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Menu of the week: July 17

Menu of the week: July 17
Posted on 07/17/2018
jar of wood utensils and chalkboard that says menu of the weekShop once at the Lenexa Farmers Market and make these delicious dishes: Thai spring rolls with dipping sauces; gazpacho; tomatoes Provençal served with a grilled steak; Danish potato salad with brats; corn and black bean salad. 

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.

Thai Spring Rolls

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

Spring rolls are a refreshing and healthy summer lunch, dinner or snack. You can combine any combination of raw vegetable you like in the rice paper wrap, then roll and eat. There are several sauces that can accompany your spring rolls for dipping. We provided five below.

Ingredients: 
rice paper wraps
leaf lettuce
carrots
cucumbers
bell peppers
cabbage
cilantro
mint

Directions:
All vegetables should be sliced small enough to be rolled in the rice paper.
 
1. Place rice paper in a shallow dish of water one at a time to slightly soften. Remove from water and do not worry if there are some places that are still dry, they will soften as you make the rolls. 
2. Place on a clean counter and fill by placing a small piece of lettuce, then any combination of raw vegetable you like. Roll like a burrito and place on platter. If you pull too hard while rolling, you will tear the rice paper. 
3. Serve with dipping sauce.

Peanut Sauce

Ingredients: 1 can coconut milk
2–3 tablespoons sugar
2 tablespoons fish sauce
3 tablespoons red curry paste
4 tablespoons peanut butter
1 clove garlic, minced

Directions:
Combine all ingredients in a blender or mix by hand.

Soy Dipping Sauce

Ingredients: 1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons fresh ginger, grated

Directions: 
Combine all ingredients.

Dipping Sauce

Ingredients:  ¼ cup sugar
¼ cup lime juice, fresh squeezed
¼ cup fish sauce
1 jalapeño, chopped
1 clove garlic, minced
½ cup water

Directions: 
Mix all ingredients together. 

Sweet Thai Dipping Sauce

Ingredients:  3 tablespoons chili paste
2 teaspoon minced garlic
½ cup rice wine vinegar
2/3 cup water
2/3 cup sugar
1 teaspoon salt
4 teaspoon cornstarch
4 tablespoons cilantro

Directions:
Combine all ingredients except cilantro in a saucepan. Cook over medium heat until thick. Chill and add cilantro.

Hoisin Dipping Sauce

Ingredients:  1 cup hoisin
½ cup water
¼ cup rice vinegar
½ small onion, chopped fine
1 tablespoon chile paste

Directions:
Mix all ingredients together.

Tomatoes Provençal

Vendors: Wohletz Farm Fresh, New Roots for Refugees, Pastimes Farm, JET Produce and Meats, See’s Family Farm, Rock the House Bakery
 
Ingredients:
 6 tomatoes
1 cup bread crumbs
1–2 cloves garlic, minced
1 tablespoon basil, chopped
¼ cup parmesan cheese, grated
salt
pepper 
olive oil
 
Directions:
1. Mix bread crumbs, garlic, basil, cheese, salt and pepper. Add enough olive oil to make slightly crumbly. 
2. Cut tomatoes in half and squeeze out seeds. Top each tomato half with bread crumb mixture. 
3. Bake at 450º until golden brown, about 15 minutes.

Gazpacho

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

Ingredients:
6 tomatoes, seeded and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
½ red onion, chopped
½ bunch green onions, sliced
½ bunch cilantro, chopped
1 cucumber, chopped
2 tablespoons lemon juice, lime juice or vinegar
2 cloves garlic, minced
1 teaspoon cumin
2 cups tomato juice
salt
pepper    

Directions:
Mix all ingredients. Let chill for at least two hours. You can serve this soup chunky, puréed or puréed pureed.

Black Bean and Corn Salad

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

Ingredients:
2 8-ounce cans black beans, drained
6 ears fresh corn, cut off the cob, but not cooked
3 green onions, white and green parts, sliced
1 red bell pepper, diced
1 small red onion, chopped
½ bunch cilantro, chopped 

Directions: 
Mix all ingredients together and toss with vinaigrette (see recipe that follows).  

Vinaigrette

Ingredients: 1 cup olive oil
½ cup lemon or lime juice
2 tablespoons Dijon mustard
1 clove garlic, minced 
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon cumin

Directions:
In a blender or bowl mix together everything except olive oil. Slowly drizzle in oil while whisking until fully incorporated. 

Danish Potato Salad

(Recipe courtesy of Epicurious)

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

Instead of the heavy mayonnaise-based potato salad, try a lighter version. The fresh new potatoes at the Market are perfect for this salad.

Ingredients:
3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter)
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil

Directions:
1. Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. 
2. Drain potatoes; cool 30 minutes. 
3. Peel potatoes, if desired; cut into 1/3-inch-thick slices. 
4. Place potatoes in large bowl. Add chives, parsley, and capers. 
5. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. 
6. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. 


Published July 17, 2018