2023 Gifts from the Heart Holiday Catalog for God's Love We Deliver

Meals that heal. Delivered with love.

This year, we will cook and home-deliver more than 3.9 million delicious, medically tailored meals to New Yorkers living with severe and chronic illness. Thanks to you, and your support, all meals are free to clients and full of love.

We are unique.

We

are

here for New York City and beyond.

God’s Love We Deliver serves the five boroughs of NYC, Westchester, Suffolk, and Nassau Counties, and Hudson County, NJ.

God’s Love We Deliver is the only organization in New York City providing medically tailored meals, nutrition education, and nutrition counseling to people affected by severe illness.

I’m healthier than I was a couple of years ago. I feel stronger. I’m starting to feel like myself again.”

– Our client Mark

with

André Daquigan

GOD’S LOVE EXECUTIVE CHEF

Daniel Metzger

GOD’S LOVE SENIOR DIRECTOR OF CULINARY OPERATIONS

Dorothy Auer

GOD’S LOVE PASTRY CHEF

Happy holidays from all of us at God’s Love We Deliver! Every day, more and more people reach out to God’s Love for the medically tailored meals and nutrition counseling that only we provide in the NYC metro area. 100% of the net proceeds from the sales of this catalog benefit our life-affirming work.

Medically tailored meals work!

Medically tailored meals like the ones God’s Love provide address healthcare disparities. Research has shown that they reduce healthcare costs, improve patient satisfaction, improve health outcomes, and lower hospitalization rates.

2D Creative

Amanda Freitag

Mark Bittman

Burlap & Barrel

Carla Hall

Cooks Who Feed

Emma Fishman

Gloria Estefan

Harlem Candle Company

Lydia Lee

Natasha Pickowicz

Sara Juarez Illustration

Spoon+Fork

Tiffany Schleigh

Melba Wilson

“You make it a point to communicate with the people you serve. Looking right in our eyes. Making us feel all right. And letting us know you’re our friends. Beyond the food, that’s an equally great service!

FROM THE GOD’S LOVE WE DELIVER KITCHEN

SPICE BLENDS

IN PARTNERSHIP WITH BURLAP & BARREL

Winter won’t feel so dreary with dashes of smoke, zip, and zest!

Bring a piece of the God’s Love kitchen into your home this holiday season.

We are honored to partner with Burlap & Barrel, a single-origin spice company based in NYC, to develop these delicious blends that we use in our clients’ meals. Zest your dishes with Herbs & Sumac, settle in for a cozy cup with a light dash of Cocoa & Spice, or bring in the heat with Smoke & Garlic. You’ll be thrilled with the ways our spices enhance your dishes. Just ask our clients and our chefs!

PLEASE NOTE

Spices are salt-free (just like in our kitchen!) but will surely spice up your dish!

EXECUTIVE CHEF

André

Daquigan

We are thrilled to bring the delicious responsibly-sourced spices developed in partnership with Burlap & Barrel from our kitchen to your home. While we use these on everything from roasted chicken to our stews and sauces, we can’t wait to hear what you come up with! We hope you find cooking with this blend as satisfying and delicious as I do. Please drop us a line at spices@glwd.org.

SENIOR DIRECTOR OF CULINARY SERVICES

DANIEL METZGER

Put on your sunglasses because our Herbs & Sumac blend is going to brighten up your kitchen! Your palate won’t forget the lemony and fruity taste of this delicious blend, making your dishes even more memorable this season. May your holiday season be filled with meaningful meals like the ones we provide for our clients!

PASTRY CHEF

Dorothy Auer

What’s cocoa and spice and everything nice? Desserts from our bakery with our Cocoa & Spice Blend. There are so many ways to add more delight to your dishes and drinks: deepen hot chocolate, sprinkle on oatmeal, or dash on some ice cream. We hope the rich and sweet flavor of our blend both thrills and comforts our clients and everyone at home.

Please purchase individual jars or packs of three at burlapandbarrel.com/glwd

$11.99 Individual jar choose your blend

$33.99 Pack of 3 jars one of each blend

Funds 3 meals for a client

GLORIA ESTEFAN’S FRIJOLES NEGROS

The version of black beans we’ve come to know and love today developed when Spanish, African, and indigenous influences melded. Cubans began to add their own twist to bean recipes by softening the beans and adding dry wine to bring out a unique taste. What really sets the flavor of Cuban-style black beans apart, though, is the sofrito, the sauteed mixture of onions, garlic, and green peppers. I’m thrilled that the chefs at God’s Love We Deliver call upon their own rich heritages to bring sofrito and other global flavors to each meal for their clients – truly reflecting the diversity of New York City. These chefs know what I know: No Cuban meal is complete if not accompanied by black beans.

