KNOXVILLE, Tenn — Joy McCabe takes store-bought vegetables and turns it into a not-so-typical lunch.
Butter Peas
1 1- pound bag frozen Butter Peas
1 tablespoon Canola Oil
1 teaspoon salt
1/2 teaspoon Cavender’s All Purpose Greek Seasoning
Directions
Open package and pour frozen peas into a saucepan. Cover with water. Boil for 3 minutes. Reduce heat, cover, and simmer for 40-45 minutes. Add additional water if needed. Drain before serving. Serve hot.
Frozen cream corn
2 to 3 - 1 pound packages frozen white sweet cream corn
1/2 teaspoon Cavender’s All Purpose Greek Seasoning
Directions
Remove cream corn from package and place in a saucepan. Cook on medium heat for 10-15 minutes or until heated through stirring occasionally. Serve hot.
Sauteed Okra
2 tablespoons canola oil
2 pounds fresh okra, chopped into ½” slices
1/2 to 3/4 teaspoon kosher salt
Directions
Heat oil in a 12” sauté pan until hot. Add okra and salt and cook about 15-20 minutes stirring often until okra starts to turn golden. Serve hot. Serves 6-8.
Cornbread
2 cups cornmeal
1 1/2 cups milk
1/4 cup canola oil, plus 1-2 tablespoons for greasing the pan
1 egg, slightly beaten
1/3 cup sugar, optional
Directions
Preheat oven to 425 degrees. Pour 1 or 2 tablespoons of oil into baking pan or cast-iron skillet. Place pan in the oven until sizzling hot. Combine all ingredients stirring just until moistened (batter will be lumpy). Pour batter into heated pan and bake for about 20- 25 minutes.