Who's Cooking: Denise Hall, Rocky Point

A dietitian/nutritionist and educator at the Diabetes and Endocrinology Center of Suffolk in Medford, she lives in Rocky Point with her husband, Donavan, and son, Trevor, 9.

Creole Okra and Tomatoes

1 pound okra, fresh (or frozen, sliced okra)

2-3 ripe tomatoes, chopped (or 16-ounce can diced tomatoes with juice)

1 tablespoon peanut oil

1/2 teaspoon Cajun seasoning

1. If using fresh okra, wash the okra and cut into 1/8-inch round slices. Put oil in medium-sized pan and saute on medium heat until okra is no longer sticky, about 10 minutes.

2. Add chopped tomatoes and seasoning. Cover and simmer on low heat for about 20-30 minutes until okra is tender. Stir a few times while cooking to prevent the okra from sticking to the bottom of the pot. Makes 6 servings.

Green Beans and Artichokes Romano

1/2 cup of onion, chopped

1 cup sliced fresh, button mushrooms

1 clove garlic, minced

1/4 cup olive oil

1/2 cup Italian bread crumbs

3/4 pound fresh or frozen green beans or broccoli florets, steamed, drained

14-ounce can cooked artichoke hearts, drained and quartered

1/2 cup Romano cheese, grated

Salt, pepper and cayenne, to taste

1. Saute onion, mushrooms and garlic in oil until tender. Stir in crumbs, mixing until oil is absorbed. Remove from heat.

2. Add the cooked green beans, artichoke hearts and cheese. Season to taste. Toss gently to coat.

3. Place mixture in 8-by-13-inch baking dish. Bake at 350 degrees for 20 minutes. Makes 4 servings.