Thursday 5/31

Today we had our Locavore Brunch. All of the food was really good and it was nice to be able to relax a little bit for class. Our group brought kale chips, pasta salad, and fruit salsa. We tried to use as many local ingredients as possible. Here are the recipes:

Kale chips:

1/2 bunch Kale (washed/dried/torn from stem)**

1t sea salt

1t pepper

2T Parmesan cheese

2T Canola oil

Oven- 350F, put kale on baking sheet, drizzle canola oil on kale and stir around to cover, sprinkle with salt and pepper and cheese, bake chips 6 minutes then stir them around on the pan, then put chips back in for another 3-5 minutes or so until they're crisp, dry, and slightly browned on edges.

Mediterranean Pasta Salad

Ingredients:

16 oz gluten free rotini pasta

Olive oil

4 oz feta cheese

2 large red bell peppers (diced)

1 medium tomato (diced and seeded)**

1 cup chopped fresh basil**

Directions:

1.       Cook pasta according to package directions.

2.       Strain pasta and add olive oil according to preference.

3.       Add the rest of the ingredients. Mix.

4.       Chill before serving.

Fruit Salsa

Ingredients:

1 ½ cups fresh strawberries (diced) **

1 cup fresh kiwi (diced)

1 cup mango (diced)

2 tbsp lime juice

2 tbsp honey

Directions:

1.       Mix all ingredients together in a bowl.

2.       Chill before serving

**Local—purchased at farmer’s market