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A few days ago I made socca for the first time in years. Socca, if you are unfamiliar, is made with chickpea flour and is like a cross between a flatbread and a pancake. Thanks to the inclusion of parmesan, the edges of this particular socca crisped forming a slight cheese frico crust.
I topped the socca with a homemade cherry tomato sauce, a recipe from a new cookbook, and then I broke a ball of burrata over the top. It was a fast and tasty meal, and the whole exercise made me so excited for the impending summer produce season as well as for my favorite season: farm share season!
Depending on where you live, your farm share may have long started or you may be lucky enough to subscribe to one year-round. I pick up my first share of the season on Tuesday, and just like last year, I'll be sending out a weekly email geared toward managing the vegetables from storing to cooking them.
If you'd like to sign up for the Tuesday newsletter, do so here:
The Farm Share Newsletter |
And I'll be sharing the socca and new cherry tomato sauce recipe soon!
This time of year, when tomato season is so close but the tomatoes are still not quite there, I'll buy cherry tomatoes, knowing a quick roast or broil or stovetop simmer will work wonders. Here are five recipes I love this time of year and beyond:
Pasta with Cherry Tomato Sauce (A family fave.)
Roasted Broccoli Steaks with Tomato "Butter" (This tomato butter is so, so tasty... I have a hard time not eating it by the spoonful.)
Baked Feta with Cherry Tomatoes & Basil: I was late to discover this viral hit, but so glad I did. It's delicious on its own with any type of bread, but also great tossed with pasta or roasted spaghetti squash.
Quick Red Enchilada Sauce — love this sauce so much. It's what I use for these black bean and cheese enchiladas and this vegetarian tortilla casserole.
One-Pan Baked Ziti: This recipe starts with blistering cherry tomatoes stovetop; then you add the dried pasta and water directly into the pan and simmer everything together until the pasta is cooked and the liquid has evaporated. After a quick pass under the broiler, your one-pan, no-fuss baked ziti is done: crisp noodles, melty cheese, bubbly sauce... heaven.
5-Ingredient Greek Salad Dressing |
Cauliflower Couscous Salad |
Lemon-Blueberry Dutch Baby |
PS: I'm still making these high-protein pancakes every morning, now with fresh berries added to the mix:
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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