Recipes from the Heart and Home - Sunrise Senior Living€¦ · Place walnuts in a food processor. Pulse to break up. Add peppers, white bread, vinegar, oil, cumin and chili powder

4th annual resident & team recipe collection

Recipes from the Heart and Home

Sample the BeSt of SunriSe Signature Dining

Now you can recreate for yourself the nutritious and delicious culinary concept of the Sunrise Signature Dining Program. Always fresh and tailored to our residents’ unique diets, our daily menus are something everyone looks forward to!

As a hallmark of our commitment to championing quality of life for all seniors, the Sunrise Signature Dining program offers three delicious, well-balanced meals served daily. The selections are crafted to meet seniors’ unique nutritional needs and cater to individual preferences and tastes, while our table service and dining experience encourage social interaction and nurture friendships.

Sunrise Signature Dining includes:

• Local, seasonal ingredients that are hand picked by our culinary team

• Reduced-fat, low-calorie, high-fiber, diabetic-friendly and low-sodium choices

• Accommodation for religious and cultural preferences

• A gourmet range of classic favorites, regional dishes, resident selections and healthy flavors from around the world

• Finger food options for Memory Care residents who require easy-to-eat preparations

Nutrition DefinitionsThroughout this recipe book, you’ll find nutrition information for many of our recipes. Here’s a guide to the terms:

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t a b l e o f c o n t e n t s

breakfast

appetizers

& beverages

entrées

sides

desserts

4 California Eggs Benedict

5 Pork Roll Breakfast Sandwich

6 Roasted Red Pepper Dip

7 Chicken and Roasted Vermicelli Soup

8 Greensboro Punch

9 Minty Fresh Fruit Salad with Cinnamon Chips

10 Melon, Prosciutto, Goat Cheese and Almond Salad

11 Fennel and Leek Bisque with Meyer Lemon

12 Arugula Quinoa Salmon Salad with Sherry Vinaigrette

13 Seafood Mango Salad

14 Beef Enchilada Casserole

15 Chicken and Vegetable Curry

16 Cod in Tarragon Tomato Broth

17 Cornbread Crusted Trout with Black-Eyed Peas

and Tomato Concassé

18 Fettuccine with Walnut Cream Sauce

19 Grilled Chickpea Burger

20 Marinated Grilled Pork Chop with Polenta Cakes

and Sautéed Napa Cabbage

21 Pan-Seared Halibut with Maple Sweet Potato

Mash and Apple Slaw

22 FlatIrons Mussels

23 Lemony Basil Salmon with

Roasted Beet-Couscous Salad

24 Sunday Mineste

25 Crispy Stuffed Chicken

26 Braised Greens with Caramelized Shallots

and Grape Tomatoes

27 Zucchini Boats

28 Lemon Curd Pie

29 Hummingbird Cake

30 Candied Pecans

20% or more of the daily value of calcium; 240mg or more

5g or more fiber per serving

3g or less fat per serving

Less than 140mg sodium per serving

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No animal products, but may contain dairy or eggs

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California Eggs BenedictSunrise of Carmichael, CA

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1

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2 cups water 2 tablespoons white vinegar2 eggs1 whole wheat English muffin2 thick tomato slices2 strips thick-sliced bacon,

cooked/drained½ cup spinach¼ avocado, sliced thinlySalt and pepper to taste

This is a dish that the chef and his wife enjoy making together on the weekends. It’s a healthy alternative to traditional eggs Benedict, swapping avocado for hollandaise sauce.

nutrition factWhile it’s true that the calories in avocados come mostly from fat, that fat is unusual and has proven health benefits. The fats in avocados have been shown to have anti-inflammatory properties, with well-documented success at helping keep arthritis pain at bay. The monounsaturated fats in avocados have also been shown to actually help lower the risk of heart disease and maintain a healthy body weight.

inStructionS

1. Pour the water and vinegar into a pot. Bring to a boil for poaching eggs.

2. Once the water is boiling, reduce to a gentle simmer and add eggs. Cook eggs for two to three minutes, or until whites are fully set. Remove eggs with a slotted spoon to drain.

3. Toast split English muffin. Place muffin halves on plate and assemble with spinach, tomato, egg, bacon and avocado. Add salt and pepper to taste.

As a child, the chef spent many weekends visiting the Lancaster County Farmer’s Market, down the street from The Quadrangle. Taylor’s Pork Roll® is a breakfast staple in the Philadelphia region, and was turned into a delicious family tradition from a loving grandmother.

Pork Roll Breakfast SandwichThe Quadrangle, PA

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4

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½ pound pork roll, sliced ¼ inch thick8 eggs1 teaspoon margarine4 slices American cheese4 bagels, 8 slices of bread

or 4 English muffins, toasted

inStructionS

1. Cook the pork slices in a frying pan over medium-high heat until crispy on both sides. Remove pork from the pan and set aside.

2. Beat the eggs. Using the same pan, melt the margarine and scramble the eggs until cooked.

3. Build the sandwich by layering the pork, eggs and cheese. Serve immediately.

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54 breakfastbreakfast

Roasted Red Pepper DipSunrise of Pacific Palisades, CA

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16

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2 red bell peppers¼ cup walnuts, toasted1 slice firm white bread, torn up1 tablespoon raspberry vinegar1½ teaspoons olive oil½ teaspoon ground cumin 1/8 teaspoon chili powder2 whole pita bread rounds, toasted

and cut into wedges Salt and pepper to taste

After once ordering too many red peppers, the chef whipped up his own dip, incorporating the healthy vegetable. Since then, the dip has been a hit with residents and is served every Thursday afternoon during snack time and entertainment.

nutrition factRed bell peppers are full of healthy nutrients. They are most nutritious when eaten raw, but are always an excellent source of vitamins A and C. The amount of vitamin C in a medium red bell pepper equals about three times the amount in an orange.

inStructionS

1. Broil bell peppers until all sides are black and the skin has charred. Wrap in aluminum foil and allow to steam for 15 minutes. Remove foil. Remove and discard skin and seeds.

