|2 tablespoons||Extra-virgin olive oil|
|½ tablespoon||Ground coriander|
|1 teaspoon||Ground cumin|
|¼ teaspoon||Herb salt (I used more, see recipe below)|
|1½ pounds||Small okra, rinsed and patted dry|
|Olive oil spray|
|6||Lemon or lime wedges|
|3 tablespoons||Dried cilantro|
|2 tablespoons||Dried basil|
|1 tablespoon||Dried dill|
|2 teaspoons||Dried marjoram|
|1 teaspoon||Dried oregano|
|4 tablespoons||Coarse sea salt|
HERB SALT BLEND
(from Yamuna's Table)
Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander, cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil.
Spread out in a single layer on one or more baking pan(s). Spray the okra with oil and roast for 10 to 12 minutes, shaking the pan occasionally, until it is tender and golden-brown. Serve hot with a lemon wedge.
Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend until the seasonings are finely ground. Store in a spice jar with a shaker top and screw-on lid.
Note: I did not grind this mixture.
Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 17:05:50 -0500 From: "Roberta K. Merkle" <rmerkle@...>
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