Organic Baked Kale Chips

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
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The cooler season brings many changes to the garden. Crops from the Brassica family of plants truly thrive this time of year including Broccoli, Cabbage, and the über nutritious star of this recipe: Kale!
Read More: Massaged Balsamic Kale SaladAvocado Salad w Arugula Lemon Dizzle

1/4 cup thin red H2H onion slicesDirectionsCombine oil, chopped arugula, basil and garlic in a small saucepan; simmer over very low heat for 5 minutes. Remove from heat and let stand for 1 hour.
Read More: Avocado Salad w Arugula Lemon DizzleAvocado, Mango and Harvest to Home Arugula Salad

Peel, pit and dice 1 firm but ripe California avocado and 1 firm but ripe mango. Place in a large bowl with 3 cups of H2H arugula and 2 tbsp. finely minced H2H red onion. Drizzle with 3 tbsp.
Read More: Avocado, Mango and Harvest to Home Arugula SaladFind More Recepies
Recipe Of The Week

Make It Your Self:
- 1/4 cup coarsely chopped H2H arugula,
- 1 tbsp. coarsely chopped H2H fresh basil,
- 2 large cloves garlic, crushed,
- 3 tbsp. fresh lemon juice,
- 1/4 tsp. organic sugar