Never cooked with okra before? You’re not alone! That’s why I chose to make this the theme of my blog this week. These bright green pods might look a bit quirky, but they’re a warm-weather staple in many cuisines around the world. Think crispy roasted bites, stir-fries, or even light summer stews. Their mild flavour and tender texture make them surprisingly versatile once you know what to do.

And here’s a fun fact to bring to the dinner table: okra is actually a fruit (yep!), and it’s packed with fiber, vitamin C, and antioxidants. In some places, it's known as “lady’s fingers” because of its elegant, tapered shape.

Whether you’re cooking for curious kiddos or trying something new for your next date-night dinner, this week’s blog has simple, tasty ways to make okra the star of your summer plate.

Scroll down to get inspired! Happy Cooking!

Okra Summer Salad

Created by: Emily Farris

This hearty salad features some of summer’s most bountiful crops: okra, tomatoes and corn, with black beans, onion and avocado. Canned beans and an easy dressing make preparation quick and easy.

Ingredients

• 1 lb fresh okra, cut into 1/2-inch pieces
• 1 (15 oz) can black beans, drained and rinsed
• 1 cob of corn (or use canned or frozen)
• 1 large white onion, diced
• 15–20 cherry tomatoes, halved
• 3 TBSP extra virgin olive oil
• Sea salt
• 1/2 tsp freshly ground pepper
• 1 ripe avocado

Instructions

1. Blanch okra in salted boiling water for about 30 seconds until bright green. Drain and cool. Cut into 1/2-inch pieces, discarding stems.
2. In a large mixing bowl, combine okra, beans, corn, onion, olive oil, salt, and pepper. Toss gently.
3. Chill for 30 minutes or more. Before serving, cut avocado into 1/4-inch pieces and gently mix in. Adjust seasoning to taste.

Quick and Easy Roasted Okra

Created by: Kid Tested Recipes

This simple okra recipe takes little time to prepare and is a wonderful side dish for just about any protein. Perfect addition for summer BBQ—move over French fries!

Ingredients

• 1 lb okra
• 1 TBSP olive oil
• 3/4 tsp kosher salt

Garlic Mayo

• 1/4 cup mayonnaise
• 2 TBSP ketchup
• 1 clove garlic, minced (or substitute garlic powder)
• 1/4 tsp granulated sugar
• Salt and cayenne pepper to taste

Instructions

1. Preheat oven to 425°F. Wash and dry okra.
2. Trim stems and slice pods lengthwise. Toss with olive oil and salt.
3. Arrange cut side down on a foil-lined baking sheet. Bake covered for 10 minutes.
4. Remove foil and roast 12–15 more minutes until golden and crispy. For extra crispness, flip and roast 3 more minutes.
5. Serve immediately, with or without garlic mayo.
6. To make garlic mayo: Mix all ingredients, adjust seasoning to taste.

Roasted Cauliflower & Okra Curry

Created by: Inspired by Madhur Jaffrey – Curry Easy Vegetarian

A delicious side dish for your favourite protein or a light lunch/dinner!

Ingredients

• 1 large head of cauliflower, broken into small florets
• 1/2 cup (8–9 pods) okra, ends trimmed
• 1 1/2 TBSP lemon juice
• 1 tsp turmeric
• 1/2 tsp fresh grated ginger
• 1 tsp salt
• 1/4–1/2 tsp cayenne pepper
• 2 tsp ground coriander
• 2 TBSP chopped fresh cilantro
• 4 TBSP olive oil
• 1 tsp whole cumin seeds

Instructions

1. Steam cauliflower and okra (microwave with 2 TBSP water for 5 mins or stovetop). Drain.
2. In a small bowl, combine lemon juice, turmeric, and ginger. Pour over vegetables.
3. Add salt, cayenne, coriander, and cilantro. Mix well and let marinate 2 hours, tossing occasionally.
4. Preheat oven to 220°C (428°F).
5. Heat oil in a small pan. Add cumin seeds; let sizzle briefly. Pour spiced oil over veggies and toss well.
6. Spread mixture in a single layer on a large roasting pan. Roast 15 minutes, flip, then roast another 10 minutes until browned and cooked through.