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…
March is National Nutrition Month® and Project Angel Heart has been working on some exciting and nutritious changes to our meals to help celebrate. This year’s theme is “Personalize Your Plate”, which means choosing foods you enjoy eating that honor your culture, family history, and personal preferences while picking foods that are full of nutrients and help support your health goals. Since we are always looking at ways to continue to support our clients’ health through the meals we prepare and deliver, we are introducing the following changes to our menus.
This is a new recipe created by our sous chef, Summer Polson. In October 2018, when we started cooking and delivering 40 percent more meals each week, we also made a big change to our menu: incorporating a weekly vegetarian meal. We have had fun figuring out different things we can do with eggs, and…
This warming, comforting risotto is one of my favorite things to cook this time of year. Porcini Mushroom Risotto Serves 4
This tabbouleh is one of my favorite things to make at home during the summer because it requires very little use of my stove! Cooking the bulgur the night before is my trick to ensure that I’m not turning my stove on during the heat of the day.
This is a vegetarian version of green chili that is very flavorful and not too spicy. Since it is thickened with masa flour, which is made from corn, it’s also gluten-free. You can always add pork to it, but give it a try this way also — you won’t be disappointed!
This is a hearty vegetarian dish. Textured vegetable protein (TVP) mimics the texture of ground beef, is easy to work with, and can handle a lot of bold flavors and spices, which is one of the main reasons it works so well in this recipe. Try making this chili for a friend and see if they…
It’s time to break free of the sad, stereotypical side salad and bring forth the main salad! Once you stop treating salad as an afterthought and begin thinking of it as a main dish, you can truly begin to have a love-love relationship with salad.
One of my favorite things to make at this time of year is Heirloom Tomato Gazpacho. Living in Colorado, we are subject to a bit of a later growing season. As a result, the end of August and beginning of September ends up being the best time of the “summer” to get local heirloom tomatoes!…
Because research has shown that a vegetarian or vegan diet may have health benefits for people living with cancer, some survivors decide to embrace a meat-free lifestyle. If you or a loved one has made this decision–because of a cancer diagnosis or for other health or ethical reasons–you may be wondering how to get enough…
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