Some great recipe's from one of our customers

Baked Kale Chips

1 bunch kale

1 tablespoon olive oil

Seasoned or garlic salt – use sparingly – found a little goes a long way as the kale shrinks

1. Preheat oven to 350 degrees.  Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels work too.  Drizzle kale with olive oil and sprinkle lightly with salt.
3. Bake until the edges brown but are not burnt, about 10-15 minutes.

Chinese Noodle Salad

Can add chicken for a great summer meal!

1 – 3  oz package low-fat ramen noodle soup mix – discard seasoning packet

¼ cup slivered almonds

1 tablespoon sesame seeds

1 tablespoon canola oil

½ teaspoon grated ginger (optional – but adds nice flavor)

Dash salt - optional

3 tablespoons orange juice

3 tablespoons cider vinegar

5 teaspoons reduced-sodium soy sauce

5 teaspoons sugar

1 teaspoon toasted sesame oil

4 cup shredded green cabbage or ‘Chinese cabbage’

1 medium carrot, shredded

3 scallions, chopped

1. Preheat oven to 350 degrees
2. Crumble ramen noodles into bowl, add almonds, sesame seeds, and canola oil.  Toss to coat.  Spread onto a large rimmed baking sheet and bake for 10 minutes.  Stir, then bake until almonds and noodles are golden brown. Watch closely so doesn’t burn.  Let cool on pan on a wire rack.
3. Meanwhile, combine ginger, salt, orange juice, vinegar, soy sauce, sugar,  & sesame oil in small bowl or jar with tight fitting lid.. Whisk or shake until sugar is dissolved.
4. Place cabbage, carrot and scallions in large bowl. 
5. Just before serving toss vegetables with noodle mixture and the dressing.  Mix well.

Greek Tomato Salad

A favorite with summer’s flavorful fresh tomatoes!!!

Tomatoes – enough sliced to cover bottom of 8x8 inch cake pan or serving dish with sides.  Can use large or small tomatoes.

1 cucumber, sliced

3 scallions sliced

16 Greek olives, sliced

2 ounces Feta cheese, crumbled (about 2 tablespoons)

½ teaspoon minced garlic

1 tablespoon olive oil

2 tablespoons red wine vinegar

Pinch of  black pepper

Pinch of dried oregano or basil

1. Place tomatoes on bottom of pan, then layer with cucumber slices, sprinkle with scallions, olives, and Feta cheese. 
2. In small bowl mix garlic, olive oil, vinegar, and pepper.  May add salt and pinch of sugar to taste.  Pour over vegetables.
3. Sprinkle lightly with dried oregano or basil.
4. Chill or serve immediately.