A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound fresh okra, washed and cut lengthwise 4 tablespoons olive oil, divided ½ teaspoon garlic powder ½ teaspoon salt, plus more to taste Juice from one

Madison County Championship Rodeo

Yield: 4 servings. 1 pound fresh okra, washed and cut lengthwise 4 tablespoons olive oil, divided ½ teaspoon garlic powder ½ teaspoon salt, plus more to taste Juice from one

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound fresh okra, washed and cut lengthwise 4 tablespoons olive oil, divided ½ teaspoon garlic powder ½ teaspoon salt, plus more to taste Juice from one

Yield: 4 servings.

1 pound fresh okra, washed and cut lengthwise
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
Juice from one lemon
Freshly ground black pepper to taste

Heat a cast-iron skillet or heavy-bottomed skillet on medium-high for 5 minutes. Add 2 tablespoons of olive oil and heat for 1 minute. Add okra and sprinkle with garlic powder and ½ teaspoon salt. After 1 minute, turn okra over and continue cooking on medium-high heat. Add lemon juice and remaining olive oil to coat okra, then remove it from the pan. Add black pepper and more salt if desired. Serve immediately.

This story was published on Jul 28, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.