Fresh carrots Red Cabbage Slaw, drizzle with Tonkatsu Sauce and sprinkle with 2 cups shredded daikon radish scallions and sesame seeds. ¼ cup Sysco Imperial mayonnaise ¼ cup International Supreme seasoned rice vinegar 2 tablespoons Sysco Supreme sesame oil 2 tablespoons sriracha

At the heart of food and service 17

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1177 99/13/19/13/19 1:131:13 PMPM Torta de Milanesa (Katsu Chicken Sandwich)

Yield: 4 servings 1 teaspoon Sysco Imperial ground Pico de Gallo: Toss all ingredients in a bowl. cumin Refrigerate in an airtight container up to Pico de Gallo 3 days. Makes about 2 cups. 2 Imperial Fresh garlic cloves, minced Habanero Mayo 1 Imperial Fresh jalapeño pepper, ¾ cup Sysco Imperial mayonnaise Black Bean-Chipotle Spread: Stir all minced ¼ cup Wholesome Farms Imperial ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes 2 cups fi nely chopped Imperial Fresh Greek yogurt or sour cream about 1 cup. tomatoes 1 tablespoon Sysco Natural lime juice 1 cup fi nely chopped Imperial Fresh 2 teaspoons habanero hot sauce Habanero Mayo: Whisk all ingredients in yellow onion a bowl. Refrigerate in an airtight container For Serving 2 tablespoons chopped Imperial Fresh up to 6 days. Makes about 1 cup. 4 Block and Barrel Classic bolillo rolls or cilantro telera rolls, split and toasted or grilled For serving, Spread bottom roll with Black 2 tablespoons Sysco Natural lime juice Bean-Chipotle Spread. Deep-fry Chicken 4 Sysco Classic Chicken Katsu ½ teaspoon Sysco Classic kosher salt Katsu in vegetable oil at 375°F until golden 8 slices Block and Barrel Imperial brown and crisp, about 7 minutes; place Black Bean-Chipotle Spread Monterey Jack cheese on bottom bun. Top with Pico de Gallo, ¾ cup Casa Solana Classic refried black 1 Imperial Fresh avocado, peeled, cheese, avocado, jalapeño (if using), pitted and sliced beans Habanero Mayo and top half of roll. 1 tablespoon adobo sauce 1 Imperial Fresh jalapeño pepper, 1 tablespoon Sysco Natural lime juice thinly sliced (optional)

At the heart of food and service 18

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1188 99/13/19/13/19 1:131:13 PMPM Chicken Katsu Curry Sandwich

Yield: 4 servings For Serving 4 Sysco Classic Chicken Katsu Japanese Curry Mayo 4 Baker’s Source Classic brioche buns, split 1 tablespoon Arrezzio Imperial olive oil 2 cups chopped butter lettuce 2 Imperial Fresh garlic cloves, minced ½ cup thinly sliced Imperial Fresh radishes ¼ cup fi nely chopped Imperial Fresh yellow onion ¾ cup Sysco Imperial mayonnaise Japanese Curry Mayo: Heat oil in a sauté pan over medium-low 1 teaspoon grated Imperial Fresh ginger heat; add garlic and onion and cook until fragrant and starting 1 teaspoon Sysco Imperial ground coriander to brown, about 5 minutes. Cool slightly; transfer to a food ½ teaspoon Sysco Imperial ground turmeric processor. Add remaining ingredients and pulse to combine. Refrigerate in an airtight container up to 6 days. Makes about ¼ teaspoon Sysco Imperial fresh ground black pepper 1 cup. ¼ teaspoon ground cardamom ¼ teaspoon Sysco Imperial ground cayenne pepper Quick Pickled Persian Cucumber & Red Onion: Boil garlic, vinegar, sugar, salt, coriander, peppercorns and 1 cup water in ¼ teaspoon Sysco Imperial ground cumin a saucepan over high heat until sugar and salt completely Quick Pickled Persian Cucumber & Red Onion dissolve, about 5 minutes. Remove from heat; add cucumbers 4 Imperial Fresh garlic cloves and onion. Refrigerate in an airtight container up to 6 days. 1 cup International Supreme rice wine vinegar Makes about 2 cups. 2 tablespoons Sysco Classic granulated sugar For serving, deep-fry Chicken Katsu in vegetable oil at 375°F 2 teaspoons Sysco Classic kosher salt until golden brown and crisp, about 7 minutes; serve on bun 1 teaspoon Sysco Imperial coriander seeds with butter lettuce, radishes, Quick Pickled Persian Cucumber ½ teaspoon Sysco Imperial whole black peppercorns & Red Onion and Japanese Curry Mayo. 4 Persian cucumbers, thinly sliced 1 Imperial Fresh small red onion, thinly sliced

At the heart of food and service 19

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 1199 99/13/19/13/19 1:131:13 PMPM SOUS VIDE BONE-IN SHORT RIBS

