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Kale Chips

on April 5, 2018
Kale Chips
Prep time:
Cook time:
Total time:
Serves: 1 cup
Kale chips are a great, healthy alternative to the salty and oily chips you can purchase in the grocery store. The key to getting these just right is correctly seasoning them and knowing your oven so you don’t overcook them. They have such a great crunch – you’ll wonder what you were doing buying chips all these years! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/6969967654_2a39d0a21f_b-300×169.jpg” width=”300″ height=”169″ class=”alignleft size-medium” title=”6969967654_2a39d0a21f_b”][/url]
Ingredients
  • 1 bunch kale
  • 1/2 tsp. salt
  • Nonstick cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash kale. DRY THOROUGHLY. This is the key to crisp chips.
  3. Remove and discard any thick kale stems, and tear leaves into large pieces.
  4. Spread leaves in single layer on 2 large cookie sheets.
  5. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt.
  6. Bake kale just until kale chips are crisp but not browned (approx. 12-15 minutes).
  7. Cool on cookie sheets on wire racks.

 

Kale and Apple Salad

on April 5, 2018
Kale and Apple Salad
Prep time:
Total time:
Serves: 6 servings
Cooking level? Easy. Delicious level? Through the roof! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Kale_salad_cress_and_apple_salad_with_olive_oil_balsamic_vinegar_and_maldon_salt_vegan_7890018414-300×300.jpg” width=”300″ height=”300″ class=”alignleft size-medium” title=”Kale,_salad_cress_and_apple_salad_with_olive_oil,_balsamic_vinegar_and_maldon_salt,_vegan_(7890018414)”][/url]
Ingredients
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 bunch kale, ribs removed, leaves very thinly sliced
  • 1/4 cup dates
  • 1 Honeycrisp apple
  • 1/4 cup slivered almonds, toasted
  • 1 oz. Pecorino cheese, finely grated (1/4 cup)
  • Salt and pepper
Instructions
  1. Whisk together the lemon juice, olive oil and 1/4 tsp salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  2. While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks.
  3. Add the dates, apples, almonds and cheese to the kale.
  4. Season with salt and pepper and toss well.

 

Kale and Walnut Pesto

on April 5, 2018
Kale and Walnut Pesto
Prep time:
Total time:
Serves: 4 servings
You can add this pesto to your favorite pasta, sandwich or even just serve with slices of semolina bread as an appetizer! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Pistacchio_di_Bronte_pesto-300×225.jpg” width=”300″ height=”225″ class=”alignleft size-medium” title=”Pistacchio_di_Bronte_(pesto)”][/url]
Ingredients
  • 1 medium bunch kale, center ribs and stems removed
  • 1 garlic clove, crushed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup walnuts, toasted
  • 1/2 cup olive oil
  • 1 tbsp (or more) fresh lemon juice
  • Salt and pepper
Instructions
  1. Blanch kale in a large pot of boiling salted water (approx. 1 minute). Drain and rinse with cold water to cool; wring dry in a clean kitchen towel.
  2. Transfer to a food processor and add garlic, Parmesan, and walnuts. Pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée.
  3. Add lemon juice and season with salt and pepper.

 

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