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Recipes

Quick and healthy recipes using our best products.

  • Roasted Okra

    Okra is one of those veggies people either love or despise.  Those who love it, can't get enough and those who despise it complain about it's slimy taste.  While I occasionally enjoy some fried okra with ranch dressing, it may not be the healthiest combination.  Having fresh locally grown okra brought to the market daily, made me realize we hadn't had it at home yet.  While my girls may not eat everything I put on their plate, I'm always encouraging them to try new things.

    Roasted Okra
    Recipe Type: Vegetable
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Enjoy crisp, flavorful, fresh from the farm Roasted Okra in a few simple steps!
    Ingredients
    • 1 pound okra
    • 2 tbsp olive oil
    • salt and pepper to taste
    Instructions
    1. Preheat oven to 450. Wash the okra through running water and use a paper towel
    2. to dry it. Line a baking sheet with the okra and drizzle the olive oil over it. Season it with salt and pepper to taste.
    3. Roast it in the oven for 15 minutes. Make sure to shake the baking sheet half way through. Allow a few minutes to cool before eating.

     

    Growing Tips

    Okra is very easy to grow, especially with Florida's hot  weather.  Some relatives include cotton, hollyhock and hibiscus.  If you plan to grow it in your garden, make sure you have well-drained soils in full sun.  It prefers slightly acidic to slightly alkaline soils (pH 6.5-7.5).  Okra can be grown  by direct sowing or by setting transplants.  Make sure you soak the seeds overnight before sowing.

    homegrown okra

    Selecting Okra

    When selecting Okra make sure it has a beautiful shade of green.  Preferably, you should pick them when they are about the size of a small finger or your "pinkie".  The smaller they are, the less "slimy" they tend to be.  Also, the smaller the seeds are.

    Additional Recipes

     

    What are some of your favorite ways to prepare it?

  • Sea Bass "al mojo"

    One of my favorite dishes to order while visiting family in Puerto Rico is "Chillo al mojo" or Red Snapper in a tomato sauce with onions and olives.  If you are wondering what "al mojo" means, it is simply a shortened version of "mojado" which means wet.  There are many versions of this sauce, but the tomato based one is the most common.

    This is one dish I've been eating ever since I was a little girl.  If you order this dish in the island, expect to get the whole fish.  I mean head and tail.  :)  To be honest, I love this dish because of the olives.  To me, the olives makes this dish.  Like most sauces, the longer you cook it the better it will taste.  Plan on about 20-30 minutes for the sauce to simmer.  You'll be glad you did.

    Puerto Rican Mojo Sauce

    "Al Mojo" Sauce

    Ingredients:

    1 can chopped tomatoes

    1 medium white onion, sliced

    2-3 cloves of garlic, minced

    lots of olives :)

    1 tbsp capers

    1 can chopped tomatoes

    1 tbsp vinegar (I prefer apple cider)

    2 bay leaves

    salt and pepper to taste

    Olive oil

    water (use to thin out sauce if too thick)

    Recipe adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli.

    Add olive oil to a warm saute pan on medium heat.  Saute onions till clear, then add garlic, olives, chopped tomatoes, tomato sauce, capers, vinegar and bay leaves.  Season with salt and pepper to taste.  If the sauce gets too thick, or you'd like more liquid, add a little bit of water.  Then saute on low heat for about 20 minutes.  Serve sauce on top of grilled fish or chicken.

    Puertorican al mojo sauce

  • Roasted Beets for Easter

    We hope you had a great Easter weekend with your family and friends.  We gathered at Grandma Parke's house today to celebrate with the family.  One thing I always look forward to is Grandma Parke's decorations.  Her decorations are always great.  Every table had a centerpiece with some "Easter grass" in different colors with lambs, birds or eggs.  Too cute.

     

     

    Easter decorations Easter Centerpieces

    On Easter, everyone brings a dish to share.  This year, I brought roasted beets with yellow peppers and strawberry onions.  It's super easy and I love the color combination.  To make this dish,  just cut up the beets, yellow peppers and onions in cubes, then drizzle with extra virgin olive oil.  Season with salt to taste, and broil in the oven for about 20-30 minutes.  I turn them half way through.  If you try the beets, and they taste like dirt, then they are not done.  Cook them for a bit longer until they taste sweet.  That's how you know they are done.  ;)

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    My plate consisted of ham, smoked pork (made by Matt), broccoli salad, squash casserole, broccoli casserole, and my roasted beet dish.  Can you tell I love veggies?

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    While everyone was eating, Piper decided the pool needed some cleaning.

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    And Hayden was ready to help!

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    Jordan brought a delicious strawberry pizza made with a shortbread cookie crust.  It was delicious.  After dessert, it was time for some Egg Hunting!033113_7 033113_8 033113_9 033113_10

     

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    Happy Easter from our family to yours!

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