Archive | Vegetables RSS feed for this section

Cornmeal Fried Okra

6 May


I was going to prepare the okra I got from the farmers market as Sambal Bendi with chili paste and dried shrimp but then I thought… I’ve been posting a lot of Asian inspired recipes lately, and while there’s nothing wrong with that b/c I love to cook and eat Asian cuisine, I wanted to give you all some variety. Now let’s bring it back to the bottom of the map. Somewhere I stumbled at, somewhere they eat gumbo at. Yes, I am paraphrasing Lil Wayne. Most people who know me know that I get amped up on hip hop to start my day. Plus my momma is from New Orleans so this recipes has me really excited!

Time: 15 minutes                     Serves: 4


  • 1 pint fresh okra, rinsed & patted dry – try to avoid large pods as they tend to be tougher
  • 1/2 cup stone ground cornmeal
  • 2 tsp Creole seasoning
  • 1 tbsp flour (I used brown rice flour for a wheat-free option)
  • vegetable oil for frying
  • sea salt, to taste

How to make it

  • Preheat oil to 375F in a deep fryer or wok.
  • Cut tops and ends off okra pods, then cut into about 1″ discs.
  • Combine cornmeal, flour, and Creole seasoning in a large, shallow dish. Add okra slices, in batches, and toss to coat.
  • Working in batches, drop okra into hot oil. Cook, stirring occasionally, for about 4 minutes until golden brown and crispy.
  • Remove and transfer to a paper towel lined. Sprinkle with sea salt.

Pan-Fried Baby Bok Choy

30 Apr


A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2


  • 2-3 heads baby Bok Choy, quartered
  • 1/2 tsp sriracha, or to taste
  • 1 tbsp tamari/soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds

How to make it

  • Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
  • Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
  • Remove from heat and sprinkle sesame seeds over top.

Grilled Baby Bok Choy

6 Apr


One of the farmers I buy produce from grows lovely baby bok choy. This is a great way to enjoy it!

Time: 15 minutes             Serves: 2 


  • 3 heads baby bok choy, well cleaned between leaves @ root, cut in half length-wise
  • 2 tbsp soy sauce (I used low-sodium)
  • 1 tsp Sriracha
  • 1/4 tsp toasted sesame oil
  • dash freshly ground black pepper

How to make it

  • Preheat grill to medium-high heat. Oil lightly.
  • Combine soy, Sriracha, sesame oil and black pepper in a small mixing bowl. Whisk to combine.
  • Place bok choy cut side up on a plate. Brush with soy mixture, reserving half for other side.
  • Place bok choy cut side down onto grill. Cook for about 2-3 minutes.
  • Brush with remaining soy mixture and turn. Cook for an additional 2-3 minutes.

Middle Eastern Sautéed Spinach

19 Feb


Simple ingredients and preparation yield delicious results. I learned this recipe from an Israeli woman several years ago. She told me that this is a traditional way to cook a variety of greens, so feel free to experiment – just adjust cooking times accordingly.

Time: 10 minutes               Serves: 4


  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 pound baby spinach leaves
  • sea salt, to taste
  • crushed red pepper flakes, to taste
  • 2 tbsp lemon juice

How to make it

  • Heat oil in a skillet over medium heat. Add garlic and cook, stirring, for 1-2 minutes being careful not to let it brown.
  • Add spinach and toss to coat with oil & garlic. Cook, stirring occasionally, for about 2 minutes until all of the spinach is wilted. Season to taste with sea salt and red pepper. Add lemon juice and stir to incorporate.
  • Remove from heat and serve.


Zucchini Leek Pancakes (Latkes)

12 Dec

Classic potato latkes are wonderful and such a lovely way to celebrate Hanukkah, The Festival of Lights. But why stop there? Zucchini and leeks come together to make these fluffy, crispy little gems. My younger brother went crazy for these! They would be good with just about any combo of veggies. Happy Hanukkah

Time: 20 minutes           Yield: 18 pancakes


  • 2 large leeks, trimmed, well cleaned, and cut into half moon slices
  • 1 tbsp olive oil
  • 3 medium to large zucchinis, shredded – about 5 cups
  • 3 large eggs, lightly beaten
  • 1/3 cup AP flour/oat flour
  • 1 1/2 tsp baking powder
  • 1 tsp lemon zest
  • salt and pepper to taste
  • 1/4 cup olive oil

How to make it

  • Heat olive oil over medium heat in a medium skillet. Add leeks and a pinch of salt, and saute for 5 minutes, stirring occasionally. Remove leeks to a large bowl.
  • Add grated zucchini to sauteed leeks. Stir to combine. Add eggs, flour, baking powder, lemon zest, salt, and pepper. Mix thoroughly to combine.
  • In a large skillet, heat 1 tbsp of olive oil over medium heat. Scoop 1/3 cup of zucchini mixture into the hot oil, and flatten the mixture into a thin circle. Cook in batches, careful not to crowd in pan. Cook pancakes for 3 minutes on each side, until lightly browned and slightly crisp. In between each batch of pancakes, add 1 tablespoon of oil to the skillet and allow oil to heat up before adding batter.

Moroccan Carrots With Harissa

2 Dec

Another dish I made and served to my family and friends for Rosh Hashanah. Like the beet dish, we were able to use this dish as part of a ritual and to make a special blessing over it. I found this recipe on where the author expounds on the skin benefits of eating carrots.Well, that’s another added bonus! This dish is delicious hot, room temp, or chilled.

