Either you love it or hate it. And we LOVE it. Okra is a must-have crop on our farm, and not only because it's one of the very few plants that thrives in our beastly heat & humidity. Okra is delicious. Roasted, fried, baked, sautéed, pickled, raw--we like it in this household. Try this very simple recipe for a quick hot lunch or dinner. If you do a whole mess of it and add rice, it makes for a great simple dinner. Otherwise, treat it like the best side you'll ever have. Ingredients: 1 pound okra, sliced (in whichever direction you like!) 1 tablespoon olive oil 1/2 onion, chopped 1 garlic clove, chopped salt and pepper to taste...
Alex keeps a large container or two of this mixture in the fridge all summer long, and just keeps plunking new marinated eggplant slices into the oily goodness. We put these on sandwiches, salads and pasta.
Once you've had this recipe, you'll never go back. Seriously. More than once, we've had summer dinners made of nothing but a glistening pile of these salty, gem-like darlings. Savory & the slightest bit of sweet + hot. Be generous with the salt, and don't be afraid to char the little buggers. These blistered peppers make a great tapas or appetizer dish, but they are delicious in ANY quantity. Cocktails optional, but obviously a pretty damn good idea if that's your bag. INGREDIENTS 2 tablespoons extra-virgin olive oil 3 cups whole shishito peppers (or Padrón chiles) Flaky sea salt PREPARATION Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they...
