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Menu of the week: Aug 30

Menu of the week: Aug 30
Posted on 08/30/2018
corn souffleShop once at the Lenexa Farmers Market and make these delicious dishes: fresh corn soufflé, Thai chile sauces.

Fresh Corn Soufflé 

(Recipe courtesy of Brenda Vandenbos)

Vendors: Borgman’s Dairy, Salt Creek Valley Farms, Pastimes Farm and Next to Nature

¾ cup milk
¼ cup cornmeal
1 cup corn, pureed
½ cup fresh corn, cut off the cob
1 cup cheese
4 egg yolks
6 egg whites
salt and pepper

1. Grease a 1 ½ quart soufflé dish or four medium ramekins and dust with cornmeal. 
2. In a medium saucepan, heat milk to a boil. Whisk cornmeal into milk and add the corn. Cook for 5 minutes continuously stirring. Season to taste with salt and pepper. 
3. Add cheese and egg yolks to the corn mixture. Whip egg whites to a stiff peak and gently fold into the corn mixture. 
4. Pour into the soufflé dish and bake at 375° for 20–30 minutes. Traditionally, a soufflé is served with a soft, slightly runny center. For a firmer center, cook for the full 30 minutes.

Thai Chile Sauces

(Recipe courtesy of New Roots for Refugees)

Vendor: New Roots for Refugees

Thai chiles are a great addition to any meal. Add them to your salsa, stir fry, or anything you pickle. These sauce recipes go great with any cooked veggies.

Chile Vinegar Sauce

1 tablespoon minced Thai bird chile peppers
¼ cup coconut or white vinegar

Chile Fish Sauce

1 tablespoon minced Thai bird chile peppers
¼ cup fish sauce

Chile Sweet Soy Sauce

2 tablespoons minced Thai bird chile peppers
1/8 cup molasses
1/8-1/4 cup soy sauce

In three separate bowls that can be covered, place the ingredients for each sauce and mix. Store in the refrigerator to be used to add spice to any of your favorite dishes.

Published Aug. 30, 2018