Kale Chips

Since we can't have cake for every meal, we must have recipes with vitamin-packed deliciousness on hand.  These are extremely simple and delicious chips made from a vegetable that is in season year-round, did you know that this hearty green can be grown well into the colder seasons in Minnesota? These crunch and immediately melt in your mouth, similar to pork rinds, but with far less pig skin.
All you need:
1 large bunch of kale
1 tablespoon of olive oil
Salt
Pepper
Preheat your oven to 350 degrees.  Tear your kale into pieces about the size of large tortilla chips.  Toss with olive oil, pinch of salt and pepper.  I used two sheet trays since you don't want to overcrowd your chips, we want them crispy, not steamed. Giving each chip room, spread out on your pan.  Once your oven is ready to go, pop both pans in and set your timer for 10 minutes.  Check your chips at this point, if they still look a bit floppy, give them another minute or two.  I found that the magic time for my oven was 13 minutes. I was extremely pleased with how they came out and made them three days in a row.  Even the meat-loving fiance devoured the thin, crispy, and healthy treats.  If you don't think turning a green into a crunchy snack is possible, you must try making kale chips.

Cantaloupe Sorbet (Sorbetto al Melone if you're fancy)

I had a group of amazing ladies coming over and wanted something refreshing and light for dessert. I always try to use whatever might be sitting around the house and on the counter at the moment was a large and extremely ripe cantaloupe.  Since my melon was so big (insert boob or head joke here) I ended up doubling this recipe. In the future, I think I will use half the amount of sugar the recipe calls for.  Melons are so sweet and juicy on their own, I know it will be just as delicious with mostly its own sweetness shining through.  If someone tries it before I get around to it, let me know!  This really was pretty easy, you just have to have time to freeze it and whip it with your mixer and then refreeze.  If you have an ice cream machine, I imagine this would come out like a smooth melon dream. This comes from Bon Appetit Magazine, so you know they know what's up.
Ingredients
2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Preparation

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. I did this by sticking it in the freezer to speed along the process, I'm an impatient lady.

Puree cantaloupe in blender until smooth, use some of your sugar syrup for lubrication if it needs help getting smooth. Combine with the rest of your sugar syrup in dish and stir until well blended (I did this in my KitchenAid mixer and then poured back into the dish). Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. I ended up wrapping the mixing bowl in a towel soaked in hot water so it would help warm things just slightly, making it easier to whip.

Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight, storing in an air-tight container. You can prepare this three days in advance. Now your melons will never go to waste again!