Corn Chowder
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.
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Bangers and Onion Gravy
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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Date Marmalade
Jon Emanuel, Executive Chef of Project Angel Heart Rich with Mediterranean flavors, this date marmalade is perfect with lots of different meats: pork, chicken, turkey, and especially lamb.
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Candied Walnuts
By The Project Angel Heart Kitchen Crew This month we wanted to share a simple and delicious dessert recipe. Enjoy!
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Uova Scozzese
By Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 This Italian-style version of the classic Scotch egg substitutes homemade Italian sausage for the traditional British banger sausage meat and Italian seasoned bread crumbs with sesame seeds for plain bread crumbs. Serve it with a delicious roasted red pepper, garlic, and herb dipping sauce….
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Farro and Heirloom Tomato Ragout
By Logan Lafferty, Modified Meals Specialist Serves 2 This farro salad, with a tomato and squash ragout and topped with a fried egg, is a great brunch idea that makes use of leftover grains from last night’s dinner. Enjoy!
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