Here's a recipe for those yet to be converted...to the world of kale chips. Who doesn't know yet of the wonderful virtues of this leafy green wonder - kale - in all of its glory.

​Before I share my recipe, here's my abbreviated version of #101 Kale for Dummies. For starts, it comes in different types - who knew? For example, there is the traditional green curly one that I first bonded with a few years back now - it is dark green, curly, tight-ruffled edges and has fairly tough stems. It can tend to be a little bitter, particularly if it is old but it cleans up pretty good if you add the right complementary flavors and cooking styles to it.

Usually when I think about making a 'red' chicken dish, I go for the obvious - well it's obvious to me because of my Italian roots - chicken cacciatore. But I am open to change and so when I came across this recipe a few years back in a magazine, I thought "why not?" I love red peppers and this seemed to be the best of both worlds - red peppers and tinned tomatoes. It also called for another 'fav' veg of mine - fennel, so hands down, I had to try it.

​Have you ever sat down to eat a meal and noticed that there is predominance of certain colors on your plate? Most of us know that a healthy plate should aim for a variety of colors. We call that the ‘rainbow effect’. I’m usually pretty good at that! So, when I noticed I was eating a slice of toasted rye bread with tomato sauce on top, along with ajvar (red pepper pureed with eggplant and garlic) and some cherry tomatoes on the side it caught my eye.