Ingredients

• 1 lb okra, trimmed, rinsed and dried
• 2 Tbsp white vinegar
• 2 Tbso olive oil, or as needed
• Salt and black pepper to taste

Instructions

1. Pre-heat the oven to 500F. Slice the okra lengthwise and mix with the white vinegar. Let it rest for 15 minutes at room temperature. Drain and rinse well. This will help to reduce the amount of slime. Dry very well with paper towels. In a dry bowl, toss the okra with olive oil and the seasoning. Transfer to a baking sheet pan and bake for 10 minutes, stir the okra and bake another 5 minutes. Lower the oven’s temperature to 150F and continue to bake another 45 to 60 minutes. Bake until it feels dry, once it cools it will get crispy. Allow to cool completely before storing in a sealed container or a zip lock bag. It keeps well at room temperature for 2 to 3 days.

Notes

Ingredients

• 2-3 Tbsp. Vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, smashed
• Freshly ground black pepper
• 1 Tbsp. curry powder
• 2 hot red chilies, chopped (remove seeds for a milder dish, leave seeds for more heat)
• 1 pimento pepper or red bell pepper, or 2-3 sweet peppers chopped
• 1 lb. bag okra- see preparation below
• ¼ tsp. salt

Instructions

1. Add oil to pan and put on medium-high heat. Add onion and garlic. Turn to low and let simmer for 3-4 minutes to release flavors. Add pepper and curry powder and let simmer for 2-3 minutes. Add chilies and pimento pepper. Do not add salt or cover with a lid. Add okra and stir fry on medium-high heat for about 5 minutes oruntil cooked. Add salt and let cook for 2 more minutes until edges are toasted.
2. To prepare the okra: wash when whole and pat dry. Cut into pieces on a baking tray lined with a towel. Let okra dry for a few hours inside or outside in the sun to dry out the slime.
3. www.caribbeanpot.com

Ingredients

• 2 Tbsp. vegetable oil
• ½ cup coarsely chopped onion
• 2 tsp. ground turmeric
• 1 lb tomatillos, quartered
• ¾ pound okra, sliced ½-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 Tbsp. grated fresh ginger
• ¼ cup water
• ½ tsp. salt
• ¼ cup chopped cilantro

Instructions

1. Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.
2. http://gradgastronomy.blogspot.com/2013/02/tomatillo-and-sweet-potato-soup.html

Ingredients

• 1 onion, chopped
• 1 Tbsp. mustard seeds
• 1 small piece fresh ginger, finely chopped
• 2 cloves garlic, smashed
• 1 green chili, deseeded and chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. garam masala
• 2 Tbsp. tomato puree
• 1 eggplant, peeled and cubed
• 1 lb okra, sliced lengthways, then chopped into 1 in pieces
• 2 sweet potatoes, cubed
• 1 pint vegetable stock
• 1 Tbsp. mango chutney
• ¼ cup creamed coconut

Instructions

1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
2. http://www.veganrecipes.org.uk/index.php?day=15&course=3

Ingredients

• 6 garlic cloves, peeled
• 1 tsp. coarse salt
• 2 tsp. sweet paprika
• 1 ½ tsp. cumin seeds
• 1 tsp. cracked black pepper
• ½ tsp. ground ginger
• ½ tsp. allspice
• 1 Tbsp. extra virgin olive oil
• 1 ½ lbs. sweet potatoes, peeled and cubed (3/4 CSA bag)
• 2 cups vegetable broth or 2 cups water
• 1 (16 ounce) can plum tomatoes, undrained, chopped (you can purchase stewed tomatoes in glass bottles at Whole Foods Market (WFM))
• 1 (16 ounce) can chickpeas, rinsed and drained (you can purchase frozen chickpeas at WFM)
• 1 lb okra, rinsed and chopped
• 1 cup couscous

Instructions

1. Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
2. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra.
3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
4. http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822

Ingredients

• 2 Tbsp. olive oil
• ½ onion, diced
• 2 cups sweet potato, diced
• 3 cups okra, sliced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 1/2 tsp smoked paprika
• Salt
• Pepper

