Recipes

Barham Family Farm Greek-Style Skillet Lasagna
Pastitsio is a Greek lasagna. The baked casserole is typically made with lamb or ground beef and the pasta can be bucatini, penne, spaghetti or lasagna noodles topped with a béchamel. This recipe is adapted from "The Best Simple Recipes" by America's Test Kitchen. We added olive oil, more cinnamon, nutmeg and red wine, as well as a bit more cream. We also think we'll try adding kale, peas or sun-dried tomatoes in the future.
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Barham Family Farm Beef Chili
Chili is a must for Super Bowl Sunday! This hearty version by Chef Vince Paredes, co-owner of The Farmhouse in the River Market, features Barham Family Farm ground beef and beef soup bones, both items available for pickup at the farm store in Kearney. Pick up your gameday supplies from 10 a.m. to 6 p.m. Thursday and Friday or 9 a.m. to 3 p.m. Saturday. On Sunday, kick off your day by stopping by The Farmhouse for one of their famous brunch items, including Barham Steak and Eggs or Country Fried Steak.
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Barham Family Farm Skillet Jambalaya
Just in time for Mardi Gras! Try our jambalaya for a quick and easy dinner!
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Barham Family Farm Brazilian-style Picanha
Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering. In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare. Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.
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