This dish is wonderful because you can build tacos with it, wrap it all up in a tortilla to make a burrito, or just combine all the ingredients in a bowl. Whichever way you choose to eat it, I hope you enjoy!
One morning a few weeks ago, one of our kitchen volunteers asked me about this dish. He said that while he was scooping it into a pan, the great smell of it caught his attention. He admitted to tasting it cold- and really enjoying it! He then asked me for the recipe to make it…
In honor of our 25th birthday, we’ve invited guest chefs from top local restaurants to create a meal for Project Angel Heart clients. This week, we created a recipe penned by Aniedra Nichols, chef and managing partner at the much-anticipated Fish N Beer (set to open later this month) and previous executive chef at Elway’s Cherry Creek.
This is one of my dad’s favorite meals to make, and was one of the first things I learned to cook on my own (if you ask my dad, he’ll tell you it took a while- I overcooked the pork chops many times!). Beets aren’t my dad’s favorite thing, but they pair very well with…
In honor of our 25th birthday, we’ve invited guest chefs from top local restaurants to create and prepare a meal for Project Angel Heart clients. On August 16, 2016, our first guest chef, Paul C. Reilly, executive chef and co-owner of beast + bottle and Coperta, visited our kitchen to prepare the dish he created. When Project Angel Heart’s…
By Executive Chef Jon Emanuel Serves 10-12