Courtesy of Springview Farm
FRIED OKRA ALA MARY SUDDUTH
1 to 2 quarts of okra, sliced in about 3/4″ thick disks
1 cup flour
1 cup cornmeal
1/2 tsp each sea salt & garlic powder
1 tsp each pepper & oregano
3 eggs, well beaten
Enough olive oil to fill 1 to 2″ in your frying pan
Slice okra. Begin heating oil over medium heat while preparing other ingredients.
Blend all dry ingredients in pie plate or similar dish with a fork until mixed well.
Dredge okra slices in egg, then in flour mix forming a batter on the okra pieces.
Place okra in pan gently in a single layer to keep from burning yourself. When brown on bottom, use a spatula or slotted spoon to gently turn the okra. When brown on other side, remove from oil and place on a plate covered with paper towels.
For each additional amount you need to fry, you may need to add oil, remove excess batter, and/or lower heat. Enjoy!
Recipe courtesy of cannellevanille.com
12 zucchini blossoms
1 cup cooked brown rice couscous or quinoa
1/4 cup shiitakes, sauteed in olive oil
1 Tbs goat cheese, crumbled
1 Tbs parsley, chopped
1 Tbs basil, chopped
1 tsp oregano
Salt and pepper to taste
1 clove of garlic
2 Tbs Olive oil
Juice of half a lemon
1 Tbs butter
Mix together the cooked couscous, cooked shiitakes, goat cheese, fresh herbs. Season with a bit of salt and pepper and taste it. Adjust seasoning.
Stuff the blossoms with about 1-2 tsp of the mixture and roll the tops to seal in the filling.
Heat the olive oil in a large non stick pan. Cook the garlic clove slowly until it infuses the oil and then remove it. Brown the stuffed zucchini blossoms for about 1 minute on each side. Add the lemon juice. Turn the heat off and add the butter. Swirl the pan to create a bit of a sauce. Serve immediately.
Courtesy of leafandgrain.com
Stunning, yet super-simple appetizer. Your guests will devour them. I call for 5 different colors here, but just yellow, orange and red will still be beautiful. Don’t be concerned about the green tomatoes – there are lovely heirloom varieties that are ripe when green (such as the Green Zebra shown in the photos accompanying this recipe) — should be easily found at a well-vendored farmers’ market. Their flavors are usually bright, sweet, and lightly tomatoey. The yellow tomato, by the way, is a Yellow Pineapple, which has red streaks throughout — it’s a beaut. (In case you’re curious, the other tomatoes used here are Jaune Flamme (orange), Costoluto Genovese (red), and Black Krim (purple).)
- 1 French or multigrain baguette, sliced in half lengthwise
- olive oil, for brushing
- 1-2 large garlic cloves, split in half
- 1/2 cup ricotta cheese (homemade is best)
- 8-10 fresh basil leaves, chopped
- 5 large heirloom tomatoes, one in each color of green, yellow, orange, red, pink/purple/dark red, sliced thinly and evenly
- flaky sea salt (like Maldons) and freshly ground black pepper
- Brush the cut sides of the baguette very lightly with olive oil. Toast on the grill or under the broiler until lightly golden, and remove from heat. Rub the garlic clove halves on the cut sides of the bread.
- Stir the ricotta until smooth and creamy, then fold in the chopped basil. Spread over each baguette half, edge to edge.
- Starting with the green tomatoes, shingle the tomato slices neatly on each baguette half, followed by yellow slices, then orange, red and pink/purple/dark red.
- Sprinkle liberally with salt and pepper. Finish with a drizzle of olive oil, if desired.
- Slice each baguette into 2″ wide pieces with a sharp, serrated knife, or if you’re feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece. Continue down the loaf with the same alternating cuts).