Grilled Okra

 If you are like me you are always looking for easy ways to do side dishes. And this one is so different and so great. My dad one day grilled okra and we just loved the texture. I am sure there are a million different things you can toss it with, but this is a great start if you are looking for something new.

 

 

Grilled Okra

 

• 1 lb. fresh okra
• 1 tablespoon olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon pepper
• skewers

 

1. Toss the okra with the oil and seasoning in a big bowl so that every piece is coated.
2. Place okra on skewers so it doesn't fall through the grates.
3. Grill okra for 20-25 minutes until it has a nice char and is soft.

 

 

 

**Makes about 4 servings

 

Black Eye Pea Dip

Depending on where you are from this is called Cowboy Caviar, or Texas Caviar -- but I just call it Black Eye Pea Dip and it is DELICIOUS. Although its the perfect New Year food to bring you luck, it's too good to not have year round. Seriously, I think Black Eye Peas are an underrated pea. They should be used more often. I came up with this recipe after one my dad has made before and googling and pinteresting a million others. I cut out the ideas of using sugar in the sauce because I was trying to make it healthier, and I basically used what I wanted, omitting things like red onion because I think it can be too strong. Trust me, you want to try this.










Black Eye Pea Dip

• 1 can Black Eye Peas, drained and rinsed
• 1 can black Beans, drained and rinsed
• 1 can diced tomatoes
• 4 Green Onions, chopped
• 1/2 cup chopped Cilantro
• 1 4 oz can diced Green Chilies
• 1 can White Shoepeg corn
• about 1/2 cup of diced Orange and/or yellow bell pepper
• 1 avocado diced ( I get one that is very hard, because it holds up better in the dip)
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• salt and pepper

1. Combine the peas, beans, diced tomatoes, onions, cilantro, green chilies, corn, bell pepper in a big bowl.
2. In a small bowl whisk together vinegar, olive oil, lime juice, cumin and salt and pepper.
3. Pour dressing over the veggies and toss to combine.
4. Add avocado last so you don't mush it up too much
5. Serve with tortilla chips

**Stores in Tupperware well for 3 days.

Hearty Main Meal Salad: Kale, Barley, Chickpeas and Avocado

This recipe started with me wanting to do something with some leftover barley, so I went hunting on Pinterest and this awesome recipe had lots of things I keep on hand as staples, Chickpeas, feta and avocado. Perfect. Because of the barley this makes a hearty salad without any meat and is perfect for a quick weeknight meal. The only that takes a while is cooking the barley. I tweaked it a little to our tastes and this is what we came up with. I thought this would be a good one to start out the New Year with if you are looking for something healthy.

Kale and Barley salad with Chickpeas and Avocado

 

• ½ cup uncooked pearl barley
• 4 cups loosely packed kale; washed, stems removed, and cut into ribbons (or you can cheat like I did and buy the prepackaged bag of washed and chopped Kale)
• ⅓ cup crumbled reduced fat feta
• 1 cup chickpeas
• 1 avocado, diced
• 3 tablespoons sunflower seeds

 

Dressing

• 2tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• salt and pepper (about 1/4 teaspoon each)
• 2 teaspoons honey

Instructions

1. Cook pearl barley according to package directions.
2. while that cooks, whisk together the dressing and toss with the kale. Letting the dressing sit on it for a while helps soften the kale and take the bitterness out.
3. Once barley is cool, toss all your ingredients together!

 

**Makes 2 servings

**3 on Bryces Dish Scale. Cutting board/knife, bowl, pan to cook barley.