Baked Kale Chips

It took me three tries to develop a recipe my husband and I liked for Kale Chips.

The "secret" to prevent them turning brown and bitter is to bake them at a low, slow temperature.

They are made with a minimum of oil, and as the kale shrinks down when it bakes, it is possible to eat a whole lot of good-for-you greens without even trying!

I hope you enjoy baked kale chips, too!

 (Photo by Alice Henneman)

Spinach Lasagna

My husand is my tester for recipes I develop and is definitely my toughest critic! This one comes husband-approved with requests for serving it again ... soon!

It is made with just 7 ingredients, and full of things like nutient-rich spinach, calcium-rich cheeses, hearty tomato sauce, and noodles made with whole grains. (I used a lasagna noodle made with 51% whole wheat.)

 (Photo by Alice Henneman)

Strawberry Smoothie

When you make your own smoothies, you can control the amount of fruits, dairy, and other ingredients.

The directions include information for using the recipe to also make popsicles.

As you can see by the photo credits, I make most of the recipes so I can be sure they taste good. Also, I provide you extra tips for ingredient substitutions, preparation, etc. to ensure you have a successful experience with the recipe. 

(Photo by Alice Henneman)

Popsicles Made from Smoothies

Here's a popsicle made with the smoothie recipe in the previous square.

Check out some of our other smoothie recipes you might make into popsicles.

 (Photo by Alice Henneman)

Fast Way to Freeze Peppers

Peppers are one of those foods you can quickly freeze raw without blanching them first. Thawed, raw peppers still retain some crispness and can be used in cooked dishes or raw in uncooked dishes.

 Couscous Salad

This couscous salad, made by my colleague, Joanne Kinsey, Rutgers Cooperative Extension is loaded with tasty herbs: parsley, mint, and cilantro. If you don't happen to have cilantro, it still tastes wonderful without it! Watch the short video and learn how to make it.

• For more information on cooking with fresh herbs, check out Joanne's and my tips here.

Orange and Fennel Salad, Sicilian Style

I enjoyed this salad on a recent trip to Sicily and made it again for guests when I returned home. With locally grown fennel starting to appear in many places, you may like to try it. No recipe needed:

• Cut fennel bulb in half lengthwise and slice very thin. Before slicing, remove any really tough strings on the outer, larger sections of fennel with a vegetable peeler.
   
• Add slices from 1 or 2 oranges and a few sliced pitted olives.
   
• Top with a simple vinaigrette made of equal parts of olive oil, orange juice, a pinch of oregano, and salt and freshly ground pepper to taste. Optional: sprinkle with fresh thyme. 

(Photo by Alice Henneman)

Salsa Bean Salad

This recipe, found in the USDA SNAP-Ed Connection, uses just 5 ingredients. The "sauce" is your favorite salsa. Though the recipe calls for pinto beans, it  also tasted great when I used red beans.

Serve it over rice, pasta or baked potato. I added a sprinkling of grated cheese for added calcium. The estimated cost was under $3. 00 to make the recipe.

If desired, here are directions for cooking dry beans from scratch. Extra cooked dry beans freeze well for using in additional meals.

 (Photo by Alice Henneman)

 Fast Way to Freeze Raw Onions

Did you know you can freeze mature onions, such as these? And it is so easy!

Here are the directions for freezing onions. They work well in cooked dishes such as stir fries, soups, sloppy Joes, and more.

Quick Tricks for Pasta Salad

• Out of salad-type pasta? Break spaghetti or linguine into smaller pieces.
   
• Need some added color? Toss in some thawed frozen peas.
   
• Want added fiber? Use a whole grain or partially whole-grain pasta. This salad is made with a pasta that is 51% whole wheat.
   
• Looking for added nutrients? Make the salad aout half vegetables rather than mainly pasta and a smattering of veggies

Do This with Radishes before Refrigeration

If the leafy radish tops are attached, remove them before storing. Radishes don't keep as well if their tops are left on. Store unwashed radishes in an open or perforated plastic bag in a refrigerator crisper drawer that is separate from the one in which you store fruits. Wash radishes and trim their roots just before using.

An added bonus: They take less space in your refrigerator!

Check our additional tips for handling fresh produce ...

(Photo by Alice Henneman)

Follow Our Fresh Herb Board on Pinterest 

Some extension colleagues from across the country and I have started a Pinterest Board on fresh herbs.

The large picture is of fried sage -- directions are on our Pinterest board.

We'll be posting tips throughout the summer into the fall on using fresh herbs. If you would like to follow our Herb Board or check out our "pins," click here ...

(Photo by Alice Henneman)