Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 We are proud to work with many great community gardens, CSAs, and home growers to provide produce grown with love and care for our clients. Here is a recipe that we make for our clients using produce sourced from these amazing growers. It was originally conceived by…
By Jon Emanuel, Executive Chef of Project Angel Heart Buraniya is a lamb and eggplant stew originating in the Middle East. It has the same consistency as stews we make here in the United States, but with spices from Morocco and Turkey. The recipe we serve our clients is adapted from The New Book of…
Jon Emanuel, Executive Chef of Project Angel Heart This surprisingly simple recipe makes a delicious dessert treat that our clients love!
Jon Emanuel, Executive Chef of Project Angel Heart Yields 2 quarts It’s getting colder out, which means it’s the perfect time for soups, stews, and chowders! We make this delicious version of corn chowder for many of our clients.
Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 In Britain, this ground pork mixture is stuffed into casings and called banger sausages. They’re traditionally served with mashed potatoes and onion gravy. Here’s our recipe, which we just form into patties or meatballs and bake at a high temperature. Enjoy!
By The Project Angel Heart Kitchen Crew This month we wanted to share a simple and delicious dessert recipe. Enjoy!
By Logan Lafferty, Modified Meals Specialist Serves 2 This farro salad, with a tomato and squash ragout and topped with a fried egg, is a great brunch idea that makes use of leftover grains from last night’s dinner. Enjoy!
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