At Three Sisters Kitchen we believe that food should be a source of joy in our lives – growing it, harvesting it, cooking it, and of course eating it. Our hope with this blog is to share simple recipes we love, so that you can try new things in the kitchen and discover easy, delicious ways to cook up locally grown food. Let us know if you have a recipe you’d like to share – we’d love to feature your recipes and stories here!
Our first recipe is a celebration of late summer in Albuquerque.
Last week I picked up a pint of okra (a mix of jambalaya and burgundy – but any variety will do, just be sure they are small pods and still tender) from Red Tractor Farms’ booth at the Downtown Growers’ Market; and a pint of cherry tomatoes (a mix of sungolds and supersweets) and some basil from Vida Verde Farm.
When I got home, I cooked up this simple and flavorful dish. It was great over rice, but it would also be good as a side dish, or even served with a fried egg for breakfast. Hope you enjoy.
Okra and Tomatoes
by Anzia Bennett
1-2 Tablespoons olive oil (or whatever oil you like)
½ pound fresh okra (the smaller the pods the better)
½ pound ripe cherry tomatoes, stems removed
a pinch of whole cumin seeds
a pinch of curry powder
a pinch of red chile flakes
salt and pepper
a few leaves of fresh basil, sliced thinly
knife for chopping
saute pan or skillet
wooden spoon for mixing
1. Heat pan over medium-high heat and add the oil.
2. When the oil is hot, but not smoking, add the whole cumin seeds, curry powder, and red chile flakes. Let the spices sizzle in the hot oil until you can smell them, stirring occasionally.
3. Add the okra and stir so the pods get coated in the spiced oil. Cook, stirring occasionally, for a few minutes.
4. Add the cherry tomatoes and stir to coat. Let the okra and tomatoes stew together a little bit until a few of the tomatoes start to blister and pop, releasing their juices into the pan. At this point, add a pinch of salt and pepper and taste to see if you like the seasoning, and if the okra is cooked enough for you.
5. When the okra is tender and starting to brown in spots, remove the pan from the heat, sprinkle with basil, and serve.