These kale chips are simple to make and sure to convert even the most skeptical eater into a lover of greens.
Kale
By Chef Adam Hayes from the Red Stag Grill
PrintGlen Arden “super” kale ravioli with queso blanco
IngredientsQueso Blanco
1/2 gallon of whole milk
1/8 cup of Apple Cider Vinegar
Kale “super” pasta
4 eggs
1 1/2 teaspoons olive oil
1/2 teaspoon salt
about 3 cups all purpose flour
1/4 cup local kale puree
1 […]
Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.
Downloads
- This Week In The Garden April Week 1 (quick view as .pdf)
Interested in this recipe for your school cafeteria? View a scaled-up version for taste tests and school food service.
PrintKale Pasta
Ingredients1 (8 ounce dry yields 4 cups cooked) package uncooked rotini pasta […]
This simple sauté takes advantage of local greens and local apples. Add local bacon for extra flavor! This recipe is from the Mad Batter Bakery and Café of Cullowhee, NC.
Kids at Freedom Trail Elementary in Avery County got a special treat in their school cafeteria recently: kalesadillas (say that five times fast)!
Before cooking this recipe, allow students to smell the soy sauce and sesame oil. What does it remind them of?
