As summer comes to a close and the new school year starts up, we at Clary Sage want to give you and your family some quick and easy recipes that are also nutritious!
Kale chips anyone? Simply wash, devein, pat dry, lather with olive oil, sprinkle with sea salt and pepper and lay out on baking sheets. Place them in a low temperature oven and cook until crispy (usually takes 10-15 minutes at 200 degrees). To make it more interesting, spice it up or curry powder and cumin or add a sprinkle of nutritional yeast for something cheesy.
Use up your herbs in a pesto and freeze in small jars to use in the winter. Combine dill with basil or cilantro with parsley, add some roasted garlic, pink Himalayan sea salt (boasting valuable minerals our bones can use), some fresh cracked peppercorns and a small chunk of cheese or some nuts of choice. Add peas from the garden for an extra kick of texture and flavour!
(Late) Summer Salad
Late summer is the best a time of year to enjoy the nourishing goodness from the earth such as heirloom carrots, purple beans, golden beets and dinosaur kale. Sautéed to a gentle crunch in some olive oil with a handful of chopped herbs (such as dill, basil or parsley) and a squeeze of lemon-yum! This summer salad can be eaten as a light lunch or an addition to a great dinner. Add your choice of protein, but make it lean, local (if possible) and light.
Don’t forget to think about preserving! Can your favorite tomatoes for an awesome hot meal when it’s cold out. Many recipes can be found on the Internet, but to keep it simple, simmer your whole tomatoes (peeled and cored) with a squeeze of lemon juice and a pinch of sea salt. Once cooked down, add to your mason jars and seal as you would normally during the canning process.