Type what you have

Ingredients

• ✓ okra
• butternut squash
• eggplant
• zucchini
• tomato sauce
• onion
• tomato
• carrot
• vegetable broth
• raisin
• garlic
• cumin
• turmeric
• red pepper
• cinnamon
• paprika

Instructions

1. 1 In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2. 2 Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

By BROMFIELD

Ingredients

• ✓ okra
• olive oil
• chili-lime seasoning
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
3. 3 Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.

By Buckwheat Queen

Ingredients

• ✓ okra
• butter
• cajun seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Roll okra in melted butter and then in Cajun seasoning. Cook okra on the preheated grill until charred, about 2 minutes per side.

By Mr Greekagojun

Ingredients

• ✓ okra
• olive oil
• seasoned salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Wash and dry okra, trim stems and tips, and slice in half, lengthwise. Place in a bowl and toss with olive oil and seasoned salt.
3. 3 Put okra slices, cut-sides down, in the basket of an air fryer, in batches if necessary, and cook until crispy, 12 to 15 minutes.

By Bibi

Ingredients

• ✓ okra
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
3. 3 Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper.
4. 4 Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes.

By ncope

Ingredients

• ✓ okra
• olive oil
• cumin seed
• onion
• tomato
• curry powder
• salt

Instructions

1. 1 Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. 2 Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

By vburrito

Ingredients

• ✓ okra
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place okra, olive oil, salt, and pepper in a large bowl; stir gently to coat. Arrange okra in a single layer in the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes, tossing the basket halfway.
4. 4 Toss the basket once more; continue to cook until crispy, about 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ okra
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Wash and pat okra dry with a kitchen towel.
3. 3 Toss okra in olive oil and season with salt and pepper.
4. 4 Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.

By MChele

Ingredients

• ✓ okra
• bacon
• onion
• chicken broth
• rice
• water

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Drain all but 1 tablespoon grease from the skillet. Crumble bacon and set aside.
2. 2 Heat reserved bacon grease in the skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add crumbled bacon, okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes.
3. 3 Add rice to the skillet and pour in water. Cover and simmer until rice is fluffy, about 20 minutes.

By NCREE

Ingredients

• ✓ okra
• butter flavored cooking spray
• cornmeal
• panko bread crumb
• garlic salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
2. 2 Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
3. 3 Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

By Sandy Clark Gerhardt

Ingredients

• ✓ okra
• olive oil
• sweet onion
• garlic
• tomato
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
2. 2 Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

By TheEchsChef

Ingredients

• ✓ okra
• red chile pepper
• dill
• water
• vinegar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Ingredients

• ✓ okra
• egg
• cornmeal
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Soak okra in beaten egg in a small bowl for 5 to 10 minutes.
2. 2 Combine cornmeal, salt, and pepper in a medium bowl.
3. 3 Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly.
4. 4 Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
5. 5 Serve hot and enjoy!

By Linda Martin

Ingredients

• ✓ okra
• tomato
• red onion
• white wine vinegar
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ okra
• egg
• cornmeal
• all-purpose flour
• cooking spray
• salt

Instructions

1. 1 Place egg in a shallow dish and beat; gently stir in sliced okra.
2. 2 Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices.
3. 3 Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste.
4. 4 Repeat with remaining okra slices.

By Soup Loving Nicole

Ingredients

• ✓ okra
• cooking spray
• canola oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with cooking spray.
2. 2 Trim okra stems close to tops without piercing pods; place in a large bowl. Drizzle okra with oil; season with garlic powder, salt, and black pepper and toss to coat. Spread okra in the prepared grill basket.
3. 3 Cook on the preheated grill, flipping frequently, until tender and browned in spots, 4 to 6 minutes.

By HappyGrandma

Ingredients

• ✓ okra
• cherry tomato
• olive oil
• garlic powder
• kosher salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Combine okra and tomatoes in a large bowl. Pour in olive oil, then sprinkle with garlic powder, salt, and pepper; stir to evenly coat vegetables. Mix in panko bread crumbs. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and okra is lightly browned, 13 to 15 minutes.

