Edna Lewiss Roasted Okra With Field Peas Tomatoes Mint Recipe 45

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EDNA LEWIS'S ROASTED OKRA WITH FIELD PEAS, TOMATOES & MINT RECIPE - (4/5)



Edna Lewis's Roasted Okra With Field Peas, Tomatoes & Mint Recipe - (4/5) image

Provided by bargemun

Number Of Ingredients 10

1 1/2 cups mixed shelled fresh field peas such as black- eyed peas, crowder peas, and butter beans or Lima beans
1 lb fresh okra, trimmed & cut into 1/2 inch thick rounds
1 med onion, cut into 1/2 inch wedges
1/2 lb green beans, trimmed & halved lengthwise
2 tomatoes cut into wedges
3 lg garlic cloves, thinly sliced
1/4 cup fresh mint leaves
1/4 cup extra virgin olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

Steps:

  • If using fresh peas, blanch 2 min. In boiling water & immediately plunge into an ice bath to cool. Drain & spread on towels to dry. If using frozen veggies, let them thaw in a colander & dry. Preheat oven to 425 F. In a lg. bowl, combine all ingredients. Toss to mix well. Turn out into a well-oiled jelly-roll pan & roast 8 min. Turn veggies with a spatula. Return to the oven & roast until tender, about 4 min. longer. Taste for seasoning & serve hot. Serves 6.

SAUTEED OKRA WITH HEIRLOOM TOMATOES AND BACON



Sauteed Okra with Heirloom Tomatoes and Bacon image

Scott Peacock and Edna Lewis, authors of "The Gift of Southern Cooking," share their wonderful sauteed okra recipe paired with heriloom tomatoes and bacon, which is a great dish to serve during any get-together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
Coarse salt
Freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges

Steps:

  • In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
  • Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
  • Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.

ROASTED OKRA, TOMATOES & GARLIC



Roasted Okra, Tomatoes & Garlic image

This recipe comes courtesy Chef Scott Peacock another okra dish made on the today show for Giada De Laurentiis. Giada had never tasted okra before the show.

Provided by Barb G.

Categories     Vegetable

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb okra (small)
1/2 cup sliced red onion
2 garlic cloves, thinly sliced
1 cup cherry tomatoes or 1 cup heirloom tomatoes
1/2 cup string bean (optional)
1/4 cup fresh mint leaves
3 tablespoons olive oil
salt and pepper

Steps:

  • Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
  • Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
  • Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
  • Drizzle with olive oil season with salt & pepper, stir together.
  • Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
  • Serve hot, warm or at room temperature, enjoy.

Nutrition Facts : Calories 83.7, Fat 6.9, SaturatedFat 1, Sodium 5.3, Carbohydrate 5.5, Fiber 1.8, Sugar 1.7, Protein 1.2

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