Kale Chips

Ingredients:

• Fresh kale in a bunch or bag
• Olive oil
• Kosher salt

Directions:

1. Preheat the oven to 275 degrees F.
2. Spread kale on baking sheet (don’t overcrowd the pan, or the kale will steam). You will likely need to use several baking sheets depending on how large your bunch of kale is.
3. Drizzle 2 tablespoons olive oil over kale and mix to make sure all kale has oil.
4. Bake for 15 to 20 minutes until the kale is crisp. Sprinkle with Kosher salt when kale comes out of the oven.  

Pan Roasted Salmon with Pomegranate Reduction

Ingredients:

• 2 lbs salmon (8 ounces per person is the usual rule, that will include the skin, so you will likely have a 6 ounce portion per person)
• 2 tablespoons olive oil
• 2 cups pomegranate juice
• 1 cup orange juice
• Juice of 1 lemon
• 1 shallot, diced
• ¼ cup honey
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• Carrots sautéed in olive oil with 1 tablespoon of sugar as a side.

Directions:

1. Preheat the oven to 400 degrees F.
2. Sear the salmon in a sauté pan over medium heat for 3 minutes per side. Place in the oven for 10 to 15 minutes depending on the thickness of your salmon.
3. In a saucepan, add the pomegranate juice, orange juice, shallot, lemon, salt, and pepper and bring to a boil. Slow boil over medium high heat for 20 minutes until reduced by half. Add the honey and spoon over the salmon.