It's been a few weeks, dear internet. While I have missed you tremendously, I knew I couldn't return somewhat empty handed; with a photo montage of why I've been busy, or a half-assed recipe, or yet another Ozzie ramble. A few weeks of practice and a photography class under my belt, I feel ready to present you a damn good looking post and kick off a little mini-series where I'll chronicle my favorite things to make and eat during the best season (IMHO, of course) of the year.



One of my absolute favorite things about the summer is the farmer's market that sets up shop on Tuesdays and Thursdays down the street from my office. I usually cannot wander through Dewey Square on these days without emerging toting a bunch of kale. Or arugula. Or a few heirloom tomatoes. Or all of the above.



I hadn't tried to cook with red kale before, but I when I saw it hanging out at the Kimball Fruit Farm stand, all vibrant purple and hearty, I knew I had to to give it a go. I am not much of a potato chip fan, but I will never turn down a tangy salt and vinegar number. The first time around, I burnt these to a crisp (which Matt still ate with a smile), so the second time, I watched more closely (and got plenty of post-bake photos).

I hope you enjoy some of my favorite summer snacks. I won't leave you hanging again for a while.



What They're Made of:

• 1 bunch Russian red kale, rinsed and dried
• 3 T EVOO
• 2 T apple cider vinegar
• 3 tsp kosher salt
• 1 tsp black pepper

How They're Made:

• Preheat oven to 400 degrees
• Remove kale leaves from thick stems and tear into bite-sized pieces
• Distribute kale chips in an even thin layer in a shallow roasting pan
• Whisk together olive oil, vinegar, salt and pepper
• Pour liquid over kale and toss to coat
• Bake at 400 degrees for 5 minutes
• Remove from oven and lift chips from pan with a spatula, turning once and ensuring they are still evenly distributed
• Return to oven and bake for an additional 5 minutes, watching to make sure they don't burn
• Remove from oven when crisp, and a dark green color, but not black
• Sprinkle with additional salt if desired, and enjoy!