2. Place walnuts in a food processor. Pulse to break up. Add peppers, white bread, vinegar, oil, cumin and chili powder. Purée until smooth. Season to taste.

3. Transfer dip to a bowl and refrigerate for about 3 hours.

4. Serve with toasted pita bread wedges.

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The chef at Sunrise of Willowbrook was inspired by his great aunt to create this recipe. As a child, his aunt prepared a version of this soup when she visited, and filled their home—and hearts—with warmth. The chef continues to prepare his version of this favorite for all of his family gatherings.

Chicken and Roasted Vermicelli SoupSunrise of Willowbrook, IL

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6

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1 quart chicken broth1½ cups tomato sauce1 teaspoon garlic, minced1 teaspoon fresh oregano, chopped½ teaspoon black pepper½ teaspoon cumin3 tablespoons olive oil3 ounces angel hair pasta or vermicelli

pasta broken into 2-inch pieces2 cups chicken breast, cooked and diced2 medium zucchini, cut into ½ inch pieces1 small white onion, diced1 medium green bell pepper, diced

inStructionS

1. In a large pot, add chicken broth and tomato sauce. Bring to a boil.

2. Add garlic, oregano, pepper and cumin. Reduce heat to a simmer.

3. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the pasta and roast for about a minute, until it turns golden brown. Remove to a plate and set aside.

4. Add remaining 1 tablespoon of olive oil to the same skillet and sauté chicken, zucchini, onion and bell pepper for 8–10 minutes. Add chicken mixture to the simmering broth and cook for 10 minutes.

5. Just before serving, add the roasted pasta to the broth and cook for 5–8 minutes more.

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76 appetizers & beveragesappetizers & beverages

Minty Fresh Fruit Salad with Cinnamon ChipsSunrise of Northville, MI

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8–10

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1 kiwi, peeled and diced½ golden pineapple, peeled and diced4 ounces raspberries½ pound strawberries, hulled

and quartered1 tablespoon white sugar1½ teaspoons brown sugar1 tablespoon fresh mint, finely chopped1½ tablespoons fruit preserves, any flavor

Cinnamon Chips5 flour tortillas (10 inches each)1 tablespoon cinnamon-sugar mixButter-flavored cooking spray

inStructionS

1. In a large bowl, gently toss kiwis, pineapple, raspberries, strawberries, white sugar, brown sugar, mint and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.

2. Preheat oven to 350°F.

3. Cut tortillas into wedges and line up on baking pan so they do not overlap.

4. Spray one side of each tortilla with cooking spray. Sprinkle wedges with desired amount of cinnamon-sugar mix. Spray again with cooking spray.

5. Bake for 8–10 minutes. Repeat with any remaining tortilla wedges. Cool.

6. Serve chips with chilled fruit mixture.

This chef’s personal recipe has made many appearances at family cookouts around the summer holidays. He brought it to his family at Sunrise of Northville to share during community socials, and it’s been a favorite ever since.

nutrition factThis recipe is a refreshing and healthy snack, and is a good example of combining different fruits to reap the benefits of a variety of antioxidants in one bowl. Including more servings of fruits and vegetables per day in the diet can decrease blood pressure, too!

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Greensboro PunchBrighton Gardens of Greensboro, NC

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8

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¼ cup water ¼ cup sugar 3 cups unsweetened fruit punch 2 cups pineapple juice 1 cup grenadine1 cup ginger ale1 tablespoon lime juice

This recipe was inspired by a drink the chef and his family enjoy in his hometown of St. Thomas, US Virgin Islands.

inStructionS

1. In a small saucepan, bring water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let syrup cool.

2. In a large bowl, stir together syrup, fruit punch, pineapple juice, grenadine, ginger ale and lime juice.

3. Chill and serve over crushed ice.

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Melon, Prosciutto, Goat Cheese and Almond SaladThe Carlisle, CA

Fennel and Leek Bisque with Meyer LemonSunrise at Holladay, UT

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2 cups spring mix salad 3 cups honeydew melon, medium cubed 3 cups cantaloupe, medium cubed1 teaspoon fresh lemon juice ¼ teaspoon black pepper, freshly ground½ basket raspberries, rinsed and dried ½ cup goat cheese, crumbled½ cup slivered almonds, toasted2 ounces thinly sliced prosciutto,

cut into strips 1 cup balsamic vinegar, reduced to

less than ¼ cupBlack pepper, cracked (optional)

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1 head fennel, medium diced ¼ white onion, medium diced1 large leek (whites only), sliced4 teaspoons plus an additional

2 teaspoons extra virgin olive oil2 teaspoons unsalted butter1 large shallot, sliced¾ teaspoon ground fennel¼ teaspoon ground white pepper¼ cup Pernod or white wine alternative3 tablespoons white wine1 quart chicken stock11/3 cups cold water1 small Yukon Gold potato, peeled

and medium diced 2 cups heavy cream3 sprigs fresh thyme, picked and chopped½ Meyer lemon, zested and juicedSalt and pepper to taste

inStructionS

1. Toss fennel, onion and leeks with 4 teaspoons of olive oil. Season to taste

This is the chef’s own recipe, often featured during late summer and fall for The Carlisle’s weekly brunch.

nutrition factAlmonds are high in monounsaturated fats, the same type of “healthy fats” found in olive oil. Monounsaturated fats have been associated with a reduced risk of heart disease due in large part to their ability to lower LDL or “bad” cholesterol levels. Almonds are also high in magnesium, potassium and the potent antioxidant vitamin E.

