LATE SUMMER FEAST

recipe_okra
We plant a garden every year, and we always include okra. If you know anything about okra, including the fact that it makes you really itchy if you pick it with bare arms, you know that what most people object to is the sometimes ‘slimy’ quality to this vegetable.

While getting a trim at A La Fera Salon, we came across a great cookbook (author is a client of the salon) and thumbed through it, stopping at the beautiful big picture of okra. And a less than 10 minute recipe– right up our alley. So we tried it out. Seriously, people, if you like okra at all, this is the best way we’ve found to eat it. Simple, quick, no slime, and you can do it every other day which is about what you have to do when you grow it. They practically grow while you watch, so you always have some on hand.

Recipe:
1 lb fresh okra
Olive oil and coarse salt

Take a cookie sheet with a lip around it and put it under the broiler in your oven for a few minutes to get the pan nice and hot. Meanwhile, drizzle olive oil and some coarse salt to taste over the okra. Take the pan out of the oven, spread okra evenly in it, put back under the broiler for about 5-6 minutes– and voila! Great for snacking, too. Just make sure you watch it while it’s cooking because it doesn’t take long.

The cookbook is titled, “Southern My Way” by Gena Knox. Get it. Especially if you love fresh food and have a busy schedule.

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