Grilled Okra
At Orno, a restaurant in Coral Gables, Fla., that opened on Oct. 14, chef Niven Patel makes this dish from vegetables picked at his farm, Rancho Patel.
He starts by trimming okra, slicing it in half and leaving it out at room temperature to dry out overnight, thus reducing the vegetables’ slimy quality.
Separately, he tosses tomatoes with olive oil, sliced garlic and onion, salt and pepper and roasts them on a sheet pan for around 25 minutes and then adds lemon zest and juice.
He tosses the dried okra in olive oil, salt and pepper, grills them, tosses them with the roasted tomatoes and garnishes them with basil.
Price: $9