This recipe was developed by this community’s chef when he worked at a local hotel. It’s a personal favorite, and it’s something he makes at home for his family. His young daughter personally approves.

healthy tipFor a healthier recipe, double the number of potatoes used and replace ¾ of the cream with chicken stock.

inStructionS

1. Place cleaned spring mix salad on a large platter or in a bowl.

2. Combine honeydew, cantaloupe, lemon juice and black pepper (if desired). Spoon on top of the greens.

3. Top melon with raspberries, goat cheese, almonds and prosciutto.

4. Drizzle salad with reduced balsamic vinegar and serve.

with salt and pepper. Spread vegetables evenly in a single layer on sheet pans and roast at 300°F until they just begin to caramelize.

2. While vegetables are roasting, heat butter and remaining 2 teaspoons of olive oil in a stock pot over medium heat. Add shallots and cook until just beginning to caramelize.

3. Add ground fennel and white pepper. Cook for another 3–4 minutes.

4. Add Pernod and reduce by half.

5. Add white wine and reduce by half again.

6. Add chicken stock, cold water and roasted vegetables. Bring to a boil. Reduce to a simmer and add potatoes. Cover tightly and simmer until potatoes are tender.

7. Whisk in cream and thyme. Return soup to a simmer.

8. Cover and simmer gently for 45 minutes.

9. Turn off heat and whisk in lemon zest and juice.

10. Purée soup until smooth. Strain through a chinois or other fine strainer. Season to taste.


This spin on traditional seafood salad was developed by the chef to introduce residents to his style of cooking. He was inspired by family members from the Philippines to use mangos, a tropical fruit that’s plentiful on the island nation.

nutrition factMangos are a tasty, nutritional powerhouse. They are full of the powerful antioxidant vitamin E, have high levels of vitamin A to help promote eye health and are rich in vitamin C, which gives the immune system a boost. They also contain enzymes that help break down proteins and are a good source of fiber, which helps aid digestion.

Arugula Quinoa Salmon Salad with Sherry VinaigretteSunrise at River Road, AZ

Seafood Mango SaladSunrise of Lafayette Hill, PA

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2S e r V e S

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2 4-ounce salmon filets, skin off and pin bones removed

3 ounces quinoa, cooked 2 ounces arugula2 ounces cucumber, thinly sliced2 ounces cherry tomatoes, halved½ avocado, sliced½ ounce red onion, thinly sliced2 ounces sherry vinaigrette (recipe below)Salt and pepper to taste

inStructionS


2. Season salmon with salt and pepper. Place salmon on a baking sheet and bake for 15 minutes or until flaky. Keep warm.

3. Toss together arugula, cucumber, tomatoes, avocado and onion. Drizzle with ¾ of the sherry vinaigrette and toss to coat.

4. Arrange arugula on a plate. Top salad with quinoa and a salmon filet. Drizzle with remaining dressing.

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1½ pounds cooked shrimp, peeled and deveined

1 pound crabmeat 1 cup mango, peeled, seeded and diced1 medium tomato, cored and diced½ medium green pepper, finely chopped½ cucumber, peeled and chopped¼ onion, finely chopped1 cup Miracle Whip®

1½ teaspoons Old Bay® seasoning½ teaspoon dill½ teaspoon black pepperPinch dry mustard2 cups lettuce or mixed greens (optional)

This recipe was a team effort by the chef and his residents. The chef knew that some of his residents enjoyed quinoa, so he worked with them to develop the perfect dish that would incorporate this healthy ingredient and appeal to their taste buds.

nutrition factQuinoa is an excellent source of high-quality, plant-based protein. Quinoa has all eight essential amino acids that the body needs in order to function properly. It is naturally gluten free and is a great source of fiber, iron, potassium, manganese, phosphorus and B vitamins. The vegetable protein in quinoa is easy to digest compared to animal protein, and the slow-releasing carbohydrate and high fiber help maintain blood sugar, making it a good choice for diabetics.

Sherry VinaigretteingreDientS

¼ cup sherry vinegar1½ teaspoon Dijon mustard1 teaspoon shallot, minced1 teaspoon chive, minced1 teaspoon lemon juice¼ teaspoon garlic, minced½ cup extra virgin olive oilSalt and pepper to taste

inStructionS

1. Place vinegar, mustard, shallot, chive, lemon juice and garlic in a food processor.

2. With the food processor running, slowly drizzle in olive oil until dressing is emulsified.

3. Season dressing with salt and pepper to taste. Refrigerate until ready to use.

inStructionS

1. Gently mix all ingredients (except lettuce or greens) and blend thoroughly. Cover and refrigerate for an hour or until ready to use.

