No, not that one. Not Oprah either. It’s OKRA SEASON! One of my favorite mid-summer vegetables, Okra is best when it’s young and tender. The older pods tend to get hard and dry. I got some beautiful little morsels at the farmers market today:
I put them in some olive oil with chopped onions and garlic to saute
Then I added some juicy ripe Bradley tomatoes, roasted corn fresh from the cob and I threw in some black beans for protein
After adding ample amounts of cumin and chili powder, I left it alone on low heat so the flavors could really mingle and get to know one another.
It seems they really hit it off
I served on top of some chilled quinoa and it was DELICiOUS
For one second I thought of adding some hot sauce or cheese but I’m so glad I didn’t. The flavors were magnificent and fresh tasting. The okra tenderized nicely soaking in the cumin and tomato. Besides being probably the most adorable vegetable out there, Okra is packed with vitamins, minerals and fiber. Read more about this interesting, warm weather vegetable here