Method:

1. Wash the beans well. Place the washed beans in a large pot with a lid or in a Dutch oven. Pour the water in, cover and leave the beans to soak overnight, or at least for 6 hours.

2. Over medium-high heat bring the beans to a boil. Add a green pepper half, one of the onion halves, and one garlic clove. Cover the pot and reduce the heat, cook the beans between 45 and 60 minutes, or until they are soft.

3. Meanwhile, very finely chop other halves of the green pepper and onion, which will be used in the stir-fry to season the beans. In a large skillet, heat olive oil over medium-high heat, until you can smell it.

4. When the beans soften, pour sofrito over the beans and add the bay leaf, oregano, salt, cumin powder, and dry wine, stirring gently. Cover and simmer for 30 to 45 minutes. If desired, pour in vinegar in the last 10 to 15 minutes. For thicker beans, uncover for the last 10 to 15 minutes, but keep an eye out, lest you end up getting black bean pie!

5. Remove bay leaf. Serve piping hot over white rice.

Ingredients:

F 1lb. black beans

F 10 cups of water

F 1 large green chili pepper, cored and seeded, halved

F 1 large white onion, peeled and halved

F 5 garlic cloves, some of them crushed (with a garlic crusher or mortar)

F 2/3 cup olive oil

F 1 bay leaf

F 3 tsps oregano

F salt to taste

F cumin powder to taste (optional)

F ½ cup of dry wine

F 2 tbsps red wine vinegar (optional)

Few foods capture the essence of Cuban culture better than black beans.

SHARE THE SPIRIT OF THE SEASON WITH

HOLIDAY TRIBUTE CARDS

BY GOD’S LOVE WE DELIVER

LOVE

MARVEL

Wilson Alwyn Bentley, 1890, Smithsonian Institution Archives

Also available as boxed set of 12

PEACE

WONDER

Also available as boxed set of 12

RADIANT

Mary Vaux Walcott, Winterberry (Ilex verticillate), 1920, Smithsonian American Art Museum

ENDURING

Drawing by Art Glazer

Photograph by Jicky

We will personalize, stamp, and mail tribute cards to your friends, loved ones, and business associates with your return address on the envelope. Just send us your mailing list through our online ordering portal and we’ll handle the rest.

Blank cards, animated, and non-animated cards you can send as email are also available.

Each 5×7 card will be personalized with your name and the following message:

This holiday season [your name here] made a generous donation in your honor to God’s Love We Deliver. With best wishes for peace, health, and hope in the new year.

Visit glwd.org/holidaytributecards to order. For more information, email holidaycards@glwd.org.

Order any time starting October 12. For the best chance of delivery in time for the holidays, please order no later than the dates below. We cannot ensure delivery by the US Post Office by a specific date.

Hannukah: Nov 6 domestic Oct 16 international

Christmas: Nov 27 domestic Nov 6 international

$15 Minimum order per design

Each paper card funds 1 client meal and 1 child breakfast

$25 Boxed set of 12 cards (WONDER and MARVEL) Funds 2 client meals and 1 child breakfast

This popular giving program allows you to support our life-affirming work while sharing a note full of love.

CARLA HALL’S

SPOONBREAD DRESSING

Oh. My. God. Did I just create the best Thanksgiving dressing ever?

Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise. Don’t forget to infuse this recipe with love in every bite, just like they do at God’s Love We Deliver.

Method:

1. Preheat the oven to 350°F. Use 1 tablespoon butter to generously grease a shallow 3-quart casserole, Dutch oven, baking dish or 4 (6?) ramekins.

2. Melt the remaining 3 tablespoons butter over medium heat in a large pot. Add the onion, celery, and 1½ teaspoons salt. Cook, stirring occasionally until translucent and just tender, about 4 minutes. Add the poultry seasoning and stir for 1 minute.

3. Add the milk, sugar, and 1 cup water and bring to a boil. Continuously whisk the mixture while you pour in the cornmeal in a slow, steady stream. Keep whisking while the mixture bubbles rapidly until the cornmeal has absorbed all the liquid and is thick and smooth, about 5 minutes. Remove from the heat and stir in the corn and baking powder.