2. Serve either alone or on a bed of lettuce or mixed greens if desired.

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Beef Enchilada CasseroleSunrise of Hunter Mill, VA

Chicken and Vegetable CurrySunrise at Mount Vernon, VA

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1 pound ground beef1½ large onion, chopped½ green bell pepper, seeded and chopped½ red bell pepper, seeded and chopped2 garlic cloves, minced1 tablespoon chili powder1½ teaspoons ground cumin½ teaspoon lemon pepper1 dash hot sauce1 cup canned diced tomato2 cups chunky mild salsa2 cups canned refried beans1 cup low-sodium chicken stock12 corn tortillas2½ cups Monterey Jack cheese, shredded1 small bunch cilantro, washed and chopped

inStructionS


2. Cook beef with onion, bell peppers, garlic and spices. Break up the beef and cook until it is brown and crumbly. Remove from heat and drain.

ingreDientS

1½ pounds boneless, skinless chicken breasts

2 tablespoons olive oil1 large onion, diced 1 tablespoon garlic, finely chopped2½ tablespoons curry powder6 cups low-sodium chicken broth1 pound Yukon Gold potatoes,

peeled and large diced1 pound sweet potatoes, peeled

and large diced1 cup carrots, peeled and sliced1 16-ounce can garbanzo beans,

drained and rinsed½ pound kale, cleaned and chopped1 medium red bell pepper, large diced1 medium orange bell pepper, large diced

Corn starch slurry (mix 2 tablespoons corn starch with 2 tablespoons cold water)

Cooked brown or basmati rice

Salt and pepper to taste

As a child, our chef’s favorite dish was beef and macaroni with cheese. Over the years, he made different versions of the dish, combining a variety of flavors. With this version, he added a Mexican flair by incorporating tortillas instead of macaroni, and adding cumin, salsa and cilantro. It’s a nutritious one-dish casserole that provides protein, starch and vegetables. It can be altered to individual tastes with the addition of jalapeños or spicy salsa. The residents love this dish!

nutrition fact

Curry powder, a mix made of spices like coriander, cumin, turmeric, cardamom and chili, is packed with many health benefits. While each ingredient in the spice mix contributes to the health benefits, turmeric is an especially powerful antioxidant and anti-inflammatory agent. Turmeric is also thought to fight against Alzheimer’s disease by blocking plaque and protecting the brain.

healthy tipTo reduce fat, replace the shredded cheese with reduced-fat cheese.

3. Add hot sauce and diced tomatoes to beef. Stir to combine. Set aside.

4. In a separate bowl, combine salsa, refried beans and chicken stock. Stir until blended and the beans are loose.

5. Spray an 8” x 8” baking dish with nonstick spray.

6. Line baking dish with 4 tortillas. Spread half of the bean mixture over the tortillas.

7. Evenly sprinkle with ½ cup cheese.

8. Layer 4 tortillas over the cheese. Spread half of the meat mixture over the tortillas.

9. Evenly sprinkle with ½ cup cheese.

10. Repeat steps 6–9. Add an additional ½ cup of cheese to top layer.

11. Carefully cover with aluminum foil, making sure the foil does not rest on the cheese.

12. Bake for 30 minutes or until hot and bubbly. Remove from the oven and sprinkle with cilantro before serving.

inStructionS

1. Cut chicken into large chunks and season with salt and pepper.

2. Heat a heavy nonstick skillet or pot and add 1 tablespoon olive oil. When hot, add chicken and cook until browned. Remove chicken and set aside.

3. In the same skillet, add the remaining oil, onions, garlic and curry powder. Sauté for 5 minutes.

4. Add 4 cups broth and bring to a simmer. Add potatoes and cook until almost tender.

5. Add carrots and garbanzo beans. Cook for 5 minutes.

6. Add kale, peppers, chicken and remaining broth. Season to taste. Simmer until vegetables are tender.

7. Slowly whisk corn starch slurry into broth. Simmer for about 5–10 minutes or until curry thickens.

8. Serve hot over rice.

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1514 entrées entrées

Cod in Tarragon Tomato BrothSunrise of Norwood, MA

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6

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12 Roma tomatoes½ cup olive oil 3 tablespoons shallots, minced3 garlic cloves, peeled and minced 3 tablespoons tarragon, fresh chopped ¾ cups white wine 1½ cups low-sodium chicken stock 6 6-ounce cod filets

Since first creating this dish in Boston, MA in 1995, this chef has kept this nutritious, seasonal, and tasty recipe handy. Residents and Sunrise team members alike love this dish.

nutrition factCod is an excellent low-calorie source of protein, with a 4-ounce portion providing nearly half of the recommended daily amount of protein for only 120 calories. Cod is also a good source of omega-3 fatty acids and vitamins B12 and B6. Cod has been shown to decrease inflammation and the risk of cardiovascular disease. Tarragon is an herb high in potassium and beta-carotene. It is known for aiding in digestion and acting as a mild sleep aid, promoting calm and reducing stress.

inStructionS

1. Score the tomatoes and plunge into boiling water for 2 minutes. Remove and shock immediately in ice water. Remove skins and seeds, then chop tomatoes.

2. Heat 2/3 of the olive oil in a saucepan over medium heat. Add shallots and garlic. Sauté until shallot has softened, about 5 minutes.

3. Add tomatoes and tarragon and continue to cook until tomatoes begin to give off some of their juice, about 5 minutes.

4. Add wine and simmer until reduced by half.

5. Add stock and reduce heat to low.

6. Heat remaining olive oil over medium heat in a separate nonstick pan. Place fish skin side up in the pan. Cook until golden brown.

