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Turkey-Cranberry Brie MeltYield: 4 servingsRoasted Red Onions & Cranberries2 medium Imperial Fresh red onions,thickly sliced1 cup Imperial Fresh cranberries¼ cup red wine2 tablespoons Sysco Classic granulatedsugar2 tablespoons Wholesome FarmsImperial unsalted butter, melted¼ teaspoon Sysco Classic kosher saltAcorn Squash-Coriander Hummus3 cup plus 1 tablespoon ArrezzioImperial olive oil1 teaspoon Sysco Imperial groundcoriander1 teaspoon Sysco Classic kosher salt¼ teaspoon Sysco Imperial groundcayenne pepper½ small Imperial Fresh acorn squash,seeded3 cloves Imperial Fresh garlic, smashed½ cup cooked chickpeas11tablespoon Sysco Natural fresh lemonjuicetablespoon tahiniSage Butter6 Imperial Fresh sage leaves, chopped½ cup Wholesome Farms Imperialunsalted butter, softened¼ teaspoon Sysco Imperial freshlyground black pepperFor Serving8 slices Sysco Simply Plant BasedSprouted Grain Bread (Oat Grain)1 pound Block & Barrel deli-slicedroasted turkey8 ounces Block & Barrel Brie cheeseRoasted Red Onions & Cranberries: Tossall ingredients in a large bowl. Spread on aparchment-lined sheet tray; roast at 400 Funtil tender and lightly caramelized, about 35minutes. Refrigerate in an airtight containerup to 6 days. Makes about 2 cups.Acorn Squash-Coriander Hummus: Stir 1tablespoon oil, coriander, ¼ teaspoon salt,and cayenne pepper in a bowl; brush overcut side of squash. Roast squash cut sidedown on a parchment-lined sheet pan at400 F until very tender and caramelized,about 1 hour. Cool squash and remove skin.Purée garlic, chickpeas, lemon juice, tahini,and remaining ¾ teaspoon salt in foodprocessor. Add roasted squash and processuntil mostly smooth; with processor running,slowly drizzle in remaining 3 cup oil toemulsify. Refrigerate in an airtight containerup to 6 days. Makes about 2¼ cups.Sage Butter: Stir all ingredients in a bowl;refrigerate in an airtight container up to 6days. Makes about ½ cup.For serving, spread 1 side of 2 bread slices witha portion of Sage Butter. Place buttered sidedown on flat-top griddle over medium heat;top 1 piece of bread with a portion of AcornSquash-Coriander Hummus and Roasted RedOnions & Cranberries. Top other piece of breadwith cheese and turkey; cook until goldenbrown and cheese melts, about 4 minutes.Close sandwich and cut in half to serve.At the heart offood and service7

LUXE RAVIOLIAsparagus & Hazelnut Burrata Cheese RavioliYield: 4 servingsBlack Pepper-Infused Olive Oil1 tablespoon Sysco Imperial blackpeppercorns¾ cup Arrezzio Imperial olive oil1 Sysco Imperial McCormick bay leaf1 Imperial Fresh rosemary sprigParmesan-Hazelnut Crisps½ cup chopped hazelnuts½ cup Arrezzio Imperial shreddedParmesan cheeseFor Serving28 Arrezzio Imperial Luxe Ravioli(Burrata Cheese)At the heart offood and service82141cups 1-inch pieces Imperial Freshasparaguscup halved Imperial Fresh grapetomatoesteaspoons sherry vinegarteaspoon Sysco Imperial freshlyground black pepperBlack Pepper-Infused Olive Oil: Toastpeppercorns in a sauté pan over mediumhigh heat until fragrant, about 3 minutes.Cool slightly; toss with remaining ingredientsand refrigerate in an airtight container up to2 weeks. Makes about ¾ cup.Parmesan-Hazelnut Crisps: Toss allingredients in a bowl; spread on a parchmentor silpat-lined sheet tray and bake at 350 Funtil golden brown and crispy, about 10minutes, rotating tray once. Break into coarsepieces; store in an airtight container up to3 days. Makes about 1 cup.For serving, prepare a portion of raviolias label directs; drain. Heat a portion ofBlack Pepper-Infused Olive Oil in a sautépan over medium heat until shimmering.Add a portion of asparagus and tomatoes;cook until lightly charred, about 3 minutes,stirring once. Add ravioli and cook until juststarting to brown, about 2 minutes, turningonce; deglaze pan with vinegar. Serveravioli sprinkled with a portion of ParmesanHazelnut Crisps and pepper.

