We've been apart of the summer vegetable share program, offered by Chad Carlton of Carlton Farms. Friday's pick-up was a bounty, full of fresh okra, tomato, onion, eggplant, black eyed peas, and a watermelon! Saturday night's dinner became a savory saute (minus the black eyed peas & watermelon), with the addition of baby spinach, and served over my version of Seasoned Jasmine Rice.
My photo above features a large saute pan with onion & garlic added first to soften; next, add sliced okra and eggplant; followed by chunks of fresh tomato. Salt & pepper to taste. Spinach leaves are added last to wilt down and fold into this veggie medley. When cooked through & ready to serve, try topping with fresh Feta, Mozzarella, or Parmesan.
Seasoned Jasmine Rice -- in a small sauce pan, add 1 cup rice, 2 cups water, drop of olive oil. Place a lid on & bring to a boil. When boiling, add 5 or so sundried tomatoes, chopped & 1 sliced shallot, salt & pepper. Stir. Place the lid back on with the heat on low, cook for 20 minutes. After 20 minutes, turn the heat off, and let stand with the lid still on for another 10 minutes. Fluff with a fork. The rice infuses with the rich tomato and sweet shallot -- Delicious!