From the Kitchen

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!

This cozy, spiced hummus from Chef Brett is perfect for winter! Made with roasted delicata squash, tahini, and warm curry flavors, it’s a creamy, nutrient-packed twist on a classic dip.

Warm up your table with a spicy twist on a classic favorite! This Red Chili Cornbread—by Project Angel Heart Prep Cook Vinh Vu—combines the sweetness of honey and cornmeal with the bold kick of chili oil and gochugaru.

This delicious recipe from Chef Brett features asparagus, roasted garlic, and a splash of yuzu for a perfect balance of bold flavors and wholesome nutrition.