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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!
5 Favorite Cherry Tomato Sauces
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.
In Case You Missed It
| 5-Ingredient Greek Salad Dressing |
| Cauliflower Couscous Salad |
| Lemon-Blueberry Dutch Baby |
4 Resources Always Available to You
- 8-Video Chopping Tutorial
- 5 Secrets to Foolproof Bread Baking 🍞🍞 (free email course)
- Sourdough Demystified 🍞🍞 (free email course)
- Pizza School 🍕🍕 (free email course)
PS: I'm still making these high-protein pancakes every morning, now with fresh berries added to the mix:
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