Wednesday, May 25, 2011

Stewed Rhurbarb

1 1/2 lbs rhubarb
1/2 cup sugar or honey to taste
3 whole cloves
grated zest and juice of 1 lemon or orange or 2 tangerines

Chop rhubarb into short pieces and put in heavy pan with sugar, cloves zest and juice. Cook over low heat until rhubarb has broken down, about 10 minutes. Taste and sweeten if needed. Serve with a smidgen of cream or honey yogurt, or on French toast or pancakes

Wednesday, May 18, 2011

Pasta with lentils and kale

Kale Chips

1 bunch kale
1 tbsp olive oil
sea salt or kosher salt to taste

optional seasonings:
lemon pepper
seasoned salts
finely ground Italian herb blends
nutritional yeast

Preheat the oven to 300F

Wash the kale and dry it well. Remove the center stem from the kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with the olive oil. With your fingers, massage the oil into all the little nooks and crannies of the kale.

Spread out the cut pieces onto baking pans in a single layer (this helps make them crispy). Roast the kale for 12 to 20 minutes, depending on how hearty the kale is, or until it starts to gently brown at the edges and becomes crisp. Don't overcook. Sprinkle with sea salt and eat sooner rather than later.