GREEN FARMS
Ingredients
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Feta-Stuffed Eggplant Rolls with Salsa Verde
Gourmet/ July 1996
Ingredients
1-pound firm eggplant
olive oil for brushing eggplant
3 ounces feta, crumbled (about 1/2 cup)
1/3 cup whole-milk ricotta
1/4 cup fresh mint leaves, washed well, spun dry, and chopped fine
3 red bell peppers, roasted, or two 7-ounce jars, drained, and patted dry
1 bunch arugula or small bunch spinach, coarse stems discarded and leaves washed well and spun dry
Accompaniment: Salsa Verde
Directions
Preheat broiler. Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6 center slices on an oiled baking sheet in one layer, reserving remaining eggplant for another use. Brush eggplant with oil and season with salt.
Broil eggplant about 3 inches from heat until golden, about 5 minutes. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.) In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pieces about same width as eggplant slices.
Assemble rolls:
Top eggplant slices with pepper pieces, arranging them in one layer. Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 or 5 arugula or spinach leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)
Serve rolls drizzled with salsa verde.
Roasted Cherry Tomatoes
Ina Garten
Ingredients
4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt
Directions
Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
Grilled Peaches and Ice Cream
MyRecipes.com
Ingredients
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
grapeseed oil (or vegetable oil)
vanilla ice cream
Directions
In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
Orecchiette with Sausage, Corn and Chilis
Martha Stewart
Ingredients
Coarse salt and freshly ground pepper
1 pound orecchiette
8 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter
1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
4 1/2 cups fresh yellow corn kernels (from about 6 ears)
Sour Cream for serving
Directions
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.
Fried Okra
Allrecipes.com
Roasted New Potatoes & Green Beans
EatingWell: March/April 2011
Ingredients
1 1/2 pounds new or baby potatoes, scrubbed and cut in half
8 ounces green beans, trimmed
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons champagne vinegar or white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons crumbled Gorgonzola or other blue cheese
2 tablespoons finely chopped scallion greens
Directions
Position rack in lower third of oven; preheat to 450°F.
Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
When the vegetables are done, toss with the dressing in the bowl. Serve warm.
Grilled Chicken with Sweet Corn and Pepper Relish
Relish.com/ Joanne Weir
Ingredients
6 chicken breast halves, boneless and skinless
1 lemon
7 tablespoons extra virgin olive oil, divided
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
2 cloves garlic, diced
3 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
Directions
Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and ½ teaspoon pepper. Prepare grill or preheat broiler. Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more.
Eggplant and Hummus Pita Crisps Recipe
Chow.com/ Stephen Gibbs
Ingredients
4 medium pitas, cut into wedges and toasted
For the hummus:
2 cups canned chickpeas (garbanzo beans)
2/3 cup tahini
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon paprika
2 garlic cloves, peeled
For the eggplant caviar:
1 medium eggplant
2 tablespoons sherry vinegar
2 tablespoons capers, coarsely chopped
1/4 cup parsley, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup pine nuts, toasted and coarsely chopped
Directions
For the hummus:
In a food processor, purée the chickpeas, tahini, 3 tablespoons of the olive oil, the lemon juice, paprika, and garlic until smooth, adding more olive oil if the mixture seems too thick. Season with salt and freshly ground black pepper to taste. Transfer to a bowl and set aside. For the eggplant caviar: Heat the oven to 375°F. Prick the eggplant with a fork on all sides to allow steam to escape. Place on a baking sheet lined with parchment paper and bake for 35 minutes or until it is soft and collapsed. Scrape the eggplant flesh out with your fingers or a fork, discarding the skin. Coarsely chop the flesh and place in a mixing bowl. Add all the remaining ingredients, season with salt and freshly ground black pepper, and mix until creamy. Add additional vinegar and lemon juice if you prefer more acidity. To serve, take a toasted pita wedge and top with a teaspoon of hummus and then a teaspoon of eggplant caviar.