Farmers market recipes: Baked Kale Chips

BAKED KALE CHIPS

Serves 4.

Note: This is a kid favorite from Loon Organics.

• 1 bunch kale (dinosaur or lacinato with the flat leaves works best, but you can use any kind)

• 1 tbsp. olive oil

• 1/4 tsp. salt

• 1/4 c. grated Parmesan cheese, optional

Preheat oven to 300 degrees.

Wash kale leaves and dry them well. Remove the tough stems from the leaves. Cut or tear the kale leaves into large pieces, toss with olive oil in a bowl. Arrange leaves in a single layer on a large baking sheet and sprinkle with salt. Bake for 20 minutes, or until crisp.

Sprinkle Parmesan cheese on the top of the chips 5 minutes before you take them out of the oven. Be careful not to overbake as the chips may get bitter. Place baking sheet on a rack to cool. Crunch away!

Nutrition information per serving:

Calories43Fat4 gSodium160 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

FARMERS MARKET CHICKEN

Serves 4.

Note: You can substitute the vegetables in this recipe with almost any that looks good at the market. Try it with eggplant, yellow squash or red peppers. From Meredith Deeds.

• 1/2 tsp. salt, divided

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. olive oil

• 1/2 c. diced red onion

• 1 garlic clove, minced

• 1 c. fresh corn kernels

• 1 c. halved cherry tomatoes

• 1 c. low-sodium chicken broth

Directions

Season the chicken breasts with 1/4 teaspoon salt and black pepper. Grill or broil the chicken until cooked through, about 4 minutes per side.

Add the corn, tomatoes, broth and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer for 5 minutes. Serve hot with sauce spooned over chicken breasts.

Nutrition information per serving:

Calories240Fat10 gSodium370 mg

Carbohydrates13 gSaturated fat2 gCalcium33 mg

Protein25 gCholesterol58 mgDietary fiber2 g

STOVE-TOP SUMMER BERRY CRISP

Serves 4.

Note: Perfect for those hot summer days when you don't want to heat up your oven. From Very Prairie and delicious with its Prairievore Granola, but any granola will work.

• 4 c. berries or other ripe fruit, cleaned, cut into bite size

• 1/2 c. sugar (a bit less for strawberries, stoned peaches or sweet cherries, a bit more for rhubarb, cranberries or pitted sour cherries)

• Pinch of salt

• 1 c. granola

• 1/4 c. low-fat plain yogurt

Directions

Mix together the fruit, sugar, cornstarch and salt in a nonreactive sauce pan. Cook over medium heat until it comes to a boil. Continue to cook until the fruit releases its juices and thickens. Remove from heat.

Nutrition information per serving:

Calories272Fat4 gSodium60 mg

Carbohydrates58 gSaturated fat2 gCalcium75 mg

Protein5 gCholesterol1 mgDietary fiber7 g