Onion Marmalade

Posted on October 1, 2019 by Sarah Ford

When fall hits and the weather starts to cool off a little bit, this is one of my favorite things to make at home. Onion marmalade is very versatile — it has a balance of sweet and savory that makes it enjoyable with a variety of foods. From fish and potatoes to meat and creamy risotto to a soft wedge brie cheese, this sauce is a must-have in the recipe book!

We also make this regularly for our clients. It works well because the onions carry enough natural sugars to bring sweetness to the dish for our renal and heart-healthy clients who do not have any sugar added to their diets.

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Wild Rice & Bison Skewers with Cranberry & Seed Pesto

Posted on September 3, 2019 by Sarah Ford

We often only see wild rice served three ways: in a soup, as a salad, and as a side grain. But there is so much more we can do with it. Wild rice has a robust, toasty flavor along with a strong texture that support much more creative recipes. From savory fritters to sweet custards, there is more than one way to husk a grain. Wild rice gets its rich color and flavor from the parching and roasting process. So, the trick is to highlight and use that flavor to enhance your dish rather than just serving it up as a side.

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Curry Baked Fish with Vindaloo Sauce and Yellow Rice

Posted on August 5, 2019 by Sarah Ford

This recipe is one of my favorite seafood dishes we serve. Curry and vindaloo spices and sauces are often paired with beef, chicken, or even lamb. While it works well with those proteins, we have found that bold flavors with a light, flaky fish are just as delicious. I hope you enjoy it as much as our clients do!

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Basil Pesto

Posted on July 4, 2019 by Sarah Ford

This is a very simple recipe for one of my favorite sauces, especially during the summer. This recipe is a version that we make for our clients, so we omit both cheese and nuts. I know that sounds crazy when it comes to pesto, but I promise it is still delicious. If you want, you can always add a little parmesan or some ground walnuts or pine nuts to the recipe, but we in the kitchen (as well as the clients) think this one tastes pretty darn good. Hope you enjoy!

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Mac ‘n Cheese

Posted on June 5, 2019 by Project Angel Heart

We give our mac ‘n cheese a nutrition boost by adding pumpkin (for additional fiber and micronutrients) and using Neufchatel cheese and sour cream to reduce the percentage of calories from fat. The result? This recipe is a client favorite and is requested frequently! I hope you enjoy it as much as our clients do.

Note: Neufchatel cheese is a low-fat substitute for cream cheese, which is why we use it. Because of its lower fat content, it does not melt as easily, so blending it solves that and helps make a creamy cheese sauce!

Mac ‘n Cheese
Serves 8
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