Korean-Style Short Ribs

Yield: 4 servings ½ cup thinly sliced Imperial Fresh red Pickled Daikon-Onion Slaw: Heat vinegar, onion sugar, salt and 1 cup water in a saucepan Gochujang-BBQ Sauce ¼ cup thinly sliced Imperial Fresh green over high heat until sugar is dissolved, 1 cup Sysco Imperial barbeque sauce onion about 5 minutes. Remove from heat; ½ cup gochujang sauce cool completely. Toss with remaining For Serving 2 tablespoons Sysco Supreme ingredients; let stand 20 minutes, drain. sesame oil ¼ cup Sysco Supreme sesame oil Refrigerate in an airtight container up to 2 tablespoons Jade Mountain Classic 8 Sysco Classic Sous Vide Bone-In 6 days. Makes about 3 cups. soy sauce Short Ribs For serving, heat oil in a saucepan over 2 cups Sysco Classic beef broth Pickled Daikon-Onion Slaw medium-high heat. Add Sous Vide Bone-In ¼ cup Imperial Fresh sliced green Short Ribs; cook until edges are browned, ½ cup International Supreme rice wine onions vinegar about 4 minutes, turning once. Add broth; 2 tablespoons Sysco Imperial sesame cover and cook until broth is reduced to 1 tablespoon Sysco Classic granulated seeds sugar 1 tablespoon, about 8 minutes; remove 1 teaspoon Sysco Classic kosher salt Gochujang-BBQ Sauce: Whisk all from heat. Brush ribs with Gochujang-BBQ Sauce; bake at 450˚F until nicely charred, 2 cups shredded daikon radish ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 10 minutes. Brush with more 1 cup shredded Imperial Fresh carrots about 1¾ cups. Gochujang-BBQ Sauce; serve topped with 1 cup thinly sliced napa cabbage Pickled Daikon-Onion Slaw, sprinkled with green onions and sesame seeds.

At the heart of food and service 20

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2200 99/13/19/13/19 1:131:13 PMPM Short Rib Pho

Yield: 4 servings Rice Noodles: Prepare noodles as label directs; drain and rinse well with cool water. Toss with oil; refrigerate in an airtight container up Rice Noodles to 3 days. Makes about 4 cups. ½ pound rice noodles 2 teaspoons Sysco Supreme sesame oil Braised Short Rib & Broth: Heat Sous Vide Bone-In Short Ribs and broth in a stockpot over medium-low heat; simmer until beef is Braised Beef Short Rib & Broth very tender and starting to fall apart, about 35 minutes, stirring 6 Sysco Classic Sous Vide Bone-In Short Ribs occasionally. Strain short ribs, reserving broth, and cool slightly; 10 cups Vietnamese-style beef pho broth shred beef and discard bones, stir in star anise pods and cinnamon 2 star anise pods stick. Refrigerate in an airtight container up to 6 days. Makes about 3 cups. Cool reserved broth and refrigerate in an airtight container 1 Sysco Imperial cinnamon stick up to 6 days. Makes about 9 cups. For Serving For serving, heat oil in a saucepan over medium-high heat. Add ¼ cup Sysco Supreme sesame oil rib meat and cook until edges are browned, about 4 minutes, 4 red chile peppers, thinly sliced stirring frequently. In same pan, add noodles and broth; cook until 2 cups bean sprouts simmering, about 5 minutes, stirring frequently. Serve noodle soup 1 cup fresh Thai basil leaves topped with peppers, bean sprouts and herbs; drizzle with chili garlic ½ cup Imperial Fresh cilantro sprigs sauce. Garnish with lime wedges. ½ cup Imperial Fresh mint leaves 2 tablespoons chili garlic sauce Imperial Fresh lime wedges

At the heart of food and service 21

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2211 99/13/19/13/19 1:131:13 PMPM Braised Short Rib Tostadas

Yield: 4 servings For Serving Refrigerate in an airtight container up to ½ cup Sysco Classic vegetable oil 6 days. Makes about 1½ cups. Tostadas 4 Sysco Classic Sous Vide Bone-In 8 Casa Solana Classic street taco-size Quick-Pickled Radishes: Heat vinegar, Short Ribs, bone removed, chopped yellow corn tortillas sugar, salt and 1 cup water in a saucepan ½ cup Sysco International Imperial over high heat until sugar is dissolved, Guajillo Pepper Salsa pepitas about 5 minutes. Remove from heat; add 4 dried Guajillo peppers, stemmed ½ cup Wholesome Farms Classic sour radishes. Let cool completely; refrigerate 4 Imperial Fresh garlic cloves cream in an airtight container up to 6 days. 1 Imperial Fresh medium yellow onion, 8 Imperial Fresh cilantro sprigs Makes about 1 cup. chopped Tostadas: Deep-fry tortillas in vegetable For serving, heat oil in a saucepan over ½ cup Sysco Classic canned diced oil at 375˚F until crisp, about 1 minute, medium-high heat. Add rib meat from tomatoes, strained ﬂ ipping once; drain on a paper towel-lined Sous Vide Bone-In Short Ribs and some 1 tablespoon Sysco Natural lime juice sheet pan. Store in an airtight container salsa; cook until edges are browned, about ½ teaspoon Sysco Classsic kosher salt up to 3 days. 4 minutes, stirring frequently. Serve tostadas ½ cup Sysco Classic vegetable oil topped with rib meat and drizzle with some Guajillo Pepper Salsa: Heat pepper, garlic, salsa. Garnish with Quick-Pickled Radishes, Quick-Pickled Radishes onion and 4 cups water in a saucepan over pepitas, sour cream and cilantro sprigs. ½ cup Sysco Classic white wine vinegar high heat; cook until peppers are tender, 1 tablespoon Sysco Classic granulated about 15 minutes. Cool slightly; transfer to sugar a blender. Add tomatoes, lime juice and salt; 1 teaspoon Sysco Classic kosher salt purée until smooth. With blender running, add oil in a steady stream to emulsify. 1 cup thinly sliced red radishes

