1. Preheat an oven to 350 degrees F (175 degrees C). 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. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Only 58 calories per serving!

Recipe courtesy of allrecipes.com

-Gather up fresh ginger, onions, kale, greens, potatoes and jalapenos from our local vendors.

yes, we even have ginger!

- Mincely chop: garlic, ginger, jalapeno, and one onion.

-Heat a medium sauce pan or wok to medium high

-Once the pan has some heat, drizzle about two table spoons of virgin olive oil in the pan

-Let the oil heat up for about 30 seconds

-Stir in the minced garlic, onions, ginger and pepper. Mix with cumin, salt, pepper, paprika and green or yellow munchi curry (Green Curry can be purchased in any grocery store and loose curry can be purchased at the local Weaver St. Coop or Whole Foods)

-Mix in a can of light coconut milk, a table spoon of soy sauce and a couple of drops of fish sauce (optional). You can add in additional broth depending on how soupy or brothy  you would like the dish

-Once the onions begin to turn clear, you can add your protein of choice. Either marinated chicken or tofu

-Re-spice the whole dish once you have added your protein.

-Steam fresh farm green beans and potatoes separately.

-Once your protein is almost cooked, add in the fresh vegetables and salt and pepper to taste!

-Garnish with lime wedges and cilantro!

-Optional: serve with basmati white or brown rice

-Bake stale bread in oven or toaster over for 10 minutes.. Sprinkle with olive oil and spread the bread around the pan

-Chop up tomatoes, cucumbers, sweet peppers, one jalapeno and 1/2 of one red onion

-Sprinkle with aged cheese preferably feta

-Either steam or add canned beans for more protein

-Mix all of the ingredients together and add olive oil, red wine vinegar, cumin, fresh or dried oregano or basil plus salt and pepper

Voila! here is an easy on the go recipe that will be different every time as you try different varieties of tomatoes, peppers or cucumbers!

Plus, some tips on who sells what at the Eno River Farmers Market!

Yogurt Ingredients:

Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms)

Low-Fat Plain Yougurt

Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)

Locally sourced chicken (Fickle Creek, Rogers Cattle)

Chicken Marinade : dijon mustard, cumin, paprika, fresh garlic (Fickle, Timberwood), chopped ginger, lemon, red wine vinegar and oil

Yogurt Ingredients:

-Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms) for some heat plus one sweet RED Italia Pepper (Farm 42, Hurtgen, Two Chicks, Timberwood Organics)

-Low-Fat Plain Yougurt

-Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)

Chicken Ingredients:

red onion, two cloves of garlic, cumin, lemon, salt and pepper

++++++++++++++++++++++++++++++++++++++++++

Directions:

- Marinate chicken in separate mixing bowl using ingredients from the above

-Make sure that the chicken is completely covered with all the oils and spices..

-Place in fridge until you are ready to cook.

Yogurt Sauce:

-Using a blender, mix up the yogurt ingredients

Directions on how to cook the chicken:

- Start by heating up a medium size skillet to medium heat

-Once you feel some heat in the skillet, drizzle a teaspoon of olive oil making sure that the entire pan is covered in oil

-Mix in fresh chopped garlic, red onions, cumin, salt and paprika

-After the onions have started to turn white, place in the chicken

-Cook on both sides for 10 minutes each or until white full inside

-After the chicken is done, place a dollop of your special pepper/ yogurt sauce on top to cool it off.

-Enjoy! Perfect with a summer salad, white wine or light bean salad.

Ingredients

• 1/4 pound bacon, sliced or cubed
• 1 cups onions, sliced
• 3 cloves garlic, mashed
• 1 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 1 bottle of beer
• 1 tbsp distilled white vinegar
• 1 tablespoon molasses, honey or sorghum
• 2 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

Directions

• 1/4 cup olive oil
• 3 pts. cherry tomatoes, stemmed, rinsed, and dried
• Salt and freshly ground black pepper to taste

Directions

Heat the oil in a heavy skillet. Add the tomatoes and raise the heat. Shake and roll the tomatoes around in the oil until they are shiny and heated through, not more than 5 minutes. Do not overcook. Season with salt and freshly ground black pepper.

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 1 cup thinly sliced potatoes
• 2 1/2 cups chicken stock
• salt and pepper
• 1 cup heavy cream

Directions

Over medium-low heat, saute the leeks and the onion in the butter until soft and translucent. Do not let them brown. Add potatoes and stock to the saucepan. Add salt and pepper. Bring to a simmer, very gently for 30 minutes. Puree in a blender until very smooth. Cool. Stir in the cream before serving.

Peel the beet using a vegetable peeler. Using a food processor or box grater shred the beets and combine them with the cabbage. Whisk together the vinegar, honey, mustard, oil and ginger in a small bowl. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow to stand for half an hour before serving, tossing regularly.

• 10 pounds fresh small beets, stems removed
• 2 cups white sugar
• 1 tablespoon pickling salt
• 1 quart white vinegar
• 1/4 cup whole cloves

Directions

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Process in a hot water bath 10 minutes.

• 4 large sweet onions
• salt and pepper
• butter

Directions