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Try it with your favorite aioli for a tasty snack!
1 pound okra Salt to taste 2 tablespoons extra virgin olive oil Fresh thyme leaves, optional Freshly ground pepper Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot. For eliminating gooeyness, refrigerate for two weeks before eating!
1 pound fresh okra 4 garlic cloves, smashed and peeled 2 oregano sprigs 2 basil sprigs 2 dried bay leaves 1 teaspoon black peppercorns 1 teaspoon yellow mustard seeds 1 teaspoon red-pepper flakes 1/2 teaspoon fennel seeds 1/4 teaspoon ground cayenne, or to taste 2 cups white distilled vinegar 1/4 cup granulated sugar 2 tablespoons kosher salt Wash and dry the okra. Trim the tops and cut lengthwise into quarters. Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red-pepper flakes, ¼ teaspoon fennel seeds and ⅛ teaspoon ground cayenne. Divide the okra spears evenly among the jars. Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely. Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.) 1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot. 1 large egg
1/3 cup milk 2 cups dry bread crumbs 3 cups frying oil 1 pound okra, rinsed and cut into 1/2-inch pieces Salt and pepper In a large bowl, whisk together egg and milk. Place bread crumbs in a second large bowl. Heat oil in a heavy 12-inch skillet over medium-high heat until oil is hot enough to toast a bread crumb in 30 seconds. Toss half the okra in the egg mixture until thoroughly coated (use your hands or, if you must, a spoon). Pick up large handfuls (or slotted spoonfuls) of the okra pieces, letting the excess liquid drip back into the bowl. Transfer okra to the bowl with bread crumbs and toss until coated. Add okra to hot oil and cook until well browned, about 5 minutes. Remove okra with a slotted spoon and drain on paper towels. Repeat with remaining okra. Season with salt and pepper and serve hot. Use the leftover sauce as you would ranch: on EVERYTHING.
Okra: Okra, rinsed and dried, tops removed 2 TBSP olive oil Salt and pepper, to taste Sauce: 1 cup mayonnaise ¼ cup apple cider vinegar 1 TBSP Worcestershire sauce 1 tsp celery seeds 1 clove of garlic, minced 1 TBSP chile paste (such as Sambal Oelek, or your own roasted chiles) 1 tsp pepper Salt to taste Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees. For the sauce, blend all ingredients together, adjust seasonings to taste. Remove okra from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot with sauce. 1 teaspoon cumin seeds
1/2 teaspoon coriander seeds 1/2 teaspoon caraway seeds 2 teaspoons paprika or pimentón Pinch of cayenne 4 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar or white wine vinegar Salt and pepper 1 1/2 pounds okra, left whole 1/2 cup oil-cured black olives, for garnish 1/2 cup roughly chopped cilantro leaves, plus additional sprigs, for garnish Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper. Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside. To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs. A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.
1 1/2 pounds fresh whole okra 3 fresh jalapeño peppers, cut into 1/4-inch slices 9 dried red chile peppers 3 garlic cloves, peeled 1 cup water 2 cups cider vinegar 1 tablespoon mustard seeds 1/2 cup sugar Kosher salt Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar. In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week. The easier, healthier alternative to fried okra. Still gives you a delicious flavor, with no slime!
1 pound okra Salt to taste 2 tablespoons extra virgin olive oil Freshly ground pepper Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okrashould be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, setthe oven at 400 degrees. Remove from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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