6 entrée or 10 side servings
- 3 Cups Cooked grain such as farro, quinoa, or spelt, cooked according to directions with water, drained, and chilled
- 1 each Large onion
- 1 each small zucchini
- 1 each small yellow squash
- 1 cup Rainbow carrots
- 1 cup Sweet Rainbow peppers or bell peppers of any color.
- 1 cup grapes, slice in half, or stone fruit such as peaches, plums, and apricots, pit removed and diced.
- 1 each heirloom variety squash, such as Delicata, Acorn, Spaghetti, Butternut, etc.
- 2 each Roasted Pueblo Green Chile, cleaned, seeded, and diced
- 4 each Fire Roasted Garlic cloves, minced
- 2 cups Chopped fresh herbs- you can use any combination of parsley, cilantro, green onion, fennel, dill, basil, and mint.
- 1 each Lime
- ½ cup Canola or Sunflower Oil
- Salt and Pepper to taste
- Roast vegetables: Preheat oven to 400°F. For this step, you will slice the onion, zucchini, yellow squash, and Delicata squash 1/8 inch thick. Working one vegetable at a time, place in a large mixing bowl, drizzle on about 1 Tbsp of oil. Add salt and pepper and toss in bowl to coat thoroughly. Pour vegetables onto a parchment-lined baking sheet, and roast in oven for 10-20 minutes, until golden to medium brown. Let cool. Delicata and other larger squash may need to be cut in half or quartered for bite-size pieces.
- Prepare the other fruits and vegetables: Slice the rainbow carrots and dice the sweet peppers. Finely chop the herbs and garlic. Slice grapes and/or stonefruit.
- Mix together and chill: Mix all ingredients together with cooked grain, add salt and papper as needed, and squeeze the lime over the salad. Cover and let chill at least one hour. Can be made a day ahead of time.
This recipe is all about celebrating the unique heirloom vegetables that you can find at the numerous Pueblo County Farms. It can change as the season progresses, but the basic formula is equal amounts of cooked grain and vegetables, with roasted aromatics such as onion, garlic, and Pueblo green Chiles, and lots of fresh chopped herbs and a squeeze of citrus to brighten up all the flavors. It’s fun to look for the different varieties of peppers, grapes, stone fruit such as cherries, plums, or peaches, and squash at the farmer markets. You can leave the skin on stone fruit, zucchini, yellow squash, and Delicata squash. Other squash varieties will need to be peeled.
Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile & Frijoles Festival 2019