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: Aug 23

Menu of the Week: Aug 23
Posted on 08/23/2018
peach cobblerShop once at the Lenexa Farmers Market and make these delicious dishes: summer corn risotto in sweet corn broth, tomato spinach chicken spaghetti, peach cobbler.  

Summer Corn Risotto in Sweet Corn broth

(Recipe courtesy of Food 52 by Susige)

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

Serves 6 to 8 

Sweet Corn Broth

5 to 6 cobs of sweet corn, raggedly stripped (reserve corn kernels for risotto)
5 cups water
2 teaspoons kosher salt
3 to 4 cloves garlic, peeled

1. Add water to a large sauce pot with a lid. Add the salt and the smashed garlic.
2. Break the corn cobs in half and toss them into the water.
3. Bring the water to a boil and then immediately turn the burner to low, then cover and simmer for one hour.
4. After simmering for an hour, discard the smashed garlic pieces. Then pick up each corn cob with tongs
and using the back of a large knife, scrape the sides of each cob back into the pot to get all the goodness still clinging onto it. Then discard. Please, do not strain the liquid.
5. If you're ready to make the risotto, place the pan back on a low simmer and proceed. Otherwise, cool the broth to room temperature and refrigerate until ready to use and then bring the broth back to a simmer as you're making the risotto.

Summer Corn Risotto

1 tablespoon olive oil
1 tablespoon butter (salted)
1/3 cup thinly sliced shallots (about two large)
3 cloves garlic, smashed and chopped
3 sprigs of fresh thyme, leaves only
1 cup arborio rice
1/2 cup white wine
4 to 5 cups sweet corn broth, heated in a separate sauce pan
1 cup grated Parmesan (Reggiano is preferred)
1 cup reserved corn kernels (or more, to taste)
3 tablespoons butter, cold and chopped into cubes
1 to 2 tomatoes, sliced and salted, if in season

1. Heat the olive oil and the butter in a medium sauce pan on medium heat. Then add the shallots and cook until they start to brown, stirring occasionally. Next, add the garlic and thyme leaves, stir to combine and cook one minute.
2. Add the risotto to the saucepan and stir to mix with the shallot mixture. Continue cooking and stirring, two to three minutes, until the rice absorbs all the fat.
3. Add the white wine to deglaze the pan. Stir to pull up any shallot mixture goodness from the bottom of the pan. Simmer until the rice starts to absorb the wine, two to three minutes.
4. Using a ladle, add three ladles of sweet corn broth to the rice mixture, stirring. Continue stirring until the rice absorbs most of the broth.
5. Continue adding ladles of broth and stirring. One cup of rice should use approximately four cups of stock, sometimes more, sometimes less. After 20 minutes or more, the rice should start looking creamy. Stir and cook until the rice is tender to the bite and no longer crunchy. If you overcook it, the rice will be mushy. 
6. Turn the heat off the pan. Add the cubed, cold butter and stir vigorously. Add the Parmesan and one cup of the reserved corn kernels (or more to taste) and stir to combine. Cover and let sit for at least five minutes before serving.7. Serve the risotto with a few sliced tomatoes on the side salted with Kosher Salt and a dash of pepper. The brightness of the tomatoes marries well with the sweetness of the Summer Corn Risotto.

Tomato Spinach Chicken Spaghetti

(Recipe courtesy of Julia’s Album)

This chicken spaghetti recipe has lots of fresh ingredients: tomatoes and spinach, as well as comfort food ingredients, such as chicken.  You'll love the flavors of this pasta! 

Serves 4 

1/4 cup sun-dried tomatoes, chopped, drained of oil
2 tablespoons olive oil drained from sun-dried tomatoes
1/2 pound chicken boneless and skinless (preferably, boneless skinless thighs), chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 Roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 ounces spinach fresh
3 garlic cloves, chopped
8 ounces spaghetti pasta
3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3-5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

Peach Cobbler

Vendors: Sunflower Orchards, Pastimes Farm and Borgman’s Dairy

¾ cup sugar
2/3 cup milk (can use goat milk)
½ teaspoon salt
¼ cup butter
2 teaspoon baking powder
1 cup flour
3 cups skinned and chopped peaches

1. Cream sugar and butter, then add the milk and all dry ingredients at once.
2. Grease medium size casserole dish. Pour batter into dish.
3. Carefully spoon fruit over batter, do not stir.
4. Bake at 350 degrees for approximately 45 minutes. The batter will rise up and through the peaches to have some crust on top and cake surrounding the peaches.

Published Aug. 23, 2018