|Valerie J Burke||
VAL'S KALE CHIPS
Preheat oven to 325 F.
Massage the leaves with the other ingredients in the largest bowl you have (I used my enormous stainless bowl that’s probably 24 inches wide), using your best tossing tools… your hands! Really work the ingredients into the crevices of the leaves.
Distribute across two cookie sheets in one layer. You can line with parchment if you want, but I didn’t bother, given the olive oil. Leave as much room around each leaf as possible so there won’t be any soggy spots.
Bake for 30 to 40 minutes, making sure to keep a close eye on them so they don’t burn. They will be crispy and slightly browned around the edges.
NOTE: If you have a dehydrator, that's even better. I don't own one yet so must rely on the oven, but kale chips are spectacular in a dehydrator.
BALSAMIC ROASTED DELICATA SQUASH
ADAPTED FROM WEGMANS
Preheat oven to 450 F.
Combine all ingredients in medium bowl and toss to coat. Arrange in single layer on baking sheet. Roast 25-30 minutes, turning halfway through, until browned and tender.
Coconutty Almond Cookies
Real picture coming soon...
Preheat oven to 300 F
Combine egg, coconut oil, honey, and extracts, using wooden spoon to mix. Add chocolate chips. Combine dry ingredients (the rest of the list) in a second bowl, and then add this to the wet mixture.
Roll into walnut-sized balls, space out on parchment-covered cookie sheet, and flatten slightly with a fork. Bake 20-25 minutes, until slightly browned. Cool on wire rack.