We're foragers now!!!!

We're not really foragers. Well... at least we're not urban foragers in the sense that Andre in The League was a forager:

A few weeks ago I played Hodown! Throwdown! Showdown! with Pluff Mud Panic. If you're my mother, you probably read that last sentence and said "Wait... WHAT, Alison?!" I played in a frisbee tournament in Asheville with my club coed team. We arrived at the fields on Saturday morning at 6:45am because our first game was at 8am and life is brutal. No one should have to be functioning at that hour, especially me, especially me exercising. Anyway - here we are, warming up on some artificial turf fields and VIOLA! There's a bag of veggies in the middle of the fields! THREE eggplants and one large, white bell pepper in an Ingles bag**.

**for those of you who don't know, Ingles is the local grocer in Western, NC. They make popular products such as Laura Lynn Sport Drink. If you like gatorade, you'll LOVE sport drink.

This is my team Pluff Mud Panic. Pluff Mud is a poopy brown quick sand found in Charleston area. My team is from Charleston. If you get caught in poopy brown quick sand, you may start to panic. Thus, our team name. We're mostly all friends with each other now. 

No one claimed this bag during our three games so I urban foraged the hell out of that bag. B and I make a combined negative amount of money. This income becomes more negative during summer months. When filling out forms that say things like "what is your household income?" there isn't an option for how little we make because the number starts at zero**.

**Oh you're our friend and you're tired of hearing how poor one or both of us is?! WELL WE'RE TIRED OF BEING POOR. Love you. Please keep being our friend. One day we'll have incomes and go on beautiful adventures with you. XO. <3 Alison

Who WOULDN'T forage this? easiest forage ever.

I decided to make these eggplants into a delicious, spicy gnocchi thing. I already blogged a similar recipe to this one. Sorry. I'm honestly thinking about maybe changing this blog to "Clearing out the bunker: Adventures in creative freezer and cupboard eating" since most of what we've been eating has been in an effort to clear out the freezer and cupboards. We'll see.

Here is the list of ingredients: 

1 medium sized foraged eggplant (if it's not foraged, it doesn't count. Look it up)

1 lemon

Salt

Pepper

1 Shallot

1 clove of garlic

Red pepper flakes

1/2 red onion

1 tbsp tomato paste

Wine

Tomatos

Maybe some diced, canned tomatoes?

Bread is good

Can't have bread without butter!

Let's start by roasting the eggplant! Look at that fat, foraged, f**k (fork). That thing is beautiful. So free. So tasty. Peel and dice the eggplant. Cut it into pieces that are a little bigger than a die. 

Cut the lemon in half and get ready to squeeze it. This picture seems unnecessary. 

Coat the eggplant in olive oil, lemon, salt and pepper. Also you could let the eggplant sit out a while before you do this. Eggplants are super moist (worst word ever) and if you put them in a colander and let them drain for an hour+, that should help get some of the moisture out.

Let's take this moment to acknowledge the amount of salt we have in our kitchen. Top shelf - grinder sea salt and large tube of sea salt; bottom shelf - 2 large boxes of morton's salt and a new salt grinder. 

 B is super salty.

Lay the eggplant out on a cookie sheet and roast at 425 or so until they're brown and delicious looking like in this picture. I have no idea how long this was. It may have been around 30 minutes?

Then chop up the 1/2 red onion, add some olive oil, throw it in a blender or food processor with the roasted eggplant and press FRAPPE. 

Next, you'll want to get a spatula out to scrape up the eggplant and such. This part is rough because you'll have top open the anxiety drawer. This drawer has lots of utensils such as tongs, plastic tongs, can openers, wine openers. You may be thinking "but Alison, why are you saying all of these utensils in the plural as if you have mutiples of each?!" Because we have multiples of everything. Rather than contributing to the house, I just doubled everything B already had. My b.

B likes to open and shake the anxiety drawer to give me anxiety. He's a dream.

This is what the eggplant looks like. Honestly, feel free to stop here and eat it with chips. It's delicious. Alternatively, you may continue to make a sauce.

 Dice up them shallots.

Eat some eggplant with chips.

Put the shallots, oregano, salt, pepper, garlic, olive oil in a pan and stir around in the heat until they're a little translucent. In the words of my uncle, "let them mate".

Add some tomato paste and freeze the rest in dollops un the freezer. Then you can use them later. #momtips

Then add some wine and reduce it. WHAT DOES REDUCE MEAN?! Stir it around until it's all buddy buddy together. That's what that means.

