2 cups Okra [no longer than 2″, ends trimmed]
2 Garlic Cloves [sliced thinly]
1/4 cup Cashews [raw, unsalted]
1.5 tsp Soy Sauce
2 tsp Rice Vinegar [seasoned]
Heat a bit of oil in a small pan over medium heat. Saute okra for about 3 minutes, until bright green. Add sliced garlic, soy sauce + rice vinegar + cook for a minute more until sauce thickens slightly. Stir in cashews + serve
1/4 cup Sugar
2 Tbs Red Wine Vinegar
1/4 tsp Salt
1/4 cup Chopped Spring Onion
1/4 cup Extra Virgin Olive Oil
1 tsp Poppy Seeds
Mix all ingredients except the poppy seeds in a blender + blend till smooth. Stir in poppy seeds.
Hazelnuts [raw]
Sea Salt [medium grain]
Thyme [fresh, lots]
Extra Virgin Olive Oil [1/4 tsp +]
Preheat oven to 450 degrees. Line a baking sheet with a single layer of hazelnuts and roast for 6-10 minutes, stirring every two minutes, until skins blister and nuts are golden brown. Allow to cool to room temperature then rub hazelnuts between your palms to remove all the skins. Drizzle a tiny bit of oil into a boil and toss hazelnuts to lightly coat. Sprinkle with plenty of thyme and salt.
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