Such a fun day at the market Sunday! Here is this dish that we prepared: Sautéed Okra with Corn Bread

Okra from Engel Farms, Onions fromWinfield Farm, Micro Arugula from Bella Verdi and tender corn bread from Daisy Bakery then topped off with a crumbling of Cotija cheese –– a little bit of modern southern goodness. Did I mention it’s vegetarian and gluten free? This could be served as an appetizer or a main dish, you decide but dig in quick before it’s gone. Thank you to all that stopped by to say hello and if you weren’t there (or in town) no worries –– now you can make the dish for your friends.

For more delicious farmers market inspired recipes visit: LocalSavour.com

Sautéed Okra with Corn Bread
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Sautéed Okra with Corn Bread
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Ingredients
Servings: -6 servings
Units:
Instructions
  1. Slice the okra long ways two times each then cut into half and set aside.
  2. Place a large pan over medium heat and add olive oil, garlic and onions. Sauté together for 1 minute then add okra to the pan. Continue to sauté together for another 4-6 minutes or until okra softens and is slightly golden in color. Remove from heat and stir in the micro greens or arugula. Next add salt and pepper and give a gentle stir.
  3. Lay out cornbread slices and top each one with a Tablespoon or two of the okra mixture. Finally, top each one with a Tablespoon of the crumbled cheese and serve.
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