THYME & SUMAC SOCCA WITH ARUGULA, SHAVED FENNEL & FETA SALAD

Ever since I can remember, soccas have been one of my favorite go-to meals.  Made almost entirely of chickpea flour, it's naturally gluten, grain and dairy-free, not to mention always "in season."  It's somewhere between a delicious pan bread and pizza with a chickpea twist.

For the colder months, it's nice to add some Wintry herbs like rosemary and thyme, but I also love adding a dose of sumac for it's lemony brightness.  Especially on these grey months, I'm in need of a pick-me-up after too many brothy chicken soups.  Top your socca with some lovely greens and you'll swear it's Spring.

THYME & SUMAC CHICKPEA SOCCA WITH ARUGULA, PISTACHIO & FETA SALAD (Gluten-free, grain-free) SERVES 4 

• 1 cup chickpea & fava bean flour
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 2 teaspoons sumac 
• 1 cup lukewarm water
• 4-6 tablespoons olive oil, divided
• 1 medium sweet onion, roughly chopped
• 1 garlic clove, minced
• 3 tablespoons thyme leaves, de-stemmed
• 1/2 lemon, juice + zest

Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour. sumac, salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in onion, garlic, thyme and lemon juice + zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  Mixture should be the consistency of heavy cream.

Add skillet or cast iron to hot oven to preheat with 2 tablespoons of olive oil to coat (for about 10 mintues or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.  

Top with sea salt, fresh pepper and more thyme then bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.

ARUGULA, PISTACHIO & FETA SALAD 

• 3 heaping handfuls of baby arugula
• 1/3 cup pistachios, toasted lightly & roughly chopped
• 2 oz. good sheepsmilk feta, crumbled
• 1/2 fennel bulb, shaved
• 1/2 red onion, thinly sliced
• Sea salt to taste
• Freshly ground pepper

LEMON DIJON DRESSING:

• 1 teaspoon whole grain dijon mustard
• 2 teaspoons lemon juice
• 1 teaspoons red wine vinegar
• 1 garlic clove, minced
• Olive oil, about 2 tablespoons - 1/4 cup

Add mixed greens to serving bowl and toss with pistachios, fennel and red onion.  Set aside.

In a small mason jar, mix together all dressing ingredients minus oil.  Whisk in enough olive oil until dressing is desired thickness, then cover and shake well until dressing has emulsified.  

Drizzle over top salad before serving, crumble in feta and garnish with flaky sea salt and freshly cracked pepper.  Serve atop socca slices & enjoy!

This post was originally shot for H&M.

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CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE

I don't know about you, but there has been a revolving door of root vegetables in my house for the past few months.  Like many, I've been making tons of soup, roasting vegetables, making mashes, chilis, etc.  We're all just looking for a little bit of comfort from the little bit of variety we have right now.  Even so -  and as much as I love Winter vegetables - I'm still yearning for a little brightness.  

While getting a little sick of brothy soups, living with a Russian and Valentine's day sparking the mood, I finally gave in to the idea of a beet soup.   If the color isn't enough to sway you, maybe the flavor will.  The bit of ginger offers a nice bite & brightness, while still feeling like a soup fit for cold weather.  Although it's still (literally) freezing outside, this colorful soup might tide me over till Spring.

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (Gluten-free, Grain-free, Dairy-free opt.) Adapted from Epicurious | SERVES 4-6

• 2 tablespoon olive oil
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 large beets, large dice
• 2 parsnips, large dice
• 1 fennel bulb, roughly chopped
• 4 cups vegetable broth
• 1 (15oz) can full-fat coconut milk
• 1/2 lemon, juice
• Sea salt to taste
• Freshly ground pepper
• About 1/3 cup yogurt, to serve (opt)
• About 1/3 cup chopped & toasted pistachios, to serve
• Handful of greens or micro greens, to serve

In a large dutch oven or large pot, heat oil over medium-high heat.  Add onions, garlic and ginger, stirring often for 4-5 minutes.  Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk.  Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender.  Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.  

Using an immersion hand blender or regular blender, blend soup until smooth or desired texture.  Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens. 

MUSSELS WITH MEYER LEMON, FENNEL & TOMATO JAM BROTH

Mussels are my go-to & favorite meal for Spring & Summer.  Although brothy, it's definitely not a soup.  Those days are thankfully over.  This meal is effortlessly light, filled with flavor and best served with french fries and/or bread for dipping.  If you live in a place where you can eat it outside and enjoy a (gluten-free) beer with it, you're even luckier.  Mussels are a meal best shared, so make plenty and eat with good company.  Happy Spring!

MUSSELS WITH MEYER LEMON, MARJORAM, FENNEL & TOMATO JAM BROTH (Gluten-free)

2 tablespoons olive oil

3 tablespoons butter 

2 fennel bulbs, thinly sliced

3 small spring onions, minced

2 garlic cloves, minced

1 large leek, thinly sliced

2lbs. mussels

1 1/4 cup white wine

3-4 tablespoons tomato jam (I used BLUE CHAIR's jam...)

1 meyer lemon, juice & zest

3 tablespoons marjoram leaves, de-stemmed

1 tablespoon tarragon, roughly chopped

Sea salt to taste

Freshly ground pepper

Rinse and clean mussels well -- Soak in a large mixing bowl of clean, cold water.  Drain in a colander and rinse well with cold water, using a brush to remove all sand.  Make sure to remove any beards from the shells, and discard any mussels that are not tightly closed or are open.  Set aside.

In a large saucepan, heat your olive oil and butter over medium heat.  Add garlic, onion, fennel and leek -- sautee until translucent, about 5-7 minutes.  Pour in white wine carefully, then stir in tomato jam, lemon juice, zest and fresh herbs.  Sea salt and freshly ground pepper to taste, then bring mixture to a boil.

Add mussels and cover for 6-8 minutes, or until all the mussels have opened.  Make sure to shake the pot well once or twice during cooking to make sure mussels are evenly dispersed. Season with sea salt and freshly ground pepper and top with extra fresh herbs.  

Add mussels to shallow bowls making sure to include plenty of broth. Serve with crusty bread and/or french fries - enjoy!

These images and recipe are featured in EIDE Magazine's Spring 2014 issue  --- Check out the CURIOUS ISSUE here!  

PS* A BIG thank you to everyone who voted and supported SASSY KITCHEN in the Saveur Food Blog Awards!