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Menu of the week: Aug. 2

Menu of the week: Aug. 2
Posted on 08/02/2018
jar of wood utensils and chalkboard that says menu of the weekShop once at the Lenexa Farmers Market and make these delicious dishes: cucumber, tomato and green onion sandwich; street fair corn on the cob; breakfast burritos; grilled/roasted vegetables; peach and blueberry crisp. 

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.

Cucumber, Tomato and Green Onion Sandwich

(Recipe courtesy of Connie Berggren)
Vendors: JET Produce and Meats, Salt Creek Valley Farms, Wohletz Farm Fresh, See’s Family Farm, New Roots for Refugees, Pastime Farm, Rock the House Bakery

This was Farmers Market attendant Connie Berggren’s mother’s favorite summer sandwich. Like mother, like daughter! This is one of those super-simple recipes that relies on fantastic ingredients. She only eats this when veggies are bursting with flavor. If they aren’t fresh picked, don’t bother.

Vine-ripened tomatoes, sliced thin
Sun-kissed cucumbers, sliced very thin
Green onions, sliced thin
Bread - your favorite loaf

1. Lightly spread mayonnaise on both slices of bread.
2. Cover one piece of bread with a layer of cucumber slices.
3. Sprinkle with green onions and just a grind or two of fresh ground pepper.
4. Top with a thin layer of tomatoes — you might have to cut to fit.
5. Top with the second piece of bread.

Street Fair Corn on the Cob
(Recipe courtesy of Food 52, thirschfeld)

Vendors Dierking Family Farms, See’s Family Farm, New Roots for Refugees, Salt Creek Valley Farms

Not that sweet corn needs anything else, when it tastes as good as Dierking Farms, but here’s a delicious take devoured at street fairs the world over. It would also be awesome to roast the sweet corn on the grill, cut it off the cobs, add it to a dish along with the other ingredients and make it into a casserole. Let us know if you try it that way...and invite us over.

8 ears of the tastiest sweet corn, still in the husk
2 cups grated hard cheese (manchego, asiago or cotija)
2 tablespoons ancho chile powder
1/2 teaspoon garlic powder
Kosher salt and fresh ground pepper
3 tablespoons cilantro, minced
Lime wedges

1. Soak the corn in a water filled sink for 2 to 4 hours.
2. Fire up your grill for direct heat grilling. While the grill is heating, peel back the corn husks, leaving them attached to the ear of corn, making a handle. Remove the bulk of the silks, but you are going to be grilling the corn so any remaining threads will burn off. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.
3. When the grill is hot, add the corn and cook until tender. It should caramelize with splotches of brown if the grill is hot enough.
4. When it is done, use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.

Breakfast Burritos

(Recipe courtesy of Connie Berggren)

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

Breakfast burritos are flexible. They’re scrumptious with good chorizo, fresh eggs, and cheese but also accommodate the wonderful bounty of summer veggies. Try our suggestions or experiment with some of your own. Go wild! Have fun! 

1 pound good quality chorizo
A handful of new potatoes, washed and diced
1 dozen eggs, cracked into a large bowl, whisked with a bit of salt and pepper
Olive oil
Add-in ideas: green onions, shallots, bell peppers, tomatoes, avocados, salsa, cheese

1. In a well-seasoned, heated cast-iron or heavy skillet, brown chorizo. Remove from pan, wiping out most of the grease. Drain chorizo on paper towels, if necessary. Set aside.
2. Add a bit of olive oil to the hot pan, if you didn’t have any left from the chorizo, then add potatoes. Season with pepper and salt to taste. (Feel free to add diced bell peppers or onions with the potatoes, but be careful not to crowd them, you want the potatoes to brown, not steam.) Cook until potatoes are fork tender and lightly browned. Remove from pan and set aside.
3. Add whisked eggs to the pan and cook, scraping the bottom of the pan frequently, letting the uncooked egg slide under, until the eggs are set, but not dry. Add back in the chorizo and potatoes (and optional onions, and or peppers), heating everything through. If you’re adding cheese, do that now and cover the pan, removing it from the heat.
4. Warm tortillas. Add a line of chorizo/egg mixture and optional add ins down the center. Rolling away from you, fold over one long side, fold up the bottom, and continue rolling until the burrito is closed. Repeat. Enjoy!

Grilled/Roasted Veggies

(Recipe courtesy of Connie Berggren)

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

This is a very versatile recipe. You can use any combination of vegetables. Grill them in the summer or roast them in the oven when it’s cold outside. Use them to top pizza, make omelets, add to grilled cheese, quesadillas, quinoa bowls, or as a delicious side dish. 

Red and/or yellow onions
Bell pepper
Cherry tomatoes
Garlic cloves, peeled
Fresh herbs
Olive oil
Balsamic vinegar (optional)
Salt and pepper

1. Wash, clean, then slice veggies into long strips. Don’t cut them too thin, they will shrink while they grill/roast. Leave garlic cloves whole.
2. Toss veggies with a bit of oil — enough to make them glisten, but not enough to drown them. Drizzle with optional balsamic and toss to combine.
3. Spread out on a grill-proof pan and sprinkle with salt, pepper, and optional herbs. 
4. Grill over high, indirect heat. (If roasting, set oven to 400.) Stir veggies after they begin to brown, and continue grilling until they begin to caramelize and release their sweetness.

Peach and Blueberry Crisp

(Recipe courtesy of Connie Berggren)

Vendors: Sunflower Orchards, Salt Creek Valley Farms, Stony Ridge Farms, Wohletz Farm Fresh

This is great with any fruit. Try peaches, blueberries, cherries, and apples, or use whatever is in season! Use almond flour for a great gluten-free treat.

1 cup rolled oats
1/2 cup almond flour (or all-purpose flour)
1/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter, cubed
4 cups fruit, sliced or diced (e.g., 3 cups peaches, 1 cup blueberries)
Optional sprinkling of slivered almonds

1. Preheat oven to 350.
2. Mix oats, flour, sugar, salt and cinnamon in a small bowl.
3. Cut butter into oat mixture with a pastry blender, or rub in with your fingers, until it is all the size of small peas.
4. Arrange fruit in the bottom of two-quart baking dish.
5. Top with oatmeal mixture; sprinkle with nuts, if desired.
6. Bake 20 – 30 minutes, or until topping is brown and fruit is tender.
7. Serve warm with cream or ice cream.

Published Aug. 2, 2018