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Serves 4
Ready in 1 hr
Roasted okra with vegetable oil & soy sauce at 450 for 20-30 minutes, tossing every 10
Used clown peppers in lieu of eggplant
SALAD
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out, or cut thinly into slices
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1' slices
1 tablespoon sea salt
DRESSING AND ASSEMBLY
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon fresh lime juice
lemongrass (optional)
agave nectar (optional)
toasted sesame oil (optional)
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 servings steamed jasmine rice
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1st Keep
 Adam.R.Hill
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