I promise, this is my last post about kale. Truly. Even if my CSA thrusts kale at me for several more weeks. But I was compelled to write about kale one last time because did you know you can turn kale into, basically, POTATO CHIPS? Seriously, if your eyes were closed when eating kale chips, you might swear you were eating Potato Chips.
Might. Especially if you were having a beer. Or 2. But even beer-less, it’s amazing how much like potato chips these taste.
I stumbled on this kale chip idea online – when Gluten-Free Girl (love that blog) had a funny post –
Way back in snow-drenched January, when I was newly diagnosed with high cholesterol and all gung-ho about eating healthier and looking forward to spring vegetables, I joined a CSA with a friend.
A CSA is basically a farm-share – you pay upfront to get fresh veggies all spring and summer from a local farm. I can never remember why it’s called a CSA (it stands for Community Supported Agriculture, thank you google). Sounds great in theory, right? Eating local, check. Supporting local farmers, check. Farm-fresh veggies, yum-check.
Freshly back from vacation, where my lo-co diet sadly also took a vacation, I was determined to make better food choices. So after I unpacked and noticed the veritable forest of arugula growing on my deck planter, I searched online for an arugula recipe.
And voila – Cooking Light came through again. Their Arctic Char and Arugula Salad with Tomato Vinaigrette looked intriguing. And since it was listed in their ‘Eat healthy in 20 minutes…with these superfast, easy main-dish salad recipes,’ I knew I could make this recipe while dealing with mountains of laundry. Woot.
