It's time for another delicious CSA recipe! This week I got a few different things in my CSA and while I didn't think we got as much, I liked what we got. This week we got a bunch of beets, a bunch of carrots, 2 yellow squash, a pint of okra, and a loaf of Challah bread.
Let me start by saying the Challah was amazing. I think we ate ⅓ of the loaf the day we got it. Just sliced it, slathered in butter, and enjoyed it. It was so amazingly yummy. We used the yellow squash to make squash noodles and I served that with a meat sauce one night. The beets and carrots were tossed into numerous salads throughout the week.
That left the okra. My husband and I aren't huge fans of okra though I have used it in soups in the past. This time though I wanted to showcase the okra as a side dish. So I made a charred okra dish. I like that this side dish is made in a skillet so no need to heat up the kitchen by turning on the oven.
The okra was easily charred in a tiny bit of oil on the stove top. Then it's tossed with onion, garlic, and fresh tomatoes. The sauce, if you can call it that, is simply a touch of butter, lemon, salt, and thyme. It ended up being really tasty. I think I overcooked it just a little bit, but otherwise it had a good flavor and was a great way to eat okra.
- 1 Tablespoon olive oil
- ½ lb. okra, halved lengthwise
- ½ onion, thinly sliced
- 3 garlic cloves, minced
- ½ c. tomatoes, seeded and thinly sliced
- ½ teaspoon crushed red pepper
- 1 Tablespoon butter
- 2 teaspoon fresh thyme leaves, chopped
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- Heat the oil in a large skillet over high heat. Add the okra in a single layer and cook for 3 minutes without stirring.
- Add in the onion and garlic then stir. Cook for 2 minutes or until lightly charred.
- Stir in the tomato and red pepper and cook for 1 minute.
- Remove from heat and stir in butter, thyme, lemon juice, and salt. Serve immediately.
Recipe adapted from Cooking Light