BBQ Dry Rub

Tastes may vary from palette to palette, but I think the following spices are a good base for any barbecue dry rub. Adjust amounts to your liking with a little more of this or a little less of that.

1 Tablespoon Garlic Powder
1 Tablespoon Brown Sugar
2 Teaspoons Salt
1 Teaspoon Onion Powder
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Teaspoon Paprika
1/2 Teaspoon Dry Mustard
1/2 Teaspoon White Pepper
1/4 Teaspoon Celery Salt
1/4 Teaspoon Cumin
1/4 Teaspoon Oregano
1/4 Teaspoon Cayenne Pepper

Mix together in small bowl, pressing everything against sides of bowl with back of spoon to get it all really incorporated together.

Kale--Light and Easy

Since getting some kale with our farm share, I've been experimenting how to prepare it. Most recipes have been heavy on cream, butter and cheese--which obviously aren't very healthy and seem unkind to this nutrition-packed veggie. Tonight's preparation was different though, nice and light. I think this is the best kale I've made yet. (Sorry no pictures)

Wash and dry kale, then tear leaves from the stalks (which you can save for soup stock in the freezer). Steam the kale for 3-5 minutes and toss immediately with the following dressing (you can prepare while the kale is steaming):

1-2 Tb Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Herbs de Provence (or your favorite herb mix)
Juice of half a lemon
Salt & Pepper

Enjoy!