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Menu of the Week: Aug 9

Menu of the Week: Aug 9
Posted on 08/09/2018
This week’s menu plan: cheese-stuffed eggplant rolls, shakshuka, pineapple ginger cooler.

This week’s menu plan: cheese-stuffed eggplant rolls, shakshuka, pineapple ginger cooler.  

Shop once at the Lenexa Farmers Market and make these delicious dishes: shakshuka, cheese-stuffed eggplant rolls, pineapple ginger cooler. 

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.

Cheese-Stuffed Eggplant Rolls

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

1/2 cup vegetable oil, divided
2 cups dry bread crumbs
½ cup flour
2 eggs
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices 
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
¾  cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 clove garlic, minced 
28 ounces marinara sauce

1. Mix dry bread crumbs, ¼ cup parmesan cheese on a plate, and place flour on another plate. In separate bowl, crack eggs and whisk. Pour oil in frying pan and warm to medium.
2. Dredge eggplant into flour, dip in egg and then into bread crumb mixture. Place in the frying pan and brown on each side. Remove from pan.
3. Combine the ricotta, 1 cup mozzarella, remaining ½ cup parmesan, parsley and garlic in a bowl.
4. In a 9x13 pan line with marinara sauce.
5. Place 1/8 of mixture on eggplant and roll. Place rolled eggplant in pan and keep rolling.  Once complete top with marinara sauce and mozzarella.
6. Bake at 400 degrees for about 25 minutes.


(Recipe from Jerusalem: A Cookbook by Sami Tamimi and Yotam Ottolenghi)

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

This comforting dish of eggs poached in a sauce of tomatoes, peppers and onions is a famous Israeli breakfast that has become popular on U.S. menus in recent years.

Serves: 4

2 tablespoons olive oil
1 teaspoon harissa (homemade, if you'd like)
2 teaspoons tomato paste
2 (300 grams) large red peppers, diced in 1/4-inch pieces
4 cloves garlic, finely chopped
1  teaspoon ground cumin
5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
4 large eggs, plus 4 egg yolks
1/2 cup (120 grams) labneh or thick yogurt
1 pinch salt

1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Sauté for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened. 
2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each in its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.

Pineapple Ginger Cooler

Vendors: Aguas Frescas Bernice and Holy-Field Winery

½ cup Pineapple Ginger Cilantro drink
½ cup Kaw River Rhine from Holy-Field Winery (semisweet mild red wine with flavors of plum and berries)

Combine in a medium-sized glass and enjoy.