Add the eggplant. Oh shit. Look at that! Delicious. What does this sauce need though? More tomatoes. What do we have in the cupboard? Some TJ's diced and fire roasted tomatoes and one large, plump juice tomato. 

 So I diced up the tomato and also added the fire roasted tomatoes.

We ate it with gnocchi because we're fancy AF.

We're so fancy we even left the cheese grater ON THE TABLE,

This was delicious. At some point I added red pepper flakes. It made it spicy. That was probably done before the reduction. Oh boy. I'm getting hungry just writing this post! You know... the other day I was trying to find a lemon chicken orzo soup recipe and I kept finding obnoxious blogs where all they did was ramble and never provide a recipe. That's so annoying. Who does that?

My computer wanted me to add this picture of Colby to the blog. What a savage.

Delicious Level: 5/5 It's just so delicious when you EARN your food by foraging it.

Difficulty: I think it's easy but I also just finished the wine I used for reduction.

Lessons Learned: I still haven't finished my dissertation. I really should do that. I find that creative writing helps me to reset my desire to write my dissertation. Or something. 

Here's to eatin' good and FORAGING local! Cheers and uff-da!

Mitch's Sweet Potato and Salad

Welcome to 2016! Fresh, local, healthy foods?! Eating nutritious meals?! Exercising regularly?! New year, new me! In 2016 I've made a resolution to stop attending school as a student (i.e. I'm going to graduate and GTFO). This has nothing to do with this blog, my diet or anything else. I just want to be held accountable so I'm putting it on the internet. Everything on the internet is true.

This recipe is inspired by a menu item at Mitch's Tavern; a staple in the Raleigh/ NCSU community and a very special place to me and my friends. It's where I spent my 21st birthday. It's where we threw Mike his graduation party (most people who go to school for 10 years are called doctors, Mike). It's where Cam met me for a beer to celebrate finishing my last class of my academic career. It's where we started celebrating Jandy's wedding. It's where all reunions begin. We sit at the copper top.

Mike reserving the copper top by laying across it and whispering sweet nothings to it.

I love Mitch's because their food is reasonably priced and delicious, the beers are local and tasty, and the service is impeccable (shout out to Stephanie). Enough about Mitch's! I'm getting verklempt.

On their menu is a sweet potato and side salad that is delicious and nutritious! I recreate something similar to their sweet potato and bring it to work most days of the week because I find it makes me happy and full. When possible, it's good to pair it with a side salad so you can have the whole sweet and savory thing going on. Furthermore, this is a super cheap meal to make once you have all the ingredients.

Ingredients:

Sweet potato:

Sweet potatoes

Milk (or whatever)

Butter (duh)

Nutmeg, cinnamon, allspice, ginger, anything that smells like it should go in your thanksgiving dessert

Honey

Trader Joes Omega Trek Mix (see below)

"Oh my!" indeed!

Salad:

I mean this is really up to you. I think a salad is whatever you want on top of lettuce. Nick once told me my salad was "stretching the boundaries of what defines a salad." But I think he just hate me 'cause he aint me. For my salad (which photographs great for all you foodstagrammers out there), I used the following:

Red leaf lettuce

Cherry tomatoes

Mozzarella 

Parmesan

Olive oil/vinegar/salt/pepper

ALRIGHT, Y'ALL!

My mom grows all sorts of veggies. I took the photos for this post over the summer (only took me 6 months to write it) and the ingredients I used were mostly from my mom's garden. I am a poor graduate student so I was trying to spend as little money on food as possible. I believe the sweet potatoes were from her garden (it is in NC after all) and the lettuce and tomatoes definitely were. I could have gotten my cheese from the amish here in PA but it seems they don't understand how real life works because who can afford to pay $9 for a small block of cheddar?! Get real. Get electricity, zippers, and real.

Ok really here's the recipe:

Boil water in a small pot

Peel and cut the sweet potato into large chunks and put them into the boiling water.  In this case it looks like I probably cut them into quarters. It really doesn't matter.

Cook the sweet potatoes until you can stab them easily with a fork. Then drain the water, throw in the appropriate amount of butter (you do you, but remember: swimsuit season is just around the corner), milk (I use half and half because I don't have milk and, well, swimsuit season is just around the corner), nutmeg, cinnamon, ginger and whatever other spices you decided on. Make sure you do all of this while the potatoes are still hot. This way the butter (seriously though, no judgement on the amount of butter) can melt and you can mash up them taters real good.

