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Menu of the week: July 26

Menu of the week: July 26
Posted on 07/25/2018
Shop once at the Lenexa Farmers Market and make these delicious dishes: grilled vegetables; frittata; roasted chicken; cobbler; panzanella. Don't forget to round out any meal with a great beverage from Aguas Frescas Bernice, Scoby Masters Tea-Biotics Kombucha or Holy-Field Vineyard & Winery and a cookie or ice cream sandwich from Yummylicious Cookie Company. 

Grilled Vegetables

Summers are full of fresh produce, but not always a lot of time. At the beginning of the week, grill up a tray of vegetables and chicken breast to keep in the refrigerator. They can pulled out for any meal: add them to an omelet for breakfast, a sandwich for lunch or a salad, taco, quesadilla or rice bowl for dinner. It's easier to grill the vegetables in large slices, then cut them later as needed. You can grill just about any vegetable.

Zucchini, cut in half lengthwise
Eggplant, cut in thick slices
Red or yellow onions, cut in thick slices
Green beans, trimmed
Kohlrabi, trimmed
Asparagus, trimmed
Green onions, trimmed
Olive oil
Salt and pepper


  1. Drizzle desired vegetable with olive oil, salt and pepper and grill over a preheated gas grill until desired doneness.


A great summer dinner is a frittata with a mixed green salad. Eggs are a good source of protein, while fresh vegetables and herbs give flavor. Play around with different vegetables, which can be precooked or raw. This is a great use for leftover vegetables.

6 eggs
1 1/2 cups half and half or milk
2 vegetables, chopped
2-4 T fresh chopped herbs
1/2 cup cheese, grated


  1. Mix all ingredients together. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 45 minutes.

Roasted chicken

Roasted chicken is an easy dinner. If you're lucky enough to have leftovers, you can use them in salads, enchiladas, quesadillas and more.

2 1/2 to 4 lb. whole chicken
Fresh herbs
Salt, pepper and paprika


  1. Place several sprigs of herbs in the cavity of a chicken. Sprinkle chicken generously with salt, pepper and paprika. Place chicken in a small roasting pan or cast iron skillet, breast side up. 
  2. Bake at 450 degrees for 15-20 minutes. Turn oven down to 375 degrees and bake for one hour. Remove from oven and let rest at least 15 minutes before carving. 


Unlike a traditional cobbler with the fruit on the bottom and a thick biscuit on top, this cobbler has a cookie-like topping. The proportion of fruit to topping lets the fruit be the star of this dish.

12 cups fruit, such as peaches or blackberries
4 tsp. cornstarch
1/4 tsp. nutmeg
1 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 cup butter
1 2/3 cups sugar
1 egg
1/2 tsp. vanilla extract


  1. Cream together the butter and 1 cup sugar. Add egg and vanilla.
  2. Combine flour, baking powder and salt, and stir into the butter mixture until just combined.
  3. Mix the fruit with cornstarch, 2/3 cup sugar and nutmeg.
  4. Pour the fruit mixture into a large baking dish (or two 8-inch square pans) and drop the batter onto the fruit by the heaping tablespoonful.
  5. Bake at 375 degrees until golden brown for about 45 minutes.


(Recipe courtesy of Ina Garten)

This is a great summer salad made with bread, tomatoes and cucumbers.

3 tsp. good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 tsp. salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded and sliced 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
2 tbsp. capers, drained

For the viniagrette:
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. Champagne vinegar
1/2 cup good olive oil
1/2 tsp. salt
1/4 tsp. black pepper


  1. Heat oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. 
  2. For the vinaigrette, whisk all ingredients together. 
  3. In a large bowl, mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
  4. Serve, or allow the salad to sit for about half an hour to allow the flavors to blend. 

Published July 26, 2018