4. Whisk the eggs in a large bowl until pale yellow and very foamy with no liquid remaining. Add one-third of the beaten eggs to the cornmeal mixture and stir to loosen the cornmeal mixture. Add half of the remaining eggs and fold gently until incorporated, then repeat with the remaining eggs. Spread evenly in the prepared dish.

5. Bake until golden brown and set without any jiggling, about 25 minutes.

6. Serve hot or warm.

Ingredients:

F 4 tablespoons unsalted butter, softened

F 1 onion, finely diced

F 1 celery stalk, finely diced

F Kosher salt

F 1/2 teaspoon poultry seasoning

F 2 cups whole milk

F 1 tablespoon sugar

F 1 cup fine yellow stoneground cornmeal

F 1 cup fresh corn kernels

F 1 teaspoon baking powder

F 3 large eggs

Serves 8 to 12

CARLA HALL PHOTO BY MARVIN JOSEPH

HOT COCOA & SPICE COOKIE

BY CHEF DOROTHY AUER

Chef Dorothy wowed us all when she pulled her first tray of Hot Cocoa & Spice Cookies out of the oven for our clients to enjoy.

We’re thrilled to offer these cookies straight from our kitchen to your holiday parties this winter season. Packed with cocoa and mini marshmallows, these cookies are rich, soft, and the perfect companion to a glass of milk — oat, cow, or other! These cookies are sure to delight all year long.

INGREDIENTS

Margarine, brown sugar, granulated sugar, eggs, water, instant espresso, vanilla extract, flour, cocoa powder, baking soda, Burlap & Barrel Cocoa & Spice blend, semi-sweet chocolate chips, mini marshmallows

$15 Box of 6 cookies funds 3 breakfasts for a client’s child or a meal and an extra soup for a client

SOUP

Squash is perhaps a vegetable that can be harder to embrace, due to its thick skin and starchiness, but there are infinite ways to prepare it. Once you get used to it, I dare you not to love it. It works especially well with warming spices and the creaminess that comes from coconut milk. I love the God’s Love We Deliver x Burlap & Barrel Smoke & Garlic blend added in here almost as much as I love God’s Love We Deliver and Burlap & Barrel.

Preparing raw winter squash takes some practice, but since you’ll want to make this otherwise-easy recipe all the time, you’ll get a knack for it quickly. Other vegetables you can use: any winter squash, potatoes, sweet potatoes, any root vegetable, eggplant, cauliflower, mushrooms, okra, peas, any summer squash, green or wax beans.

Method:

1. Put the oil in a large pot over medium-high heat When the oil is hot, add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add spice blend and ginger, lower the heat a little, and stir until the onion just starts to brown and the spices are fragrant, about 2 minutes more.

2. Add squash and coconut milk, and sprinkle with salt and pepper. Bring to a boil, cover, and adjust the heat so it bubbles steadily. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the pot periodically and add a little more liquid to prevent the squash from sticking. If the squash is done and the mixture is still soupy, remove the lid and increase the heat so the liquid bubbles furiously; cook until it’s thicker than stew. Taste and adjust the seasoning.

3. Garnish with cilantro and serve hot or warm.

Ingredients:

F 2 tbsp good-quality vegetable oil

F 1 onion, chopped

F 1 tbsp Burlap & Barrel/God’s Love We Deliver Smoke & Garlic Blend

F 1 tbsp chopped fresh ginger

F 1½ pounds butternut or other winter squash, peeled and chopped (4 to 5 cups)

F 1 cup coconut milk, stock, or water

F Salt and pepper

F Chopped fresh cilantro for garnish

When the colder months roll in, I always look to squash.

CHEESE PLATE

WITH KNIFE AND BAG

Wooden knife included

carved God’s Love logo, its cool touch enhances flavors while keeping your cheese at the ideal serving temperature.

Versatile and durable, this slate cheese plate effortlessly transitions from casual get-togethers to formal soirées allowing you to pack the perfect plate of cheese for friends and family.

DETAILS PRICE

Material: Slate Length: 12”

Width: 7”

Weight: 2 lbs

$40 One cheese plate funds four meals for a client

FAMOUS BROWNIES

SEND CHOCOLATE. GIVE LOVE.

MELBA WILSON’S SHORT RIBS

All of the time, care, and patience invested in this recipe will be evident in each bite. So roll up your sleeves and serve it for friends, family, and yourself! You’ll love this recipe as much as I love God’s Love We Deliver.

