Small apology: last week's gazpacho and agua fresca recipes were composed in the thick of our recent heat wave (and with the idea in mind that everyone would want recipes that didn't require any cooking/heating of the kitchen).  However, by the time you all got the newsletter, the heat wave had passed and it was back to feeling like fall again! Oh well. I try.  - debbie

Kale Preparation Tip
I have discovered a real easy way to de-stem kale. Instead of trying to cut the stems out with a knife, simply hold the base of each stalk in one hand and strip the leaves off with the other. Then coarsely chop the leaves (or whatever your recipe calls for). Works really well.
 

Latin Roasted Potatoes
(this is a recipe I clipped from the San Jose Mercury News I'm not sure how long ago.  Can't be too long ago as the clipping has not yet turned brown...)
serves 4

1 tbsp. olive oil, plus more to grease pan
1 tbsp. chile powder
2 tsp. finely chopped garlic
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. (4 medium) potatoes, cut lengthwise into 1/2" thick wedges
1 med. onion, cut into 1/2" thick wedges
1 1/2 C. halved cherry tomatoes
1/3 C coarsely chopped fresh cilantro leaves
1 tbsp. fresh lime juice
4 lime wedges, optional garnish

Heat oven to 425 degrees. On lightly oiled non-stick baking sheet, combine 1 tbsp. oil, chile powder, garlic, salt & pepper. Add potatoes & onion; toss to coat evenly. (If it were me, I'd combine the potatoes and onions in a bowl, coat w/the olive oil, sprinkle on the chile powder, garlic, salt & pepper and toss, then spread on the baking sheet.) Bake 25 minutes. Add tomatoes; bake 7 to 10 minutes more, or until potatoes are tender. Transfer all the vegetables to a large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired.