This black-eyed pea dish from Chef Brett is perfect for when you’re craving something hearty and nourishing. Slow-simmered until tender and creamy, it’s full of rich, savory flavor and perfect for sharing during the colder months.
This creamy leek gratin from Chef Brett is everything we love about cold-weather cooking—simple, cozy, and full of flavor. With tender leeks and a crisp, golden topping, it’s the perfect side dish for a holiday gathering, especially as cooler days start to roll in.
Chef Brett made this roasted honeynut squash with labneh and pistachio dukkah for A Taste for Life, and we’re still thinking about it. Now you can enjoy it at home!
Chef Brett created this recipe to showcase a Colorado fall favorite, the Pueblo chile, in a fun preparation.
Add a little fall magic to your table with this cozy, slow-cooked apple butter by Project Angel Heart Production Coordinator Jonathan Cummins! Made with fresh apples, warming spices, and just a touch of brown sugar, it’s rich, spreadable, and naturally sweet.
This recipe from Chef Brett is a fresh, summer-ready spin on a classic Greek salad. Grilled zucchini, briny olives, pepperoncini, and creamy feta come together with crisp veggies, herbs, and a tangy vinaigrette.
Looking for the perfect summer salad? This refreshing recipe from Chef Brett is light, bright, and bursting with flavor. It’s a crowd-pleaser for backyard barbecues, potlucks, or any warm-weather meal.
This no-bake cookie recipe from Project Angel Heart Executive Sous Chef Summer Polson combines chocolate, peanut butter, and crispy cereal for a delicious bite that’s chewy and chocolatey.
This hearty granola recipe from Sous Chef Chris Potts is made with wholesome ingredients like oats, nuts, seeds, and wheat germ. Lightly sweetened with honey and finished with dried fruit, it’s perfect for breakfast, snacking, or gifting.
In honor of National Nutrition Month, try making this client favorite meal at home and enjoy a dish that’s both nourishing and delicious!
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