Once I get it to this point, I put it in a tupperware, wait for it to cool and refrigerate it until the next day when I eat it for lunch. Alternatively, you can eat it then. To serve it and give it that "I don't know what", add honey and the Omega Trek Mix. If you like sweet potatoes, you'll LOVE this recipe!

It really looks so much prettier in this pic than it does in my old tupperware containers. That's probably why Al always looks at me like I'm crazy when I eat this for lunch in front of him. He actually looks disappointed in me when I eat this in his office - which is weekly. Sorry, buddy.

On to the salad!

For this salad, I made somewhat of a caprese salad kinda. It's good. I picked a bunch of tomatoes from my mom's garden. Alternatively, since it's currently January, you could go to the grocery store and buy some tomatoes that have been shipped across the country. I went to the store in NC and asked where the tomatoes were. The woman working glared at me and condescendingly said "there's a draught." WELL SORRRRRY! (but really, sorry to my CA homies). Alternatively to the previous alternative, you could eat something more in season since this is a local food blog. I put brussels sprouts, black bean and corn salsa, and some pepper jack cheese on my salad (this would be the salad Nick does not qualify as a salad - but like I said, the food that lies with lettuce, shall henceforth be known as salad).  

K. Here's the recipe:

Wash the lettuce. My mom once called me high maintenance because I made fun of her when I found a worm on my salad. I was eating the salad, but apparently I was also high maintenance for pointing it out. Life is confusing. 

Cut the cherry tomatoes in half. This will allow them to soak up the vinaigrette and be more stab-able when you're eating the salad

Note the subtle hints of stab-ability in these tomatoes

If you got lil mozzarella ballz like I did, I'd cut those in half or quarters as well. This will make your ballz go further and allow you more cheese per bite. I swear if I turn lactose intolerant one day, I will have no idea what to do with my life. I've had multiple roommates admit to eating more cheese because they live with me. Like that's MY problem. As if.

Vinaigrette is: 1 part balsamic vinegar, 1 part olive oil, salt and pepper to taste. I'd add a pinch of sugar as well. It's grandma's secret but she doesn't understand the internet so it's cool if I tell you here.

You know how salad works, throw it all together and pour a glass of wine. Viola!

  

This meal is so good - I literally cannot even right now.

Well there it is. My sweet potato recipe ($6 trek mix + $6 of sweet potatoes could feed me for two weeks at work), and a salad recipe. I think the nuts from the trail mix and the nutrients from the sweet potatoes help me to stay awake through the afternoon. You know when that 2:30 feeling hits, have a sweet potato. Just don't eat it in front of a Ron Swanson-like co-worker if you're concerned about judgement. 

Delicious Level: 4/5 (lezzbehonest - it's no steak dinner but it's super delicious)

Difficulty: This is so easy Maebe can make it

Lessons Learned: Just please. Finish your dissertation, Alison. Stop writing in your ridiculous food blog. Get out of PA. You don't belong here. Your clothes are too colorful and you still haven't figured out that you have to clear your car off and warm it up before you can drive it in the winter. It's been 4 years. You should have learned that by now. Tammy even knows and she's from Hawaii.

Here's to eatin' good and eatin' local! Cheers and uff-da!

Chicken Enchiladas!!

This year's post (didn't this blog used to be monthly at least?) is about chicken enchiladas. I got a recipe from Tyler Florence and then kind of thought about it while I made the enchiladas. If you'd like his recipe it's here: http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe.html

Otherwise, follow my delicious, Trader Jose-inspired version of this fabulous dish. Tonight I made it at Laurie and Derrick's house to try and impress Laurie's brothers Jack and Jay. We were going to do a whole "bachelorette" thing and see which brother I chose after dinner. Jay didn't show up so I guess I'll choose Jack. He's my half plus 7 so I think it'll work out (when determining if someone is old enough to date, they must be at least half your age, plus 7).

