After we each put in more hours at the office than anyone should have to on a Saturday, Bo and I met at Grand Central Market for our weekly Saturday market shopping. I call it market shopping as we tend to shop solely at Grand Central or Chelsea Market on Saturday as we find inspiration and enjoyment that we wouldn’t enjoy at our local grocery store. We were both craving cajun flounder tonight even though it is so easy and simple. (Penzey’s has a great cajun rub!) But, we drew a blank at what vegetable would match the flavor and mood. Our favorite roasted root vegetable recipe quickly went out the door as we knew that wasn’t a fit for tonight. As we glanced at the Greenwich Produce stand I immediately knew tonight’s fish called for a Southern favorite- okra and tomatoes. Instead of sticking with the same recipe we’ve used in the past, Bo used his talents to invent his own recipe. He spiced it up with Framani rosemary ham from Murray’s and added scallions and garlic for flavor. Enjoy!

 

-1/2 c chopped ham (top quality)

-1/2 c chopped scallions

-1 Tbsp minced garlic

-1 Tbsp evoo

-3 cups chopped fresh okra

-1 28oz can of whole peeled tomatoes

-1 14.5 oz can of diced tomatoes

-salt & pepper

 

Heat a 4 qt saucepan over medium high heat and add EVOO. Add ham and saute for 1-2 minutes until the ham begins to brown. Add garlic and scallions and saute with ham until aromatic and ham is nicely browned. Add okra, salt, and pepper to taste, before sauteeing for another minute. Deglaze the pan with both cans of tomatoes. Bring them to simmer over high heat, stir a few times, and then turn heat down to low, cover and let simmer for an hour or so. The flavor will continue to improve as it simmers. Enjoy!