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Easy Kale Chips
1 bunch kale, washed and dried
Olive oil

Preheat oven to 350 degrees. Wash the kale and remove the leaves from the hard stem (tearing with your hands is fine). Be sure the kale is dry as it may not become crispy enough if it is wet.

Add olive oil in increments of 1 tablespoon at a time, mixing well between additions until kale is lightly coated with oil. Line two baking sheet with parchment paper (or foil) and lightly coat with oil or cooking spray. Place kale in a single layer on baking sheet and bake for 7-10 minutes.

Check carefully as it can burn quickly if you are not careful. If desired add a sprinkle of parmesan cheese during last few minutes of baking time. These crumble easily so be sure to eat

Pan Roasted Pork Tenderloin
- (those who don't eat pork may substitute skinless chicken breasts for pork)
Serves 3-4 people

One Pork Tenderloin - 3/4 - 1lb in weight
1 1/2 tbsp flour
1 tsp ground cumin
1/2 tsp powdered ginger
Freshly ground pepper to taste
1 tbsp canola oil
Applesauce, unsweetened at room temperature

Mix flour, cumin, ginger and pepper. Dredge pork with mixture. Heat oil in saute pan over medium high heat and add pork tenderloin. Cook for about 5 minutes turning to brown evenly on all sides. Lower heat and cover pan. Cook until pork is done in thickest area of tenderloin about 10-15 minutes, turning one or twice to heat evenly. Slice on diagonal in 1/2 inch tick slices and serve with applesauce.

Any Day Salad Dressing

1 tablespoon chopped shallot
1 1/2 tablespoon balsalmic vinegar
1 tablespoon red wine vinegar
1-1/2 tsp dijon mustard
pinch of salt (1/8 tsp)
freshly ground pepper to taste
1/2 tsp honey
4 tbsp extra virgin olive oil

Combine all ingredients. Makes about a 1/2 cup of dressing, enough for 6 servings (approx. 1-1/2 tbsp each).

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