Honey and Harissa Farro Salad

Honey and Harissa Farro Salad

Altered from Deb Pearlman, The Smitten Kitchen

Farro

1 cup (215 grams) uncooked farro

4 cups (950 ml) water or broth

Vegetables

2 tablespoons (30 ml) olive oil

1/2 pound (225 grams, about 4 medium) carrots

2 stems kohlrabi

Salt

Dressing

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

Salt

1/4 cup chopped fresh mint leaves, or half parsley and half mint

3/4 cup (4 ounces or 113 grams) crumbled feta

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.

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and kohlrabi, 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.

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.

Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.

* A good and easy harissa recipe can be found at: http://www.saveur.com/article/Recipes/Harissa

 

Bacon, White Bean, and Swiss Chard Pot Pies

Bacon, White Bean, and Swiss Chard Pot Pies

Altered from pancetta, white bean, and swiss chard pot pies, The Smitten Kitchen Cookbook, by Deb Perelman

http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/

Serves 4

Lid

2 c all-purpose flour

½ tsp table salt

13 Tb (or 1 stick plus 5 Tb) unsalted butter

6 Tb sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 Tb white wine vinegar

¼ c ice water

Filling

2 Tb olive oil

4 ounces bacon or 4 ounces ¼ in. diced pancetta

2 leeks or onions, finely chopped

6 oz. swiss chard, stems separated and finely chopped, leaves thinly sliced

2-3 sweet winter carrots, sliced

1 large stalk celery, finely chopped

½ lb shiitake mushrooms, sliced into quarters or fifths

Generous pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

1 Tb olive oil

3 ½ Tb butter

3 ½ Tb all-purpose flour

3 ¼ c sodium-free or low-sodium chicken or vegetable broth

2 c white beans, cooked and drained or from one and a third 15.5 oz. cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.