OLCF Lunch Hour No. 1 — Okra Tacos
Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.
During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.
Recipe by Sidney Kissane
Okra Tacos & Cabbage Fennel Slaw
This Week’s Produce Highlights
Okra
Red Cabbage
Avocado
Red Bell Pepper
On The Menu
Okra Tacos
Cabbage Fennel Slaw
Sauteed Peppers
Guacamole
Sweet Tortas & Cherries
Okra Tacos
Ingredients
6 Cups Chopped Okra
1 Cup Diced Shallots
½ Cup Green Onions
3 Cloves Minced Garlic
1 Medium Tomato
2 Tsp Smoked Paprika
1 Tbsp Ground Cumin
Corn Tortillas (for serving)
Sauteed Peppers (for serving)
(Serves 8)
Directions
Heat olive oil in a large skillet over medium high heat. Once oil is shimmering, add shallots and cook until translucent, 1-2 minutes. Add garlic and green onions and cook until fragrant, 2-3 minutes.
Add okra to the skillet and cook until it softens, about 10 minutes. Then, add the diced tomato and let everything cook until the okra is completely tender, about 10 minutes.
Stir in smoked paprika, cumin, salt, and black pepper until combined.
Serve on steamed tortillas with your favorite toppings (ours are above!)
Cabbage
Fennel Slaw
Ingredients
2 Fennel Bulbs, Cut into Quarter & Sliced Thin
¼ Cup Chopped Fennel Fronds
1 Cup Thin Sliced Purple Cabbage
¼ Cup Red Wine Vinegar
Salt & Pepper
Directions
Toss ingredients together in a large bowl.
Recipes by Sidney Kissane