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Lunch

Sysco Simply Tofu “Larb” with
Jasmine Rice & Jicama Wraps

Recipe by Chef Shea Zappia
Dinner

Charred Cauliflower Steak With Dairy Free Mozzarella

Recipe by Chef Cory Schreiber
Dinner

Italian Wedding Soup

Recipe by GSC Culinary Team
Plate of mushroom lasagna over a butternut squash puree on a white plate.
Dinner

Butternut Squash Wild Mushroom Lasagna

Recipe by Chef Jay Marshall
A top view of a pizza with pancetta, heirloom tomatoes, and arugula with a swirl of cream sauce.
Dinner

Pancetta, Heirloom Tomato & Arugula Pizza

Recipe by Sysco Culinary Team
Dinner

Grilled Swordfish

Ribollita

Recipe by Chef Britney Jerome
A bowl of Ribollita Soup with a pecorino cheese garnish
Appetizer

Beet, Brie, and Cherry Salad w/Smoked Almonds

Recipe by Sysco Culinary Team
Tips & Trends

The Ultimate Guide to Holiday Planning

In the foodservice industry, the holidays are game time, when operators capitalize on high-margin events, on and off premise.
Plant-Based Italian Wedding Soup
Main Dish

Italian Wedding Soup

Recipe by Chef Bryan Hudson
Breakfast

Shakshuka Breakfast Pizza (Cauliflower Crust)

Recipe by Chef Neil Doherty
Spa Salad
Tips & Trends

Spring Into Salads

We’ve combined tender greens with bright seasonal vegetables, fresh cheeses and crunchy toppings to create hearty, irresistible main-dish salads.
Steak and Egg-Topped Sweet Potato Hash Waffle Over Bourbon-Chile Glaze
Breakfast

Steak & Egg-Topped Sweet Potato Hash Waffle over Bourbon-Chile Glaze

Recipe by Sysco Culinary Team
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