At the heart of food and service 22

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2222 99/13/19/13/19 1:131:13 PMPM Short Ribs and Lentils

Yield: 4 servings For Serving in an airtight container up to 6 days. Makes ½ cup Wholesome Farms Imperial about 1 cup. French Lentils with Bacon and Vegetables unsalted butter 1 tablespoon Arrezzio Imperial olive oil For serving, heat French Lentils with ¼ cup Arrezzio Imperial olive oil 6 slices Sysco Classic thick-cut smoked Bacon and Vegetables in a saucepan over 8 Sysco Classic Sous Vide Bone-In bacon, chopped medium-low heat until heated through, Short Ribs about 5 minutes, stirring frequently. 1 pound Imperial Fresh baby carrots 2 cups Sysco Classic beef broth Heat Black Pepper Cabernet Reduction ½ head Imperial Fresh celery, trimmed 1 cup cabernet sauvignon in a saucepan over medium heat until and chopped bubbling, about 3 minutes; remove from ½ cup diced Imperial Fresh shallots French Lentils with Bacon and Vegetables: heat. Slowly swirl in butter until thickened 1 tablespoon minced Imperial Fresh Heat oil in a saucepan over medium heat; and emulsiﬁ ed. Heat oil in a saucepan over garlic add bacon and cook until slightly crisp, medium-high heat. Add Sous Vide Bone-In 2 cups Sysco Classic chicken stock about 6 minutes, stirring frequently. Add Short Ribs; cook until edges are browned, 2 cups French lentils carrots, celery and shallots; cook until about 4 minutes, turning once. Add broth shallots are tender, about 8 minutes. 1 teaspoon Sysco Classic kosher salt and wine; cover and cook until liquid is Add garlic and cook until fragrant, about ½ teaspoon Sysco Imperial fresh ground reduced to 3 tablespoons, about 8 minutes; 1 minute. Add stock and lentils; cover black pepper remove from heat. Brush ribs with pan and cook until lentils are tender, about liquid; serve over French Lentils with Bacon Black Pepper-Cabernet Reduction 45 minutes. Stir in salt and pepper; cool and Vegetables drizzled with Black Pepper- 3 cups cabernet sauvignon completely. Refrigerate in an airtight Cabernet Reduction. ½ cup Sahara Burst tomato juice container up to 4 days. Makes about 6 cups. 3 teaspoons Sysco Imperial fresh Black Pepper-Cabernet Reduction: Heat ground black pepper all ingredients in a saucepan over medium- ½ teaspoon Sysco Imperial salt high heat until reduced to 1 cup, about 35 minutes. Remove from heat; refrigerate

At the heart of food and service 23

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2233 99/13/19/13/19 1:131:13 PMPM SOUS VIDE LAMB

Rosemary & Stout Lamb Shoulder

Yield: 4 servings Rosemary-Stout Reduction: Heat rosemary and stout in a saucepan over medium heat until reduced by ½, about 30 minutes. Remove Rosemary-Stout Reduction rosemary; refrigerate in an airtight container up to 6 days. Makes 2 sprigs Imperial Fresh rosemary about 1 cup. 2 cups Sysco Imperial stout beer Pan Roasted Potatoes & Carrots: Heat a large pot of salted water Pan Roasted Potatoes & Carrots over high heat until simmering. Add potatoes, carrots and onion; 2 pounds baby tri-color potatoes cook until potatoes are just tender, about 15 minutes. Drain and 1 pound tri-color carrots, peeled and sliced refrigerate in an airtight container up to 6 days. Makes about 6 cups. 1 large Imperial Fresh white onion, halved and sliced For serving, heat oil in a sauté pan over medium heat. Add Sous Vide Braised Lamb Shoulder and Pan Roasted Potatoes & Carrots; For Serving cook until edges are browned, about 8 minutes, turning occasionally. ¼ cup Arrezzio Imperial olive oil Transfer vegetables to serving plate. In same pan, add Rosemary- 1½ pounds Sysco Imperial Sous Vide Braised Lamb Shoulder, Stout Reduction; cover and cook until heated through, about cut into 8 (3-ounce) pieces 3 minutes; turning lamb occasionally to coat. Transfer lamb to ½ cup Sysco Classic brown sugar serving plate; whisk in sugar and butter. Drizzle lamb with ½ cup Wholesome Farms Imperial unsalted butter, softened Rosemary-Stout Reduction and sprinkle with carrot greens. Chopped carrot greens for garnish (optional)