7. Turn fish over and pour tomato broth over fish. Bring to a simmer until fish is cooked through. Serve immediately.

Cornbread Crusted Trout with Black-Eyed Peas and Tomato ConcasséSunrise at Ivey Ridge, GA

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6

ingreDientS

6 4-ounce trout filets 1–2 pieces leftover cornbread 1 tablespoon unsalted butter, melted3 links mild Italian sausage 2 cups cooked black-eyed peas½ green bell pepper, seeded and chopped ½ red bell pepper, seeded and chopped½ cup red wine 3 Roma tomatoes 4 green onions, sliced

The chef at Sunrise of Ivey Ridge loves traditional Southern dishes, including black-eyed peas and cornbread, and wanted to incorporate both ingredients into a healthy, flavorful dish for his residents. The residents of Ivey Ridge love this dish!

inStructionS

1. Arrange trout skin side down on a lined pan. Crumble cornbread over trout, then drizzle cornbread with butter.

2. Bake trout in a 350ºF oven until golden brown and cooked through.

3. While trout is cooking, remove sausage from casing and cook over medium heat until just golden.

4. Add black-eyed peas, peppers and wine. Continue cooking until sausage is cooked through and vegetables are tender.

5. Score tomatoes and plunge into boiling water for 2 minutes. Remove and shock immediately in ice water. Remove skins and seeds, then chop tomatoes. Toss with green onions.

6. Serve trout over black-eyed peas, topped with tomatoes.

nutrition factBlack-eyed peas are high in fiber and folate, and are a good low-fat source of protein. The fiber found in black-eyed peas helps to prevent type-2 diabetes by stabilizing blood sugar levels. Adequate folate intake helps produce enough red blood cells to prevent anemia.

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Meals that are easy and delicious are gaining popularity due to busy lifestyles. This is an easy recipe and makes for a great vegetarian alternative. Many processed vegetarian burger patties contain high amounts of sodium and are packed with preservatives. But this recipe is quick to prepare and versatile. Add or substitute different herbs and spices to create unique flavor profiles.

nutrition factChickpeas are a good source of dietary fiber. Dietary fiber helps stabilize blood sugar levels, prevent cardiovascular disease and regulate digestion, making chickpeas a great choice for diabetics, people with heart disease and those wishing to maintain a healthy weight.

Grilled Chickpea BurgerSunrise of Shelby Township, MI

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6

ingreDientS

1 16-ounce can chickpeas, drained 4 ounces yellow onion, chopped3 slices white bread2 large eggs2 sprigs fresh parsley, chopped¾ teaspoon lemon zest¾ teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon black pepper, ground1 tablespoon olive oil, as needed6 Kaiser rolls, toasted

inStructionS

1. Place all ingredients in a food processor and pulse until mixture is coarsely chopped.

2. Remove half of the mixture and set aside in a bowl.

3. Process remaining mixture to a smooth purée consistency.

4. Add purée to bowl containing coarse mixture and fold together to thoroughly combine.

5. Form burger patties of ½ inch to ¾ inch thick. Brush with oil and grill until desired color is achieved. Finished texture should be crispy on the outside and soft on the inside.

6. Serve on a toasted Kaiser roll with choice of condiments.

Fettuccine with Walnut Cream SauceSunrise of Worthington, OH

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6

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3 cups chopped walnuts, toasted½ cup cream cheese ¼ cup milk ¼ cup olive oil 1 slice white bread, diced3 cloves garlic, peeled and minced ½ cup plus 3 tablespoons half and half 12 ounces dry fettuccine pasta

This recipe was prepared by the chef in her own home, after searching for heart-healthy options for her family. Now, she also prepares this during cooking classes at Sunrise. To many residents’ surprise, they enjoy this vegetarian dish that is not something they may have typically tried in the past.

nutrition factWalnuts are an excellent source of antioxidants, especially vitamin E. The form of vitamin E found in walnuts is unusual and particularly beneficial, providing significant protection from heart problems while increasing overall cardiovascular health. Walnuts are also an excellent source of omega-3 fatty acids, with a ¼-cup serving providing nearly the entire recommended daily amount. Despite having a naturally high fat content, regular consumption of walnuts has been associated with weight maintenance and obesity prevention.

inStructionS

1. Place walnuts, cream cheese, milk, olive oil, bread and garlic in a food processor. Process until smooth.

2. Stir in cream for a thick consistency. Heat through and set aside.

3. Cook pasta in boiling water until al dente. Drain well.

4. Toss pasta with walnut sauce. Serve immediately.

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This recipe was built around some of the world’s healthiest foods. Halibut, in particular, is incorporated because of the omega-3 fatty acids, which work to destroy Alzheimer’s plaques.

nutrition factSweet potatoes are an excellent source of vitamins A and C. In fact, a medium-sized sweet potato contains two times the recommended daily allowance of vitamin A. Sweet potatoes also contain high levels of both soluble and insoluble fiber. Soluble fiber helps lower cholesterol and maintain a stable blood sugar level. Insoluble fiber improves digestive health.

Pan-Seared Halibut with Maple Sweet Potato Mash and Apple SlawSunrise of Oakville, Ontario

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Marinated Grilled Pork Chop with Polenta Cakes and Sautéed Napa CabbageBrighton Gardens of Dunwoody, GA

S e r V e S

6

ingreDientS

6 4-ounce pork chops, center cut2 cups peach juice½ cup olive oil½ cups rice wine vinegar1 small red onion, julienned2 large peaches, peeled and small diced1 piece cinnamon stick1 bay leaf¼ cup sugar1½ cups chicken stock ½ cup polenta1 small white onion, julienned1 garlic clove, crushed1 small Napa cabbage, juliennedSalt and pepper to taste

inStructionS

1. Combine peach juice, ¼ cup olive oil and ¼ cup rice wine vinegar. Pour over pork chops. Cover and refrigerate to marinate overnight.

