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Menu of the week: June 28

Menu of the week: June 28
Posted on 06/28/2018
jar of wood utensils and chalkboard that says menu of the weekShop once at the Lenexa Farmers Market and make these delicious dishes: BLTs, easy creamy cucumber dip, beets with orange and walnuts. 

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.

Classic BLT

Vendors: Pastimes Farm, Oatie Beef, Rock the House Bakery, JET Produce and Meats, New Roots for Refugees


You know how to make a BLT. This quintessential summer sandwich is made up of crispy bacon, lettuce and juicy tomato slices on toasted bread with a smear of mayonnaise. Salty, sweet and crunchy — it hits all the right spots.

Easy Creamy Cucumber Dip

(Recipe courtesy of Jenny Doty)

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

1 large cucumber or 2 small cucumbers, peeled and chopped finely
1 medium onion, minced
8 ounces cream cheese 
Crackers or tortilla chips to dip

Mix all ingredients in a bowl. Add salt and pepper to taste. Serve with your favorite crackers or tortilla chips

Beets with Orange and Walnuts

(Recipe courtesy of Cooks Illustrated)

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

1 ½ pounds beets, trimmed and halved horizontally
1 ¼ cups water
Salt and pepper
3 tablespoons white vinegar
1 tablespoon packed light brown sugar
1 shallot, sliced thin
1 teaspoon grated orange zest
½ cup walnuts, toasted and chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme

To ensure even cooking, we recommend using beets that are of similar size—roughly 2 to 3 inches in diameter. The beets can be served warm or at room temperature. If serving at room temperature, wait to sprinkle with walnuts and herbs until right before serving.

1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.

2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.

3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, shallot, orange zest, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish; sprinkle with walnuts, parsley, and thyme; and serve.

Published June 28, 2018