I can't get enough of these and neither can my 2 y.o.! They taste slightly bitter, much like an old-fashioned potato chip but delicate and crispy! I love how simple it is to make.
1 Bunch of Kale ( I usually do about 2-3 leaves full for each batch and prefer dinosaur kale)
1 Tbs. of olive oil (I use organic, first cold-pressed)
Spike Seasoning Salt or Sea Salt (to taste but I usually use about 1 tsp)
1. Preheat oven to 375 degrees.
2. Wash and dry kale.
3. Cut out stems and then break kale into bite-size pieces.
4. Toss the pieces around in the olive oil to make sure it's coated.
5. Lay out the piece on a baking sheet lined with parchment paper.
6. Sprinkle the salt over the leaves.
7. Bake for around 15 minutes. (Note: You definitely have to stay close and keep an eye on these after 10 minutes as cooking time varies from oven to oven. You want it to look almost burned but not brown.)
Zucchini Cookies (Yields 2.5-3 dozen)
(from Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert)
Zucchini is one of those vegetables you can easily add and hide in most dishes (especially desserts!). This recipe surprised me because it tasted more like a soft scone, then a "cookie". This has been a perfect pair with my green tea. My 2 y.o. enjoyed making this with me too!
Ingredients & Directions:
3/4 C butter (softened)
1/2 C sugar
1/2 C brown sugar
Add and beat until fluffy.
1.5 C whole wheat flour
1 C flour
1.5 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/3 tsp ground cloves
Sift together in a separate bowl.
1.5 C zucchini (shredded)
Add to creamed mixture altermatively with dry ingredients.
3/4 C raisins
3/4 cup walnuts (chopped; optional)
Drop onto greased baking sheets. Bake in preheated oven at 375 F. (Bake cookies as soon as they are mixed. If the batter stands too long, it will ge a bit watery.)
I forgot to take a good picture of those zucchini cookies. I think I have 2 left and will try to remember to capture them before they are eaten (no guarantees!). If you'd like me to share some more of my in-season recipes I've been up to this past week, let me know. I'd be happy to share!
Here's to happy, healthy eating in season,
Jen Starks, Owner