1Preheat oven to 300°F. Wash kale and thoroughly dry in a salad spinner. Pour oils and tamari into a large bowl, add kale, and toss to coat evenly.
2Arrange leaves in a single layer on 2 baking sheets. Bake, switching pan positions after about 10 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, turning over as needed, about 5 minutes more. Let cool completely. Store in an air-tight container up to 3 days ahead.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.