Put oven rack in middle position and preheat oven to 450 F.
Combine potatoes, rosemary sprig (chopped), 1 tablespoon olive oil, pinch of salt, and a pinch of pepper. Spread potato mixture in a large roasting pan and roast, stirring once halfway through, 20 minutes.
Meanwhile, whisk together lemon juice, shallot, remaining rosemary, and remaining oil, pinch of salt, and pinch of pepper in a large bowl until combined. Set aside.
Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 20 minutes more.
Remove veggies from oven, add corn and dressing, and toss to combine. Serve hot or warm.
1heaping cupmustard greens, collard greens, or bothwell washed, stems removed, and sliced into 3-inch strips
1/4 to 1/2teaspoonred pepper flakes
Bring a large pot of salted water to a boil. Drop hearty greens into water and boil for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
Preheat the oven to 350°F. Lightly grease a small glass casserole dish or two ramekins.
Add the flour, oats, 2 Tbsp honey or maple syrup, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.
Combine sliced apples and 1 Tbsp honey or maple syrup in a bowl, tossing to coat completely. Place in the prepared dish or ramekins. Top with the crumble topping.
Bake for 30 minutes or until the top is lightly golden brown and the apples have cooked down. Tent with foil to prevent the topping from oven browning if necessary. Serve immediately.