Potluck Recipe #35: Kale Chips

In my book, kale is a superstar. It's easy to grow, hardy and PACKED with nutrients -- the British government even encouraged its citizens to grow kale during World War II to compensate for nutrients they might have lacked due to rationing!

I used to feel at a loss as to how to use this amazing veggie until a friend taught me the following recipe. Now kale chips are one of my favorite snack foods -- and a great conversation starter at potlucks.


Kale Chips

1 bunch flat-leafed kale
2 tbsp. good-quality olive oil
salt
freshly cracked black pepper
2 oz. Parmesan cheese (or to taste), grated

1. Preheat the oven to 375 degrees.
2. De-stem the kale and rip it into bite-sized chunks. Wash and thoroughly dry the kale, either using a salad spinner or blotting it with a towel.
3. Put kale into a large bowl and toss with the olive oil.
4. Line a baking sheet with parchment paper and evenly spread out the kale. Top with salt, pepper and Parmesan cheese.
5. Bake until the edges turn brown, about 10 minutes.

Potluck Recipe #34: Southwestern Pumpkin Hummus

The combination of autumnal pumpkin with summery southwestern spice makes this week's recipe perfect for the warm fall we've been having. Pick up some chips and host a potluck for Open Arms to celebrate the change of seasons!


Southwestern Pumpkin Hummus

Adapted from a recipe from The Old Farmer's Almanac

4 cloves garlic
1/4 cup fresh cilantro
1/4 cup lime juice
1/4 cup tahini
2 tbsp. olive oil
1 can (15-ounce) pumpkin
3 tsp. cumin
1 tsp. salt
1/2 tsp. chili powder
1 whole chipotle pepper in adobo sauce
pumpkin seeds for garnish

1. Combine all ingredients except garnish in food processor and blend until smooth.
2. Transfer to bowl and cover.
3. Refrigerate over night.
4. Garnish with pumpkin seeds and drizzle with extra olive oil before serving. Serve with vegetables, crackers or plain tortilla chips.