This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.Ingredients1 pound fresh okra, stem ends trimmed, cut into 1/2-inch pieces 10 sprigs fresh … [Read more...]

Ingredients12 ounces hot Italian turkey sausage links, removed from casings 2 teaspoons canola oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon Cajun seasoning 2 tablespoons all-purpose flour 4 cups chopped tomatoes 4 cups reduced-sodium chicken broth 2 1/2 cups fresh chopped okra 3/4 cup instant brown rice 1 bunch scallions, trimmed and sliced (optional)DirectionsCook sausage in a Dutch oven over medium-high … [Read more...]

Ingredients1 pound okra, trimmed, washed, sliced 3 tablespoons olive oil 3 tablespoons butter 1 medium onion, coarsely chopped 1 green bell pepper; seeded and coarsely chopped 4 large tomatoes; peeled, seeded and chopped 1/2 cup dry white wine 2 tablespoons lemon juice 1 tablespoon fresh parsley, chopped salt black pepper 1 to 1 1/2 pounds shrimp; peeled and deveined hot cooked … [Read more...]