Introducing @playful_kitchen where you can find many delicious recipes. Check out her simple, yet delicious, okra recipe below:
“✨oven roasted okra✨
Super simple:
Wash and dry okra.
Toss in olive oil and season with your favorite spices (I used @badiaspices and cayenne pepper).
Bake on a rack to get them extra crispy.
Bake for 30-40 minutes (375º) until desired texture.” (We’ve also seen 450º for 20-25mins.)
Visit her IG for lots of great cooking and baking ideas.
You have to try this heirloom tomato gazpacho recipe from @theoriginaldish
It’s a soup served cold, perfect for this hot weather.
Here it from Kayla’s site, theoriginaldish.com
INGREDIENTS:
1 large cucumber, seeded + roughly chopped
1 red pepper, stemmed + seeded + roughly chopped
2 lbs heirloom tomatoes, cut into chunks
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
3 tbsp red wine vinegar
1 ½ tsp kosher salt
8 large basil leaves, plus more to garnish
½ cup extra-virgin olive oil
½ lb heirloom cherry tomatoes, quartered
2 scallions, thinly sliced
1 tbsp minced chives
flaky sea salt
freshly cracked black pepper
6 (½”) slices crusty bread
INSTRUCTIONS:
Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.
Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.
Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.
Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.
Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.
Head over to @theoriginaldish on IG or theoriginaldish.com for lots of great dinner ideas!
Lemon Feta Pasta Salad
Try this simple, delicious, summertime pasta salad from IG's @audreylillian
INGREDIENTS:
10oz pasta (Use whole wheat or chickpea/ lentil pasta to make more nutritious)
1 cup cherry tomatoes
1 cup cucumber
1 cup bell peppers
large handful arugula
1/3 cup feta
1/2-1 fresh lemon
DRESSING:
1/3 cup olive oil
1/8 cup red wine vinegar
1 tbsp maple syrup or honey
1 tsp Italian seasoning
lots of salt and pepper to taste
optional chili flakes for spice
INSTRUCTIONS:
1. Cook your pasta according to package directions and allow to cool completely.
2. While the pasta is cooking, prep and chop your veggies. Mix together the ingredients for your dressing and adjust as needed.
3. Assemble! Place all ingredients in a large bowl and mix well. Squeeze over lots of fresh lemon and enjoy!
INGREDIENTS for 6:
1/2 a cantaloupe
1 lb. of feta
1/4 a watermelon
2 baby onions (optional)
Fresh mint to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Almonds to taste
INSTRUCTIONS:
Cube the melons and feta into bit-sized pieces.
Cut the onions into thin round slices.
Sprinkle with mint.
Drizzle with olive oil
Sprinkle with salt and pepper.
Stir all of the ingredients well.
Garnish with almonds.
Enjoy!
INGREDIENTS for 4:
3-4 medium heirloom tomatoes, sliced
8 oz fresh mozzarella, sliced
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
1-2 tbsp balsamic glaze (optional)
Salt and pepper to taste
INSTRUCTIONS:
Cut the heirloom tomatoes into thick slices.
Slice the fresh mozzarella into rounds, about the same thickness as the tomato slices.
On a large plate or platter, alternate the slices of tomato and mozzarella in a circular pattern or in rows.
Tuck fresh basil leaves between the slices.
Drizzle extra virgin olive oil over the salad.
If desired, add a drizzle of balsamic glaze for extra flavor.
Sprinkle with salt and freshly ground black pepper to taste.
Serve immediately as a refreshing appetizer or side dish.
Try out this “next level” BLT sandwich from acozykitchen.com
INGREDIENTS:
Green Goddess Mayo:
1 cup mayonnaise of choice
2 cup basil, chopped
1/2 cup chives, chopped
1/2 cup parsley, chopped
1/4 cup tarragon
4 anchovy filets
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
2 tablespoons lemon juice, from about 1/2 lemon
The Sandwich:
1 pound thick-cut bacon
Head of lettuce of choice, I used butter lettuce and enjoyed it, see below for other options
2 heirloom or beef-steak tomatoes
1 loaf of bread, I used white bread from a local bakery
Instructions
To a food processor, add the mayonnaise, basil, chives, parsley, tarragon, anchovy filets, salt, pepper and lemon juice. Pulse until very smooth, about 1 minute. Give it a taste and adjust the salt and seasoning to taste.
Preheat your oven to 400 degrees F. Line a baking sheet with foil. If you want to be psycho and have beautiful waves in your bacon, make little creases in the foil and lay the bacon on top. You may have to fiddle with it but be sure to use the visual reference above as guidance.
Transfer to the oven and bake for about 15 to 20 minutes, until golden brown. This amount of time will depend on the thickness of your bacon; thinner bacon will probably take 15 minutes, while thick cut will take about 18 minutes. Remove the bacon from the oven and transfer it to a bed of paper towels.
Slice up the tomatoes and sprinkle them with a bit of salt. Place them on a few paper towels while you gather the rest of the ingredients.
Lightly toast your bread and smear about of teaspoon of green goddess mayo onto both halves of bread. Add slices of bacon, lettuce, tomato and sprinkle with freshly cracked pepper.
Cut the sandwich in half and enjoy.