Locally grown okra showed up in our CSA box last week + my heart did a little dance. Okra is not a vegetable that we saw in Michigan where I grew up...so I associate it (fondly) with my family's yearly trips to Tennessee (when I was a girl).
I always liked it fried, so I set out to replicate the dish I remembered minus the frying.
Sautéed Okra
Okra, sliced...tips + tops removed
1/4 cup cornmeal
1/8 besan (chickpea flour)
1 tsp. salt
cayenne to taste
2 Tbsp. olive oil
Preheat oven to 350F + set skillet over medium heat. Add oil to skillet. In a bowl, toss the rest of the ingredients until well coated + add to a hot skillet. Cook until lightly browned...about 3 minutes on each side. Put skillet in oven for 10 minutes.
I added some chickpeas + onions to the mix as well for this meal. Next time, I think I would make a yogurt/herb dressing to drizzle over the top. Add some watermelon for desert + it's dinner! :) (A big, big thank you to our favorite farmers for planting, tending, harvesting, assembling + transporting the okra, corn, onion, cornmeal + watermelon that made us smile, filled our bellies + nourished our bodies! Our gratitude runs deep!)
Love,
Jane
Okra, sliced...tips + tops removed
1/4 cup cornmeal
1/8 besan (chickpea flour)
1 tsp. salt
cayenne to taste
2 Tbsp. olive oil
Preheat oven to 350F + set skillet over medium heat. Add oil to skillet. In a bowl, toss the rest of the ingredients until well coated + add to a hot skillet. Cook until lightly browned...about 3 minutes on each side. Put skillet in oven for 10 minutes.
I added some chickpeas + onions to the mix as well for this meal. Next time, I think I would make a yogurt/herb dressing to drizzle over the top. Add some watermelon for desert + it's dinner! :) (A big, big thank you to our favorite farmers for planting, tending, harvesting, assembling + transporting the okra, corn, onion, cornmeal + watermelon that made us smile, filled our bellies + nourished our bodies! Our gratitude runs deep!)
Love,
Jane
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