Contact Us
Department Contact Information

This form is intended for general questions for the city and is forwarded to a general email address. It is not monitored 24/7.
If your question requires immediate assistance (Court, Police, Fire, etc.), please contact that department directly.
Contact Form

 



Security Measure

Menu of the week: Sept. 26

Menu of the week: Sept. 26
Posted on 09/26/2018
Shop once at the Lenexa Farmers Market and make these delicious dishes: roasted butternut squash soup, white beans and cabbage.  

Roasted Butternut Squash Soup

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

Ingredients:
2 cups vegetable broth
1 large butternut squash, peeled and cubed to 1”–2” chunks
1 large zucchini, cubed 1”–2” chunks
1 large onion, cubed
3 garlic cloves
¼ teaspoon Morton Nature’s Seasoning
½ cup cream

Directions:
1. Preheat oven to 375 degrees. Place all vegetables on a greased, large sheet cake pan and sprinkle with seasoning. Roast for approximately an hour or until the edges of vegetables are starting to brown.
2. In a medium pot, warm the vegetable broth.
3. Remove vegetables from the oven. Place half the vegetables in a food processor and pour in 1-½ cups of the broth, process until the vegetables are smooth. 
4. Pour the remaining broth on the sheet pan and let set for several minutes.  Gently scrap off all the brown bits and pour back into the pot.
5. Place the vegetable mixture back into the pot.
6. Stir in cream and serve.

White Beans and Cabbage

(Recipe by Heidi Swanson from Super Natural Every Day)

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

Serves 4

Ingredients:
2 tablespoons olive oil
4 ounces potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot, thinly sliced
1 1/2 cups cooked beans white beans, or 1 can (15 ounce) cannellini/navy/garbanzo beans (rinsed and drained)
3 cups finely shredded green cabbage
1/4 cup freshly grated parmesan cheese
Sea salt 

Directions:
1. Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until potatoes are cooked through, about 5–8 minutes. Be sure to scrape the pan and toss the potatoes once or twice so that all sides get browned.
2. Stir in the shallot and the beans. Let the beans cook in a single layer for a few minutes, until they brown a bit. Then scrape and toss again. Cook until the beans are lightly brown and crispy on all sides.
3. Stir in the cabbage and cook for another minute, until the cabbage loses its structure. Serve dusted with parmesan.