2. Heat remaining olive oil in a saucepan over medium heat. Add red onions and cook for 5 minutes.

After having conversations with his residents, and listening to their likes and dislikes, the chef at Brighton Gardens of Dunwoody created this delicious dish.

3. Add peaches, cinnamon stick and bay leaf. Sauté until color starts to change.

4. Add sugar and remaining rice wine vinegar. Stir well. Turn down heat and let simmer for about 10 minutes. Remove from heat and cool. Discard cinnamon stick and bay leaf. Set aside.

5. In another pot, bring chicken stock to a boil. Whisk in polenta and cook on low heat for about 5 minutes. Remove and pour into a greased sheet pan. Cool completely, then cut into squares.

6. Preheat oven to 300ºF.

7. Remove chops from marinade and grill or pan sear in a hot nonstick pan to brown well on all sides.

8. Place on sheet pan and bake for about 30–45 minutes or until chops are cooked through and tender when pierced.

9. Cook polenta on a greased griddle or in a nonstick skillet until golden brown on both sides.

10. Add remaining olive oil to a skillet and sauté white onion and garlic. Add Napa cabbage and sauté for 1–2 minutes. Season to taste.

11. Serve chops over polenta and cabbage, topped with peach sauce.

ingreDientS

Maple Sweet Potato Mash2 sweet potatoes2 tablespoons pure maple syrup2 teaspoons unsalted butter, melted

Apple Slaw¼ cup low-fat mayonnaise 2 tablespoons honey 1 lemon, juice and zest 1½ teaspoons fresh dill, chopped¾ teaspoon garlic, chopped Fresh black pepper to taste2 Granny Smith apples, peeled, cored and julienned½ red onion, peeled and julienned

Pan-Seared Halibut¼ cup vegetable oil 6 4-ounce halibut steaks 3 ounces unsalted butter

inStructionS


2. Place whole sweet potatoes on a baking tray. Bake for an hour.

3. Peel skin and mash potatoes with butter and maple syrup. Keep warm. Set aside.

4. Whisk together mayonnaise, honey, lemon juice and zest, dill and garlic. Season to taste.

5. Drain apples well, then toss apples and onions with mayonnaise dressing. Refrigerate slaw until ready to use.

6. Heat oil over medium heat. Add fish and sear well on both sides.

7. Add butter and heat until bubbling. Spoon butter over fish to baste while cooking fish through.

8. Serve fish over potatoes, topped with apple slaw.


This recipe was inspired by two “foodie” residents. Both residents have participated in gathering herbs from the community’s herb garden and enjoy cooking with them in their Gourmet Club meetings. Since one of their favorite herbs to pick is fresh basil and one of their favorite (and most requested) ingredients is roasted beets, it seemed like a natural combination of flavors to pair with salmon and a couscous salad, especially as they all relate to achieving a heart-healthy dish.

nutrition factBeets contain powerful nutrient compounds in their pigments and plenty of antioxidants. As a result, beets can promote eye and overall nerve tissue health, and protect against heart disease and certain cancers, especially colon cancer.

Lemony Basil Salmon with Roasted Beet-Couscous SaladSunrise of Plano, TX

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4

ingreDientS

Basil Oil6 ounces extra virgin olive oil10 fresh basil leaves

Couscous Salad1 cup couscous, cooked and chilled4 ounces red beets, roasted,

small diced and chilled 4 ounces golden beets, roasted,

small diced and chilled¼ cup basil oil (recipe above)1 teaspoon fresh squeezed lemon juice1 teaspoon lemon zest¼ teaspoon lemon pepper

Lemon Basil Salmon4 6-ounce salmon filets2 tablespoons basil oil (recipe above)1 teaspoon lemon juice, freshly squeezed2 tablespoons canola oil

Shaved Cucumbers1 unpeeled cucumber, cut very thinly

on the bias or with a mandolin2 tablespoons basil oil

inStructionS

1. To prepare basil oil, purée olive oil and basil in a blender. Reserve in a squeeze bottle.

2. To prepare couscous salad, combine all ingredients. Cover with plastic wrap and refrigerate.

3. Prepare lemon basil salmon. Mix basil oil and lemon juice and rub on salmon filets to coat all sides evenly. Refrigerate and marinate salmon for at least an hour. Heat canola oil in a pan and sear salmon filets for 3–4 minutes on each side, depending on their thickness.

4. Toss sliced cucumbers with basil oil.

5. Serve salmon over couscous and cucumbers.

FlatIrons MusselsSunrise at FlatIrons, CO

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ingreDientS

2 tablespoons butter1 cup raw bacon, diced¼ cup red onions, small diced2 tablespoons garlic, chopped¼ cup green onions, sliced2 pounds fresh mussels2 cups white wine1 loaf crunchy French bread, slicedSalt and pepper to taste

This recipe is a favorite of both the chef’s family at home and the residents he serves at Sunrise at FlatIrons.

nutrition factMussels are an excellent, low-fat source of protein. They are also rich in B vitamins and selenium, an important trace element needed to maintain good health. Selenium has been shown to improve the immune system’s function when fighting infections. It can also improve cardiovascular health by increasing “good” cholesterol levels.

inStructionS

1. In a large sauté pan or wok, render bacon with butter over medium heat until crisp.

2. Add red onions and sauté over high heat for about a minute.

3. Add garlic and green onions, and sauté for another minute. Do not burn garlic.

4. Add mussels and stir to mix all ingredients.

5. Pour wine over mussels. Season with salt and pepper.

6. Continue to cook until all mussels have opened. Discard any unopened mussels.

7. Transfer mussels and cooking juices to a large bowl and serve with French bread.


This recipe was developed by the executive chef of The Jefferson. Through the process of trial and error, the chef perfected this recipe, and it’s been a winner with residents ever since.

nutrition factTarragon is an herb high in potassium and beta-carotene. It is known for aiding in digestion and acting as a mild sleep aid, promoting calm and reducing stress.