Here are the delicious ingredients you need to pick up from the Trader Jose's:
2 Garlic Cloves
1 Green Pepper
1 Big Red Onion
1lb Chicken Breast
1-2 Packages of Tortillas (they have delicious habanero lime tortillas if you want an extra kick)
1 Bottle Enchilada Sauce
1 Package Taco Seasoning (also garlic powder and cumin if you don't have them)
1 Bottle Cowboy Caviar Salsa
1 Bottle Hatch Valley Salsa
1 Block of Pepper Jack Cheese (Jack will feel like you thought about him when you make these with cheese named after him)
2 Cans Diced Fire Roasted Tomatoes

Sour Cream and avocados for "garnish"**

**by "garnish" I obviously mean mass consumption.

Now the beauty of these bad boys is that you can make them and then throw them in the refrigerator until about 30 minutes before dinner time. You can impress your mom with a clean kitchen before she even comes home and then feed her a delicious meal. This is a great way to weasel your way further into that will (pro tip! put sticky notes with your name under objects around your parents house that you want It'll save you from arguing with your siblings in the future).

OK Step 1:
Find a large, non-stick pan that'll fit all your chicken titties. Also snoop around the spice cabinet and pull out anything that goes in Mexican food (pro tip! If you're not sure what goes in Mexican food, smell it. Does it smell like a delicious Mexican dish? Pull it. Does it smell like a delicious Italian dish? Leave it in the drawer. That's oregano.).

Pro tip! If the label on the spice bottle is in Spanish, it's probably good in your enchiladas

Step 1.2:
Tenderize the chicken breasts. It might be difficult to find something to tenderize the meat with because you might not have state of the art kitchen equipment like my mother does:

Even I own an actual meat tenderizer. 

Step 1.3:

Next, put some olive oil in the pan and turn on the burner to medium heat. Put salt and pepper on one side of the chicken boobs. I guess I might have put garlic in the pan too. Who knows though. Put the salt and peppered part of the chicken down in the pan. Once they're down, put the spices on the other side of the chicken. Once the chicken has cooked half way though, turn them over. Once they're cooked through, remove them and set them aside on a cutting board or plate to cool.

This was my best chicken cooking maybe ever.

Step 2:

As the chicken was cooking, you should have probably been cutting up the pepper and onion. If not, do that now. Throw the onion and pepper into the pan with all those delicious spicy chicken juices. Maybe add some more spices if you're feeling sassy. Once the peppers and onions have softened a bit, add about 1/2 of the jar of cowboy caviar. Let it all simmer together until it looks something like this:

Step 3:

Since the chickens are cool now (cool chick), cut them into bite-sized chunks and add them to the delicious mixture. I like to pull the chicken apart but I'm small and dainty and fragile so sometimes the chicken is too hot to do that. 

You will note that this picture should be horizontal. Formatting it has been somewhat annoying and therefore I will save my formatting stress for my dissertation and not this amazing food blog.

Step 4:
Once my uncle was making a cold salad. He put all the ingredients together and said "Now we put them in the fridge and let them mate." He's hilarious. That's what we'll do with the chicken and peppers and onions (only in a pan instead of the fridge), and we'll also add them fire roasted tomatoes. Here's a pic of them mating in the pan:

I'd prefer this picture also be horizontal too. Please just tilt your head.

Step 5:

Put the enchilada sauce in a 9x13" pan. Slide your tortillas in the sauce and place filling in the tortilla, add a little cheese, and roll it over. At this point your dog should be standing next to you waiting for something to fall out. I dropped some chicken on the floor tonight and I'm pretty sure I heard Maebe say "this is the moment I've been waiting for."

 Oh now a picture gets horizontal! Whatever, blogspot. You're already dead to me.

Step 6:

Do this until you put all the filling in all the tortillas. You can then cover it all with more enchilada sauce and some cheese. At this point you can put it in the oven at 425 for like 30 minutes or however long it takes for the cheese to look all melty. 

Step 7: 

Here's a fun side dish! Instead of rice, take the remaining cowboy caviar and mix it with some 3rd world-destroying quinoa and let it cool. Not only does quinoa destroy certain impoverished countries, it's also a power food and looks delicious.

But like why? Why can these pictures not post horizontally? What did I do?

Serve the enchiladas with your mated quinoa salad and impress your friend's little brother! Pro tip! Instead of serving one whole enchilada, serve half of two enchiladas side by side for easier service.*
*using three forms of the word "serve" in one sentence? Bold move, Alison.

**Good dinner talking point: Where would you put sticky notes in your parents' house?

Delicious Level: 5/5 Noms (om nom nom nom nom nom)

Difficulty Level: I find them to be easy to cook but that's just because I've done it about 15 times now.

Lesson Learned: Put sticky note under the hippo sculpture in the driveway. That's definitely mine.

