My Lemongrass is growing so beautifully. I planted it as ends. When I cooked with lemongrass one day, I sliced off the end and planted them.
They flourished and returned the next year. I’m always trying to find things to cook with all my lemongrass. I developed this recipe as a result of that and wanting to find a way to cook brussel sprouts on the stove top.
3 TB coconut oil
1 lb brussel sprouts, halved
1/2 TB lemongrass
3 TB red wine or bone broth
1 TB fish sauce
1/2 tsp salt, optional if your low sodium
2 tsp lemon juice
Warm coconut oil in skillet over medium heat a minute and then add Brussel sprouts and lemongrass. Sauté 10 minutes or until starting to dry up and then add red wine or broth. Cook 5 minutes more then add fish sauce and salt. Sauté another 5 minutes or until sprouts start to brown. Turn heat to medium low and add lemon juice. Continue to sautée 10 more minutes until sprouts are tender.
Okra is in season right now. Growing up in the south I had great fried and pickled okra, but everything else was slimy. Recently, I had some roasted okra at my sister’s house that my husband and I loved. That was my inspiration for this recipe. During the summer we try not to use the oven often. Everything I normally cook in there goes on the grill. In my vegetarian days, I would grill a bunch of veggies on the grill while my family had meat. I found then that often grilling the whole vegetable was preferable. In this recipe we put the whole okra on the grill until it’s slightly crisp. The result is a scrumptious crispy caramelized okra. Nothing slimy here! When buying okra, choose the smaller ones. I find they are more tender and less woody. They are perfect size to just pop straight in your mouth.
1 lb Okra
2 TB Avocado Oil
1 tsp Pink Salt
Toss okra in oil and salt. Place okra straight on the grill
turning often to avoid charring until soft and starting to brown on both side, about 15-20 minutes.
I grew up loving cucumber salad. My Grandma used to call them Belly Aches. This year my garden is full of cucumbers,
so I stated making cucumber salad. I have finally got it down to a recipe that everyone loves.
2 large cucumbers, sliced thin
1 TB kosher salt
1 TB dill, chopped
3 TB red onion, finely chopped
1 Clove of garlic, minced
Place cucumbers in glass bowl and sprinkle with salt. Allow cucumbers to sweat while you prep the other ingredients. Add dill, onion and garlic and massage them onto the cucumbers. Shove the cucumbers and seasonings into a glass jar. Fill the jar 1/2 way with vinegar and the rest of the way with filtered water. Shake well to combine. Refrigerate the cucumbers for a few days to a weak until they are nice and flavorful. They will last another week or so. Mine always get eaten up by then.