This recipe is inspired by the flavor mashup that happened when some roasted okra drifted into the molasses on my biscuits. The slightly metallic, dark sweetness of the molasses brought out the asparagus-meets-artichoke green flavor of the okra. I had just seen The Hundred-Foot Journey, about a family of Indian restaurateurs who choose a new home by tasting their way through European fields and farmers' markets. If they had tasted the okra from Edible Earthscapes, they might be cooking in Raleigh now.
The family landed in France, where presentation is as important as flavor. Wherever you've landed, you can multiple the pleasure found in fresh, seasonal food by taking a minute to make it look as good as it tastes. Serve on a thrift-shop plate with a sashay. Voilà! You've struck it rich by transforming fifty cents worth of ingredients into a thirty-dollar experience.