I remember the gooey, slimy goodness these peculiar pods released when my mom added them to her homemade chicken soup (I'll share the recipe come Fall). Everybody's mom makes the best chicken soup ever, but my mom's was really over the top! "Quimbobo", she called them... aka, okra. Just the sight of them brings back memories, and I can almost see her stirring up a batch.
Sadly, with their lack of availability and high price tag, okra pods vanished from my life for some time making my variation of her soup incomplete.
Too hot to make soup and too anxious to taste my hand-grown pods, I decided to create my own recipe. Thus, the first few pods of the season were the "stars" of last night's Christmas in July dinner... literally!
Millionaire & Red Burgundy Okra PodsGolden Zucchini
Small To Medium Onion
Salt, Pepper & Olive Oil
If this recipe was any easier, it would make itself. First, go to the garden and gather your gifts. Slice the pods... they're naturally star-shaped. Dice the golden zucchini and onions. Quarter the Tigerellas, crush the clove and set everything aside. Season with a dash of pepper and a sprinkle of salt, but no more. Let the flavors of fresh-from-the-garden veggies speak for themselves. Heat a drizzle of olive oil and sauté the garlic first, then the onions until transparent. Toss in the zucchini, Tigerellas and add the "stars". Cook until softened. Serve on a bed of pasta or as a side dish to your main course.