Kale Chips
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 medium bunch of kale
1 tablespoon olive oil
1/4 teaspoon salt, more or less to taste
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Wash kale leaves and dry very well.
3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
5. Line a large baking sheet with parchment paper. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
6. Bake for 8 - 12 minutes, just until crisp. Start checking at 8 minutes - don't overcook or they'll burn!
*Recipe from KITCHEN TREATY - http://www.kitchentreaty.com/how-to-make-kale-chips/#recipe*
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 medium bunch of kale
1 tablespoon olive oil
1/4 teaspoon salt, more or less to taste
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Wash kale leaves and dry very well.
3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
5. Line a large baking sheet with parchment paper. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
6. Bake for 8 - 12 minutes, just until crisp. Start checking at 8 minutes - don't overcook or they'll burn!
*Recipe from KITCHEN TREATY - http://www.kitchentreaty.com/how-to-make-kale-chips/#recipe*
Kale & Potatoes
Ingredients:
1 pound medium red potatoes
4 cups shredded kale (see procedure below)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt to taste
Instructions:
1. Cover the potatoes with water and boil them until tender. Peel while hot, then cool in cold water and drain. Cut into thick slices. Refrigerate if you are cooking the potatoes in advance.
2. Just before serving, wash the kale, drain, and remove the stems and midribs. Stack leaves, roll up lengthwise, and
shred crosswise.
3. In a large skillet, heat the olive oil and add the onion. Sauté over medium-high heat, stirring, until onion just begins
to brown.
4. Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes.
5. Add the potatoes and cook until they are heated through. Season to taste and serve. Serves 6.
*Recipe from Dr. Weil's Healthy Kitchen - http://www.drweil.com/drw/u/RCP00220/potatoes-with-kale.html*
Ingredients:
1 pound medium red potatoes
4 cups shredded kale (see procedure below)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt to taste
Instructions:
1. Cover the potatoes with water and boil them until tender. Peel while hot, then cool in cold water and drain. Cut into thick slices. Refrigerate if you are cooking the potatoes in advance.
2. Just before serving, wash the kale, drain, and remove the stems and midribs. Stack leaves, roll up lengthwise, and
shred crosswise.
3. In a large skillet, heat the olive oil and add the onion. Sauté over medium-high heat, stirring, until onion just begins
to brown.
4. Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes.
5. Add the potatoes and cook until they are heated through. Season to taste and serve. Serves 6.
*Recipe from Dr. Weil's Healthy Kitchen - http://www.drweil.com/drw/u/RCP00220/potatoes-with-kale.html*
Grilled Squash & Zucchini
Prep Time: 5 minutes
Cook Time: approximately 7 minutes
Serves: 4
Ingredients:
1 medium sized zucchini, sliced
1 medium sized summer squash, sliced
3 Tbsp olive oil
1 tsp garlic powder
1 tsp pepper
1 tsp sea salt
large foil pocket
Instructions:
1. In a medium size bowl, or gallon Ziploc baggie, mix together olive oil, garlic powder, pepper, and salt.
2. Add zucchini and squash; toss well.
3. Fill foil pocket with veggies and seal around the edges.
4. Place on grill on medium heat.
5. Grill for 3-4 minutes then flip the packet over.
6. Place back on grill for 2-3 minutes.
7. Check packet for desired tenderness. Place back on grill if necessary.
8. Empty veggies out of foil pocket onto platter and serve.
*Recipe adapted from STOCKPILING MOMS™ at http://www.stockpilingmoms.com/2013/08/grilledzucchiniandsquash/*
Prep Time: 5 minutes
Cook Time: approximately 7 minutes
Serves: 4
Ingredients:
1 medium sized zucchini, sliced
1 medium sized summer squash, sliced
3 Tbsp olive oil
1 tsp garlic powder
1 tsp pepper
1 tsp sea salt
large foil pocket
Instructions:
