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Congratulations to these volunteers, who are celebrating their Project Angel Heart anniversary this month! We are grateful for your ongoing service.
Bill J., kitchen assistant, Denver
Ken J., meal delivery driver, Denver
Gene D., community outreach team, meal delivery driver, Denver
Julia W., kitchen assistant, Denver
Margie B., meal delivery driver, Denver
Cindy D., meal delivery driver, Denver
Debbie O., distribution assistant, Colorado Springs
Brent S., meal delivery driver, Denver
Joe H., meal delivery driver, Denver
Patrice S., meal delivery driver, Denver
Jeff V., shuttle driver, Denver
Karen H., kitchen assistant, Denver
Larry V., kitchen assistant, Denver
Sheila B., meal delivery driver, Colorado Springs
Danielle D., meal delivery driver, Colorado Springs
Denise F., meal delivery driver, Colorado Springs
Peter K., distribution assistant, Denver
Deana K., meal delivery driver, Colorado Springs
Mike L., shuttle driver, meal delivery driver, Denver
Michael V., kitchen assistant, Denver
Roger B., meal delivery driver, Colorado Springs
Tony B., kitchen assistant, Denver
Rena K., kitchen assistant, Denver
Laura P., meal delivery driver, Denver
Warren T, kitchen assistant, meal delivery driver, Denver
Uma C., meal delivery driver, Denver
Mona M., kitchen assistant, Denver
Tonka A., office assistant, Denver
Angelina A., office assistant, Denver
Ariana A, office assistant, Denver
Mehdi A., kitchen assistant, Denver
Jan D., meal delivery driver, Denver
Lute D., meal delivery driver, Denver
Chuck F., kitchen assistant, Denver
Brianne M., distribution assistant, Denver
Marcia O., meal delivery driver, Colorado Springs
Carol P., meal delivery driver, community outreach team, Colorado Springs
Dan P., meal delivery driver, Colorado Springs
Sandra P., meal delivery driver, Colorado Springs
David S., kitchen assistant, Denver
Kevin S., distribution assistant, Denver
Amy V., meal delivery driver, Colorado Springs
Congratulations to Carolyn Benoit, our volunteer of the month for July 2019! Carolyn, a volunteer since 2015, was nominated by operations and sustainability manager Kyle Copp.
We are thrilled to welcome Tiana Clark and Alex Reinhardt to the Project Angel Heart team! Tiana will work at our Colorado Springs office as distribution and volunteer assistant. Alex will work in our Denver office as volunteer resources coordinator.
This is a very simple recipe for one of my favorite sauces, especially during the summer. This recipe is a version that we make for our clients, so we omit both cheese and nuts. I know that sounds crazy when it comes to pesto, but I promise it is still delicious. If you want, you can always add a little parmesan or some ground walnuts or pine nuts to the recipe, but we in the kitchen (as well as the clients) think this one tastes pretty darn good. Hope you enjoy!
Yield: 2 cups
Begin by tearing the basil leaves and spinach slightly so they will fit a bit better in a blender.
Add all the basil, spinach, garlic, and lemon juice to your blender pitcher.
Add the water, then turn the blender on low. The water will help get the spinach and basil moving in the blender. If you need to, add a small amount more to get the blender moving so it will chop the greens.
Once it starts pureeing, turn the blender speed up to medium and slowly add the oil until it is all incorporated.
As soon as you are done adding oil, turn the blender off. Pro tip–if you let the blender run too long, the greens get pureed too much and will eventually start to turn brown from being over-blended. If you turn it off after the oil is added, you will be fine.
Pour the pesto out into a mixing bowl and season it to taste with salt, pepper, and more lemon juice if necessary. Store in a sealed container in your fridge for two to three days.
Serve over your favorite piece of fish, or simply tossed with some freshly cooked pasta.
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.
[Note: It’s July, the month that we go a little crazy over cereal at Project Angel Heart! This year for our Summer Cereal Drive, we’re hoping to collect 15,000 boxes of cereal (through donations of both “virtual” and physical boxes) to help fill breakfast bags for people living with life-threatening illnesses. You can help us reach our cereal drive goal!]
If you’re looking for a quick, no-cook breakfast option, cereal is a go-to for many of us. In fact, it is one of the breakfast items Project Angel Heart sends to the nearly 20 percent of our clients who qualify for breakfast bags. Healthy breakfast cereal provides an easy meal, extra calories for those who need to gain weight, and, when paired with other breakfast items, makes for a balanced meal. But all cereals are not created equal, so how do you find one that will keep you feeling full and energized until lunch?