Side Dish

Course: 
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 10 black olives, Greek or Italian
  • 1 roasted red bell pepper, diced
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley
  • 1 head broccoli, separate florets and stems
  • 4 ounces feta cheese or goats cheese
  • salt and freshly ground black pepper
  • 1 teaspoon lemon rind

Broccoli With Red Pepper, Olives, and Feta

 

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Course: 
  • 1 tablespoon butter
  • 1 onion, monced
  • 1 garlic clove, minced
  • 1 green pepper, finely chopped
  • 3 large tomatoes, peeled, seeded and chopped, juice reserved
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon Tabasco pepper sauce
  • 3/4 teaspoon salt
  • freshly ground black pepper to taste
  • 1-1/2lbs (about 4 dozen) fresh okra, washed and trimmed

Okra Creole Style

Okra Creole Style 

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  • 1 pound shrimp, cooked, peeled and  deveined
  • 2 green onions, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind, no white attached
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Creole seasoning
  • 3 tablespoons mayonnaise
  • 1 cup breadcrumbs
  • salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons oil
  • tartar and cocktail sauces for serving, optional

Shrimp Cakes

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Course: 
  • 6 large handfuls of fresh small okra
  • 2 tablespoons baking soda
  • 1/4 cup extra-virgin olive oil
  • 6 large tomatoes, peeled and diced
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • Leaves from 1 sprig fresh oregano, chopped
  • leaves from 1 sprig fresh basil, chopped
  • freshly ground black pepper
  • salt

Stewed Okra and Tomatoes

 

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Course: 
  • 1 pound broccoli florets
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon zest
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts 

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Course: 
  • 1/2 cup pure olive oil
  • 1/2 cup chopped white onion
  • 1/4 cup minced garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped green onion
  • 3 cups freshly shucked oysters, water reserved
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup unseasoned breadcrumbs
  • 1/2 cup grated Romano cheese
  • Extra-virgin olive oil
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Oysters Radosta

 

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