1. In a medium size bowl, or gallon Ziploc baggie, mix together olive oil, garlic powder, pepper, and salt.
2. Add zucchini and squash; toss well.
3. Fill foil pocket with veggies and seal around the edges.
4. Place on grill on medium heat.
5. Grill for 3-4 minutes then flip the packet over.
6. Place back on grill for 2-3 minutes.
7. Check packet for desired tenderness. Place back on grill if necessary.
8. Empty veggies out of foil pocket onto platter and serve.
*Recipe adapted from STOCKPILING MOMS™ at http://www.stockpilingmoms.com/2013/08/grilledzucchiniandsquash/*
Summer Vegetable Tian
Prep Time: 15 minutes
Cook Time: approximately 45 minutes
Total Time: approximately 1 hour
Serves: 6
Ingredients:
1 Tbsp olive oil
1 medium onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Instructions:
1. Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
*Recipe from Budgetbytes.com*
Prep Time: 15 minutes
Cook Time: approximately 45 minutes
Total Time: approximately 1 hour
Serves: 6
Ingredients:
1 Tbsp olive oil
1 medium onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Instructions:
1. Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
*Recipe from Budgetbytes.com*
Grilled Cheesy Corn
Ingredients
Ears of fresh corn
Salt
Melted butter
Chili powder
Smoked paprika
Grated Parmesan cheese
Fresh lime wedges
Instructions
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Pull back husks from ears of fresh corn; remove and discard silks.
3. Soak in cold salted water to cover 10 minutes; drain.
4. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
5. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Parmesan cheese.
6. Serve with fresh lime wedges.
*Recipe from Southern Living Magazine, April 2011*
Ingredients
Ears of fresh corn
Salt
Melted butter
Chili powder
Smoked paprika
Grated Parmesan cheese
Fresh lime wedges
Instructions
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Pull back husks from ears of fresh corn; remove and discard silks.
3. Soak in cold salted water to cover 10 minutes; drain.
4. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
5. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Parmesan cheese.
6. Serve with fresh lime wedges.
*Recipe from Southern Living Magazine, April 2011*
Caprese Salad (Super Easy!)
Total Time: 10 minutes
Serves: 4- 6
Ingredients:
3 tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Instructions:
1. Cut tomatoes and mozzarella into 1/4-inch thick slices.
2. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
3. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
*Recipe adapted from Rachel Ray at http://www.foodnetwork.com/recipes/rachael-ray/caprese-salad-recipe.html*
Total Time: 10 minutes
Serves: 4- 6
Ingredients:
3 tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Instructions:
1. Cut tomatoes and mozzarella into 1/4-inch thick slices.
2. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
3. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
*Recipe adapted from Rachel Ray at http://www.foodnetwork.com/recipes/rachael-ray/caprese-salad-recipe.html*
Grilled Okra
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients:
1 pound okra, washed
2 teaspoons olive oil
salt, to taste
pepper, to taste
pinch of cayenne pepper, optional
Instructions:
1. Skewer okra or place in a grill basket to prevent it from going through the grill grates while cooking. Drizzle with olive oil and place onto grill that has been preheated to around 450º F.
2. Cook until the skin of the okra begins to caramelize and then flip to cook the other side.
3. Remove from the grill and sprinkle with salt and pepper to taste. Add cayenne pepper, if desired
4. Serve warm.
*Recipe from: Robyn Stone at Add a Pinch: http://addapinch.com/cooking/grilled-okra-recipe/*
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients:
1 pound okra, washed
2 teaspoons olive oil
salt, to taste
pepper, to taste
pinch of cayenne pepper, optional
Instructions:
1. Skewer okra or place in a grill basket to prevent it from going through the grill grates while cooking. Drizzle with olive oil and place onto grill that has been preheated to around 450º F.
2. Cook until the skin of the okra begins to caramelize and then flip to cook the other side.
3. Remove from the grill and sprinkle with salt and pepper to taste. Add cayenne pepper, if desired
4. Serve warm.
*Recipe from: Robyn Stone at Add a Pinch: http://addapinch.com/cooking/grilled-okra-recipe/*
Fried Corn
Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 4-5
Ingredients:
6 ears of sweet corn
1/4 cup onion, finely diced
1/2 cup bacon drippings (or 4 slices of bacon)
1/2 cup butter, divided
salt, to taste
pepper, to taste
1 cup milk
Instructions:
1. Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
2. Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
3. Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
*Recipe adapted from: breezermom at http://www.food.com/recipe/fried-corn-420619*
Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 4-5
Ingredients:
6 ears of sweet corn
1/4 cup onion, finely diced
1/2 cup bacon drippings (or 4 slices of bacon)
1/2 cup butter, divided
salt, to taste
pepper, to taste
1 cup milk
Instructions:
1. Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
2. Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
3. Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
*Recipe adapted from: breezermom at http://www.food.com/recipe/fried-corn-420619*
