This week’s recipe comes to us from Chef Savannah Haseler of Twain’s Brewpub & Billiards. We were happy to taste it last week at market during the #EatLocalATL Challenge and hope you get a chance to make it at home! It’s easy and so tasty, and takes advantage of the last of late summer / early fall produce.
- 3 tablespoons olive oil
- 1 onion, thinly sliced
- 4 garlic cloves, peeled and sliced
- 1 small bay leaf
- 1 pint okra, cut into 1/2-inch rounds
- 1 small small eggplant , diced
- 1-2 sweet pepper, diced
- 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
- 1 teaspoon kosher salt
- ½ cup shredded fresh basil leaves
- freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic,
and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the
eggplant has softened. Stir in the okra, red bell pepper, tomatoes, and salt,
and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until
the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
- 2 cups of your favorite greens (I like arugula)
- Lemon Vinaigrette
- 1 lemons zested & juiced
- ¼ cup lemon juice
- 1/8 cup dijon
- 1 Tbsp rice wine vinegar
- 1 1/2 cups blended oil
- 2 tsp salt
Combine lemon juice, mustard and vinegar in bowl. Slowly drizzle in oil,
until mixture comes together. Season with salt.