Crispy Stuffed ChickenThe Jefferson, VA

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4

ingreDientS

4 5-ounce chicken breasts, boneless and skinless4 sprigs fresh tarragon ½ small orange bell pepper, seeded

and sliced½ small green bell pepper, seeded and sliced½ ounce whole wheat bread crumbs1 tablespoon sesame seeds4 tablespoon lemon juice1 small red bell pepper, halved and seeded2 cups canned diced tomatoes1 small red chili, seeded and chopped¼ teaspoon celery saltSalt and pepper to taste

inStructionS


2. Slit the chicken breasts with a small sharp knife to create a pocket. Season the inside of each pocket with salt and pepper.

3. Place a sprig of tarragon and a few slices of orange and green bell peppers into each pocket.

4. Place chicken on a nonstick baking sheet. Sprinkle with bread crumbs and sesame seeds. Spoon lemon juice over each breast.

5. Bake in oven for 35–40 minutes until chicken is cooked through to an internal temperature of 165ºF.

6. Meanwhile, preheat broiler. Arrange red bell pepper skin side up on rack and broil for 5–6 minutes until skin blisters. Leave to cool for 10 minutes and peel off skin.

7. Put peppers in a blender with tomatoes, chili and celery salt. Pulse until smooth to make a sauce. Season to taste. Heat sauce and keep warm.

8. Serve chicken with sauce.

Sunday MinesteBrighton Gardens of Florham Park, NJ

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4

ingreDientS

2 tablespoons olive oil1 teaspoon fresh garlic, chopped6 cups fresh chicory, cleaned and chopped6 cups chicken broth8 ounces canned cannellini beans, drained6 ounces Polish kielbasaSliced Italian bread (optional)

Sunday family gatherings for the chef at Brighton Gardens of Florham Park involved cooking and eating together for most of the afternoon. Mineste was always served. The story told is that this meal traveled from the south of Italy to the north, and was a staple peasant food made from ingredients people had on the farm. This meal would fill the bellies of hard workers for the day, while being nutritious, delicious and keeping them warm. Served with Italian bread and a glass of red wine, it makes the perfect balanced meal.

healthy tipFor a healthier recipe, replace the kielbasa with chicken sausage.

inStructionS

1. Sauté garlic in olive oil until slightly brown.

2. Add chicory and sauté for 5 minutes.

3. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for an hour.

4. Stir in beans and meat. Simmer for half an hour, then serve hot with a slice of Italian bread (if desired).

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The chef at Sunrise of Pinehurst regularly asks residents for their best family recipes so he can prepare them for the whole community to enjoy. This resident submission has been a big hit!

nutrition factZucchini is rich in several different antioxidants, most notably lutein. Lutein appears to stave off macular degeneration and preserve eye health. Most of the antioxidants are stored in the green skin, so be sure to leave the skin on during the cooking process.

Zucchini BoatsSunrise at Pinehurst, CO

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6

ingreDientS

3 medium zucchini1–2 Roma tomatoes, seeded and

finely chopped½ large sweet yellow onion, finely chopped2/3 cup cooked bacon, crumbled2 tablespoons sour cream1 tablespoon butter, melted1 teaspoon fresh thyme¼ teaspoon curry powder2/3 cup fresh Parmesan cheese, shredded

inStructionS


2. Cut zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh. Leave ¼ inch of flesh in the skin to maintain shape during baking.

3. Finely chop zucchini flesh and place in a bowl. Add tomatoes, onions, bacon, sour cream, butter, thyme, curry powder and half of the Parmesan. Season to taste.

4. Arrange zucchini boats in a baking dish. Spoon filling mixture into shells.

5. Sprinkle remaining Parmesan over zucchini.

6. Bake uncovered for 25–30 minutes or until zucchini is tender.

Braised Greens with Caramelized Shallots and Grape TomatoesSunrise of Johns Creek, GA

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12

ingreDientS

½ tablespoon canola oil1 cup shallots, julienned1 cup grape tomatoes, halved1 tablespoon garlic, chopped2 tablespoons apple cider vinegar¾ pound collard greens, cleaned and chopped¾ pound mustard greens, cleaned and chopped¾ pound kale, cleaned and chopped3 cups chicken stock

This is an original recipe created by the chef at Sunrise of Johns Creek to offer fresh and healthy greens that would appeal to the taste of all the residents. There’s a diverse community of residents hailing from upstate New York, the South, and even the Caribbean. The combination of the three types of greens is a big hit and residents often request it.

nutrition factThis dish is loaded with health benefits. The combination of collard greens, mustard greens and kale creates an excellent source of vitamins K, C and A, folic acid, calcium and potassium.