Burrata Cheese Ravioli with Smoked Speck & PeasYield: 4 servingsLemon-Parmesan Butter3 cup Arrezzio Imperial shreddedParmesan cheese plus additionalfor serving3 cup Wholesome Farms Imperialunsalted butter, softened1 tablespoon Imperial Fresh lemon zest½ teaspoon Sysco Classic kosher salt½ teaspoon Sysco Imperial fresh groundblack pepper plus additional for servingFor Serving20 Arrezzio Imperial Luxe Ravioli(Burrata Cheese)13 cups shelled Imperial Fresh English peas4 ounces smoked speckImperial Fresh watercress for garnishLemon Parmesan Butter: Stir all ingredientsin a bowl until smooth. Refrigerate in anairtight container up to 6 days. Makes about½ cup.For serving, prepare a portion of ravioli aslabel directs; drain. Blanch a portion of peasin boiling water until just tender, about 2minutes. Cook ravioli, peas, and a portion ofspeck and Lemon-Parmesan Butter in a sautépan over medium-high heat until speckis slightly crisp, about 3 minutes, stirringoccasionally. Serve ravioli garnished withwatercress, cheese, and pepper.At the heart offood and service9

Goat Cheese & Lemon Ravioli with Crispy Wild Mushrooms& Walnut-Parsley SauceYield: 4 servingsWalnut-Parsley Sauce¼ cup Sysco Classic walnut halves2 Imperial Fresh garlic cloves½ Imperial Fresh shallot, chopped½ cup packed Imperial Fresh Italianparsley leaves¾ cup dry white wine¼ teaspoon Sysco Classic kosher salt¼ teaspoon Sysco Imperial fresh groundblack pepperCrispy Wild Mushrooms1 pound mixed Imperial Fresh wildmushrooms, coarsely chopped½ cup Arrezzio Imperial olive oilAt the heart offood and service101¼teaspoon Sysco Classic kosher saltteaspoon Sysco Imperial fresh groundblack pepperFor Serving20 Arrezzio Imperial Luxe Ravioli (GoatCheese and Lemon)½ cup Wholesome Farms Imperialunsalted butter, softened½ cup crumbled Block & Barrel Imperialgoat cheeseWalnut-Parsley Sauce: Toast walnuts on asheet pan at 400 F until fragrant and goldenbrown, about 7 minutes; cool slightly.Pulse garlic, shallots, parsley, and walnutsin a food processor to coarse crumbs; addremaining ingredients and pulse to combine.Refrigerate in an airtight container up to 6days. Makes about 2 cups.Crispy Wild Mushrooms: Toss all ingredientsin a bowl; roast mushrooms on a sheet panat 450 F until golden brown and crispy,about 35 minutes. Refrigerate in an airtightcontainer up to 6 days. Makes about 4 cups.For serving, roast a portion of mushroomson a sheet pan at 400 F until crispy, about10 minutes. Prepare a portion of ravioli aslabel directs; drain. Heat a portion of WalnutParsley Sauce in a sauté pan over mediumheat until simmering, about 4 minutes;remove from heat and swirl in a portionof butter. Serve ravioli and mushroomsover Walnut-Parsley Sauce sprinkled with aportion of cheese.

Braised Beef Ravioli in NogadaYield: 4 servingsNogada Crema¾ cup blanched walnuts¾ cup Wholesome Farms Classicwhole milk6 tablespoons Block & Barrel chèvrecheese6 tablespoons Pica y Salpica Mexicancrema½ teaspoon sea salt¼ teaspoon Sysco Classic granulated sugar1 pinch grated Sysco Imperialcinnamon stickPoblano-Corn Fricassee4 Imperial Fresh green onions, cutcrosswise into 1-inch pieces2 tablespoons avocado oil11½¼½¼½cup diced Sysco Imperial poblanopepperscup Sysco Classic sweet corn kernelscup diced Imperial Fresh red onioncup diced Imperial Fresh red bellpeppercup chopped Imperial Fresh applecup Sysco Imperial raisins and/orgolden raisinsteaspoon Sysco Classic kosher saltFor Serving20 Arrezzio Imperial Luxe Ravioli(Braised Beef)½ cup pomegranate seedschopped Imperial Fresh cilantroNogada Crema: Purée all ingredients in ablender, about 2 minutes. Refrigerate in anairtight container up to 6 days. Makes about2¼ cups.Poblano-Corn Fricassee: Cook green onionsin a sauté pan over high heat until charred,about 2 minutes, stirring once. Add oil,poblano peppers, corn, red onion, and bellpepper; cook until lightly charred and tender,about 4 minutes, stirring once. Remove fromheat; stir in apple, raisins, and salt. Refrigeratein an airtight container up to 6 days. Makesabout 3 cups.For serving, prepare 5 ravioli as label directs;drain. Heat a portion of Poblano-CornFricassee on a sheet tray under the broileruntil lightly charred, about 2 minutes. Serveravioli over Poblano-Corn Fricassee drizzledwith a portion of Nogada Crema garnishedwith pomegranate seeds and cilantro.At the heart offood and service11

