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Menu of the week: July 12

Menu of the week: July 12
Posted on 07/13/2018
jar of wood utensils and chalkboard that says menu of the weekShop once at the Lenexa Farmers Market and make these delicious dishes: tomato spinach chicken spaghetti, pork chops with corn relish, peach and guava bellinis. 

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.

Tomato Spinach Chicken Spaghetti

(Recipe courtesy of Julia’s Album

Vendors: New Roots for Refugees, Pastimes Farm, See’s Family Farm, Wohletz Farm Fresh, JET Produce and Meats, Meulebeke Farm

1/4 cup sun-dried tomatoes chopped, drained of oil (reserve the 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 fresh spinach
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.

Pork Chops with Corn Relish

(Recipe courtesy of Cooking Light)

Vendors: JET Produce and Meats, Wohletz Farm Fresh, Pastimes Farm, Dierking Farms, Oatie Beef

2 medium-size green tomatoes, cut crosswise into 1/4-inch-thick slices 
4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick) 
1 teaspoon kosher salt, divided 
1 teaspoon black pepper, divided 
2 large ripe peaches, cut into 1/2-inch cubes (about 1 1/2 cups) 
1 cup fresh corn kernels (from 2 small ears) 
1/4 cup extra-virgin olive oil 
2 tablespoons chopped fresh flat-leaf parsley 
2 tablespoons white wine vinegar 
1 teaspoon chopped fresh thyme

1. Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
2. Season pork chops on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
3. Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl.
4. To serve, place 1 pork chop and 3/4 cup relish with juices on each of 4 plates.

TIP: If you prefer cooked over raw corn, Joel Dierking of Dierking Farms recommends microwaving it. Shuck the corn, clean off the silk, and place the corn uncovered in the microwave. Cook it for six minutes, roll the corn and cook for another two to three minutes. In their experience, they get the fullest flavor from the corn by never putting water on it 

Peach and Guava Bellinis

(Recipe courtesy of Brenda Vandenbos and Connie Berggren)

Vendors: Aguas Frescas Bernice

1 1/2 ounce peach guava juice
4 1/2 ounce chilled champagne 

Pour peach guava juice into champagne flute, fill with champagne and serve.

Published July 13, 2018