Steam for just a short time, until bright green, then immerse in your favorite sharp vinaigrette. I use red wine vinegar, olive oil, salt, pepper, garlic and any herb I fancy — basil is fine. If you put into the marinade while hot, the okra soaks up more flavor. This is a good way to do almost any vegetable. Serve as a warm or cold salad.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.