Here's to eatin' good and eatin' local! Cheers and uff-da!

Summer Cocktail: Mint Lemonade with Krupnikas

All of those words sound delicious.

In honor of my dearest friend Rimantas, I recently shared some Brothers Vilgalys Krupnikas with some good friends and, as a result, got them totally hooked (suckers).

Krupnikas (http://brothersvilgalys.com/) is a Lithuanian spiced honey liqueur. A friend of mine started his own distillery in Durham, NC (only the greatest city in the US of A). This liqueur tastes like Christmas in your mouth, and if you have access to it you should definitely pick up a bottle. You can drink it straight up (krup in a cup), make delicious mixed drinks, or cook with it! We'll cook with it in a later post.

This is my first bottle of Krupnikas that I got to buy in the store. It was WAY too exciting. Also Gabe bottled it which basically makes it a limited edition since he ran away to New Zealand.

If your'e REALLY lucky, you can get one of these bottles with my name and jersey number. Are you kidding me? This was seriously one of the greatest coincidences of my life. 

This recipe is not THAT sustainable but it does offer 2/4 local ingredients so we’ll count it.

Ingredients:

1.5 cups sugar

1 handful mint (totes local if you have it growing on your porch)

6 lemons
8 cups water

Krupnikas*

*only if you’re 21+. If you’re not old enough for the krup, this lemonade is still delicious. Something about waiting until you're old enough to drink and delayed gratification is a beautiful thing. Also patience is a virtue.

First you need to get out your awesome ball jug and citrus reamer that you have sitting around and never use. My Uncle Tom bought me my ball jug and the citrus reamer because I’m his favorite niece in Pennsylvania. Grab a handful of mint from your awesome porch garden. Tear it up a little to really let the flavors come out. 

My mint lives with my tomatoes. They're basically a thing but don't tell Rosemary.

Put 8 cups of water on the stove to boil. While you wait, cut the lemons in half and juice them either using your awesome citrus reamer, a juicer, or just peel them and throw them in a blender with a little bit of water. 

My awesome citrus reamer catches the seeds and pulp. I think Tom and I found it at a thrift store in Cleveland for $2. Dreams really do come true.

Once the water is boiling, pour the water, sugar, and mint into the awesome ball jug until the sugar is dissolved in the water. As you get the lemon juice from the lemons, pour it into the ball jug and let it cool. This fills about half of my jug so I fill the other half with ice to help it cool. 

 This is the near finished product (sans ice) unless your'e over 21. 

This recipe might be a little to sour for you. If you can't handle how sour it is you have a few options. The first is to add more sugar (duh). The next option is to add artificial sweetener. Unfortunately, this is not actually an option because that stuff is both nasty and terrible for you. The best option, is to add krupnikas and ice and make it a pheNOMenal summer cocktail. Add about 4oz lemonade, 2 oz krup over ice.

I got these awesome cocktail glasses in Cleveland too. 

Delicious Level: 5/5 Noms (om nom nom nom nom nom)

Difficulty Level: Easy Peasy.

Lesson Learned: Bring back more Krupnikas next time I'm in NC.

Here's to eatin' good and eatin' local! Cheers and uff-da!

What in the world do I do with this gigantic bag of KALE I got from my CSA guy?

"I don't even like kale." My CSA a few summers ago would always come with a lifetime supply of kale delivered weekly and I had no idea what to do with it. I'm not talking "it was a lifetime supply distributed over all the weeks of my CSA" like the lottery. I'm talking a lifetime supply every week. Even though I'm southern, I hate most all cooked leafy greens... even when they're cooked in pork fat by Mama Dip herself. I also don't like raw, bitter leafy greens. I also get bored eating salad. You just keep eating and not getting full! I definitely get bored before I get full when eating salads. SO when you're given a massive bag of kale, what in the world are you supposed to do with it?

What I did for the first few weeks of my CSA is stare at the massive bundle of kale until it wilted, looked totally inedible, and then threw it in the back yard and poured one out for all the starving people in the world (some of my Catholic guilt has remained with me). This is wasteful, but I honestly had no idea what to do with it. Now I eat kale daily. I forgot about my kale-induced anxiety from 2011 until a friend brought it up last night. She said "we get so much kale in our CSA and neither of us like kale at all." I really don't think she is alone in this so I figured I'd share my two favorite ways to eat kale.

