In our “Fight Back” article of this issue we mention one way to slow down the process of aging is by eating healthy and making sure you get enough beta carotene in your diet. One delicious and great source of this and many other supplements is in kale. Kale chips are a crunchy delicious snack that is also very easy to make. Enjoy this months online exclusive recipe.

Ingredients

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Use modern innovations to escape the heat of the kitchen. These three, healthy, late- summer recipes are meant for the grill. So, invite your family outside, fire up the barbeque and enjoy a colorful meal prepared in the great outdoors.

Ingredients:

• 6 lemons, thinly sliced into rounds
• 1 3-pound center-cut salmon fillet with skin
• Coarse kosher salt
• Olive oil (for drizzling)
• Garlic salt
• Freshly ground pepper

Directions:

Place fish skin side down on a large piece of aluminum foil. Arrange cut lemons on top and around of filet of fish. Sprinkle with oil, salt and pepper. Gather sides of aluminum foil to create a pouch – add more if necessary. Place fish pouch on the grill – heated to medium. Cook for 9 minutes without opening the pouch. Remove from heat. With a fork, carefully check the fish. Sprinkle with a bit more oil and serve immediately.

Ingredients:

• Juice of 2 or 3 limes (to equal approximately 1 cup)
• 1/3 cup honey
• 3 cloves garlic, diced
• Salt and pepper to taste
• 1 pound shrimp

Directions:

Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 20 minutes. Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill. Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.