Instructions

1. Heat oil in a large sauté pan over medium heat. Add onions and cook for about 2 minutes until translucent. Add the potatoes and cook for 3 minutes. Add the okra, peppers and smoked paprika and continue to cook until potatoes are tender about 10-12 minutes. Season with salt and pepper to taste.
2. http://abcnews.go.com/GMA/recipe/okra-hash-recipe-17183710

Ingredients

• -Chef Dawn Burrell
• Chili Chutney
• 1 Tbsp. coriander, whole, crushed
• 1/4 tsp. salt
• 1/4 tsp. clove
• 1/2 tsp. cinnamon
• 1/2 cup water
• 5 each red jalepeños, small dice
• 3 each banana peppers, small dice
• 3 Tbsp. apple cider vinegar
• Okra
• 1 lb. okra, cut in half lengthwise
• 2 Tbsp. apple cider or white balsamic vinegar
• 4 Tbsp. olive oil
• 1 1/2 tsp. nutmeg or coriander, ground
• 1 tsp. ground ginger
• 1 cup chickpea flour
• Salt & pepper to taste

Instructions

1. Chutney- Toast coriander until fragrant. Add in the remaining dry ingredients. Toast for 30 seconds. Add water. Add all remaining ingredients and simmer until slightly thickened and chilies are tender….about 30 mins.
2. Okra- To prepare okra, marinade okra in vinegar for 10 mins. Heat sauté pan with olive oil. Combine all dry ingredients. Toss okra in chickpea flour coating evenly. Shake off access flour and sauté in heated oil until crispy. Drain. Top with chutney and additional salt and pepper if desired.

Ingredients

• 1/2 pound fresh okra, cut into 1/2 inch slices
• 20 cherry tomatoes, halved
• olive oil
• ground sea salt, ground black pepper and Mrs. Dash Chipotle Seasoning to taste
• minced garlic
• 1/2 cup panko bread crumbs

Instructions

1. Preheat an oven to 425 degrees.
2. Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with sea salt, pepper, chipotle
3. seasoning and garlic. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread
4. the vegetables in one layer on a lightly greased baking sheet or jelly roll pan. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

Ingredients

• 2 Tbsp. sesame oil
• ½ large onion, chopped
• 4 cloves garlic, chopped
• 1-2 large bell peppers,
• chopped
• 1 large eggplant (optional),
• cubed
• 1 lb. okra, coarsely chopped
• 1 14 oz. can coconut milk,
• regular or light
• 2-3 Tbsp. Thai green curry
• paste
• 1 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 lb. shrimp or chicken
• ½ bunch long beans, chopped
• 1 handful Fresh basil, torn
• Greens (spinach, Malabar
• spinach, arugula, sweet
• potato greens, etc.)

Instructions

1. In a large wok, heat sesame oil over medium-low heat. Add chopped onion and sauté until translucent, about 5 minutes. Add chopped garlic and peppers and sauté for another 3 minutes. Add cubed eggplant and cook for 10 minutes or until tender. Add the chopped okra and cover the wok for a few minutes to let okra steam. Add the can of coconut milk, curry paste, fish sauce, and soy sauce and stir well to combine. Wait until heated through and add the shrimp, long beans, basil, and any greens. Cook for about 5 minutes or until shrimp are cooked and greens are wilted. Serve hot over rice.
2. *If using chicken, add the chicken before the eggplant and sauté for 5 minutes before adding the eggplant. *Try this recipe using the different Farm Share vegetables. *Begin with 1 Tbsp. green curry paste and then add to taste.

Ingredients

• 1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
• 1 tsp. salt
• 1 (14- to 15-oz) can whole tomatoes in juice
• ¼ cup water
• 2 Tbsp. tomato paste
• ¼ cup peanut or palm oil
• 1 medium onion, chopped
• 4 garlic cloves, minced and mashed to a paste with 1 tsp. salt
• 1 ¼ tsp. cayenne
• ½ cup smooth peanut butter at room temperature
• 1 ¾ cups reduced-sodium chicken broth (14 fl. oz.)
• 1 lb. sweet potato (1/2 CSA share)
• 1 CSA share okra, chopped
• Steamed rice

Instructions

1. Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
2. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
3. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 Tbsp. fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes. Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot. Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining ¾ cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
4. Peel sweet potato and cut into 1-in. chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
5. http://www.epicurious.com/recipes/food/views/Chicken-Stew-with-Okra-232802