Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'
Ingredients (12)
- 2 pounds (905 g) okra, any tough stem ends trimmed away and discarded
- 1/4 cup (60 ml) red wine vinegar
- 1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste
- 2 tablespoons (28 ml) olive oil
- 1 medium-size shallot, diced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons (32 g) tomato paste
- 2 medium-size tomatoes, chopped, or 2 cups (500 g) tomato puree
- 1 cup (235 ml) water, plus more as needed
- 2 teaspoons (1.2 g) minced fresh marjoram
- 4 ounces (115 g) feta cheese, crumbled
- Freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats
This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!
Ingredients (5)
- 2 oz. Captain Morgan White Rum
- 0.75 oz. Lime Juice
- 0.75 oz. Sugar Syrup
- 2 oz. Soda Water
- 10 Mint Leaves
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