2 tablespoons olive oil
1 bunch green onions, sliced, green and white parts
2 cloves garlic, crushed
2 large heirloom tomatoes, large dice
4 ears corn, shucked, kernels removed
1 pound okra, quartered
Salt and pepper to taste
2 cloves garlic
Pinch of salt
½ cup picked basil leaves, plus more for garnish
½ cup butter, softened to room temperature
Juice of 1 lime
2 cups flour, plus more for work surface
6 egg yolks
½ cup water, room temperature
1 teaspoon salt
For Okra Succotash
For Basil Butter
For Fresh Egg Noodles*
- To make succotash, heat oil in a large sauté pan or skillet over medium heat. Sweat onion until soft, add garlic, and cook for 1 minute. Add tomatoes, corn, and okra. Cook for 5 minutes or until tomatoes and okra release their juices. Season with salt and pepper to taste and set aside until ready to serve.
- To make basil butter, blend garlic, salt, and basil in a food processor. Add butter and lime juice. Blend until all incorporated. Set aside until ready to serve.
- To make noodles, mix all ingredients in a mixing bowl until ball forms. Knead dough on a floured surface until smooth in texture and touch, about 6–10 minutes. Place covered ball in refrigerator for 30 minutes.
- Once chilled, cut dough into quarters and roll out on a floured surface to desired thickness (about ⅛ inch thick). Cut into long strips and cook in boiling water until al dente, 2–5 minutes.
- Drain cooked noodles and toss with basil butter. Portion buttered noodles into 6 bowls or plates. Top with okra succotash and garnish with fresh basil leaves.
*Store-bought egg noodles can be substituted.
- from Chef Elliott Moss of Buxton Hall, Asheville, North Carolina