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.
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This recipe is, by far, the most often-requested recipe we receive. It's easy, SO easy, and it's one of those excellent Lazy Dude ideas that allows you to throw a couple items together and look like you really know what you're doing. Impressive and convenient, a lovely combination.
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.
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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.
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
Cook peppers, turning occasionally, until they begin to blister on all sides. Do it with tongs, your hand, or a spoon (if you're talented like that---we are definitely not).
Sprinkle with salt and serve immediately.
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