Spicy Okra With A Tangy Aioli & Roasted Cabbage With Blue Cheese

This week my friend and I got fancy in the kitchen and made a GREAT dinner. We had recently tried some roasted cauliflower with an amazing buttermilk dressing, so that was our inspiration for the roasted okra. It was delicious! The okra was pretty spicy, so the tangy aioli helped to cool it down a bit. As for cabbage, we decided to just simply roast it and top it with some blue cheese knowing it would go well with the skirt steak we were making. Overall a really awesome meal- food is always best when shared with a friend!

We had these two dishes on the side of our skirt steak, which we simply pan seared with salt and pepper, and topped with cooked onions, parsley, and a few fingerling potatoes.

Roasted Purple Cabbage With Blue Cheese

1 small purple cabbage, cut in half then into 1/2 inch thick slices
Olive oil
1/2 cup blue cheese crumbles
Salt and pepper, to taste

Preheat oven to 400 degree. Place cabbage slices on a baking sheet and drizzle with some olive oil and a little salt and pepper. Roast for 30-40 minutes or until it begins to brown. Top with bleu cheese and place back in oven for 5 minutes.

Roasted Okra With A Tangy Buttermilk Aioli:

1/2 pound fresh okra, some halved the long way some kept whole
3 garlic cloves, minced
1/2 tablespoon red pepper flakes
1/4 cup olive oil, plus 3 tablespoons for the aioli
Big pinch of sea salt
Big pinch of black pepper
1/2 small onion (or 1 shallot) finely chopped
3 tablespoons buttermilk (to make buttermilk, just add 2 tablespoons lemon juice to 1 cup whole milk)
3 tablespoons crème fraiche
1 small lime, juiced
Small handful fresh parsley, chopped

In a large skillet, add 1/4 cup olive oil, garlic, and red pepper flakes. Cook for about 5 minutes then add in the okra. Cook for about 10-15 minutes or until slightly charred.

While the okra cooks make the aioli. Mix together the 3 tablespoons olive oil, buttermilk, crème fraiche, lime juice, onion, and a pinch of pepper. Set in fridge until ready to use. (I forgot to take photos of the aioli when making it!)

To plate, drizzle a good amount of aioli onto a plate, then top with the roasted okra and a little more aioli sauce. Finish with some fresh parsley and serve right away.


Carrot, Cabbage, and Bell Pepper Dumplings

I came across a recipe for vegetable dumplings and was excited to try making them after I got the perfect ingredients in my CSA bag- cabbage, carrots, and orange bell peppers. They were very easy to make and really good! I think the hardest part is forming the dumplings into a pretty shape, so I just simply folded them in half and called it a day. It all tastes the same, right?

1 bell pepper
1 large carrot
1/8 white or red cabbage
3 garlic cloves
1 tablespoon fresh grated ginger
1/3 cup low sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
2 green onions, finely chopped
1 package round dumpling wrappers (I got mine at Whole Foods)
Canola oil
1/2 cup water
Sesame seeds

Roughly chop the carrot, cabbage, and bell pepper, and add it to a food processor. Pulse until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until combined. Place the mixture in a mixing bowl and add the chopped green onion and some fresh cracked pepper.

Place the dumpling wrapper on a flat surface and scoop one teaspoon of filling in the center. Dip your fingers in some water and moisten the edges of the wrapper. Fold the wrapper in half and pinch the edges together until sealed all the way around. Continue until all dumplings are ready to go.

In a large frying pan, drizzle some canola oil and add the dumplings in a flat layer. Cook until the bottoms are golden brown, then add the 1/2 cup of water to the pan. Cook for about 5 minutes or until the water has mostly been absorbed and the bottoms are still golden down. Make sure not to burn them! Remove the dumplings and top with sesame seeds and more green onion. Serve with soy sauce.