The NYBG Greenmarket is open today until 3 p.m., rain or shine! This week the NYC Compost Project hosts a Compost QA with a focus on outdoor composting. Stop by for info sheets and helpful tips from Master Composters between 11 a.m. to 1 p.m. and get your compost bin started today.
Our specialty vendors offer organic fruit juices, a variety of fresh fruits and vegetables—from apples to eggplants—as well as cookies, pies, and other baked goods. Among the produce is okra, which can be roasted for a quick, easy, and healthy side snack. We found a recipe that will add some green to your next barbecue. Read on for more!
by NY Times Health
1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste (optional)
Freshly ground pepper
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
This recipe serves four, and if you like you can trim the okra several hours ahead, but this recipe is good for a last-minute dish.
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