Grilled Pork Sirloin with Spicy Onion Puree, Savory Blueberry Compote

Onion Puree:

• 3 Medium Yellow Onions, Julienned- Idaho
• 1 Garlic clove, sliced
• ½ Teaspoon Cayenne
• 1 ½ tablespoons brown sugar

Blueberry Compote:

• 1 pint Blueberries- Idaho
• ½ cup sugar
• ½ small yellow onion, minced- Idaho
• ¼ cup cider vinegar
• 1 Tablespoon chives, cut fine

Garbanzo Salad:

• 3 8 oz. Packages IQF Garden Green Garbanzos
• 1 small red bell pepper, small diced
• 3 green onions, sliced thin
• 1 Tablespoon Chopped Parsley
• 2 Tablespoons Dijon Mustard
• ¼ Cup red wine vinegar
• ¼ cup Olive or Salad Oil (divided)
• 1 Tablespoon Unsalted Idaho Butter

Roast Vegetables:

• 1 Zucchini, Cut in ½ length wise, then cut in ½” Wedges- Idaho
• 1 Yellow Squash, Cut in ½ length wise, then cut in ½” Wedges- Idaho
• 1 Medium Red Idaho Onion, cut in ½” Wedges
• ½ Pound Green Beans, Trimmed (Available during the Idaho Farmers Market season)
• Salt and Pepper
• Oil For Cooking