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Menu of the week: Aug. 16

Menu of the week: Aug. 16
Posted on 08/15/2018
sausage and veggie quicheShop once at the Lenexa Farmers Market and make these delicious dishes: sausage and veggie quiche, zucchini bread, cast-iron eggplant and walnut bruschetta.  

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.

Sausage and Veggie Quiche

Vendors: Pastimes Farm, Next to Nature Farm, Stony Ridge Farms, Oatie Beef, New Roots for Refugees, Meulebeke Farms, See’s Family Farm, Wohletz Farm Fresh, JET Produce and Meats, Salt Creek Valley Farms

Ingredients:
1 deep-dish pie crust
3 green onions, chopped
1 medium tomato, chopped
1/2 pound sausage
Small yellow or red pepper, chopped
1 cup spinach, chopped
6 eggs
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup cheddar cheese
1/2 cup mozzarella cheese

Directions:
1. Warm oven to 450 degrees. Pierce pie crust with fork on bottom and sides. Place aluminum foil in pie crust to hold it down. Bake crust for 10 minutes.
2. In large sauté pan, brown sausage. Once browned, add onion and peppers and sauté until tender. Then add spinach and stir until warm.
3. In a bowl, beat eggs, heavy cream, salt, pepper and cheeses.
4. Remove crust from oven and remove aluminum foil. Sprinkle half of sausage mixture in crust. Pour half of egg mixture on top of sausage. Repeat.
5. Place in oven at 325 degrees for 45 minutes. You may want to cover the edges of the crust halfway through to prevent overbrowning. Remove when center is slightly browned and a toothpick comes out clean when inserted and removed.

Zucchini Bread

Vendors: Stony Ridge Farms, Pastimes Farm, See’s Family Farm, Wohletz Farm Fresh, Salt Creek Valley Farm, Meulebeke Farms, JET Produce and Meats, New Roots for Refugees

Ingredients:
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
3 cup flour
2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup nuts

Directions:
1. Preheat oven to 325 degrees. Oil and flour two loaf pans.
2. Mix all ingredients in one bowl. Pour in pans.
3. Bake for one hour or until toothpick comes out clean.

Cast-Iron Eggplant and Walnut Bruschetta

(Recipe by Keith Schroeder from Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing)

Serves 8 (serving size: 1/2 cup eggplant mixture and 2 bread halves)

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

Ingredients:
4 cups peeled and diced eggplant 
1/2 teaspoon kosher salt 
2 tablespoons olive oil 
1 cup diced yellow onion 
4 garlic cloves, sliced 
1 tablespoon sugar 
2 tablespoons sherry vinegar 
2 teaspoons minced fresh thyme 
8 (1/2-inch-thick) slices whole-grain artisan-style bread, cut in half 
1/2 cup large walnut pieces 
1/4 cup chopped fresh flat-leaf parsley 
2 teaspoons fresh pecorino Romano cheese, grated

Directions:
1. Preheat your broiler.
2. Toss the eggplant with the salt. Place in a colander over a bowl to catch any liquid run-off. Tumble occasionally. Let the eggplant sit for 10 minutes or so before using.
3. Heat a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl.
4. When the oil wrinkles into a semi-psychedelic haze, just before it reaches the smoke point, add the eggplant in a single layer. Let cook for 2 minutes before attempting to stir.
5. Now grab a wooden spoon. Sauté the eggplant for about 5 minutes or until well browned and tender, stirring occasionally. Add the yellow onion and the garlic. Stir.
6. Lower the heat to medium-low. Add the sugar, sherry vinegar, and thyme. Fold to integrate, and cook over low heat for 10 minutes, until the mixture softens and becomes unified.
7. Turn off the heat. Let the eggplant mixture rest for a few minutes — right there in the pan.
8. Place the bread slices on a baking sheet and broil until slightly charred on both sides, 1 minute per side. Remove the bread. Put the walnuts on the baking sheet in a single layer.
9. Broil the walnuts until the first sign of char appears on a single nut piece. Remove from the oven and fold into the eggplant mixture. Add the parsley to the eggplant mixture.
10. To serve, spoon a generous amount of eggplant mixture on the bread slices. Sprinkle evenly with the pecorino Romano.


Published Aug. 15, 2018