At the heart of food and service 24

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2244 99/13/19/13/19 1:131:13 PMPM Indian-Style Lamb Shanks

Yield: 4 servings 2 teaspoons Sysco Imperial curry powder ¼ teaspoon Sysco Classic kosher salt Cardamom Spice Rub 2 teaspoons ground cardamom For Serving 1 teaspoon garam masala 4 Sysco Imperial Sous Vide Rosemary & Mint Lamb Shanks 1 teaspoon Sysco Imperial ground coriander 2 cups Wholesome Farms Imperial plain Greek yogurt 1 teaspoon Sysco Imperial ground cumin ¼ cup chopped Imperial Fresh mint ½ teaspoon Sysco Imperial ground cinnamon ½ tablespoon Sysco Imperial red pepper fl akes ½ teaspoon Sysco Classic kosher salt Cardamom Spice Rub: Stir all ingredients in a small bowl. Store in an ¼ teaspoon Sysco Imperial fresh ground black pepper airtight container up to 1 month. Makes about 2 tablespoons. Curry-Cucumber Salsa Curry-Cucumber Salsa: Stir all ingredients in a medium bowl. 4 Imperial Fresh garlic cloves, minced Refrigerate in an airtight container up to 3 days. Makes about 2 cups. 1 cup chopped Imperial Fresh cucumber For serving, sprinkle Sous Vide Rosemary & Mint Lamb Shanks ½ cup chopped Imperial Fresh tomatoes with Cardamom Spice Rub; roast in hotel pan at 450˚F until lightly ½ cup chopped Imperial Fresh yellow onion charred, about 15 minutes. Spread yogurt on serving plate; serve ¼ cup Arrezzio Imperial olive oil topped with lamb, salsa, mint and pepper ﬂ akes. 2 tablespoons Sysco Natural lemon juice 1 tablespoon sriracha

At the heart of food and service 25

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2255 99/13/19/13/19 1:131:13 PMPM Lamb Hand Pies

Yield: 4 servings For Serving 4 (6 x 6-inch) squares Baker’s Source Classic puff pastry dough Stout and Lamb Filling 1 Wholesome Farms Imperial egg, beaten 1 tablespoon Arrezzio Imperial olive oil ½ cup diced Imperial Fresh carrots Stout and Lamb Filling: Heat oil in a saucepan over medium ½ cup diced Imperial Fresh yellow onions heat; add carrots and onions and cook until slightly tender, about 1 cup stout beer 6 minutes, stirring frequently. Add stout and cook until reduced by 1 cup shredded Sysco Imperial Sous Vide Braised Lamb half, about 20 minutes. Add Sous Vide Braised Lamb Shoulder, peas, Shoulder salt and pepper and remove from heat. Refrigerate in an airtight container up to 4 days. Makes about 2 cups. ½ cup Sysco Classic frozen green peas ½ teaspoon Sysco Classic kosher salt For serving, place Stout and Lamb Filling in center of puﬀ pastry ½ teaspoon Sysco Imperial fresh ground black pepper square; fold over to form a triangular shape. Seal edges of pie with fork; brush top with beaten egg. Bake at 400˚F until golden brown, about 20 minutes.

At the heart of food and service 26

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2266 99/13/19/13/19 1:131:13 PMPM Harvest Lamb Shank

Yield: 4 servings For Serving For serving, warm Sous Vide Rosemary 4 Sysco Imperial Sous Vide Rosemary & Mint Lamb Shanks in packaging in Hard Cider Glaze & Mint Lamb Shanks a saucepan of simmering water until 2 cups hard apple cider ½ cup Wholesome Farms Imperial heated through, about 5 minutes. Remove 3 cup Sysco Classic brown sugar unsalted butter, softened packaging and transfer lamb and sauce 1 teaspoon grated Imperial Fresh to a sauté pan over medium heat. Cook ginger Hard Cider Glaze: Heat all ingredients in a until lamb is slightly charred and sauce has ¼ teaspoon fresh grated nutmeg saucepan over medium heat until reduced mostly reduced, about 8 minutes, basting by ½, about 30 minutes. Refrigerate in occasionally. Warm Roasted Squash, Apples Roasted Squash, Apples and Onions an airtight container up to 6 days. Makes and Onions in oven at 400˚F until heated 2 Fuji apples, cored and cut into wedges about 1 cup. through, about 8 minutes. Heat Hard Cider 1 butternut squash, peeled, seeded Roasted Squash, Apples and Onions: Glaze in a small saucepan over high heat and cut into 1 x ½-inch slices Toss all ingredients in a large bowl. Spread until simmering, about 2 minutes; whisk in 1 large Imperial Fresh white onion, in a single layer on parchment-lined sheet butter. Transfer Roasted Squash, Apples halved and sliced pan and roast at 400˚F until tender and and Onions to serving plate; serve topped 2 tablespoons Arrezzio Imperial lightly caramelized, about 35 minutes. with lamb and glaze. olive oil Refrigerate in an airtight container up to ½ teaspoon Sysco Classic kosher salt 6 days. Makes about 6 cups.

