​​How-To...


Recipes...

ALL HAIL KALE CAESAR

2 GIANT HANDFULS OF BABY KALE (OR TORN PIECES OF GROWN UP KALE) – SOAK IN COOL WATER AND SPIN DRY
2 TABLESPOONS SUNFLOWER SEEDS
ONE FOURTH CUP SMOKED GOUDA – SHREDDED 
OPTIONAL: CROUTONS


PUT THE KALE INTO A LARGE BOWL, SPRINKLE WITH THE SUNFLOWER SEEDS AND CHEESE AND TOSS WELL WITH THIS CAESAR DRESSING AND SPRINKLE WITH CROUTONS


ANNER’S CAESAR DRESSING

½ TEASPOON “REAL” SALT
2 OUNCES PEELED GARLIC CLOVES – THAT’S ABOUT 10 GOOD-SIZED CLOVES
1 TEASPOON WIZARD WORCESTERSHIRE
OPTIONAL: 2 ANCHOVY FILLETS – I’M NOT A BIG ANCHOVY FAN BUT IF YOU ARE, PUT THEM IN
¾ CUP OLIVE OIL OR AVOCADO OIL IF YOU WANT LESS FLAVOR FROM THE OIL
1/3 CUP FRESH LEMON JUICE

EVERYONE, INTO THE BLENDER AND WHIR TO OBLIVION; SCRAPE DOWN THE SIDES AND GO AGAIN


YOU COULD SERVE THIS SALAD AS A MEAL –
ADD GRILLED CHICKEN IF YOU WANT A LITTLE MEAT OR SAUTÉED MUSHROOMS FOR A HEARTY MEATY FLAVOR


KALE CHIPS
ONE HALF BAG KALE (IT IS ALL WASHED) - STRIP THE LEAVES OFF THE STEMS – I haven’t seen it yet so they might be so tender that you don’t have to (YOU CAN SAVE THE STEMS FOR JUICING)
2 TABLESPOONS OLIVE OIL
ONE TO TWO TABLESPOONS GARLIC – CHOPPED VERY FINE WITH ONE FOURTH TEASPOON “REAL” KOSHER SALT
1 TEASPOON CHOLULA  OR OTHER HOT SAUCE
ONE FOURTH TEASPOON WIZARD WORCESTERSHIRE 


MIX THE OIL, GARLIC, CHOLULA, AND WIZARD TOGETHER AND DRIZZLE OVER THE KALE. MIX WELL SO THE KALE OS COMPLETELY COATED (HANDS ARE BEST FOR THIS JOB). PUT ONTO A SHEET PAN WITH PARCHMENT PAPER AND INTO A 250 DEGREE OVEN FOR ABOUT 40 MINUTES UNTIL CRISPY. DELISH – WHAT A GREAT SNACK – OR COOK FOR JUST 20 MINUTES AND SERVE AS A HOT VEGGIE


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