Recipe of the Month

-1 bunch kale

-1 tablespoon olive oil

-1 teaspoon flaked sea salt

1. Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.

2. With a knife or kitchen shears carefully remove kale leaves from the thick stems; tear into bite-sized pieces.

3. Wash and thoroughly dry kale with a salad spinner.

4. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.

5. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

(Source: All Recipes)

-½ cup pepitas

-1 small garlic clove

-¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast

-Heaping ¼ teaspoon sea salt

-Freshly ground black pepper

-2 packed cups chopped curly kale

-2 tablespoons lemon juice

-½ cup extra-virgin olive oil

Directions
1. In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.

2. Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

(Source: Love and Lemons)