• A bunch of kale (red or green kale works fine)
• Olive Oil
• Salt
• Pepper
• Your choice of seasonings (we like lemon pepper, montana steak seasoning, garlic powder or freshly grated parmesan cheese)

Directions

1. Preheat oven to 350
2. Rinse kale and rip the leaves from the spine. Discard the spine and place smaller bite sized pieces into a big bowl.
3. Toss kale leaves with olive oil until well coated
4. Toss oiled kale leaves with your choice of seasonings
5. Place kale pieces onto cookie sheet covered with parchment paper, making sure you keep each leaf spread out from the others.
6. Bake for 5 minutes. Check back in the last minute as it can literally be 30-60 seconds between the kale chips being perfectly done, to being burnt. They’re best when their edges are just beginning to brown, but the entire chip is crispy.

• 1 Cup Baby Spinach, Finely Chopped
• 1 1/2 Cups Artichoke Hearts, Chopped
• 8 oz Cream Cheese
• 1/2 Cup Ricotta Cheese
• 1/2 Grated Parmesan Cheese
• 1/2 tsp Cayenne or Red Pepper Flakes(Optional)
• 1/4 tsp Salt
• 1 Clove Garlic, Minced
• 1 Cup Cheddar Cheese, Shredded

Directions:

1. Preheat the oven to 450 degrees.
2. Rinse spinach leaves and place in a small frying pan over medium heat. Cook until wilted. Add chopped artichoke hearts and cook for 2 minutes. Remove from heat and drain liquid.
3. Heat cream cheese in the microwave for about a minute or until soft.
4. Mix together the cream cheese, spinach artichoke mixture, ricotta, Parmesan cheese, 1/2 cup of the shredded cheddar cheese, cayenne if you like heat, salt, and garlic. Spread evenly in a small glass baking dish.
5. Sprinkle the remaining shredded cheddar cheese on top and place in oven for approximately 3-5 minutes or until cheese bubbles. Serve hot with tortilla chips or baked pita chips.

Note: Adding fresh, diced tomatoes or sliced black olives on top or folded into the dip create delicious variations.

• 1 1/2 Cup Green Grapes, Halved
• 3 White Peaches, Pitted and Cut into Wedges
• 2 Nectarines, Pitted and Cut into Wedges
• 1 Medium Grapefruit, Halved and Sliced into Half Circles
• 1 Medium Lemon, Halved and Sliced into Half Circles
• 1/2 Cup Sugar
• 1 Bottle White Wine (750ml)
• 1/2 Cup White Grape Vodka
• 1 Liter Ginger Ale

Directions:

1. Prepare the fruit accordingly. Place the fruit in a large glass pitcher or scale the proportions to fit your container. Ours was an 80 oz pitcher.
2. Add the sugar, wine, and vodka. We used a fruity Pinot Grigio and white grape flavored vodka. Feel free to use any white wine you enjoy and citrus or peach flavored liquor that complements the fruit.
3. Cover and chill in the refrigerator before serving or serve immediately with flavored ice cubes made from lemonade or fruit juice (regular ice cubes will dilute it). The longer it sits the more fruity, and pink the drink will become. Ours sat overnight.
4. Add the soda to fill your container to the top directly before serving. Ours took approximately 3-4 cups of soda. You can add more to extend the life of the drink or dilute it as it gets served. Sangria is the most fun when you make it your own way- so improvise and enjoy.

• 2 Large Slices Sourdough Bread
• 2 Tbsp Butter or Margarine
• 2 Tbsp Spicy Brown Mustard
• 1 Avocado, Sliced
• 4-6 Slices Havarti Cheese

Directions:

1. Preheat the oven to 450.
2. Butter the bread liberally on both sides. Place 1 Tbsp of mustard on the top side of each piece of bread and spread evenly.
3. From one half of the avocado, remove the slices and lay them flat, side by side, down the slice of bread until most of the bread is covered. Repeat for the second slice using the other half of the avocado.
4. Cover the avocado with the slices of cheese and place in the oven for 3-5 minutes, or until the bread toasts and the cheese melts.

Note: This is best made on slightly harder breads and can be easily made into an appetizer using baguette slices and redistributing the ingredients evenly among the slices.