Directions

1. Heat about 2" vegetable oil in a deep frying pan over medium-high heat.
2. While oil heats, dredge okra pieces in cornmeal mix either in a plastic bag or in a bowl. Shake off excess.
3. Fry the okra pieces, working in batches, until brown and crispy, about 3-4 minutes.
4. Remove cooked okra from hot oil using a metal slotted spoon and drain on paper towels. Sprinkle generously with salt and pepper.

Directions

1. In a food processor or blender, combine the strawberries and 1/4 cup of the sugar. Process until slightly chunky.
2. In a medium pot over medium heat, combine the half-and-half, vanilla, salt and remaining sugar. Bring to a light simmer. In a mixing bowl, whisk the egg yolks until smooth. Add 1/2 cup of the hot half-and-half mixture to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until combined. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes, whisking throughout, until the mixture is thick and smooth. Remove from the heat and gently fold in the strawberries.
3. Pour the mixture into a heat-proof bowl and place a piece of plastic wrap directly on top of the mixture. Place mixture in freezer for a few minutes to bring the temperature down to lukewarm. Freeze in ice cream maker, according to manufacturer's instructions.

Makes about 3 cups ice cream.

Directions

1. Heat a grill or grill pan over high heat. Grill corn pieces for 2 minutes on each side, or until light charring develops.
2. While corn grills, melt butter in a small sauce pan. Add jalapeño, salt, lime, cilantro, lime juice and zest and remove from heat.
3. Drizzle butter mixture over grilled corn pieces. Garnish with cotija.

Directions

1. Heat oil in a large frying pan over medium-high heat. Add onions and cook for 2-3 minutes, until they soften and begin to brown. Move over to one side of the pan and add plums. Cook for 2-3 minutes, or until they begin to soften and develop color. Remove onions and plums from pan and cool slightly on a plate for a few minutes.
2. Wet a wrapper under the tap or in a bowl of lukewarm water and shake gently to remove excess liquid. Lay wrapper on a clean, dry surface. Arrange a few pieces of mint in the center of the wrapper. Lay a handful of arugula on top of the mint and top with a few pieces of onion and plum, making sure that all ingredients are facing in the same direction. Once the wrapper is pliable enough to work with, tuck in the ends and roll up tightly. Repeat until all ingredients are used up.
3. Serve sliced on the bias with dipping sauce.

Makes 10 spring rolls.

Directions

1. Combine all ingredients in a food processor or blender. Adjust spiciness to taste by adding more or less chili sauce. If the sauce is too thick and needs to be thinned out, add a little hot water. To make into peanut salad dressing, increase the rice vinegar to 1/8 cup.

Makes about 3/4 cup peanut sauce.