At the heart of food and service 27

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2277 99/13/19/13/19 1:131:13 PMPM QUINOA-CRUSTED SHRIMP

Quinoa-Crusted Shrimp Salad

Yield: 4 servings 12 Imperial Fresh green onions, trimmed 8 cups Imperial Fresh baby kale Roasted Red Pepper & Sherry Vinaigrette 1 cup shaved Manchego cheese 3 Imperial Fresh garlic cloves ½ cup chopped hazelnuts 1 cup Arrezzio Imperial roasted red pepper strips ¼ cup sherry vinegar Roasted Red Pepper & Sherry Vinaigrette: Purée all ingredients 1 teaspoon Sysco Imperial smoked paprika except oil in a food processor until smooth, about 1 minute. ¼ teaspoon Sysco Classic kosher salt Add oil in a steady stream with food processor running until ¼ teaspoon Sysco Imperial fresh ground black pepper completely smooth. Refrigerate in airtight container up to 6 days. Makes about 1½ cups. ¼ cup Arrezzio Imperial extra virgin olive oil For serving, deep-fry Quinoa-Crusted Shrimp at 375˚F until golden For serving brown, about 3 minutes. Deep fry garlic until golden brown, about 40 Portico Classic Quinoa-Crusted Shrimp 1 minute. Heat oil in a sauté pan over high heat; add green onions 8 Imperial Fresh garlic cloves, thinly sliced and cook until charred, about 1 minute; transfer to a bowl. Add kale 2 tablespoons Arrezzio Imperial olive oil and vinaigrette and toss. Arrange salad on a serving plate; serve topped with cheese, hazelnuts, shrimp and garlic.

At the heart of food and service 28

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2288 99/13/19/13/19 1:131:13 PMPM Peruvian Shrimp Tacos

Yield: 4 servings For Serving 16 Portico Classic Quinoa-Crusted Shrimp Aji Verde 8 Casa Solana Classic street taco-size fl our tortillas 3 Imperial Fresh garlic cloves 1 cup Sysco Classic sweet corn kernels 1 Imperial Fresh jalapeño pepper, diced 4 sprigs Imperial Fresh cilantro ½ cup Imperial Fresh cilantro leaves ¼ cup Imperial Fresh chopped kale Aji Verde: Purée all ingredients in a blender until smooth. Refrigerate ¼ cup grated Casa Solana Imperial Cotija cheese in an airtight container up to 6 days. Makes about 1¼ cups. ¼ cup Sysco Imperial mayonnaise Yellow Pepper Salsa Criolla: Soak onions in cool salted water 2 tablespoons Sysco Natural lime juice 10 minutes; drain. Toss onions with remaining ingredients in a bowl. Refrigerate in an airtight container at least 30 minutes and up to Yellow Pepper Salsa Criolla 2 days. Makes about 2 cups. 1 Imperial Fresh small red onion, thinly sliced 1 Imperial Fresh small yellow pepper, thinly sliced For serving, deep-fry Quinoa-Crusted Shrimp in vegetable oil at 375°F for 3 minutes or until golden brown. Spread tortillas with Aji 1 tablespoon chopped Imperial Fresh cilantro Verde and place on serving plate; serve topped with Yellow Pepper 1 tablespoon Sysco Natural lime juice Salsa Criolla, shrimp and corn. Garnish with a cilantro sprig. ½ tablespoon Sysco Classic apple cider vinegar 8 teaspoon Sysco Classic kosher salt

At the heart of food and service 29

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 2299 99/13/19/13/19 1:131:13 PMPM Shrimp Noodle Salad

Yield: 4 servings For Serving Rice Noodle Salad: Prepare vermicelli 28 Portico Classic Quinoa- as label directs. Drain and transfer to an Rice Noodle Salad Crusted Shrimp ice bath; let stand 5 minutes; drain. Toss ½ pound rice vermicelli 2 cups Imperial Fresh mint leaves garlic, vinegar, chili paste, oil, lime juice and 3 Imperial Fresh garlic cloves, minced 2 cups shaved Imperial Fresh carrots vermicelli. Refrigerate in an airtight container ¼ cup International Supreme seasoned up to 4 days. Makes about 4½ cups. ½ cup thinly sliced Imperial Fresh rice vinegar radishes For serving, deep-fry Quinoa-Crusted 2 tablespoons chili paste plus ¼ cup thinly sliced Imperial Fresh green Shrimp at 375˚F until golden brown, additional for serving and/or red chile peppers about 3 minutes. Toss shrimp, mint, carrots, 2 tablespoons Sysco Supreme toasted 4 Imperial Fresh lime wedges radishes, peppers and vermicelli in a bowl. sesame oil Serve garnished with a lime wedge. 1 tablespoon Sysco Natural lime juice

