Spring is here, and so is asparagus! Chef Brett has put a vegan spin on a classic puttanesca to create a nutritious salad for the season. Project Angel Heart Registered Dietitian Astrid De la Cruz notes that the asparagus and basil used in this dish are both rich in Vitamin K, which supports bone health…
This is one of Chef Brett’s favorite dishes to make at home, especially when it’s cold outside. Project Angel Heart Registered Dietitian Astrid De la Cruz notes that this fragrant and warm dish is packed with vitamins and minerals! She shares that mushrooms, one of the few plant-based foods that contain Vitamin D when grown…
This is one of the sides in our Hanukkah meal. Matzo meal is a traditional food eaten during the Hanukkah celebration. Unlike other breads, matzo does not contain any fat and is lower in salt content, making it a simple meal component that is appropriate for most dietary preferences. Matzo Meal Polenta Makes 4-6 servings…
Helping our clients celebrate holidays is important to us at Project Angel. This braised beef is the main dish in our Hanukkah meal. While not kosher, this meal incorporates flavors and ingredients that are typical on Jewish holiday tables. Our kitchen uses aromatics like mirepoix, garlic, thyme, bay leaves, and parsley for added flavor, heartiness,…
This is one of Chef Brett’s go-to fall/winter salads. While it may not be a Caesar in the traditional sense, we think it’s better! Registered Dietitian Astrid shares that this salad is jam-packed with immune boosting ingredients, perfect to support our bodies during cooler moths and flu/cold season. What’s more, the kale and Brussels sprouts…
Chef Brett recently made this recipe for our Denver Hearts of Gold volunteer appreciation event. Now you can make it at home, enjoying the fresh flavors and reaping the health benefits! Project Angel Heart Registered Dietitian Astrid De la Cruz notes that this colorful and flavorful recipe is packed with fiber, protein, and immune boosting…
Fresh corn on the cob is in season and readily available at farmers’ markets and grocery stores. Here in Colorado, we’re fortunate to get the sweetest of the sweet corn–Olathe! This month’s recipe from Chef Brett is a unique and delicious way to use the summertime favorite vegetable. Chilled Corn Soup Makes 4-6 servings 3…
Chef Brett brings the sweet and the heat with this incredibly versatile salsa that’s perfect for summer. Top grilled shrimp, pork, chicken or beef with it. Or get out your tortilla chips and dip into it. Pineapple Salsa Makes 4 to 6 servings 1 ripe pineapple, small diced (Cut away peel, then slice long-way around…
This recipe is another one of Executive Chef Brett Newman’s favorites. He says, “Beans are one of my all-time favorite side dishes. Growing up in the South, beans were always a huge part of my life, from stewed pintos, to braised limas, to black-eyed peas. I mostly remember my mother’s spicy black-eyed peas, which were…
This recipe comes from our executive chef, Brett Newman. What makes it special? He says, “I love the combination of sweet potato, apple, and ginger. The sweet potato is definitely the star, but my favorite ingredient is the curry powder, giving the dish both savory and sweet spices. Mix in the coconut milk and you’ve…
End of content
End of content