Autumn Everlasting - Roasted Sweet Pepper Salsa and Kale Chips

Our general feelings about Roasted Sweet Pepper Salsa and Kale Chips.
Notice - an empty plate. 

October is one of those months that is intoxicating to the soul. Like me, October is remembering the warm, sunny days of summer with the last few recess games of soccer, open toed shoes and early evening walks with Buckley. Slowly October has me digging into the back of my closet for my cozy scarves and anticipating my next trip to a local coffee shop where I will depart from my beloved chai for some sort of hot drink with a pumpkin theme. What is the best part of October? Is it the smell of roasting squash, burning leaves and pumpkin bars in the oven? Or is it the beauty of the red and gold leaves blowing in the Autumn breeze? For me October is bitter sweet as I soak up the last few visits to the Farmer's Market where I gather Cockscomb, Hearty Mums, and the most beautiful squash and tomatoes.

However, Chef Gaby has created a space in our classroom where we can continue to savor the smells and tastes of Autumn. Our trip to Echollective Farm allowed for two remarkable days of preparing healthy food that was both crunchy and delicious. To quote Sumner as he tossed the Kale Leaves with sea salt, black pepper and lime "Mmmm, it smells SOO good." Together we created an early Autumn snack of Kale Chips and Roasted Red Pepper Salsa. Jared has been asking me each and everyday to post the recipes, so please find those below.

Experiencing the aftertaste of Kale Chips

We had mixed reactions to the Kale Chips. First and foremost we have to celebrate that each and every friend tried the Kale Chips as Chef Gaby counted down: "One, Two, Three...TASTE!" The loud crunch echoed throughout our classroom with collective "Mmmmmm" and then from a few corners of the room we could hear "ewwwww" as we discovered the aftertaste of Kale. It was 50/50. Some students loved Kale Chips. Others were not fans.

Roasted Sweet Peppers before we peeled them. Hot!

The Roasted Sweet Pepper Salsa however got our taste buds going in a whole new direction! After roasting the peppers, peeling them and watching as Chef Gaby carefully mixed the ingredients using an Immersion Blender, we were all surprised at how the taste of the salsa matched the smell in our classroom - and we were in love with its sweet taste mixed with a salty tortilla chip. As Jared noted, Sweet Pepper Salsa is most delicious on the very first day. After it has been refrigerated it loses its zing that we fell in love with.

As the Autumn progresses Chef Gaby has grand plans for us to make a tomato sauce to enjoy in the cold winter months. In addition, we are anticipating a Racerunner-Made Apple Pie with apples from Wilson's and the Farmer's Market. It is the perfect friend to our new favorite book Enemy Pie. 

Chef Gaby explains the dehydrator which we will use for Kale Chips

Thank-you to Chef Gaby for leading us in a local food experience that is forever written on our hearts (and taste buds) long after the Autumn Days have said their last farewells and we are bundling up for an Iowa Winter full of sledding, winter coats and hot chocolate.

"Why is it important to make own chips?"

The Prairie Racerunners said..

• Fresher product
• Less sodium in our bodies
• Less sugar in our bodies
• Local Vegetable which means less gas to get to Iowa
• They are NOT FRIED

Kale Chips

1. Kale Leaves (we love Dinosaur Kale the best!)
2. Lime
3. ½ Cup Olive Oil
4. 1 tsp. sea salt
5. 1 tsp. black pepper
6. toss with hands
7. Dehydrate for 24 hours 

Roasted Sweet Pepper Salsa - Chef Gaby reminds us that salsa IS NOT just about tomatoes!

1. Roasted red peppers (remove skins and seeds)
2. Leek
3. Tomatoes
4. Olive Oil
5. Blend Together with Immersion Blender

Then…

1. Salt
2. Pepper
3. Lime
4. Fresh oregano
5. Cilantro
6. Mix together. 

Serve with tortilla chips, snappy peas and carrots. Yum!