Yield: 6 portions
24 ea. Okra, cut in half lengthwise
4 ea. Ripe peaches, pit removed, and cut into 6 wedges
1 ea. Large, sweet onion*, peeled and cut into ½” rings
1 ea. Handful of assorted herbs**
(Today we are using basil, thyme, & parsley)
1 cup Atlanta Fresh Plain Whole Milk Yogurt
2 ea. Lemons
1 cup Toasted peanut oil, to drizzle over
½ cup Toasted peanuts
½ cup chives, chopped
To Taste Salt & Fresh Ground Pepper
* Vidalia onion preferred
** You can use basil, parsley, mustard greens, arugula, or other green herbs in season.
- Place a seasoned cast iron skillet on a stove over high heat.
- Once the skillet is very hot, place the okra cut side down on to the hot surface. (Note: Do not season or add oil, having only the vegetable and hot metal will yield a drier, crisper charred product and not steam the vegetable.)
- Do not crowd the skillet. Once the color is to your liking, the darker the better, remove the okra and place onto a plate to cool.
- Repeat with the remaining okra, peach wedges, and onion rings. Only charring each on one side.
- Once everything has been charred, place onto a plate in a single layer to cool to room temperature. Do not refrigerate!
- To build, smear each plate with a couple of ounces of the yogurt (don’t be conservative!) and artfully arrange the 4 wedges of peach on four separate plates, then add the okra (8 halves per plate), then loop the onion rings over the tips of the okra and peaches. Sprinkle each plate with the assorted herbs, drizzle with lemon juice, peanut oil, crushed peanuts, and finally finish each with a sprinkle of salt and a twist of fresh cracked black pepper.