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Menu of the week: Oct. 24

Menu of the week: Oct. 24
Posted on 10/24/2018
Shop at the Lenexa Farmers Market and make these delicious dishes: roasted sweet potatoes and chickpeas with yogurt, sweet potato and sausage soup.  

Roasted Sweet Potatoes and Chickpeas with Yogurt

(Recipe adapted from Smitten Kitchen)

Vendors: JET Produce and Meats, New Roots for Refugees, Next to Nature Farm, See's Family Farm

Serves: 2 hungrily, 4 humbly

Ingredients:
3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick
1 to 2 tablespoons honey 
1 tablespoon crushed red-pepper flakes (such as Aleppo)
1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels
4 tablespoons olive oil
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup Greek-style plain yogurt
4 tablespoons fresh lime juice, from approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Directions:
1. Heat oven to 425 degrees F. Line two baking sheets with foil, for minimal mess. Coat one, the one you’ll use for the sweet potatoes, with 1 tablespoon olive oil.
3. Toss sweet potatoes with honey, 1 tablespoon olive oil and 1/2 tablespoon of pepper flakes. Let sit in bowl for 5 to 10 minutes. Toss chickpeas with 1 tablespoon olive oil, smoked paprika and salt, to taste.
4. Spread sweet potatoes out on olive oiled baking sheet in one layer. Season with salt and pepper. Roast for 30 minutes, until nicely toasted underneath. Flip/move wedges around and roast for 5 to 10 more minutes, until soft and singed. For extra color, run them under the broiler for a final minute.
5. Meanwhile, spread chickpeas on second uncoated baking sheet. Roast in oven for 20 minutes, rolling around once or twice so that they cook evenly, until lightly browned and crispy on the outside. Set aside.
6. Whisk yogurt, remaining tablespoon olive oil and lime juice together in a small dish, then season with salt and pepper to taste.
7. Arrange sweet potatoes on plate or platter, drizzle some of the yogurt over, then about half the chickpeas. Garnish with scallions and remaining pepper flakes, plus flaky sea salt, if you have any. Keep extra chickpeas and yogurt on the side. Dig in.

Sweet potato and sausage soup

(Recipe courtesy of Smitten Kitchen and adapted by Bon Appetit)

Vendors: JET Produce and Meats, New Roots for Refugees, See’s Family Farm, Oatie Beef, Pastimes Farm

Serves: 8

This hearty soup gets rich flavor from linguica, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices.

Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage (or chorizo or kielbasa sausage), cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Directions:
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) 
2. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. 
3. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. 
4. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. 
5. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.


Published Oct. 24, 2018