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Menu of the week: Oct. 18

Menu of the week: Oct. 18
Posted on 10/18/2018
bowl of chiliShop once at the Lenexa Farmers Market and make these delicious dishes: traditional chili, farro salad with carrots and parsnips.  

Traditional Chili 

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

1 pound pork sausage
1 pound ground beef
2 cups onion, chopped
2 cups bell pepper, chopped
2 cloves of garlic, minced
2 tablespoon chili powder
1 tablespoon cumin
¼ teaspoon pepper
3 bay leaves whole
2 cups of chicken broth
2 (28-ounce) cans of diced tomatoes
Chopped hot peppers (optional, to taste)

1. Brown beef and sausage over medium heat in large pot. Once almost cooked, add in onions, garlic and peppers and allow to cook until softened.
2. Add chicken broth, chili powder, cumin, pepper, bay leaves and tomatoes. Simmer for an hour and stir regularly. Adjust the heat of the hot peppers if desired.
3. Remove the bay leaves and serve. 
Do Ahead: Squash can be roasted four hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Honey and Harissa Farro Salad with Carrots and Parsnips

(Recipe courtesy of The Smitten Kitchen Cookbook, by Deb Perelman)

Vendors: New Roots for Refugees, See’s Family Farm, Next to Nature Farm, JET Produce and Meats, Koenig & Hill, Borgman’s Dairy Farm

Consider swapping out the feta for goat cheese crumbles from Borgman’s Dairy Farm. You could also sub other root vegetables for the carrots and parsnips.

1 cup (215 grams) uncooked farro
4 cups (950 ml) water or broth
2 tablespoons (30 ml) olive oil
1/2 pound (225 grams, about 4 medium) carrots
1 pound (455 grams, about 2 large) parsnips
5 tablespoons (75 ml) olive oil
1/2 teaspoon harissa, or to taste
1 teaspoon honey
2 tablespoons (30 ml) freshly squeezed lemon juice, plus more to taste
Pinch of ground cumin
1/4 cup chopped fresh mint leaves, or half parsley and half mint
3/4 cup (4 ounces or 113 grams) crumbled feta 

1. Cook farro: Bring the farro, water or broth, and a few pinches of salt (if using water or unsalted broth) to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.
2. Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.
3. Assemble salad: Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat; I suggest a restrained amount, because the heat of harissas can vary widely. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.
4. Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.