Our Director of Client Services Brandy Brogan loves rhubarb, a low-calorie, colorful, and crisp summer vegetable that is as tasty as it is versatile. Use it in everything from pastries to sauces for a boost of fiber, vitamins B6, A and K as well as minerals like iron, copper, calcium, potassium and phosphorous. Or try this rendition of Brandy’s office treat for a morning or afternoon pick-me-up.
Hannah, our new Volunteer Resources Assistant, loves barbecue- but she can’t eat ribs without cornbread. This recipe, which her family has been making for as long as she can remember, is her favorite because the cornbread comes out so flavorful and moist. With a little bit of honey, it also makes a tasty breakfast or…
One of Xiomara’s favorite dishes is vegetarian (and vegan-friendly) korma because its flavorful aroma reminds her of her trip to India in 2011. Korma is a traditional Indian dish served with long grain rice. You can add sliced jalapeño for extra spice, or keep it mild.
Jon Emanuel, Executive Chef of Project Angel Heart Makes two cups, enough to serve 6-8 Project Angel Heart will once again be participating in Pasta in the Park on August 23rd, 2014 in Colorado Springs in support of TESSA; an organization dedicated to the prevention of domestic and sexual violence. Here’s our dish from last…
Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 We are proud to work with many great community gardens, CSAs, and home growers to provide produce grown with love and care for our clients. Here is a recipe that we make for our clients using produce sourced from these amazing growers. It was originally conceived by…
By Jon Emanuel, Executive Chef of Project Angel Heart Buraniya is a lamb and eggplant stew originating in the Middle East. It has the same consistency as stews we make here in the United States, but with spices from Morocco and Turkey. The recipe we serve our clients is adapted from The New Book of…
Jon Emanuel, Executive Chef of Project Angel Heart Serves 4-6 This recipe gets a great boost in flavor from the use of fennel and Sambuca, an Italian licorice-flavored digestif.
Jon Emanuel, Executive Chef of Project Angel Heart This surprisingly simple recipe makes a delicious dessert treat that our clients love!
Jon Emanuel, Executive Chef of Project Angel Heart Yields 2 quarts It’s getting colder out, which means it’s the perfect time for soups, stews, and chowders! We make this delicious version of corn chowder for many of our clients.
Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 In Britain, this ground pork mixture is stuffed into casings and called banger sausages. They’re traditionally served with mashed potatoes and onion gravy. Here’s our recipe, which we just form into patties or meatballs and bake at a high temperature. Enjoy!
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