- 12 oz fresh okra
- 3 tablespoons fat of choice (avocado oil, ghee, or schmaltz work well)
- ½ teaspoon cumin seeds
- 1 onion, diced
- 1 Serrano pepper (or 1-2 thai bird chilies), minced
- 2 cloves garlic, minced
- ½ inch ginger, minced
- ¼ teaspoon turmeric
- ¼ teaspoon salt, adjust to taste
- Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
- Melt 2 tablespoons of fat in a saute pan over medium-high heat.
- Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
- Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
- Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.
Thank you Ashely Thomas from My Heart Beets for this awesome recipe!
ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS
- 2 bunches medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Much thanks to Tasha De Serio at epicurious for this yummy recipe!
- 3tablespoons unsalted butter
- 1onion, sliced
- 1butternut squash (about 1½ pounds), cut into 1/8-inch-thick slices
- kosher salt and black pepper
- 2teaspoons chopped fresh sage leaves
- 1basic flaky piecrust
- 1tablespoon heavy cream
- ½cup crumbled blue cheese (2 ounces)
- 2tablespoons olive oil
- 1tablespoon red wine vinegar
- 1small head frisée
- Melt the butter in a large skillet over medium-high heat. Add the onion, squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until tender, 8 to 12 minutes. Transfer to a medium bowl and stir in the sage; let cool.
- Line a baking sheet with parchment. Roll the piecrust on a floured surface into a 12-inch circle; place on the prepared baking sheet. Top the piecrust with the squash and onion mixture, leaving a clear 2-inch border. Fold the edges of the piecrust over and toward the center, overlapping slightly and partially covering the squash. Chill until the dough is firm, at least 20 minutes and up to 1 hour.
- Heat oven to 350° F with a rack set in the lowest position. Brush the piecrust with the cream. Bake until the squash is cooked through and the crust is golden, 45 to 55 minutes. Top with the blue cheese.
- Meanwhile, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper in a large bowl. Add the frisée and toss to combine. Serve the galette with the salad.
Thanks so much to Lindsay Hunt from realsimple.com for this amazing recipe!
- 3/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tablespoons margarine
- 1 tablespoon flour
- 1 dash pepper
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 3 cups potatoes, cooked and diced
- 2 cups ham, cooked and diced
- HEAT oven to 350 degrees.
- COOK onion and green pepper in margarine until tender.
- STIR in flour and pepper.
- ADD milk and bring to a boil, stirring constantly.
- REDUCE heat and add cheese and mayo; stir until cheese melts.
- ADD potatoes and ham; put into casserole dish.
- BAKE for 30 minutes.
A big thanks to Music Heather from food.com for this tasty recipe!
- 1 pound of okra
- ¼ cup of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of adobo all-purpose seasoning (I like Goya)
- ½ teaspoon of salt
- ½ teaspoon of fresh ground pepper
- If using fresh okra…cut the ends of the okra and cut into ½ inch slices. If using frozen, chopped….just open the bag.
- In a large skillet, heat the oil over medium-high heat.
- Add the okra, garlic, adobo seasoning, salt, and black pepper.
- Cook, stirring constantly, until tender and lightly browned, about 10 minutes.
A big thanks to How to Feed a Loon for this yummy recipe!
- 1 pound/500g cherry tomatoes
- 2 garlic cloves
- 1 tablespoon clear honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
- Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Thanks to epicurious for this awesome recipe!