VEGAN CORNETtOSCornetto Breakfast Sandwich with Iced Horchata LatteYield: 4 servings44For serving, place 1 cornetto, cut side up,on sheet tray; top bottom half with 1 slicecheese. Bake cornetto at 400 F until cheesemelts, about 5 minutes. Heat a portion of oilin a sauté pan over medium heat; add 1 eggand cook 3 minutes or to desired doneness.Top cheese with a portion of avocado andtomato; top with the egg. Sprinkle egg withsalt and pepper; top with top half of cornettoand serve with horchata latte over ice.4241½2Sysco Simply Plant Based VeganCornettos (Savory), baked, cooled,and splitslices Block & Barrel Imperial whiteCheddar cheesetablespoons Arrezzio Imperial olive oilWholesome Farms large eggsteaspoon Sysco Classic kosher saltteaspoon Sysco Imperial fresh groundblack peppermedium Imperial Fresh avocados,peeled, pitted, and slicedAt the heart offood and service12slices heirloom tomatoChef Tip:Serve these Latin inspired breakfast sandwicheswith a twist on traditional Mexican horchataby adding a cold-brewed coffee flavor. Grind¼ cup long grain rice and 3 tablespoonswhole coffee beans in a spice grinder to coarsecrumbs; transfer to an airtight container. Add1 quart almond milk and ½ teaspoon groundcinnamon; refrigerate at least 8 or up to 24hours. Purée rice mixture in a blender on highuntil very smooth; strain through a fine-meshsieve and whisk in 3 tablespoons light agavenectar. Refrigerate in an airtight container upto 3 days. Makes about 4 cups.

Elderberry & Raspberry Cornetto with Pistachio MascarponeYield: 4 servingsPistachio Mascarponee cup Sysco Classic dry roasted lightlysalted pistachios2 tablespoons Arrezzio Imperial olive oil1 tablespoon Sysco Classic honey8 ounces Arrezzio Imperial mascarponecheese¼ cup Sysco Classic powdered sugar1 teaspoon pistachio and/or SyscoImperial McCormick vanilla extractFor Serving4 Sysco Simply Plant Based VeganCornettos (Elderberry & Raspberry),baked2 tablespoons Sysco Classic powderedsugarSysco Classic finely chopped pistachiosImperial Fresh raspberries, halvedbetween a clean kitchen towel to removeany remaining skin; dry completely. Puréepistachios, oil, and honey in a blender onlow speed until a smooth, thick paste forms,about 2 minutes. Add mascarpone, sugar,and extract; purée until very smooth andlight, about 4 minutes. Refrigerate in airtightcontainer up to 6 days. Makes about 1½ cups.Pistachio Mascarpone: Blanch pistachios inboiling water until slightly softened, about3 minutes; cool slightly. Rub pistachiosFor serving, cut cornetto crosswise in halfand dust with powdered sugar; serve with aportion of Pistachio Mascarpone garnishedwith chopped pistachios and raspberries.At the heart offood and service13

Chickpea-Artichoke “Chicken” Waldorf Salad CornettoYield: 6 servingsChickpea-Artichoke “Chicken” Waldorf Salad2 cups Arrezzio Imperial artichokehearts, drained and rinsed1 cup chickpeas, drained and rinsede cup finely chopped Imperial Freshcelery1 cup Imperial Fresh red grapes, halved½ cup Sysco Supreme dried cranberries½ cup finely chopped Imperial Fresh redonion½ cup vegan mayonnaise½ cup Sysco Classic walnut pieces2 tablespoons Sysco Natural fresh lemonjuice½ teaspoon Sysco Classic kosher salt½ teaspoon Sysco Imperial ground blackpepperAt the heart offood and service14For Serving1 Imperial Fresh Gala apple, cored andthinly sliced2 cups Imperial Fresh baby arugula¼ cup Imperial Fresh matchstick carrots¼ cup thinly sliced Imperial Fresh redonion2 tablespoons Arrezzio Imperial olive oil1 tablespoon Sysco Classic apple cidervinegar½ teaspoon Sysco Classic kosher salt¼ teaspoon Sysco Imperial fresh groundblack pepper6 Sysco Simply Plant Based VeganCornettos (Savory), baked, cutlengthwise but not all the way through1 tablespoon finely chopped ImperialFresh parsleyChickpea-Artichoke “Chicken” WaldorfSalad: Pulse artichokes and chickpeas in afood processor until coarsely chopped, about30 seconds; transfer to a bowl; add remainingingredients and toss. Refrigerate in an airtightcontainer up to 6 days. Makes about 6 cups.For serving, toss a portion of each apple,arugula, carrots, onion, oil, vinegar, salt,and pepper in a bowl. Stuff cornetto witha portion of Chickpea-Artichoke “Chicken”Waldorf Salad; garnish with parsley and servewith arugula-apple salad.

