Seared Okra, Black Olives, Tomato Confit, Pine Nuts & Chile

This quick stew is substantial enough to be the main event with a little rice and salad, but it has enough finesse to sit alongside proteins such as whole grilled fish or grilled lamb.

Get a hard sear on the okra without moving it too much. Add salt late in the game to keep the vegetable’s gelatinous goodness from oozing out and making a mess of things.