Art_Of_Entertaining_2016

Thanksgiving
Baked Kale Chips
I found in some of the health food stores you can purchase a bag of chopped kale. Or buy a bundle and chop
Ingredients
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C).
1. Line a non-insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry
kale with a salad spinner.
3. Drizzle kale with olive oil and sprinkle with seasoning salt.
4. Bake until the edges brown but are not burnt, 10 to 15 minutes
Butternut Squash Soup With Pear
Ingredients
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 large butternut squash, cubed
• 2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
• 2 chopped peeled pears or apples
• 1 cup low sodium chicken broth
• 1/4 cup maple syrup
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Chopped chives for garnish
Directions
1. Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through
black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
2. Puree soup in batches in a blender. Serve hot, garnished with chives
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