I have used this recipe with our green beans, zucchini blossoms and jalapeños. —Jade Chessman
Makes 4-6 servings
Vegetable oil
1¼ cups all-purpose flour
1 teaspoon kosher salt
12 ounces San Pellegrino sparkling water
About 1 pound green beans, cleaned and trimmed
Sea salt
In a large pot, heat about 2 inches of oil over medium-heat until a thermometer reads 350°F.…
RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE
Makes 6-8 servings
Buttermilk-Yogurt Dressing (Recipe follows)
1 pound okra
4 tablespoons olive oil, more for greasing the skillet (divided use)
1 pound fingerling potatoes, roughly the same size, halved
Sea salt and cracked pepper
1 ear corn, shucked
½ pint cherry tomatoes, halved
Small handful fresh dill, chopped
Small handful fresh chives, chopped
Make the dressing below and refrigerate until time to serve.…
