The Odd Pod: Three Ways to Make the Most of Okra-homa

By Valarie Carter / Photography By Brooke Allen | Last Updated July 01, 2015
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Fresh Okra

Okra takes center stage in our summer Triple Take series, in which we task a professional chef, a home cook and the Edible Tulsa kitchen crew each to create an okra recipe other than the conventionally deep-fried dish.

Chef Erik Reynolds of SMOKE on Cherry Street thinks outside the deep fryer with his Local Okra Sauté while Megan Spears embraces the slime and uses it to make a silky and surprisingly scrumptious (drum roll…) ice cream. Our Edible Tulsa team lightens up the traditionally fried pods in a simple summer salad.

Local Okra Saute

Pro Chef Erik Reynolds
THE PRO: CHEF ERIK REYNOLDS OF SMOKE ON CHERRY STREET Chef Reynolds was inspired to create this dish while dining at Contigo in Austin. Although this vegan rendition is delicious just the way it is,...

Okra Ice Cream

Okra Ice Cream
THE HOME COOK: MEGAN SPEARS We’ll admit that initially we were a bit skeptical of this okra ice cream idea but the additions of almond milk and coconut cream give it a nutty, caramelly flavor. The...

Fried Okra Salad

Fried Okra Salad
THE HOME TEAM: EDIBLE TULSA TEST KITCHEN If having leftover fried okra sounds as crazy as having leftover wine, then cook extra okra today so you won’t have to heat up the kitchen again when you...
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