RH Staff

Yield: 4-6 servings.

MARINADE:
6 cloves fresh garlic, diced
1 tsp. Scotch bonnet pepper, diced
1 Tbsp. jalapeño, diced
1/4 cup toasted and ground cumin
1/4 cup toasted and ground coriander
1 cup fresh squeezed orange juice
1 Tbsp. sherry vinegar
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh Italian parsley
1/2 tsp. kosher salt
1/2 Tbsp. fresh ground black pepper

For Marinade: In a saucepan, heat the oil until hot but not boiling (approximately 175°F). In a stainless steel bowl, combine garlic, chiles, cumin, coriander, salt and pepper. Pour the warm oil over this mixture and let cool to room temperature. Whisk in the vinegar, lime juice and fresh herbs.

VEGETABLE SALAD:
1 cup diced chayote
1 cup diced calabaza
1 cup sliced button mushrooms
1 cup diced red peppers
1 cup corn, cut off the cob
1 cup canola oil
as needed, kosher salt and fresh ground black pepper

For Vegetable Salad: In a bowl, toss the calabaza with some of the oil and season with salt and pepper. Bake at 350°F degrees until the pieces can be easily pierced with a small knife. Sautè all the rest of the vegetables in hot pans with some of the oil and seasoning. Cool all the vegetables to room temperature and then combine and dress with some of the mojo. Serve warm, or at room temperature.

Photo Credit: Sunkist® Growers