Stewed Okra and Tomatoes - used 3 28oz cans diced tomatoes, 3 1/2 cups cut okra. Sauteed 1 1/2 medium onions and 3 cloves of garlic in 2T butter then added tomatoes & okra and 1 15 oz can tomato sauce with a little water and let cook til okra was tender.
Oven-Roasted Corn - Preheat oven to 400! Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it's cooking, turn the corn occasionally.