Vegan Chocolate-Hazelnut Drizzled Cornettowith Coconut-Chocolate MilkYield: 4 servingsChocolate-Hazelnut Spread2 cups roasted hazelnuts, chopped¾ cup melted dark chocolate½ cup cashew milk¼ cup cocoa powder¼ cup Sysco Imperial maple syrup¼ cup Sysco Classic powdered sugar1 tablespoon Sysco Classic canola oil½ teaspoon Sysco Classic kosher saltCoconut-Chocolate Milk3 cup cocoa powder4 cups lite coconut milk31cup Sysco Imperial maple syrupteaspoon Sysco Imperial McCormickcoconut and/or vanilla extractFor Serving4 Sysco Simply Plant Based VeganCornettos (Elderberry & Raspberry),bakedImperial Fresh banana slices, wholeand sliced strawberries and Baker’sSource Classic toasted unsweetenedcoconut flakes for garnishChocolate-Hazelnut Spread: Processhazelnuts in a blender or food processor untilalmost smooth and buttery, about 2 minutes.Add remaining ingredients and process untilsmooth, about 2 minutes. Refrigerate in anairtight container up to 6 days. Makes about2¼ cups.Coconut-Chocolate Milk: Whisk cocoapowder and ½ cup boiling water in a bowluntil dissolved, about 1 minute. Whisk inremaining ingredients. Refrigerate in anairtight container up to 6 days. Makes about4½ cups.For serving, transfer Chocolate-HazelnutSpread to a piping bag fitted with smallround tip; drizzle spread over the top of 1cornetto. Garnish cornetto with bananas,strawberries, and coconut flakes; serve with aportion of Coconut-Chocolate Milk.At the heart offood and service15

DESsERT MASHUPSCaramel Apple Cheesecake with Chocolate-Root Beer Sauce& Salty Peanut-Ginger BrittleYield: 14 servingsChocolate-Root Beer Sauce13 cups root beer½ cup Wholesome Farms Classic heavycream½ pound dark chocolate pistolesSalty Peanut-Ginger Brittle2½ cups Sysco Classic granulated sugar¼ cup Sysco Classic corn syrup¼ cup water2 tablespoons Wholesome FarmsImperial unsalted butter1½ cups Sysco Classic roasted unsaltedpeanutsAt the heart offood and service161112teaspoon Sysco Classic baking sodateaspoon Imperial Fresh grated gingerteaspoon Sysco Classic kosher saltteaspoons flaky sea saltFor Serving1 Sysco Imperial Dessert Mashup Caramel Apple CheesecakeChocolate-Root Beer Sauce: Heat 1 cuproot beer to a simmer in a saucepan overmedium-high heat; cook until reduced byhalf, about 10 minutes. Whisk in cream; heatto a simmer. Place chocolate pistoles in abowl; whisk in root beer-cream mixture untilsmooth. Whisk in remaining 3 cup root beer.Refrigerate in an airtight container up to 2weeks. Makes about 2 cups.Salty Peanut-Ginger Brittle: Heat sugar, cornsyrup, and water to a simmer in a saucepanover medium heat; cook until light ambercolor, about 10 minutes. Stir in butter; stirin peanuts, baking soda, ginger, and koshersalt. Pour onto silpat-lined sheet tray; sprinklewith sea salt. Cool completely; break into3-inch pieces. Store in an airtight containerup to 6 days. Makes about 40 pieces.For serving, garnish 1 slice cheesecake witha portion of Chocolate-Root Beer Sauce andSalty Peanut-Ginger Brittle.

