Baked Kale Chips
Recipe credit: Smitten Kitchen
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
⅓ cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
½ teaspoon minced garlic
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 large portabello mushrooms, cleaned, stems and black gills removed
Freshly ground black pepper
6 Kaiser rolls, split
2 ounces baby arugula
In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.
In a small bowl whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large glass baking dish. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the mushrooms from the dish and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill side down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill them until they are tender when pierced with a knife, 4 to 6 minutes.
Grill the rolls, cut side down, over direct medium heat until lightly toasted, about 30 seconds.
Spread aioli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.
Original recipe, with video, here.
Here you'll find recipes for the vegetables you'll find in your CSA bag.