Kale Chips

Kale is one thing I never grow tired of!  Gone are the days when I viewed it as a silly little garnish on the side of my plate – now, kale is the focus of some of my most favorite meals!

KaleChips2-copyAnd, it’s also excellent for snacking!  I’m sure most of you have been introduced to the beloved Kale Chip recipe that has circulated our local farm loving community.  Here it is again, with a few variations to spice things up a bit!

Kale Chips:

1 bunch of Kale (any kind)

1-2 Tbsp of Olive Oil

1/2 tsp. of Sea Salt

Preheat oven to 300.  Thoroughly wash and dry your kale.  Remove the stems and rough inner ribs (but reserve for dipping in veggie dip – cause those stems are still tasty and packed with nutrients!)  Massage the leaves and tear into 3-4 inch pieces.  Drizzle with olive oil and sea salt and toss to combine.   Spread on baking sheet.  Bake for 20-30 minutes, or until desired crispiness has been achieved.

Enjoy with your favorite holiday movie!

And here are a few variations from BluePoppy.com:

Flavor Variations:

  • Sea salt & Vinegar – Whisk 1‐2 T of malt vinegar into the olive oil, then drizzle over the kale
  • Teriyaki – Whisk 1 T soy sauce, 2 t rice vinegar, 2 t mirin, ½ t finely grated ginger, and 2 T garlic infused oil together, then toss with the kale. Sprinkle with togarashi or gomasio, if desired (Remove the olive oil and the sea salt from the base recipe)
  • “Cheese” for the dairy‐free – Sprinkle the base recipe with nutritional yeast to taste.
  • Parmesan & Garlic – Replace the olive oil with garlic‐infused oil, remove the salt, and sprinkle with finely grated parmesan cheese
  • Sun‐dried Tomato & Herb – Puree 1 clove finely minced garlic, 2 T finely minced sun‐dried tomatoes (preferably oil packed), and 2 t finely minced fresh basil, then whisk into the olive oil
  • Lemon & Olive – Add the juice of one lemon and 2 T olive puree to the base recipe. Remove the sea salt
  • Balsamic Vinegar & Herb – Whisk 1 T balsamic vinegar, 1 t minced thyme, 2 t minced chives, and 1 t freshly ground black pepper into the olive oil
  • Sour Cream & Onion – Remove the olive oil. Puree 1 c cashews (soaked for 2‐3 hrs first) with the juice of 1 lemon, 1 T apple cider vinegar, 1 large shallot, and ¼ c water. Drizzle over the kale, then sprinkle with minced chives.

And, what’s your favorite way to eat Kale Chips?


For the Love of Honey

Greens are wonderful.  Turnips are tasty.  Garlic is essential.  But, when I see a jar of honey in my CSA basket, it takes my joy to a whole other level.

Kevin and his bees at BeginAgin Farm in Lafayette

Kevin and his bees at BeginAgin Farm in Lafayette

And not just honey…

Creamed honey.

From local bees, at Kevin and Lorri’s local farm.  It just doesn’t get any better than that now, does it?

Tonight I went on a mission to find out just how many uses there are for my prized creamed honey – cause I certainly don’t want a drop of it to go to waste!

Here’s the list I’ve come up with, thus far.  Feel free to add your favorite uses for creamed honey in the comment section (located directly under the title of the blog post)

  1. Toast (of course!) – There is no better use for tasty creamed honey then slathering it on a piece of warm Niedlov’s bread or just about anything from Bluff View Bakery (I especially love their Multigrain bread).
  2. Honey Mustard – Add a scoop of honey to a sprinkling of dry mustard and stir for a spreadable honey mustard for your turkey sandwich.  Or make a larger quantity for a compliment to a grilled chicken, or as a dipping sauce for veggies.
  3. Use in place of maple syrup when making granola.  (My most favorite granola recipe is this one from Earthbound Farms)
  4. Add a small scoop of it to your holiday cheese plate, next to some roasted almonds and any one of Mary Beth Sander’s preserves from Fox Peace Farms, sold at the Main Street Market.  (I recommend the Pear Ginger!)
  5. Hot Tea – I’m an avid hot tea drinker and a few drops of creamed honey makes my mornings sweeter!
  6. Make your own Almond Milk – for a recipe, see here.
  7. Lip Balm!  Add it to almond oil and beeswax to create your own natural lip balm – perfect for these parched winter months!
  8. Pair it with your CSA kale, and some other ingredients to create a healthy green smoothie – here are several excellent recipes!
  9. Breakfast topper – Add it to just about any of your holiday breakfast dishes:  pancakes, french toast, pastries, etc.
  10. Honey Pecan Pie
  11. Use a dollop of honey as a seasoning on BBQ spare ribs, pork chops, or chicken wings.
  12. Combine it with olive oil and vinegar for an extra tasty salad dressing – great with Mark and Gina’s Asian Salad Mix!
  13. Combine 1 Tbsp of honey with 3 cups of yogurt and 1 cup of chopped almonds for a fantastic fruit dip
  14. Homemade Peanut Butter – yum!!
  15. Chocolate Coconut Oat Bars – yum, again!
  16. Baked Brie – drizzle honey over brie, add pistachios and bake at 350, until the cheese starts to turn melt.  Serve with crackers or baguettes.
  17. And, I would be remiss if I did not implore you to please, please drizzle some of that amazing honey on your next bowl of ice cream.  And, with that, I’m off to do just that!

What will you be using your Creamed Honey for?