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Dessert

Flame Seared Pork Belly Pressed Sushi with Scallion Rice and Pickled Ginger Aioli

Recipe by Sysco Culinary Team
Dinner

Birria Ramen with Beef

Recipe by Sysco Culinary Team
Lunch

Hot Beef Pepperoni Sub

Recipe by Sysco Culinary Team
Dinner

Beef Pepperoni Pizza

Recipe by Sysco Culinary Team
Lunch

B.B.L.A.T. (Beef, Bacon, Lettuce, Avocado, & Tomato)
Lunch

Pulled Pork Honey Biscuit

Recipe by Sysco Culinary Team
Lunch

Mediterranean Cobb Salad

Grilled chicken breast over fresh romaine lettuce wedges, topped with grape tomatoes, kalamata olives, and roasted red bell peppers, garnished with capers and feta cheese, and served with roasted red pepper hummus dressing.

Recipe by Sysco Culinary Team
Dinner

Grilled Lamb Chops Seasoned with Baharat

Recipe by Sysco Culinary Team
Lunch

Katsu Pork Milanese Sandwich

Recipe by Chef Luis Reyes
plant based burger with fries
Dinner

Grilled Plant Based Patty with Vegan Butternut Squash & Pepitas
Dinner

Plant Based Lentil Cakes with
Lemon Cumin Yogurt, Charred
Fennel, and Roasted Carrots

Recipe by Chef Rachanee Teipen
Lunch

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

Recipe by Chef Shea Zappia
Lettuce wraps with plant based meat
Appetizer

Plant-Based Lettuce Wraps

Recipe by Chef Ojan Bagher
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