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- Parmesan Kale Chips
-
- 10 Cups Kale Leaves, stems removed & torn into chip-sized pieces
- 2 Tablespoons Olice Oil
- 1/8 Teaspoon Salt
- 2 Tablespoon Parmesan Cheese, Grated
- Directions
- Heat oven to 300. In a large bowl, toss kale with oil and salt. Transfer to 2 baking sheets in a single layer. Sprinkle with parmesan cheese. Bake at 300 on the middle rack for 25 minutes or until kale is crispy. Gently remove chips from baking sheets with a spatula. Photo courtesy SweetOnVeg
- Provided by:
- Sherrilee Jepsen, with Maricopa County Farm Bureau
Where You Can Buy Ingredients:
| Farmers |
|---|
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Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Arizona Microgreens
Phoenix, Arizona View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
New Roots Phoenix Urban Farm
View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Queen Creek Olive Mill
Alicia Popple / Perry Rea Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Gorgonzola Stuffed Dates
Slide your knife along the length of the dates and remove the pits, set aside
In a food processor, add the cheese and run until smooth, add the gorgonzola crumbles and pulse just until combined. Do not break the gorgonzola too much.
Using a spatula, remove mixture and transfer to a bowl for easy scooping.
Use a rounded tsp to scoop the mixture into the dates.
Cut each slice of prosciutto into four strips by cutting it in half twice, crossing cuts in the center.
Wrap each date in prosciutto.
In a non-stick pan on medium heat, sauté dates on both sides until the prosciutto is slightly crisp.
Place the picks in the dates and transfer to a serving plate.
Garnish with chopped pistachios to serve (optional).
