Mediterranean Okra
1 QT Okra (cleaned & dried & cut lengthwise & in half)
½ cup EV Olive Oil
1 cup Peppers sweet & hot, cored, seeded & cut
4 ea Garlic Cloves, nipped, smashed & chopped
1 cup Oyster Mushrooms, stemmed and quartered
2 T Capers
2 ea Lemon juiced/zested (reserve zest)
1 cup Cherry Tomatoes, sliced
2 T Fresh Dill
1 cup Feta Cheese
To Taste Sea salt & Pepper
- Heat a large sauté pan or wok on high heat. Add EV olive oil and when it just begins to smoke add okra. Allow okra to sear for 1 minute and then toss in pan. Add garlic and cook for one more minute while tossing pan as needed. Add peppers, mushrooms & capers. Cook one to two more minutes and season with lemon juice, salt and pepper. Remove from pan and finish with Feta Cheese, tomatoes, fresh dill and zest.
Muscadine Pickled Okra
2 QT Okra (cleaned and reserved)
2 Cup Muscadine Grapes, (deseeded)
2 small Onion, peeled and sliced thin
1.5 cup Red Wine Vinegar
1.5 cup Apple Cider Vinegar
2.5 cup Water
1.5 cup Turbinado Sugar
2 T Salt
1T Red Chili Flakes
¼ cup Pickling Spice
- Place the vinegar, water, sugar, spices and salt and bring to a boil in a non-reactive pot. Cook for 3-4 minutes. Add muscadine grapes and cook for 3-4 more minutes. Pour over Okra and allow it to pickle overnight.
- Enjoy as a snack or with other foods such as fish, chicken, goat cheese or whatever you like.
