(COLORADO SPRINGS) — Chef Janon Bourgeois joined FOX21 Morning News on Wednesday, August 14th with seasonal sensations featuring quintessential Colorado cuisine: Palaside Peaches, Rocky Ford Melon, Olathe Corn, Pueblo Chiles and more! See below for her recipes.
Rocky Ford Melon & Feta Salad (6 Servings)
Zest & juice of 2 Meyer Lemons
2 Tbsp Plain Yogurt
2 Tbsp Sour Cream
Salt & Pepper
8 oz Kale, shredded
Approx. 4 cups Watermelon, cubed
1 Rocky Ford Cantaloupe cubed
5 large Mint Leaves, julienned
3 Tbsp Salted and Toasted Sunflower Seeds
4 oz Feta Cheese, crumbled
In a small bowl, whisk together lemon zest, lemon juice, yogurt, sour cream, salt and pepper.
In a large bowl, massage kale with the dressing and let sit for at least 10 minutes (up to an hour in the fridge).
Gently fold in watermelon, cantaloupe, mint, sunflower seeds and feta.
Best served cold and save some mint for garnish.
BLT Salad featuring Palisade Peaches (4 Servings)
1/2 lb Bacon
2 Tbsp Butter
4 slies Multigrain Bread (thick cut preferred), cubed
4 Tbsp Apple Cider Vinegar
Juice of 1/2 a Lemon
1 Tbsp Mayo
1 tsp Spicy Mustard
Salt & Pepper
1 pint Cherry Tomatoes, halved
3 Heirloom Tomatoes, diced
2 Palisade Peaches, diced
5 Leaves Fresh Basil, julienned
8 oz Spring Greens
Fry off bacon (crispy) on the stovetop in a heavy bottom pan. Remove bacon (set aside) and reserve the bacon fat in a pourable pitcher. Allow to cool to room temperature.
Reduce the head to medium and add butter. Allow to brown slightly, then toss in cubed bread. Toast until golden then set aside.
In a small bowl, whisk together the apple cider vinegar, lemon juice, mayo and mustard. Drizzle in the bacon grease, adding just enough until thickened (about 2 Tbsp). Season with salt and pepper.
In a large bow;, combine tomatoes and peaches and coat with the dressing.
Cover with fresh basil and greens, then gently toss to combine.
Top with croutons and enjoy right away.
Colorado Corn & Rice Salad (4 Servings)
1 cup Brown Rice Blend
3 ears of Olathe Corn on the Cob
2 roasted Pueblo Green Chilies, diced
1 bunch of Green Onions, sliced
2 to 3 Pattypan Squash, diced
3 Tbsp Sour Cream
2 Tbsp fresh Lemon Juice
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
Salt & Pepper
8 oz Spring Greens
2 Pepper Jack String Cheeses
1/4 cup roasted & salted Peanuts, crushed slightly
Add rice to 2 cups of cold water. Bring to a boil, cover then reduce to a simmer. Cook for 25 minutes and do not peek!
While the rice cooks, remove the kernels from the ear of corn and combine them in a large bowl with the diced peppers and sliced green onion.
Dice the pattypan squash and place in a small bowl.
Whisk together the sour cream, lemon juice, paprika, garlic powder, salt and pepper then toss with the pattypan. Allow to sit for at least 10 minutes.
Gently toss in spring greens and top with sliced cheese and crushed peanuts.
When the rice is finished, fluff and turn out onto a sheet pan to allow it to cool quicker. After 10 minutes, add the rice to the corn and pepper mixture, then fold in the pattypan squash.
Enjoy right away or enjoy as leftovers.
Gently toss in spring greens and top with sliced cheese and crushed peanuts.
