LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on fresh food you can find at local markets or in your CSA. This week, she shares her recipe for okra with red onion, tomato, corn and basil oil.
This may be my favorite time of year for the arrival of my CSA box and for visiting the farmer’s market here in New York City. This week we received red onions, corn, tomatoes, garlic, string beans, cucumbers, peppers and plenty of dark leafy greens. With those ingredients, what could go wrong? Not a lot! And I added some of my husband’s fresh basil oil to the mix as well, a staple in our refrigerator during the months of August and September.
Okra, Red onion, Corn and Tomato with Basil Oil
3 tablespoons extra virgin olive oil
1 lb okra, sliced in half
1 red onion, in half moons
2 ears of corn, shucked and kernels removed from cob
2 cloves of garlic, sliced
1 tomato, diced
Sea salt
Freshly ground pepper
Fresh basil, torn
Preheat the broiler on low. Toss the okra, red onion, garlic and corn in a bowl with the olive oil, sea salt and black pepper and spread on a baking sheet. Place in the broiler on low for about 10 minutes. Toss the vegetables and add the diced tomato for another 10 minutes. Turn the broiler on high for an additional 5 minutes to crisp the vegetables.
Toss the vegetables in a bowl with the basil oil to lightly coat and fresh torn basil leaves. Season to taste.
Basil oil
¾ cup extra virgin olive oil
1 ½ cups fresh basil leaves
Sea salt
Freshly ground pepper
Place the basil in a small food processor and gently add the olive oil to puree until desired consistency.
Carlin Greenstein has been creating healthy, seasonally inspired menus as a private chef for 14 years. After receiving her masters degree from New York University in Food Studies and Nutrition, Greenstein completed her certification in Holistic Health and Wellness. She runs a small business, “Chew on This,” promoting local and seasonal eating.