Method:

1. Combine rosemary, thyme, garlic, salt, and pepper in a large resealable bag. Add ribs and shake the bag ensuring they are coated with the mixture. Refrigerate for several hours or preferably overnight.

2. When you’re ready to cook, preheat oven to 350°.

3. Place oil in a large, heavy, ovenproof skillet with a lid or Dutch oven large enough to hold all the ribs in one layer over medium heat. When the oil is hot but not smoking, brush off most, but not all, of the rub and place ribs in the pan with at least ½ inch separating them. Brown on all sides, about 7 minutes per side. If working in batches, set aside the browned batch and add up to 1 tablespoon more oil to the pan if needed.

4. Once all the ribs are browned, deglaze the pan with about ¼ cup of the wine, scraping with a wooden spoon to dislodge any brown bits on the bottom. Place the ribs back in the pan in a single layer and add the rest of the wine, the beef or chicken stock, the bay leaves, and enough water to just cover the ribs. Raise the heat, bring the liquid to a boil, then lower to a steady simmer, cover the pan, and cook on top of the stove for about 30 minutes.

5. Transfer the entire pan, covered, to the oven and cook for 2 to 2 ½ hours (up to 3½ hours if you are still enjoying that “glass” of wine like me), until the meat easily falls off the bones. Remove from the oven and skim as much grease from the top of the liquid as possible. Discard the bay leaves. Transfer the ribs to a serving platter, bring the liquid in the pan to a boil over high heat, and reduce the liquid to your desired thickness to use as a sauce.

Ingredients:

F 2 tablespoons minced fresh rosemary leaves, from 1 large or 2 medium sprigs

F 2 tablespoons minced fresh thyme leaves, from 3 or 4 sprigs

F 2 cloves garlic, peeled and chopped

F 1 tablespoon coarse salt

F 1 teaspoon freshly ground black pepper

F 12 to 16 short ribs of beef (about 4 ½ pounds)*

F 1 tablespoon vegetable oil, or more as needed

F 1 (750 – ml) bottle dry red wine

F 4 cups beef or chicken stock

F 2 bay leaves

F Water, as needed

*Short ribs are usually three or four to the pound, and one pound, which includes the bones, will cook down to serve only one hungry diner with some leftovers (if you’re lucky).

Serves 4 to 6

You can’t go wrong with my short ribs!

ESSENCE OF WHITE PEPPER & PALO SANTO

GRATITUDE

BY HARLEM CANDLE CO.

Created in joyful collaboration with the Harlem Candle Company, this elegant limited edition candle represents gratitude—the way of life, emotion, and the driving force that fuels everything we do.

Gratitude pays tribute with a vibrant opening of bergamot, white pepper, and incense melding beautifully into a spicy heart of Sichuan pepper, artemisia, and coriander. A dramatic background of precious Australian sandalwood, sweet tonka bean, and palo santo provide an exquisite finish that embodies what it means to be truly grateful.

The Harlem Candle Company is a luxury fragrance brand based in Harlem, NYC, inspired by the rich history of the Harlem Renaissance.

DETAILS

Top: Bergamot, White Pepper, Incense

Mid: Sichuan Pepper, Artemisia, Coriander

Base: Australian Sandalwood, Tonka Bean, Palo Santo

Burn time: 80 hours

Volume: 11oz

Diameter: 3.25 in

Height: 4.25 in

$65 One candle funds 6 client meals and 1 child breakfast

SPICED CHOCOLATE MOUSSE

ADAPTED FROM MORE THAN CAKE BY NATASHA PICKOWICZ (ARTISAN BOOKS). COPYRIGHT ©2023

Around the holidays, I love mixing a batch of chilled chocolate mousse...

...in a dramatic, deep bowl served family-style. It can be made up to 3 days in advance, so you can cross it off your prep list well before the big day—that means more time spent with family and friends around the table, less time stressing out over a hot oven or stove. Kids love dusting on the cocoa powder and sprinkling on the candied cherries with their little fingers. Burlap & Barrel’s mouthwatering Cocoa & Spice blend— developed with the God’s Love We Deliver pastry team—adds so much unexpected depth to a classic mousse. Toasty mesquite, spicy cinnamon, and whole vanilla pods are blended right into heirloom East African cocoa powder; the effect is as warm and cozy as sitting around the fireplace.