By Sarah Garment Stone

Ingredients

• ✓ okra
• cider vinegar
• water
• garlic
• red pepper flakes
• paprika
• salt
• szechuan peppercorn

Instructions

1. 1 Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
2. 2 Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
3. 3 Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

By weatherman

Ingredients

• ✓ okra
• tomato
• onion
• instant grit
• egg
• salt
• black pepper
• oil

Instructions

1. 1 Combine okra, tomato, and onion in a large bowl. Add grits, eggs, salt, and pepper and mix with your hands until well blended. Shape the mixture into 2 1/2-inch-wide patties, about half as large as a hamburger.
2. 2 Heat oil in a cast iron skillet over medium-high heat. Add fritters and cook until golden brown, about 5 minutes. Flip with a spatula and cook until browned on the other side, about 5 more minutes. Drain on paper towels and serve immediately.

By Tiger Sand

Ingredients

• ✓ okra
• vegetable oil
• all-purpose flour
• water
• smoked sausage
• chicken
• onion
• green bell pepper
• celery
• garlic
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
2. 2 Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
3. 3 Pour water into a slow cooker.
4. 4 Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
5. 5 Cover and cook on Low for 6 to 7 hours.
6. 6 Skim off fat with a spoon.

By learntosink

Ingredients

• ✓ okra
• bacon
• onion
• green bell pepper
• tomato
• white sugar
• corn oil
• white vinegar

Instructions

1. 1 Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
2. 2 In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

By LUNANA

Ingredients

• ✓ okra
• olive oil
• chicken thigh
• cajun seasoning
• black pepper
• chicken broth
• onion
• garlic
• corn kernel
• tomato
• hot sauce
• water
• cornstarch

Instructions

1. 1 Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
2. 2 Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
3. 3 Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
4. 4 Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

By Bibi

Ingredients

• ✓ okra
• bacon
• onion
• green pepper
• celery
• tomato
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
2. 2 Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
3. 3 Garnish with crumbled bacon.

By GWYNN

Ingredients

• ✓ okra
• butter
• onion
• cumin
• ginger
• coriander
• black pepper
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ okra
• cornmeal
• salt
• black pepper
• potato
• onion
• cooking oil

Instructions

1. 1 Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture.
2. 2 Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.

By SONNYCHIBA

Ingredients

• ✓ okra
• purple hull pea
• water
• bacon
• sugar
• baking soda
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place purple hull peas into a large pot; pour in enough cold water to cover peas. Bring to a boil over high heat.
3. 3 Add okra if using and boil for 2 minutes, stirring twice.
4. 4 Reduce heat to medium-low; add bacon, sugar, baking soda, salt, and pepper.
5. 5 Cover and simmer until tender, 1 1/2 to 2 hours.

By SAMARTHUR

Ingredients

• ✓ okra
• oil
• gram flour
• salt
• red chili powder
• coriander
• chaat masala
• cumin
• amchoor

Instructions

1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Ingredients

• ✓ okra
• water
• onion
• tomato
• milkfish
• eggplant
• green bean
• white radish
• green chile pepper
• watercress
• tamarind powder
• salt

Instructions

1. 1 Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

By Menewdewonhall

Ingredients

• ✓ okra
• olive oil
• beef skirt steak
• yellow onion
• green bell pepper
• butter
• garlic
• tomato
• water
• chicken bouillon base
• seasoned salt
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
2. 2 Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

By m0rdsithh

Ingredients

• ✓ okra
• turkey broth
• chicken bouillon
• bacon
• garlic
• black pepper
• turkey
• red onion
• barley
• rosemary
• salt
• italian seasoning
• parsley

Instructions

1. 1 Combine turkey broth and chicken bouillon in a slow cooker.
2. 2 Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
3. 3 Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
4. 4 Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
5. 5 Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

By Ed Haley