inStructionS

1. Heat oil in a large pot. Add shallots and cook until caramelized, about 10–12 minutes.

2. Add tomatoes and garlic. Cook for 2–3 minutes more.

3. Deglaze pot with apple cider vinegar.

4. Add collards, mustard greens and kale. Mix thoroughly to combine.

5. Add chicken stock and simmer for 25–30 minutes, until greens are tender but not overcooked.

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2726 sidessides

Lemon Curd PieSunrise of La Jolla, CA

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8

ingreDientS

3 whole eggs1 egg yolk½ pound granulated sugar¼ pound unsalted butter, cubed6 tablespoons fresh lemon juice1 tablespoon lemon zest1 pie shell, fully bakedWhipped creamCandied citrus zest (recipe follows)

inStructionS

1. Whisk eggs, egg yolk, sugar, butter, juice and zest together in a large metal bowl. Place bowl over a pan of simmering water and cook, stirring frequently, until very thick, approximately 20–25 minutes.

2. Strain mixture through a chinois or other fine strainer, then pour into pie shell while still warm. Cover and chill completely until set.

3. Top pie with whipped cream and candied citrus zest.

This recipe was taught to the chef by his first pastry teacher. The dish has great personal meaning to the chef, as he perfected it after many tries to find the correct technique, temperature and timing. In perfecting this recipe, he gained the confidence to cook anything, and it put him on the path to being a chef at Sunrise. He has since served this fresh and versatile recipe at every stop on his culinary career, to rave reviews.

Candied Citrus ZestingreDientS

2 lemons, limes or oranges¾ cups water3¼ ounces granulated sugar1½ ounces corn syrupPinch of saltGranulated sugar as needed for storage

inStructionS

1. Wash fruit. With a sharp knife, cut large, thin pieces of peel. Remove as much of the white pith as possible. Cut pieces into long, thin julienne strips.

2. Bring half of the water to a boil in a saucepan large enough to hold rind. Add salt and rind, and simmer for 2 minutes. Drain and reserve rinds.

3. Bring remaining water, sugar and corn syrup to a boil. Add blanched citrus rinds and reduce heat to a low simmer. Cook rinds for 15–20 minutes until tender and translucent.

4. Rinds may be stored in syrup in refrigerator or drained on a screen and cooled, then sprinkled with granulated sugar and stored in an airtight container.

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Hummingbird CakeSunrise of Beaconsfield, Quebec

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12

ingreDientS

Cake1½ cups granulated sugar3 eggs ¾ cup vegetable or canola oil2 ripe bananas, mashed (about 1 cup)1 teaspoon vanilla extract 2½ cups all-purpose flour1 teaspoon baking soda 1 teaspoon cinnamon½ teaspoon salt1 cup crushed pineapple with juice¾ cup pecans, chopped

Cream Cheese Icing8 ounces cream cheese, softened ½ cup butter, softened4 cups powdered sugar1 teaspoon vanilla extract

Virginia Robertson, one of the founding members of Sunrise of Beaconsfield, shared this recipe with us. Virginia often made this recipe for her friends after their weekly tennis games. She especially enjoyed watching the tennis opens and always had this cake on hand.

healthy tipFor a lower-fat recipe, replace ¾ cup vegetable or canola oil with 6 tablespoons vegetable oil and 6 tablespoons applesauce. Replace the cream cheese with fat-free or reduced-fat cream cheese.

inStructionS

1. Preheat oven to 350ºF. Grease two 9-inch cake pans.

2. Using an electric beater, beat sugar, eggs, oil, bananas and vanilla until ingredients are well mixed.

3. Add flour, baking soda, cinnamon and salt, and continue to beat until batter is well mixed.

4. Fold in pineapple and pecans. Divide batter into prepared pans.

5. Bake in preheated oven for 30–35 minutes or until a toothpick inserted in center of cake comes out clean.

6. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing (about 30 minutes).

7. For icing, use an electric mixer to cream together cream cheese and butter until fluffy.

8. Slowly add powdered sugar, first mixing on low speed and then increasing speed to high. Beat until light and fluffy. Add vanilla and mix for another 2 minutes.

9. Spread ¾ cup of icing on first layer of cake. Top with second layer and ice top and sides of cake. Slice and serve.

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2928 desserts desserts

Visit SunriseSeniorliving.com/Dining to learn more about the Sunrise Signature Dining program.

Candied PecansSunrise at Webb Gin, GA

S e r V e S

10–12

ingreDientS

¼ pound pecan halves1 egg white, whipped¾ cup white sugar½ teaspoon cinnamonPinch of nutmeg

This sweet, crunchy treat is given to prospective residents as a take-home snack, and is the chef’s own recipe. Pecans are a known staple in the South, so this is a particularly popular snack at Webb Gin.

nutrition factPecans are an excellent source of monounsaturated fatty acids, which help lower LDL (“bad cholesterol”) and increase HDL (“good cholesterol”). They are also a rich source of vitamin E, a powerful antioxidant.

inStructionS


2. Whip sugar, cinnamon, and nutmeg into egg white.

3. Mix pecan halves with egg white mixture until uniformly coated. Arrange nuts in a single layer on sheets pans.

4. Bake nuts for 5 minutes. Remove and stir. Place back in oven for an additional 5 minutes, until egg whites are cooked.

5. Remove from oven, cool and serve.

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30 desserts

©2014 Sunrise Senior Living, Inc. | Printed in the USA

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Recipes from the Heart and Home - Sunrise Senior Living€¦ · Place walnuts in a food processor. Pulse to break up. Add peppers, white bread, vinegar, oil, cumin and chili powder