by Bill St John

Swap out a ho-hum slab of jalapeño cornbread for some slices, rather, of Marczyk's Semolina Roasted Green Chile Bread, made with this summer's Pueblo, Colorado, green chiles. "We're trying to emulate that cornbread-y feel of jalapeño cornbread," says Marczyk's culinary director, Jamey Fader, "but passed through a Colorado filter. We really like the sweeter profile of roasted Pueblo green chiles."

"It's a rustic, homey bread," says Fader. You'll notice the subtle flavors of chiles that pervade each loaf, and you'll also find small chunks of chile distributed throughout, providing stronger pockets of flavor as well as subtle heat.

A high percentage of durum flour gives this bread a lovely, golden hue, and the grainy-textured semolina flour donates a nutty flavor. (It's killer when sliced and used in a grilled cheese sandwich. Our suggestion is to use grated smoked Gouda for major yums.)

Or pair a chunk of Semolina Roasted Green Chile Bread with this month's ancillary offering of Pork Green Chile Stew, itself sporting more of those roasted Pueblo green chiles. These two are a perfect Summer 2026 harvest match and celebrate our state's famed green chiles, raised just down the road apiece in Pueblo, Colorado.

Order today with pick-ups from 08/21-08/23.

Green Chile Semolina Bread

$8.99