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Menu of the week: Sept. 12

Menu of the week: Sept. 12
Posted on 09/12/2018
sauteed zucchiniShop once at the Lenexa Farmers Market and make these delicious dishes: quick zucchini sauté, Dutch baby, oven-dried tomato gratin.

Quick Zucchini Sauté 

(Recipe and photo courtesy of Smitten Kitchen

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

1 to 2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
Salt and freshly ground pepper
Peelings of pecorino romano or parmesan cheese, to taste (optional)

1. Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. 
2. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

Dutch Baby

Vendors: Pastimes Farm, Next to Nature, Sunflower Orchards 

4 eggs
1 cup milk
1 cup flour
1/3 cup butter
Peeled peaches

1. Preheat oven to 425 degrees. 
2. Place butter in a 9x13” pan. Place pan with butter in oven and bake until butter is completely melted (about 5 minutes). 
3. In a blender or food processor, mix eggs and milk, then add flour all at once and mix until smooth. Pour into hot buttered pan. Bake 20-25 minutes until puffy. 
4. Dust with powdered sugar, serve with fruit.

Note: How to peel a peach
Place the peach in boiling water for 10–15 seconds. Remove peach with a slotted spoon. Run peach under cold water briefly. Once the peach is cool cut in half with a paring knife, as the peach is curt the skin should slip right off the peach. If the skin does not come off easily, return to boiling water for a few more seconds.

Oven-Dried Tomato Gratin

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

8 tomatoes
olive oil
sea salt

1. Plunge tomatoes into a pot of boiling water for 1 minute. Remove tomatoes from water and peel. Cut in half and squeeze seeds out. 
2. Drizzle tomatoes with a little olive oil, salt and pepper. Bake tomatoes at 325 degrees for 45 minutes to 1 hour.

Gratin ingredients:
2 cups heavy cream
½ cup parmesan cheese, grated
sea salt
2 cloves garlic, minced

1. Bring cream to a boil. Add garlic. Remove from heat and whisk in cheese. Season with salt and pepper.
2. Arrange tomatoes in a 9” x 13” baking dish. Pour sauce over tomatoes. Bake at 450 degrees for 15 minutes.

Published Sept. 12, 2018