Winter is here, which means citrus fruit is at its sweetest, juiciest, and most nutritious. It also means the grocery store is packed with oranges, grapefruits, lemons, tangelos, blood oranges, limes, kumquats, clementines, satsumas, Meyer lemons, and more… and the price is right! Now’s a great time to take advantage of winter’s bounty.
Category Archives: From the Kitchen
Madagascar Chicken
This super-easy chicken breast recipe is perfect for a citrus lover! Chef Logan, Project Angel Heart’s modified meal specialist, created this recipe. He recommends topping the chicken with peppers and onions that are sauteed with fresh garlic and ginger, and serving alongside rice or quinoa.
Madagascar Chicken
Serves 6 Continue reading
Chef Summer’s Preserved Lemons
Meyer lemons are lovely and in season from November to March. Preserving them now is a great way to keep them around for months! You can add these to anything that could benefit from a lemony kick, like chicken noodle soup, baked fish or chicken, braised lamb, and roasted potatoes… but really, I add them to everything. Continue reading
Roasted Tomatillo Sauce
We shared on Facebook that we’d be making this sauce to go with carnitas-style pork for our clients. A few of you requested the recipe- so here it is! Enjoy!
Roasted Tomatillo Sauce
Makes 3-4 cups
Continue reading
Slow-Cooked Collard Greens with Bacon
I had the chance to share this recipe with some friends on New Year’s Eve. After we finished eating, one of them asked that I share my secret for cooking delicious collard greens. I love to share my recipes, so here it is!
I like to make these on New Year’s Eve because eating greens on that day is supposed to bring you good fortune in the coming year, but these are also delicious any time—particularly when it’s cold outside.
Slow-Cooked Collard Greens with Bacon
Serves 6 Continue reading
