A couple weeks ago I wrote about the Easiest Okra Recipe Ever. Or so I thought when I wrote it. Since then I’ve found an Even Easier Okra Recipe. Like the other one, it isn’t so much a recipe as an idea, but here goes. Preheat oven to 425°F. Wash okra, dry thoroughly, and cut into large chunks (say 1½ to 2 inches long). Toss the okra in a bowl with some olive oil. Place okra in roasting pan (or casserole dish, or ovenproof skillet, or whatever.) large enough to hold it in a single layer. Roast for about 20 minutes, stir, and then roast for about another 20 minutes. The okra should be cooked through and starting to brown. Remove from the oven, sprinkle with seasoning of your choice, and serve.
Since I was serving the roasted okra along with leftover Baingan Bharta, I seasoned it with a mixture of salt, coriander, cumin and our own freshly dried and ground Chimayo chile peppers. If you google “roasted okra”, you’ll find more suggestions for seasoning, but we really liked this one. I hate to sound like a broken record, but you really should try okra cooked this way even if you think you don’t like okra. It might change your mind.
This is my first year growing Chimayo peppers, but it won’t be the last. I thought they might sulk in our hot, humid summers but they were very productive and very tasty – a sweet, almost berry-like flavor with a good kick of chile heat after they’re ripe. I tried one while it was still green and didn’t like it at all then, so as far as I’m concerned this is a pepper for drying only.
I missed last week’s Garden to Table Challenge, but mostly because I’ve been too busy harvesting and cooking to write about it. I’m actually looking forward to the coming of fall, so we can get out and do other things…..today we went to the Heritage Harvest Festival at Monticello, which deserves a blog post all its own.