Welcome to our very first newsletter and thank you for being a part of our Culinary Angels community! Together we are able to provide healing, nutrient-rich meals to people going through serious health challenges. Our recipients feel the love and support of our community with every nourishing, beautiful meal brought to their front door. And, since love is in the air, as of January 23, our recipients are receiving an extra ladle-full of love by receiving an additional soup! We are excited to continue expanding our mission of hope, health, and wellness with this latest update.

These words from a recipient show the gratitude felt for the love and care you help us provide:

If you or someone you care for is going through a serious health challenge, please sign up for our services through our website. For additional support, you may also be interested in downloading our new Positive Resources Sheet. And… stay tuned… because our recently updated recipes will be back online soon! In the meantime, check out our beloved Roasted Cauliflower recipe below (along with a great photo of one of our volunteers, Marie Leslie, holding what looks like the world’s largest cauliflower from Fertile Groundworks, one of our local organic garden partners!).

If you are interested in supporting our efforts, please consider donating at any level. Thank you for partnering with us in this important work!

In gratitude,
Lisa McNaney
Founder, Executive Director

Serves 4

Ingredients
1 large head of organic cauliflower about 2 ½ - 3 pounds
3 tablespoons California olive oil or virgin coconut oil
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ cup Japanese panko
1 tablespoon California olive oil
½ cup freshly grated Parmesan cheese

Directions
1. Preheat oven to 425°F.
2. Wash and trim leaves from cauliflower.
3. Cut in half through core.
4. Remove core.
5. Cut cauliflower into ½ inch slices.
6. In a large bowl add cauliflower, oil, salt, and pepper. Mix well to combine and coat the cauliflower.
7. On a large oiled cooking sheet, spread cauliflower (do not crowd).
8. Roast 10-15 minutes, remove from oven and turn over.
9. Combine panko, Parmesan cheese and 1 tablespoon olive oil. Mix well.
10. Sprinkle panko mixture over cauliflower slices.
11. Return to oven and cook 10 minutes or until tender, don't let panko burn.
12. Remove from oven and serve.