Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS Okra Olive oil Topping ideas: coarse salt, cayenne pepper, chili powder, lime juice, malt vinegar, hot sauce DIRECTIONS Preheat over to 400 degrees. Wash and dry okra pods. Do not trim off stem end. Cut each pod in half lengthwise, turn and cut lengthwise a second time. Each pod will now be 4 pieces connected by the stem. Coat cut pods with just a bit of olive oil—use as little as possible for best results. Roast in hot oven, shaking occasionally, until browned and crispy—at least 45 minutes. Serve hot and pass the optional toppings. Leftovers lose their crunch and are only worth saving to add to soup or stew. Copyright © 2017 Stefanie Samara Hamblen |
