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Menu of the week: Oct. 10

Menu of the week: Oct. 10
Posted on 10/08/2018
Shop once at the Lenexa Farmers Market and make these delicious dishes: hasselback butternut squash with bay leaves, autumn apple salad.  

Hasselback Butternut Squash with Bay Leaves

(Recipe courtesy of Connie Berggren)

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

Ingredients:
1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total) 
1 tablespoon olive oil 
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
1⁄4 cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves

Directions:
1. Place a rack in upper third of oven; preheat to 425°. 
2. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. 
3. Roast squash in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1⁄4"), 15–18 minutes.
4. Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
5. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
6. Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
Do Ahead: Squash can be roasted four hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Autumn Apple Salad 

(Recipe courtesy of Connie Berggren)

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

Salad ingredients:
1⁄2 head green leaf lettuce, torn
1⁄2 head red leaf lettuce, torn
2 ripe apples, thinly sliced
2 ounces Asiago cheese, shaved
1⁄2 cup unsalted cashews, toasted

Dressing ingredients:
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped green onions
Salt and fresh ground pepper

Directions:
1. Mix dressing ingredients in jar, shake well and refrigerate.
2. Combine greens and 3⁄4 of the dressing. Arrange apples, cheese and cashews over top and drizzle on remaining dressing.


Published Oct. 10, 2018