Recipes

I have a new friend from the South – it’s fun – great accents, stories of charming Southern boys, and delicious Southern food. She likes to cook as well, I think it’s going to work out well. A couple of weeks ago I went to her house for brunch and she served the most delicious okra. “Okra?” I thought as I sat down for brunch, but it was delicious. Roasted in the oven and served with a delish dipping sauce. She called it Not So Fried Okra when she sent along the recipe, so I stuck with the name – it’s cute, isn’t it? Apparently all okra in the south is fried, but give this a shot, it makes a great side dish or snack. It will be on my table all summer since it’s great warm or cold.

Not So Fried Okra with Scallion Dipping Sauce
Servings: 4
Serving Size: 1/4 of okra and 1/4 cup sauce
Nutritional Information: 113.8 calories, 10.5g5.5g of fat, 8.7g of carbohydrates, 1.2g of fiber, 8.7g of protein * 1 P+ for okra and 2 P+ for 1/4 cup sauce

Ingredients

• 1 pound okra
• 1 tbsp olive oil
• Salt and pepper

Dipping Sauce

• 1 cup fat free Greek yogurt
• 1/2 cup chopped green onions
• 1 tbsp lemon juice
• 1/8 cup honey
• 1 teaspoon cayenne pepper
• 1 teaspoon salt

Instructions

1. Preheat your broiler until the oven in nice and hot.
2. While the oven heats up, stir together all of the dipping sauce ingredients and set aside. The longer the dipping sauce has to rest the better it will taste.
3. Toss the okra in the olive oil, salt, and pepper and spread out in one layer on a baking sheet. Cook for 5-10 minutes, flipping over when the okra begins to brown.
4. Serve hot or cold with the dipping sauce.