Oven Fried Okra
Makes 4 servings
Ingredients
Dressing
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4 cups fresh-cut okra
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4 tablespoons cornmeal
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6 tablespoons Italian-style panko breadcrumbs
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon grated Parmesan cheese
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2 eggs beaten
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2-3 tbsp canola oil
Instructions
Preheat the oven to 425 degrees.
Combine the cornmeal, panko, salt, pepper, and parmesan cheese in a gallon-size bag.
In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
Pour oil onto a rimmed baking sheet and place in the preheated oven for just a few minutes to warm up the oil. Be careful to not let it start to smoke.
In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs — if the okra isn’t coated as much as you like. Carefully add the okra to the hot baking sheet.
Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.
Recipe from Life, Love and Good Food
Panzanella
Makes 4-6 servings
Ingredients
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3 cups artisan-style bread, cut into cubes
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¼ cup olive oil, divided
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1 pint multi-colored cherry tomatoes
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3 bell peppers
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½ red onion
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1 garlic clove
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1 tablespoon thinly sliced basil leaves
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2 tablespoons sherry vinegar
Instructions
Preheat oven to 450°F.
Slice the bread into cubes. On a rimmed baking sheet, toss the cubes with 1 tablespoon olive oil and season with kosher salt and fresh ground black pepper. Spread in a single layer and bake until golden brown, about 7 minutes.
Meanwhile, cut the cherry tomatoes in half. Dice the bell peppers. Thinly slice the red onion. Mince the garlic. Thinly slice the basil (chiffonade).
In a medium bowl, combine the sherry vinegar, and garlic. Gradually whisk in 3 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms. Season with kosher salt and fresh ground black pepper
In a large bowl, combine the chopped vegetables, dressing, basil, and toasted bread. (If making in advance, add the toasted bread last to avoid becoming soggy.) Allow to stand about 15 minutes for the flavors to meld, then serve immediately. (Leftovers are delicious, but the bread becomes soggy after a few hours.)
Recipe from A Couple Cooks
Avocado Dressing
Makes 1 cup
Ingredients
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1 green onion
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¼ cup cilantro leaves, lightly packed
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½ cup mashed ripe avocado (1 medium avocado)
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3 tablespoons Delallo Avocado Oil
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¼ cup water
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¼ cup fresh lemon juice (1 large lemon)
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1 teaspoon Dijon mustard
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¼ teaspoon each garlic powder, onion powder, cumin, black pepper, and kosher salt
Instructions
Slice the green onion. Tear off the cilantro leaves and tender stems and measure out ¼ cup lightly packed.
Safely remove the pit from the avocado and mash enough for ½ cup.
Using an immersion blender or small smoothie blender, blend together all ingredients except the avocado until the onion and cilantro are fully incorporated. Then add the mashed avocado and blend until smooth.
Pair with a fresh salad blend.
Serve immediately or refrigerate 1 to 2 days.