• Ingredients: 27
  • Serves: 2

Sauteed okra with tomato and corn with fresh okra, medium vine-ripened tomato, small onion, ear corn, vegetable oil, water, worcestershire sauce.

Ingredients

For the soft-shell crabs

  • 8 soft shell crabs, cleaned
  • 1 cup milk
  • flour for dusting
  • 2 tbsps. unsalted butter
  • 1 tbsp. olive oil

For the warm tomato-basil vinaigrette

  • 1 cup red pear or cherry tomatoes , halved
  • 1 cup yellow pear or cherry tomatoes , halved
  • 1/2 cup red beefsteak tomato cut in 1-inch dice
  • 1/2 cup yellow beefsteak tomato cut in 1-inch dice
  • 1 shallot minced
  • 1/4 cup fresh basil leaves, cut julienne
  • 1/3-1/2 cup extra virgin olive oil, to taste
  • 1/4 cup balsamic vinegar
  • 1 tsp. fresh lemon juice
  • salt and freshly ground black pepper, to taste

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob.

    For this step you will need

  2. Step 2 In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut
 okra with salt to taste, stirring occasionally, until browned, about 3 minutes.

    For this step you will need

  3. Step 3 Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften.

    For this step you will need

  4. Step 4 Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes.

    For this step you will need

Nutrition information

Calories 216 Carbohydrates 27 g (9%)
Fat 12 g (18%) Protein 6 g (11%)
Saturated Fat 1 g (5%) Sodium 41 mg (2%)
Polyunsaturated Fat 2 g Fiber 6 g (26%)
Monounsaturated Fat 8 g Cholesterol 0