Caramel Apple Cheesecake with Cinnamon-Sugar DonutsYield: 14 servingsApple Cider-Butterscotch Sauce2 cups Sysco Classic apple cider¼ pound Wholesome Farms Imperialunsalted butter1¼ cups Sysco Classic brown sugar¾ cup Sysco Classic corn syrup3 cup Wholesome Farms Classic heavycream½ teaspoon Sysco Classic kosher saltFor Serving28 cinnamon-sugar donut holes14 paper lollipop sticks1 Sysco Imperial Dessert Mashup Caramel Apple Cheesecake½ cup diced Imperial Fresh green and/orred appleApple Cider-Butterscotch Sauce: Heatapple cider to a simmer in a saucepan overmedium-high heat; cook until reduced bytwo-thirds, about 15 minutes. Cook butter,brown sugar, and corn syrup in a saucepanover medium heat to 235 F, about 10 minutes.Remove from heat; whisk in cream, salt,and apple cider reduction. Refrigerate inan airtight container up to 2 weeks. Makesabout 2½ cups.For serving, skewer 2 donut holes onto astick and push into 1 slice cheesecake; drizzlewith a portion of Apple Cider-ButterscotchSauce and garnish with apple.At the heart offood and service17

Cotton Candy Cheesecake with Funnel Cake Fries & Butterscotch SauceYield: 14 servingsButterscotch Sauce¼ pound Wholesome Farms Imperialunsalted butter1¼ cups Sysco Classic brown sugar¾ cup corn syrup3 cup Wholesome Farms Classic heavycream½ teaspoon Sysco Classic kosher saltAt the heart offood and service18For Serving4 cups Powdered Sugar FunnelCake Fries1 Sysco Imperial Dessert Mashup Cotton Candy Swirl Cheesecake14 cotton candy puffscandy-coated chocolate piecesButterscotch Sauce: Cook butter, brownsugar, and corn syrup in a saucepan overmedium heat to 235 F, about 10 minutes.Remove from heat; whisk in cream and salt.Refrigerate in an airtight container up to2 weeks. Makes about 2 cups.For serving, prepare a portion of PowderedSugar Funnel Cake Fries as label directs. Serve1 slice cheesecake garnished with cottoncandy puff and chocolate pieces along withPowdered Sugar Funnel Cake Fries and aportion of Butterscotch Sauce.

Quinceañera Cotton Candy Cheesecake with Raspberry Cream CoulisYield: 14 servings1Raspberry Cream Coulis2 cups Imperial Fresh raspberries3 cup Sysco Classic granulated sugar2 tablespoons Sysco Natural fresh lemonjuice3 tablespoons Wholesome Farms Classicheavy creamFor Serving14 waffle ice cream cones1 Sysco Imperial Dessert Mashup Cotton Candy Swirl Cheesecakemetallic sprinkleskettle corn for garnishVanilla Whipped Cream1 vanilla bean, seeded1 cup Wholesome Farms Classic heavycream¼ cup Sysco Classic powdered sugarteaspoon Sysco Imperial McCormickvanilla extractRaspberry Cream Coulis: Cook raspberries,sugar and lemon juice in a sauté pan overmedium-low heat until slightly thickened,about 5 minutes; remove from heat andstrain through fine-mesh sieve. Whisk creaminto raspberry mixture. Refrigerate in anairtight container up to 6 days. Makes about1 cup.Vanilla Whipped Cream: Beat vanilla beanseeds, cream, sugar, and vanilla extract withmixer on medium-high speed until softpeaks form, about 2 minutes. Refrigerate inan airtight container up to 2 days. Makesabout 2½ cups.For serving, scoop Vanilla Whipped Creaminto 1 ice cream cone. Serve 1 slice cheesecakesprinkled with metallic sprinkles alongsideVanilla Whipped Cream filled cone; garnishplate with Raspberry Cream Coulis andkettle corn.At the heart offood and service19

Lemon Poppy Seed Bread Cheesecake with Brown Butter-Almond StreuselYield: 14 servingsBrown Butter-Almond Streusel¾ cup Wholesome Farms Imperialunsalted butter1 cup Sysco Classic all-purpose flour¾ cup Sysco Classic sliced almonds½ cup packed Sysco Classic brown sugar½ teaspoon Sysco Imperial cinnamon½ teaspoon Sysco Classic kosher saltBlueberry Whipped Cream1 cup Wholesome Farms Classic heavycreamAt the heart o

At the heart of the EDGE FALL 2020 Recipe Book FRESH IDEAS & INn OVATIONS Double the Decadence: Dessert Mashups Plus, Convenient Cornettos, Plant Based Id