Roasted Okra

Ingredients: 18 fresh okra pods, sliced 1/3 inch thick; 1 tablespoon olive oil; 2 teaspoons kosher salt, or to taste 2 teaspoons black pepper, or to taste

Directions: Preheat an oven to 425 degrees F (220 degrees C). Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Okra Curry

Ingredients: 1 pound okra, ends trimmed, cut into 1/4-inch rounds; 1 tablespoon olive oil; 1 teaspoon whole cumin seeds; 1/2 teaspoon curry powder; 1/2 teaspoon chickpea flour; 1/2 teaspoon salt

Directions: Microwave the okra on High for 3 minutes. Heat olive oil in a large skillet over medium heat. Add cumin, once it swells and turns golden brown stir in the okra. Cook and stir on medium heat for 5 minutes. Gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. Serve immediately.

Oven Fried Okra

Ingredients: 1 (16 ounce) package frozen cut okra; butter flavored cooking spray; 1/4 cup yellow cornmeal; 1/4 cup panko bread crumbs; 1/2 teaspoon garlic salt; 1/4 teaspoon ground black pepper (optional)

Directions: Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan. Cook the frozen okra in the microwave using your microwave’s frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.