Blistered Okra & Ginger Dipping Sauce

Recipe created by Chef Justin Kouri

Blistered Okra & Ginger Dipping Sauce
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Servings
4
Servings
4
Blistered Okra & Ginger Dipping Sauce
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Place a large shallow skillet over high heat
  2. Whisk together stay sauce, lime juice, ginger, garlic and red pepper flakes in a small bowl. Set aside
  3. Using a spray bottle, lightly spray okra. If you do not have a spray bottle, place okra in a medium bowl and gently toss with olive oil until evenly coated.
  4. When the skillet begins to smoke, arrange okra in skillet making sure not to overcrowd it. if you do not have enough space, cook okra in batches
  5. Once one side of the okra is charred, about 2 minutes, rotate 90 degrees and continue searing. Do so until all sides are charred
  6. Transfer to proper towel lined sheet tray. Sprinkle with salt and cool
  7. Serve with dipping sauce. Enjoy!
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Charred Long Beans

Recipe created by Chef Justin Kouri

Charred Long Beans
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Servings
4
Servings
4
Charred Long Beans
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 500F.
  2. In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
  3. Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
  4. Roast for 15-20, or until bean become darken and shrivel.
  5. Remove from oven and set aside to cool.
  6. Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
  7. Gently stir the ingredients.
  8. Serve alongside the long beans. Enjoy!
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Grilled Eggplant & Peaches

Recipe created by Chef Justine Kouri

Grilled Eggplant & Peaches
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Servings
2
Servings
2
Grilled Eggplant & Peaches
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Preheat the the grill to high or if using a grill pan place over the high heat.
  2. Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
  3. Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
  4. When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
  5. While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
  6. Serve as a side or on a bed of summer greens. Enjoy!
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Mini Green Frittatas

Mini Green Frittatas
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Servings
4
Servings
4
Mini Green Frittatas
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Spray a standard muffin tray with pam. Set aside.
  3. Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
  4. Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
  5. Add greens to the skillet and toss until green just begins to wilt.
  6. Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
  7. Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
  8. Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
  9. Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
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Pool Side Veggie Dip

Recipe created by Chef Justin Kouri

Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
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Instructions
  1. Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.
  2. Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.
  3. Add cream cheese to the processor with the greens and continue to pulse for another minutes.
  4. Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!
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