Recipes You Can Use

Crispy Kale

1 bunch kale
salt
olive oil a bit

Preheat the oven to 375. Stem and chop a bunch of kale. Toss kale with olive oil. Put the kale on a cookie tray, spreading it out evenly. Sprinkle with salt. Bake for 10 minutes, tossing once or twice during that time. Bake for 10 to 15 minutes longer, tossing occasionally, until it is crisp. The kale will shrink and soften then it will begin to turn crisp. Remove from oven and let cool on the tray.

Zucchini Carpaccio

Slice zucchini extremely thinly, or use a vegetable peeler to shave off layers. Lay zucchini strips flat on a large platter, and drizzle with a high-quality olive oil. Lightly season with good sea salt and fresh-ground black pepper. Chill briefly, and serve.

Basil Pesto

Pesto can come a lot of different ways. Leave out the nuts, or change the nuts. A little more olive oil helps it cling to pasta, a little less makes it more spreadable. Don’t be afraid to mess with this recipe!

2 cups basil leaves (some stems okay)
3 cloves garlic
1/3 cup olive oil
1/3 cup Parmesan
1 Tbsp Lemon Juice
1/3 cup almonds or pine nuts
salt and pepper to taste

Place basil, garlic, nuts, and lemon juice in a food processor; with the processor running, drizzle in the olive oil. After you have a smooth paste, transfer to a bowl, stir in the Parmesan, and add salt and pepper to taste. For a real treat, try pesto made with a mortar and pestle—it’s a totally different experience!