Grilled Okra & Lemon Basil Dipping Sauce

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Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Ingredients
Dipping Sauce
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Instructions
Prepare Dipping Sauce
  1. In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
  2. Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
  1. Preheat the grill to medium high heat
  2. In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
  3. Grill the okra for 2 to 3 minutes turning once or until tender
  4. Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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Salmon Wrapped in Fig Leaves

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Recipe inspired by Michael Pollan, Martha Stewart

Salmon Wrapped in Fig Leaves
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Servings
4
Servings
4
Salmon Wrapped in Fig Leaves
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350 degrees
  2. Drizzle salmon with olive oil and season with salt and pepper
  3. Wrap each piece of salmon in fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
  4. In mixing bowl, lightly toss kale with olive oil then season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes.
  5. Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale. Enjoy!
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