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Spicy Kale Chips, and Other Goodies

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Finally made the kale chips. They were easy but a bit time consuming.

The drink is a blood orange Cuban basil fizz. These were tonight’s cocktails on the deck. I also made a mostly local dinner to kick off our challenge to eat locally at least once a week. I did a veggie frittata tonight and served it with a Maryland wine.

The frittata used asparagus, scallions, turnips and eggs all local. There was some Parm in it, olives and olive oil, none of which are local. The bulk of the meal was local though.

The kale chips, from my CSA kale with salt, smoked paprika and white pepper. Roasted in a 350 degree oven for 10 minutes. Crispy, salty and so good with the cocktail.

The wine, a Black Ankle Gruner Veltliner. A perfect match to the earthiness of the turnips, olives, scallions and asparagus. The frittata was started stove top and finished under the broiler.

It came out beautifully. Don’t even miss the meat in this dinner. Vegetarian, light and so tasty. Dessert later will be the last of the strawberry rhubarb crisp made with last week’s haul from the Howard County markets.

hocofood@@@

9 responses »

  1. Those kale chips look delish! I used to make them all the time but I never thought about adding paprika or white pepper. Will have to give that a whirl.

    This week’s link party is up and ready. I would love for you to add this post 🙂 http://inherchucks.com/2012/05/24/whats-in-the-box-27/. Hope to see you there!

    Reply
  2. HoCo Connect

    How do you make the blood orange cuban fizz?

    Reply
    • I grow Cuban basil, similar to a lemon basil. You need a citrusy basil for this drink. I juiced four blood oranges. Muddled a handful of basil in the orange juice and let it rest for a while to infuse the basil into the orange.

      Added a can of San Pellagrino Aranciata (orange soda bought at Roots).

      Added six ounces of vodka.

      Pour over ice and add basil as a garnish.

      Reply
  3. Ahh YUM! Love the idea of adding smoked paprika and white pepper to the kale chips. Your whole meal looks devine!

    Reply
  4. YUM! I’ve never put spices on my kale chips… must try this asap!

    Reply
  5. We made kale chips this week too. Love your idea of a local meal a week. So many people have gotten on the Meatless Mondays train (or once a week meatless, at least). A local day would be a great second to that!

    Reply
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