Indian Okra, Spinach Pie, Figgy Yogurt

Figgy Yogurt

Got some really nice figs in this week's SWFL Produce box, and found a simple and really tasty way to serve them...

Figs, quartered

Yogurt -- we prefer Siggi's brand Icelandic Skyr
Almonds -- slivered
Honey -- your favorite varietal; this one is Prickly Pear Honey from southern Arizona

Quarter your figs.  Put some yogurt in a ramekin or small bowl.  Add quarters of fig.  Add some shaved almonds.  Drizzle honey over.  Devour!

Bhindi Okra
Haven't made this for quite awhile.  Sally was gifted with more than a pound of fresh, huge okra just crying out to be griddle fried this way.  Indian Street Food at it's finest.  We first had this at the Chai Pani Indian Restaurant in downtown Asheville, NC -- one of our best ever restaurant discoveries.  We make a point to eat there every time we visit.  My version of Bhindi Okra is healthier than the Indian street food version, here the okra is deep fried.  I do mine on a griddle pan with only 1-2 Tbsp of grapeseed or olive oil.  If you used an oil sprayer you'd use even less oil...

1 lb plus Okra, topped and sliced lengthwise
pinch of Salt
Amchur Powder -- Indian dried green mango powder
1-2 Tbsp Grapeseed Oil (high smoke point)

Spread the oil on a griddle pan -- mine is 13" diameter.  Lay out the okra cut-side down to start, add a pinch of salt, and fry until starting to brown. 

Turn over, dust with Amchur power and continue frying and turning until you get some serious carmelization/blackening going on:

Crispy, chewy, a little salty, a little smoky, almost buttery tasting.  This is not your slimy Southern boiled okra that I suffered through in school!!!!!!  This is Yummm.

I served Bhindi Okra with Garam Masala Salmon, which didn't turn out too bad.

Spinach Pie
That time of year!  Sally was also gifted with 2 pounds of fresh spinach that wanted using up and a spinach pie seemed just the thing to do.

1 Pie Crust -- make your own or not
2 lbs fresh Spinach
4 oz Feta
1 cup small curd Cottage Cheese
1 bunch Green onions, chopped
2 tsp dried Dill Weed
Juice and zest of a Lemon
1/4 cup chopped Parsley
Mushroom slices for topping

Preheat oven to 400F. Par cook the pie crust in a 9" deep dish pan, and let it cool.

Wilt the spinach in batches.  I used the microwave and a large bowl with 1/4 cup of water in the bottom; about 4 minutes.  Chop the wilted spinach as fine as you like.

Pre-heat oven to 425F.

In a large bowl combine the ingredients (except mushrooms) thoroughly.  Spread into the cooled crust.  Top with sliced mushrooms. 

Cover with foil and bake for 30 minutes.  Remove foil and bake another 10 minutes.  Cool a bit.  Slice & serve.