Time: 20 minutes           Serves: 6-8


  • 2 tbsp olive oil
  • 2 pounds carrots, peeled & sliced into 1/2-inch pieces
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt, or to taste
  • 1 tsp harissa
  • 2 tsp honey
  • 1/4 cup lemon juice
  • 1/2 cup cilantro, chopped

How to make it

  • Heat oil in a non-stick skillet over medium-high heat. Add carrots and saute for about 8 minutes, until they’ve released their moisture and begun to brown.
  • Add cumin, paprika, turmeric, and salt. Continue to saute until spices are very fragrant and begin to form a paste on the carrots.
  • Add harissa, honey, and lemon juice. Use liquid to scrape any brown bits stuck to skillet as needed.
  • Remove from heat and stir in cilantro, reserving a bit for garnish if desired.

Braised Potatoes and Winter Squash

2 Nov

I’ve made this dish twice and absolutely love it! Adapted from a Fine Cooking recipe.

Time: 30 minutes                Serves: 8


  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 pounds winter squash, peeled and cut into 1-inch chunks – about 3 cups (I’ve used butternut and red Kuri)
  • 2 pounds potatoes, cut into 1-inch chunks (Yukon golds/fingerlings/reds work best but russets peeled are fine)
  • 4 medium shallots, peeled & sliced or chopped
  • 1 tsp dried rosemary, crumbled or 1 tbsp fresh rosemary, minced
  • 1 tsp sea salt, more or less to taste
  • black pepper, to taste
  • 2 tbsp course grained mustard or grainy dijon
  • 2 cups chicken stock or apple cider, or combo
  • 1/2 cup white or rose wine

How to make it

  • Heat a large skillet over medium-high heat. Add butter and olive oil, allow to heat for about a minute. Add squash, potatoes, and shallots. Cook, stirring occasionally, for 10-15 minutes. Add more oil/butter if needed, as needed.
  • Add rosemary and salt. Add pepper and stir well to incorporate. Add mustard, broth +/ cider, and wine. Stir well. Bring to boil, cover pan, and reduce to medium low heat.
  • After about 10 minutes, the liquid should be absorbed and the veggies should be fork tender. If liquid remains, continue to cook for about 5 minutes until it absorbs. If the liquid has absorbed but the veggies are not yet tender, add a bit more liquid and continue cooking for an additional 5-10 minutes until liquid absorbs and veggies are tender.

Greek-Inspired Zucchini Pancakes

5 Aug

Keep those zucchini & summer squash coming! Here’s another great way to use them.

Time: 20 minutes           Serves: 4


  • 1 large zucchini or summer squash (or half of each – which is what I used)
  • 1 large garlic clove, minced
  • 1/2 cup (whole grain) bread crumbs
  • 1/2 cup crumbled feta cheese
  • 1 large egg
  • salt & pepper, to taste
  • pinch of crushed red pepper
  • 1/4 tsp dill weed (or more to taste)
  • 1/4 tsp oregano (or more to taste)
  • splash of fresh lemon juice
  • olive oil for pan frying
  • sour cream (plain Greek yogurt or Crème fraiche work too)
  • micro-greens or fresh herbs of choice for garnish

How to make it

  • Grate zucchini/squash with a box grater or in food processor fitted with grater blade. Place in a colander and squeeze to drain off some excess liquid.
  • Place drained zucchini, minced garlic, bread crumbs, cheese, egg, lemon juice and seasonings into a large mixing bowl. Mix to incorporate.
  • Heat oil in a large skillet over medium heat. Drop large spoonfuls into skillet and pat down a bit. Cook on each side for about 3 minutes, until browned. Drain on paper towel.
  • Serve with sour cream and garnish with micro-greens of fresh herbs.

Green Beans with Shallots

2 Aug

This is a simple, quick, and delicious veggie side dish. The green beans are still crisp, retaining their color and vitamins & minerals. Recipe courtesy The Barefoot Contessa.

Time: 15 minutes               Serves: 6


  • 1 lb green beans, trimmed and broken in half if desired
  • 3 shallots, large-diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • salt & pepper to taste

How to make it

  • Bring a pot of slated water to boil. Add green beans. Cook for 3 minutes. Meanwhile, prepare a large bowl of ice water. When 3 minutes are up, drain beans immediately and immerse in ice water.
  • Heat oil and butter in a large skillet over medium heat. Add shallots and cook until they begin to brow, stirring often. Drain green beans and add to pan. Season with salt and pepper. Stir well & remove as soon as beans are heated through. Serve while hot.

Warm Potato And Green Bean Salad

13 Jul

A colorful dish with delightful contrasting textures and an out-of-this-world dressing.

Time: 30 minutes            Serves: 4


  • Salad

  • 1 pound baby yukon gold potatoes, cubed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, minced
  • 4 cups green beans, trimmed & halved
  • Dressing

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 1/2 tbsp Dijon vinegar
  • 1/4 tsp black pepper
  • pinch of salt

How to make it

  • Preheat oven to 400F.
  • Place potatoes in a mixing bowl and toss with olive oil, salt, pepper, and garlic. Spread onto a baking sheet in a single layer.
  • Roast for 20 minutes, stirring occasionally.
  • Steam or blanch green beans, plunging in cold water after about 5 minutes of cooking.
  • Combine dressing ingredients in a non-reactive bowl. Whisk to incorporate.
  • Toss potatoes and green beans with dressing.
  • Serve warm or at room temperature. This is perfect to bring along on a picnic or for a cookout as it doesn’t have any mayo in it and won’t spoil if it sits out.