At the heart of food and service 30

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3300 99/13/19/13/19 1:131:13 PMPM Thai Shrimp & Grain Salad

Yield: 4 servings 3 tablespoons Sysco Natural lime juice Forbidden Black Rice Salad: Toss all 2 tablespoons Sysco Classic light ingredients in a bowl. Refrigerate in an Forbidden Black Rice Salad brown sugar airtight container up to 3 days. Makes 2 cups cooked medium-grain black rice 1 tablespoon International Supreme about 4 cups. ½ cup International Supreme rice rice vinegar vinegar Marinated Green Papaya: Purée garlic, 1 teaspoon fi sh sauce shallot, lime juice, sugar, vinegar and ﬁ sh ½ cup Sysco Imperial roasted and 3 cups julienned green papaya sauce in blender. Toss papaya, carrots, red salted cashews plus additional for garnish 1 cup julienned Imperial Fresh carrots pepper ﬂ akes and garlic mixture in a bowl. Refrigerate in an airtight container up to ¼ cup toasted Baker’s Source Classic 1 teaspoon Sysco Imperial red pepper 2 days. Makes about 4 cups. coconut fl akes plus additional for fl akes garnish For Serving For serving, deep-fry Quinoa-Crusted Shrimp in vegetable oil at 375°F until 2 tablespoons Sysco Classic canola oil 24 Portico Classic Quinoa- 2 tablespoons Jade Mountain Classic Crusted Shrimp golden brown, about 3 minutes. Serve Forbidden Black Rice Salad topped with soy sauce 2 cups Imperial Fresh mint and/or Thai Marinated Green Papaya, quinoa-crusted 1 tablespoon Sysco Classic granulated basil leaves shrimp, basil, tomatoes and sweet chili sugar 1 cup halved Imperial Fresh cherry sauce. Garnish with lime wedges and tomatoes Marinated Green Papaya additional cashews and coconut. 2 Imperial Fresh garlic cloves ½ cup Thai sweet chili sauce 1 Imperial Fresh shallot Imperial Fresh lime wedges for garnish

At the heart of food and service 31

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3311 99/13/19/13/19 1:131:13 PMPM EXTRA MELT® SHARP AMERICAN PREMIUM CHEe SE SLICES

All-American Burger and Smothered Cheese Fries

Yield: 4 servings 1 teaspoon sea salt smooth and melted, about 3 minutes, 4 Block and Barrel Classic Kaiser rolls, whisking frequently. Transfer to a steam Garlic-Brisket Patties split table to hold warm for service. Makes 1½ pounds Butcher’s Block ground 8 slices Imperial Fresh beefsteak about ¾ cup. fl at-cut brisket tomato 1 tablespoon minced Imperial Fresh For serving, grill burger over medium-high 4 slices Imperial Fresh red onion garlic heat until internal temperature reaches 1 cup shredded Imperial Fresh green 160˚F, about 8 minutes, turning once; melt ½ teaspoon Sysco Classic kosher salt leaf lettuce Sharp American Premium Cheese Slices ½ teaspoon Sysco Imperial fresh ½ cup Block and Barrel Classic dill pickle on burger during last 2 minutes of grilling. ground black pepper chips Deep-fry French fries in vegetable oil at Cheese Sauce Imperial Fresh thyme sprigs for 375˚F until golden brown and crisp, about 8 Land O’Lakes Extra Melt® Sharp garnish 4 minutes. Transfer fries to a bowl; sprinkle American Premium Slices with salt. Place burger, cheese side up, on Garlic-Brisket Patties: Gently mix all 2 tablespoons Wholesome Farms bottom half of roll; top with tomato, onion ingredients in a bowl; divide into 4 equal Classic half & half and lettuce. Serve with pickle chips and portions. Shape into ½-inch-thick patties. French fries drizzled with cheese sauce and For Serving Refrigerate in an airtight container up to garnished with thyme. 4 Land O’Lakes Extra Melt® Sharp 3 days. American Premium Slices Cheese Sauce: Cook Sharp American 1 pound Sysco Imperial frozen regular Premium Slices and half & half in a small cut French fries saucepan over medium-low heat until

At the heart of food and service 32

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3322 99/13/19/13/19 1:131:13 PMPM Buff alo Chicken Grilled Cheese

