Ingredients
Extra virgin olive oil
1 small onion chopped (1 cup chopped onion)
4 garlic cloves minced
2 small green chiles such as jalapeno chopped
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking

Directions

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
​
Notes

• To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
• Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
• Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 
  
  https://www.themediterraneandish.com/mediterranean-one-skillet-okra-and-tomatoes-recipe/
  

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
3 Plum tomatoes                       ¼ c Red onion, chopped           
1Garlic clove minced                1 Jalapeno pepper                         
⅓ c Cilantro, chopped               1 tbsp Lime juice                          Salt and Pepper
 
Directions:
1) Chop the tomatoes, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Tastes comes together even better if left to sit in the refrigerator at least 15-30 min.

Source: https://www.theyummylife.com/pico_de_gallo
 

Ingredients:
2-3 Mango                         ¼ c Red onion                       1 Garlic clove minced
1 Jalapeno pepper        ⅓ c Cilantro, chopped           1 Tbsp Lime juice
Salt and Pepper              
½ c English/Persian Cucumber (can use regular but not pickling)
 
Directions:
1) Chop the mango, cucumber, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime

Stir all together and salt and pepper to taste. Best if served right away

​Source: https://www.theyummylife.com/pico_de_gallo

INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
 

INGREDIENTS
1 15-oz can  chickpeas, drained and rinsed
6 tbsp. tahini
6 tbsp. fresh lemon juice
3 tbsp. plain yogurt
2 tbsp.  olive oil
4 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne pepper plus more for garnish
1/4 c jalapeno pepper, minced
1/4 c red bell pepper, seeded and diced
 
DIRECTIONS
In a food processor or blender, puree chickpeas , tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture.  Transfer puree to a medium bowl.
 
Add garlic, cayenne, jalapeno and bell pepper.  Mix well. Season with salt and pepper.
 
Cover and chill 2-4 hours to allow flavors to blend.  Garnish with cayenne pepper just before serving.
 
Tips & Notes: Stumped on the tahini?  The ingredient is a Middle Eastern paste made from ground sesame seeds.  Find it in your local grocery store in the ethnic aisle or with the condiments.
 
Yield: 16 servings
 

 
 

INGREDIENTS
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut into wedges
1 jalapeno pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
 
DIRECTIONS
Husk corn and remove silk with a stiff brush; rinse.  Cook corn in boiling, lightly salted water for 3 minutes.  Remove corn; let cool.  Cut corn of the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side or the corn.  Rotate and repeat until all sides are removed.  Use a spatula to gently move planks to salad.
 
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper.  Transfer to serving bowl; top with corn.
 
Drizzle with vinegar and olive oil.  Season to taste with salt and pepper.  Serve at room temperature.  Makes 10 to 12 servings.

 

INGREDIENTS
2 medium cucumbers-peel, seeded & chopped
2 med. tomatoes, chopped
1/2 c chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion
1clove garlic, minced
2 tablespoons lime juice
1 tsp.  minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 ounce) pkg tortilla chips
 
DIRECTIONS
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.  Cover and refrigerate for 1 hour.  Serve with tortilla chips.