SO MUCH KALE! Some of it's a little wilted and questionable looking but it's fine. My grandma survived the depression. As a result, my mom does things like save aluminum foil for re-use and I eat the sad, wilted kale because there's no point in buying more. 

Here I'm going to offer 2 recipes for your excessive amount of kale. If either of them work for you, you should consider making them a regular part of your diet as kale is a great source for potassium, vitamin A, vitamin C, calcium, vitamin B-6, magnesium and even Iron. Ladies especially need iron.

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Recipe #1: Smoothie

I know what you're thinking. "Gross. Next." Well it's actually super delicious. If you read my previous post, you know that I once ruled Hillsborough St. in Raleigh as a professional blendgineer for Planet Smoothie. Even the nice homeless man would yell across the street at me "HEY SMOOTIE!" [no H]. Also if you don't remember the fashion trends of 2006-8 there was nothing sexier than showing up to class in a neon P.Smoo shirt covered in splattered fruit. What I'm trying to say is that I'm a bit of an expert when it comes to smoothie making and I'm really good at befriending the homeless. This smoothie is delicious and I drink it nearly every morning. 

What you need:

1 Banana

1/2-3/4 cup orange juice

1 cup yogurt (I use vanilla yogurt but if you don't have a horrible sweet tooth like me, I'd use plain)

1 cup of exciting fruit (either mixed berries or mango and pineapple - whatever your heart desires)

4 stalks of kale/ 1 giant handful of kale (yes that much, no you can't taste it)

**optional - 1-2 tbsp chia seeds if you're in need of some Omega 3 fatty acids. They make for a different texture but it's another power food that can really give you energy in the morning to get you going. Also the funny texture makes it easier to clean your cup and blender post smoothie consumption.

Put the banana, OJ and kale into the blender and mix it up until you have a very green, totally smooth mixture.

Add the exciting fruit and yogurt and finish blending. If you use berries, your smoothie won't even be green. It will be a purple smoothie looking color and if you can taste the kale, then you should be a sommelier or something because your tastebuds are Beyonce-level flawless. 

In this concoction, we have potassium, vitamin A, vitamin C, vitamin D, vitamin B-6, magnesium, calcium, iron and protein. Basically if you eat this for breakfast, you can eat whatever the hell you want for the rest of the day because you just crushed most of the day's worth of nutrients.

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Recipe #2: Kale Chips

Preheat the oven to 400 degrees and then keep reading.
Kale chips sound disgusting but they are delicious. Fresh out of the oven, they melt in your mouth. Instant sodium kick! For all my athletic friends, these are great to have with you during games/ races/ hiking/ whatever. They provide instant nutrients and sodium and you don't have to keep them cool. Just throw them in a tupperware in your bag (you can throw them in a plastic bag but then they'll all break and they will be annoying to eat).

What you need:
Cookie sheet
Lots of kale
Salt and/or pepper and/or garlic salt and/or parmesan cheese

Cut the leaves from the stalk and further cut them into large potato chip size pieces.

The best 'cookie sheet' to use for these is a pizza stone or something similar. It'll make them more crispy than a metal baking sheet will BUT the metal baking sheet is still jut fine.
Put the leaves on the baking sheet and coat them with olive oil.

I think my recent anti-biotic binge made my nails really healthy. OR MAYBE IT'S ALL THE KALE I EAT! Or maybe it's the fact that it's no longer winter... I need a manicure.

Next coat the leaves with your seasoning of choice. My personal favorite is to just use sea salt and lemon pepper. The big chunky pieces of salt and that hint of lemon is so delicious. You can also use garlic salt and parmesan cheese or anything like that. Get creative. Do. Yo. Thang.

Mom's slightly sketchy bottle of lemon pepper in an old Caraway Seed bottle which no doubt came from my grandma's house because heaven forbid we recycle that. You might need it some day, you know? Waste not, want not I suppose.

Once they're all coated, throw them in the oven for about 10 minutes or until they look super crispy like so:

 Crispy and delicious!

VIOLA! Two delicious options for all that kale you got in your CSA. Sweet and salty and both super delicious during kale season.

**If you have something in your CSA and you want a recipe, please do not hesitate to holla!**

Delicious Level: 5/5 Noms (om nom nom nom nom nom)

Difficulty Level: Easy Peasy.

Lesson Learned: None, bro. I make these on the reg.

Here's to eatin' good and eatin' local! Cheers and uff-da!