Thursday, July 28, 2011
Kale, one bunch
Olive oil, 1 T
Celtic sea salt
Preheat the oven to 350 degrees. Separate the leaves from the stem and cut them into small pieces (similar in size to a potato chip).Wash and thoroughly dry the kale in a salad spinner. Pour the olive oil into the bottom of a bowl and rub oil onto each piece of kale, front and back. Lay the kale out onto a baking sheet lined with parchment paper. Lightly salt. Bake for 8 - 12 minutes.
Note: The photo isn't mine. I couldn't get a picture of the chips because we ate them so fast!
Friday, July 1, 2011
This is so good you'll make it again and again. I used Fustini's Garlic Extra Virgin Olive Oil for this recipe, but you could certainly create your own. The garlic is very important to the overall flavor, so don't leave it out. I hope you'll make this tonight. It's sooooooo good!
Garlic Parsley Dipping Oil
4 T Fustini's Garlic Extra Virgin Olive Oil
1/3 C loosely packed and coarsely chopped Italian leaf parsley
1 thin green onion, white and green parts rough chopped
1 tsp. fresh lemon juice
pinch of crushed red pepper flakes
salt to taste
Put the parsley and green onion into a food processor or blender. Pulse until finely chopped. Add the chopped greens to the oil along with the lemon juice, red pepper flakes and salt. Serve with bread.
If you want to try Fustini's vinegars and oils, you'll can find them by clicking on http://www.fustinis.com/