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…
This recipe comes from our executive chef, Brett Newman, and is the perfect side for your holiday table (or anytime). Salad: 1 lb. butternut squash (peeled and diced into ¾ inch pieces) 1 lb. Brussels sprouts (stems trimmed and sliced lengthwise in half) 2 tablespoons extra virgin olive oil Salt & pepper to taste ¼…
We give our mac ‘n cheese a nutrition boost by adding pumpkin (for additional fiber and micronutrients) and using Neufchatel cheese and sour cream to reduce the percentage of calories from fat. The result? This recipe is a client favorite and is requested frequently! We hope you enjoy it as much as our clients do.
We love this recipe because the bold spice and acidity of the sauce balance the healthy fats in the salmon. The sauce can be made several days ahead to make meal prep easy. If you are in need of a side item to go with it, we suggest a salad with raw vegetables and a whole grain couscous.
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