Southern Summer Salad
This recipes provides a chance to celebrate the healthy side of Southern cuisine. No gravy in sight, but there are plenty of Southern seasonal favorites like okra, corn, and tomatoes.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Burmese Okra
8 4 oz
Cherry Tomato
5 2.5 oz
Yellow Corn
2 1 Whole
Green Bell Pepper (Organic)
1 0.5 Whole
Red Onion (Organic)
1/2 0.25 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Protein & more
Quinoa
1 0.5 cup
Black Eyed Peas
2 1 Can
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Champagne Vinaigrette
Olive oil
2.5 1.25 tablespoon
Champagne vinegar
1.5 0.75 tablespoon
Lemon juice
1 0.5 teaspoon
Dijon mustard
1/2 0.25 teaspoon
Agave
1/2 0.25 teaspoon
Garlic
1 0.5 Clove
Prep ahead (optional)
a. Remove husks from corn cobs. b. ¼” dice red onion and bell pepper. c. Slice cherry tomatoes in half. d. Thinly slice or mince jalapeno. e. Mince garlic.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep baking sheet with olive oil or non-stick spray.
2
Cook quinoa:
a. In medium saucepan over medium heat, bring 2 cups water (1 cup for 2-person portion) to a boil.
b. Add quinoa; stir immediately. Reduce heat to medium-low, cover, and cook at simmer until tender, about 15 minutes.
3
Meanwhile, roast okra and corn:
a. Add okra (leave whole) and corn (remove husks, leave whole) to baking sheet. Drizzle with 2 tsp olive oil.
b. Roast until caramelized and fork-tender but not mushy, about 10 minutes. Remove from oven to let cool.
4
At the same time, saute black-eyed peas:
a. In large saucepan over medium heat, add 1 tsp olive oil and garlic (mince); cook until fragrant, being careful not to brown the garlic.
b. Add black-eyed peas (drain & rinse), ½ tsp salt, and Creole spice mix. Cook for 2-3 minutes.
5
Assemble salad:
a. In small bowl, add red onion (¼” dice), green bell peppers (¼” dice), roasted corn (cut kernels from cob), okra (slice bite-sized), cherry tomatoes (slice in half), and optional jalapeno (thinly slice or mince).
b. Add champagne vinaigrette and toss to combine. Salt to taste.
6
Serve:
a. Add black-eyed peas to quinoa and toss to combine.
b. Divide black-eyed pea-quinoa mix among plates. Top with okra-corn salad. Pour a glass of wine and enjoy.
Chef's notes
Grilling or roasting okra whole helps lessen the vegetable’s characteristic sliminess. Too hot for the grill or oven? You can also cut the corn kernels from the cob, slice the okra, and stir-fry on the stovetop.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX