Tag: okra

Southern Salmon Sheet Pan Supper

Southern Salmon Sheet Pan Supper

This comes together in less than 15 minutes, including baking time. I may have cheated and gotten the barbecue sauce out of the fridge, but everything else is 100% pried from the depths of the freezer! This is a complete (yummy!) meal, and stays good […]



Not only is Coucou fun to make, it’s fun to say. I’ve been meaning to make this for more than a month. I finally got around to it! Coucou is one of the national dishes of Barbados, along with flying fish. INGREDIENTS 1 1/2 cups […]

Okra-Balsamic Spinach Salad

Okra-Balsamic Spinach Salad

Question: What to I do at 9:00 at night when I throw the leftover meat pie in the oven to thaw for dinner and realize I don’t have a salad to put up here, and the only vegetables I have are the okra I’m making tonight, some baby spinach, and a wrinkled jalapeno?

Answer: Slice it all up, throw the okra in the salad, put cheese and a balsamic dressing on top, and feel good about myself.

Even though this was such a quick, throw together salad, it might be my favorite so far.



6 oz Baby Spinach

1 jalapeno

5 oz okra

¼ cup crushed blue corn chips

¼ cup feta crumbles

3 tbsps balsamic vinegar

¼ cup extra virgin olive oil

2 tbsps seasoned salt

2 tsps white vinegar


As all good things do, we’ll start with  okra. This is actually a recipe in itself, and a classic in my house: it disappears faster than it’s possible to make it.


Behead them (cut off the tops)


and halve them


You’ll need less than I’m doing,


but as soon as my family gets wind that there’s okra being made… Well, it won’t be pretty. Throw them in an oiled cast iron skillet (or heck, a nonstick one will work just fine, I won’t judge),



pour some more oil on top,


and add in the seasoned salt and vinegar.


It’s actually much better to use lemon juice, but I was plumb out. Now, cook them til they’re blackened and burnt and limp. I mean it! They’re so good like that. While they cook, grab the jalapeno.


You know something? I can’t stand spicy food. Really. One little shake of cayenne pepper, and my mouth is on fire. Blech. But the jalapeno is good in this! Only if you seed it, though. Behead it,


slice it in half,


then quarters,


and scrape  out the seeds and membranes.


Then rotate it 90 degrees, and slice it to create a rough dice.


Now, and this is important, WASH YOUR HANDS. Sorry to shout. But if you neglected to wash your hands, and you were to rub your eyes… Again, not pretty. Wash the spinach and throw it in a large bowl


while you whip up the dressing. Oh, and remember to stir the okra from time to time! The dressing is exceedingly simple: olive oil,


balsamic vinegar (AKA my true love),


hot sauce (I adore Cholula),


and a sprinkling of salt.


That’s IT.


Back at the okra, it’s looking darn pretty.


You’ll have more okra than this, this is all I had left after my dear family had raided the pan. Scoundrels. Now, it’s time to pull the whole thing together: throw the okra into the bowl,


along with the feta, the crushed blue corn chips,


and then drizzle the beautifully simple dressing on top.


Give it all a toss, and that’s!



Here’s the printable recipe, with ingredients and instructions: Spinach Okra Salad