Yield: 4 servings ¼ teaspoon Sysco Imperial fresh ground black pepper Buff alo Shredded Chicken For Serving 3 cups Buckhead Pride/Newport Pride shredded cooked 8 slices Block and Barrel Classic Pullman sourdough bread chicken breast ¼ cup melted Wholesome Farms Imperial unsalted butter 1 cup Sysco Classic Buff alo sauce plus additional for serving 4 Land O’Lakes Extra Melt® Sharp American Premium Slices Celery-Blue Cheese Slaw Buff alo Shredded Chicken: Toss chicken and sauce in a bowl. 1 cup julienned Imperial Fresh celery Refrigerate in an airtight container up to 6 days. Makes about 3 cups. 1 cup shredded Imperial Fresh red cabbage Celery-Blue Cheese Slaw: Toss all ingredients in a bowl. Refrigerate ½ cup crumbled Sysco Imperial blue cheese in an airtight container up to 6 days. Makes about 3 cups. ½ cup Imperial Fresh matchstick carrots For serving, brush 1 side of each bread slice with butter. Place ¼ cup julienned Imperial Fresh red bell pepper buttered side down on griddle over medium heat; top 1 piece of 2 tablespoons Arrezzio Imperial extra virgin olive oil bread with chicken and Sharp American Premium Slices. Cook until 1 tablespoon Sysco Natural lemon juice golden brown and cheese melts; about 4 minutes. Serve topped ½ teaspoon sea salt with Celery-Blue Cheese Slaw and remaining bread slice.

At the heart of food and service 33

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3333 99/13/19/13/19 1:131:13 PMPM Everything Bagel Sandwich

Yield: 4 servings Brush cut side of each bagel half with butter. Place buttered side down on a griddle over medium heat until lightly toasted, about 4 Block and Barrel Classic everything bagels, split 3 minutes. Flip bagel halves; spread bottom half with mayonnaise. ¼ cup melted Wholesome Farms Imperial unsalted butter Top with tomatoes, bacon and Sharp American Premium Slices; ¼ cup Sysco Imperial mayonnaise cover and cook until cheese melts, about 3 minutes. Heat oil in 8 slices Imperial Fresh beefsteak tomato sauté pan over medium heat, add egg and cook until white is 12 slices Sysco Classic cooked bacon cooked through, about 3 minutes. Serve sandwich topped with 4 Land O’Lakes Extra Melt® Sharp American Premium Slices egg and top half of bagel. 2 tablespoons Arrezzio Imperial olive oil 4 Wholesome Farms Imperial large eggs

At the heart of food and service 34

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3344 99/13/19/13/19 1:131:13 PMPM Mini Apple-Cheese Pies

Yield: 12 pies ½ teaspoon coarse sea salt ¼ teaspoon Sysco Imperial dry thyme 2 Imperial Fresh small red apples, fi nely diced Caramel sauce for serving 2 tablespoons Sysco Classic light brown sugar 1 tablespoon Sysco Classic all-purpose fl our plus additional for Toss apples, sugar, fl our, lemon juice, cinnamon and nutmeg dusting in a bowl. Dust work surface with fl our; unroll puff pastry and cut 1 tablespoon Sysco Natural lemon juice into 12 (3-inch) circles. Repeat with remaining puff pastry sheet. ¼ teaspoon Sysco Imperial ground cinnamon Arrange 12 puff pastry circles on a parchment-lined sheet pan. Place 8 teaspoon Sysco Imperial ground nutmeg 2 tablespoons apple mixture and 1 quarter Sharp American Premium Slice on each circle; top each with remaining 12 circles. 2 packages (13.2 ounces each) Baker’s Source Classic Seal edges of pies; brush tops of pies with egg and sprinkle with salt refrigerated puff pastry and thyme. With paring knife, cut 3 small vents in top of each pie. 3 Land O’Lakes Extra Melt® Sharp American Premium Slices, Bake pies at 400˚F or until golden brown, about 20 minutes. Serve quartered topped with caramel sauce. Makes 12 mini pies. 1 Wholesome Farms Imperial large egg, beaten

At the heart of food and service 35

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3355 99/13/19/13/19 1:131:13 PMPM NUGg ETS MADE WITH PLANTS

Plant-Based Nugget Basket

Yield: 4 servings Hand-Cut Fries Hand-Cut Fries: Cut potatoes into ½-inch- 2 pounds Imperial Fresh russet thick fries on mandoline or by hand, placing Yogurt Ranch potatoes in ice bath as they are cut. Rinse and drain ½ cup Wholesome Farms Imperial plain twice with cold water; pat dry with paper For Serving Greek yogurt towels. Blanch in deep fryer at 320°F for 5 ¼ cup Sysco Imperial mayonnaise 24 Raised and Rooted™ Nuggets minutes; cool completely. Refrigerate in an 1 tablespoon chopped Imperial Fresh Made With Plants airtight container up to 6 days. chives 1 teaspoon sea salt For serving, bake Nuggets Made With 1 tablespoon chopped Imperial Fresh 1 teaspoon Sysco Imperial fresh Plants at 400˚F until crisp, about 10 parsley ground black pepper minutes. Deep-fry potatoes at 375˚F until Sysco Imperial BBQ Sauce and/or 1 tablespoon Sysco Classic white wine golden brown, about 4 minutes; drain and vinegar ketchup for serving (optional) toss with salt and pepper in a bowl. Serve ½ tablespoon minced Imperial Fresh Yogurt Ranch: Whisk all ingredients in a topped with Yogurt Ranch and BBQ Sauce, garlic medium bowl. Refrigerate in an airtight if desired. ½ teaspoon Sysco Imperial fresh container up to 1 week. Makes about ¾ cup. ground black pepper