Method:

1. In a stand mixer or a large bowl, whisk the heavy cream to stiff peaks, 2 to 3 minutes. Keep chilled.

2. In a small pot, bring water, sugar, and 2 tablespoons of the Cocoa & Spice blend to a boil over medium heat, 2 to 3 minutes. Whisk well until smooth.

3. In a blender, combine chopped chocolate, whole eggs, egg yolk, kosher salt, and Cointreau. On high speed, slowly pour in the hot sugar syrup through the hole in the blender’s lid and blend until the mixture appears smooth, 2 to 3 minutes. Set the mixture aside to cool; it should look bouncy and thick.

4. Fold half of the chocolate mixture into the chilled whipped cream until streaky, then add the rest of the mixture and fold until it looks smooth and combined. Pour mousse into a large, deep bowl. Cover and refrigerate for at least 2 hours, and up to 24 hours.

5. To serve, scoop into small dessert bowls and dust with the remaining tablespoon of cocoa powder using a small tea strainer. Garnish each serving with candied cherries and flaky sea salt.

Ingredients:

F 1 cup (240 g) cold heavy cream

F ¼ cup plus 1 tablespoon (75 g) water

F ¼ cup (50 g) sugar

F 8 ounces (225 g) dark chocolate, roughly chopped (about 1½ cups)

F 2 eggs (100 g)

F 1 large egg yolk (20 g)

F ½ teaspoon kosher salt

F 1 tablespoon (15 g) Cointreau

F 3 tablespoons (15 g) Cocoa & Spice blend, divided

F Candied cherries (I love Amarena Toschi and Luxardo brands)

F Flaky sea salt

Serves 6 to 8

30 minutes active time

2 to 3 hours inactive time

CULINARY COUNCIL MEMBER

AMANDA FREITAG TEAMS UP FOR

FOOD IS LOVE THE AMANDA

FREITAG APRON

BY COOKS WHO FEED

God’s Love We Deliver Culinary Council member Chef Amanda Freitag teamed up with Cooks Who Feed to design a handmade, high-quality apron that helps fight hunger.

Each apron is crafted in Delhi, India by seamstresses through fair trade employment that provides a safe work environment, paid training, a living wage, and income security.

With every purchase of an Amanda Freitag-designed apron, Cooks Who Feed funds 100 nutritious meals through charitable organizations that rescue surplus food. As if that weren’t enough, with each apron sold, Cooks Who Feed will also make a $10 donation to God’s Love We Deliver. We are thrilled to be part of a collaboration that is empowering everyone from TV chefs to home cooks to make a difference in a socially responsible way!

SPECIFICATIONS

Features: Adjustable Neck Strap With Metal Hardware

Reinforced Stress Points

One Double Pocket Below the Waist

Chest Pocket

Material: 100% 9oz Organic Cotton Canvas

Bib Apron Size: 34” length x 30” width

Waist Straps: 42”

Color:

Burgundy with Off-White Straps

Off-White Accent Stitching on Pockets

Purchase apron at cookswhofeed.com

WRAP YOUR HEART

AROUND THE HOLIDAYS

Support a client for a week, a month, or even a year! Whatever you sponsor, know that your generosity will immediately make an impact in the lives of New Yorkers living with severe illness.

$25

One bag of carrots for vegetable soup

$54 Five weeks of soup

“As my mother’s caregiver, receiving these meals from God’s Love We Deliver is a relief not only because I don’t have to worry about making food for her, but it’s also a relief to know the food she’s receiving is healthy. The deliveries are consistent, and she looks forward to them. We love the soups with whole wheat toast.”

– Caregiver

Sol,

daughter to client Sol

$100 Ten birthday cakes

1Month

Meals that heal. Delivered with love.

This year, we will cook and home-deliver more than 3.9 million delicious, medically tailored meals to New Yorkers living with severe and chronic illness. Thanks to you, and your support, all meals are free to clients and full of love.

$650 One month of meals for a client and child

6 Months

We are here for New York City and beyond.

God’s Love We Deliver serves the five boroughs of NYC, Westchester, Suffolk, and Nassau Counties, and Hudson County, NJ.

$2,500

Six months of meals and nutrition counseling for a client

12 Months

$5,000

One year of meals and nutrition counseling for one client

“The food is wholesome and good and nutritious. What you do for people is unbelievable. I tell everyone I know about you and they can’t believe it either!”

– Our client Nils