Food & Wine (September 2012)
Here's a confession: We haven't really cooked this week.
We got home from vacation on Sunday and the cupboards were bare. We're talking vodka-in-the-freezer, ketchup-in-the-refrigerator-door bare. We knew we had to remedy that, so we went to the supermarket and picked up a few staples. Two days later, we got our weekly CSA share, so we've had a good amount of fresh vegetables in the house (okra, eggplant, arugula, a few tomatoes).
But then we haven't really been motivated to do any focused cooking to share here with you. Oh, we've been eating at home. But it's been more of an improvised, no-recipe, throw-a-bunch-of-stuff-in-a-skillet kind of thing. Very, very simple.
It's been a nice respite. We've been been busy catching up at work, so it's been nice to spend less time in the kitchen. And the food we've been cooking has been very healthy, which is a nice break after decadent beach food.
But simple food can be excellent food, and sometimes, the simplest recipes can really surprise you.
Food & Wine's September issue happens to be full of recipes that are simple, in that they only have three ingredients (plus oil, salt and pepper).
We're hard pressed to think of dishes in our regular rotation that only have three ingredients. Simple egg dishes? Very simple sautés?
This recipe showcases the power of simple, because this Grilled Okra with Red Curry-Lime Dressing is a complete knock-out -- one of our favorite dishes we've cooked so far this year.