At the heart of food and service 36

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3366 99/13/19/13/19 1:131:13 PMPM Vegetarian Nugget Lettuce Wraps

Yield: 4 servings 1 teaspoon minced Imperial Fresh Sweet Ponzu Glaze: Whisk all ingredients in ginger a saucepan; cook over medium-high heat Sweet Ponzu Glaze 1 teaspoon Sysco Classic cornstarch until just boiling. Reduce heat to medium- 1 cup Sysco Classic brown sugar low; simmer until slightly thickened, about For Serving ½ cup ponzu sauce 20 minutes. Refrigerate in an airtight 3 tablespoons International Supreme 16 Raised and Rooted™ Nuggets Made container up to 6 days. Makes about 1 cup. rice vinegar With Plants For serving, bake Nuggets Made 2 tablespoons Sysco Natural lemon 8 Boston or butter lettuce leaves With Plants at 400˚F until crisp, about juice 4 Imperial Fresh scallions, thinly sliced 10 minutes; coarsely chop. Fill lettuce leaves 2 tablespoons Sysco Natural lime juice 1 Imperial Fresh avocado, peeled, with scallions, avocado, mango, red pepper pitted and sliced 2 teaspoons minced Imperial Fresh and chopped nuggets; drizzle with Sweet garlic 1 Sysco Imperial medium ripe mango, Ponzu Glaze. peeled, pitted and sliced 1 Imperial Fresh red pepper, julienned

At the heart of food and service 37

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3377 99/13/19/13/19 1:131:13 PMPM Vegetarian Buff alo-Style Nugget Wrap

Yield: 4 servings For Serving Blue Cheese Dressing: Whisk all ingredients 16 Raised and Rooted™ Nuggets in a bowl. Refrigerate in an airtight Blue Cheese Dressing Made With Plants container up to 6 days. Makes about 1 cup. 1 Imperial Fresh garlic clove, minced ½ cup Sysco Classic buff alo sauce ½ cup crumbled Sysco Imperial blue For serving, bake Nuggets Made With Plants 4 Block and Barrel Classic lavash cheese at 400˚F until crisp, about 10 minutes; toss fl atbreads or burrito-size fl our with buff alo sauce in a bowl. Place fl atbread ¼ cup Wholesome Farms Imperial plain tortillas on work surface; top center with nuggets, Greek yogurt 2 cups chopped Imperial Fresh lettuce, celery, carrots and Blue Cheese ¼ cup Sysco Imperial mayonnaise romaine lettuce Dressing. Fold sides of fl atbread over fi lling, 2 tablespoons Sysco Natural lemon 1 cup thinly sliced Imperial Fresh celery then roll from bottom and secure with juice ½ cup Imperial Fresh matchstick carrots toothpicks; cut diagonally in half. ½ teaspoon Sysco Classic kosher salt ½ teaspoon Sysco Imperial fresh ground black pepper

At the heart of food and service 38

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3388 99/13/19/13/19 1:131:13 PMPM Crispy Plant-Based Nuggets, Avocado & Kale Salad

Yield: 4 servings ½ teaspoon Sysco Imperial fresh ground 1 cup hulled and quartered Sysco black pepper plus additional for Natural strawberries Spicy Horseradish-Honey Mustard Dressing serving ½ cup thinly sliced Imperial Fresh ½ cup Sysco Classic honey red onion For Serving ¼ cup International Imperial Dijon ½ cup Sysco Classic sliced almonds mustard 16 Raised and Rooted™ Nuggets ¼ cup Sysco Imperial mayonnaise Made With Plants Spicy Horseradish-Honey Mustard ¼ cup International Imperial whole 2 Imperial Fresh avocados, pitted, Dressing: Whisk all ingredients in a bowl. grain mustard peeled and sliced Refrigerate in an airtight container up to 6 3 tablespoons sriracha 4 cups chopped Imperial Fresh lacinato days. Makes about 1½ cups. kale 2 tablespoons Sysco Classic white wine For serving, bake Nuggets Made With 4 cups chopped Imperial Fresh vinegar Plants at 400˚F until crisp, about 10 romaine lettuce 1 tablespoon Sysco Classic prepared minutes. Toss avocados, kale, lettuce, 1 cup halved Imperial Fresh grape or horseradish tomatoes, strawberries, onion and dressing cherry tomatoes in a bowl. Serve topped with nuggets, almonds and pepper.

At the heart of food and service 39

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 3399 99/13/19/13/19 1:131:13 PMPM Visit foodie.sysco.com for more information on Cutting Edge Solutions products, recipes, and more.

CCES_19Sept_RecipeBook.inddES_19Sept_RecipeBook.indd 4400 99/13/19/13/19 1:131:13 PMPM