2 recipes

Kale chips - originally from Traci and done in a dehydrator, but you can also do in the oven. Basically you just use the leaves (no stem or big vines) and tear into chip size pieces. Drizzle or spray with olive oil and salt. Bake 350 for 10-15 minutes until crispy. My kids loved them! Haven't tried them with our kale variety yet.

Rainbow chard, onion, garlic and pine nuts - From Kaiser's recipe section. I stumbled on this guy looking for something and the recipes are actually pretty good. He bases a lot on the farmers markets they host.
Here is the link:
http://recipe.kaiser-permanente.org/recipes/sidedishes/2008/05/rainbow-chard-leeks-garlic-and-pine-nuts/
(just use 1 small onion if you don't want to get leeks. Interesting flavor.

A Couple of Zucchini Recipes

These 2 zucchini recipes were both from allrecipes.com.

The first one (warning: fried food alert!) Laura passed on to me and I made tonight. Yummy. You can look up "Old-Fashioned Italian Zucchini Fritters." The batter makes alot so you could definitily half the recipe. I am saving the oil and the other half of batter for tomorrow night. Changes: I didn't have the fresh basil tonight so I used some dry basil and also added some italian season. Then I sprinkled some Johnny's seasoning salt on them when they came out of the pan.

The second one is "zucchini herb casserole." Changes: David is allergic to fresh tomotoes so I haven't tried it with the chopped tomotoes. I buy a diced can and blend them up, than mix that in instead.

Grilled Caesar Salad

Grilled Caesar Salad
Got this from a Sur-La-Table cooking class - it's great! - Amy

Cut romaine head in half lengthwise. Brush with some caesar dressing. Grill cut side down on preheated grill to produce grill marks and to partially wilt (not very long!)

Arrange whole 1/2 head on plate sprinkle with parmesan, dressing, croutons and lemon wedge. ENJOY!

Turnip Puff

I found this recipe on Recipezaar, tried it last night and it was pretty good. I'm not a huge turnip fan so this was a nice surprise. I can't leave a recipe alone though, so I will post the recipe as written, then my notes at the bottom will let you know how I change it up just a little, along with ways I will try it next time.

TURNIP PUFF
Serves 6
Preheat oven to 375

6 cups turnips, cubed
2 tablespoons butter
2 eggs, beaten lightly
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon white pepper
1 pinch freshly grated nutmeg
1/2 cup soft breadcrumbs
2 tablespoons butter, melted

Cook turnip, drain very well and mash. Allow mashed turnips to cool some then add butter and eggs, beat well. Add flour, brown sugar, baking powder, salt, pepper and nutmeg, stir well. Pour mixture into a well greased, small but deep casserole dish. Mix melted butter with breadcrumbs and sprinkle on top of turnip mixture. Bake at 375 for 45 minutes or until puffed a bit and golden.

My changes/suggestions:

• I doubled the breadcrumbs then added a handful of minced onions along with the melted butter.
• Didn't have white pepper on hand so I used regular.
  
• A bit of cheese (I'm sure any would work) would be GREAT in this.
• I also like things with a bit of zest so I will add a pinch of paprika or cayenne next time.
• This is a great side dish but add some shredded chicken straight into the turnip mixture before baking and I bet you could make it the main dish.