Edna Lewiss Roasted Okra With Field Peas Tomatoes Mint Recipe 45

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

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

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

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.