Chef Marcus Samuelsson's Roasted Sweet Potato and Sautéed Okra Salad.
© John Kernick
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m usually very pleased with certain frozen vegetables from the supermarket, like baby peas, edamame and whole leaf spinach. Frozen baby okra is at the top of my list right now. I know there are a lot of okra haters out there, but if you’ve never tried it or you’re willing to give it another chance, you just might be pleasantly surprised. Frozen baby okra, in a bag or a box, is actually as good a vegetable as I have ever bought from a farmer. The pods are small and firm and never seem waterlogged or freezer distressed like other frozen green vegetables, and you never have to deal with the prickly fuzz that covers superfresh pods.