Chai Green Tea Concentrate

Makes 12 cups

Add 1/4 cup of this concentrate to either 3/4 cup water or milk. Serve hot or cold.

• 4 teaspoons each: ground ginger, cinnamon and ground fennel seeds
• 2 teaspoons each: ground black pepper, cardamom and coriander
• 1 teaspoon ground cloves
• 12 green tea bags (or 1/4 cup loose green tea)
• 3/4 cup blue agave
• 2 tablespoons molasses
• 4 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice

Stirring constantly, heat spices in a heavy-bottomed medium saucepan over medium-low heat until fragrant and the first wisps of smoke start to rise, a couple of minutes. Add 4 cups of water and the tea, and bring to a simmer. Remove from heat, cover and let steep for flavors to blend, about 10 minutes. Stir in agave, molasses, vanilla and lemon juice. Cover and refrigerate until ready to use. (It can keep that way for a couple of weeks.)

Kale Chips

Makes 4 servings

• 1 bunch kale (about 8 ounces), curly or dinosaur, leaves cut from the ribs
• 1 tablespoon olive oil
• Salt

Adjust oven racks to lower-middle and upper positions and heat oven to 275 degrees. Toss kale with oil and a light sprinkling of salt, and arrange in a single layer on each of 2 large rimmed baking sheets. Bake until kale is crisp, about 30 minutes.

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