Socca Flatbread with Spring Pesto and Salad

Socca Flatbread with Spring Pesto and Salad

recipe from the kitchn

Makes 2 (10-inch) flatbreads

For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt

For the pesto:
1/2 cup pesto (see recipe below, or use your own favorite pesto)

For the salad:
3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
4 ounces asparagus, roasted and cut into bite-size pieces
1/4 cup fresh peas, blanched (or frozen peas, thawed)
6 kalamata olives, pitted and halved or quartered
1/2 shallot, thinly sliced
Lemon curls for garnish
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste

Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.

Set an oven rack six inches below your oven’s broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.

Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.

Repeat to make the second flatbread.


Spread half of the pesto on each flatbread, leaving a border around the edges.

Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.

Cut into wedges and serve immediately.

Spring Pesto (Vegan and Nut-Free)

Makes about 1 cup

6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
1/2 cup gently packed mint leaves
1/2 cup hemp seeds (can substitute other nuts or seeds)
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
1 garlic clove
2/3 cup extra virgin olive oil
Salt, to taste

Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.

Images: Emily Ho

Recipe from thekitchn

Life and a big dose of Pesto

After spending the morning in school (yeaah statistics in the morning.. kill me now) I got a text from a friend asking if I wanted to go on a lunch date with her! We bought thai food and were both so tired we were constantly laughing! After realizing that we turned on the TV and watched Peter Pan (I was soo in love with the guy who played Peter when I was younger.. )


Anyway… Now I have to go make some pesto! I love mine with a lot of cheese and garlic….


Recipe: Pesto
Makes approx. 1 cup

You’ll need:
1/4 cup pine nuts, toasted
2 cups fresh basil leaves, washed and patted dry
1/4 cup parmesan cheese, shredded
2 garlic cloves
Pinch of salt
2 tbsp. olive oil

 In the bowl of your food processor, combine the basil leaves, parmesan cheese, garlic cloves and salt. Process for about 10 seconds, then slowly pour the olive oil through the feed tube until the pesto is thoroughly pureed. That’s it!

Too spice it up, put some chili in it! Or lemon?




Green Goddess Grilled Cheese Sandwich


Green Goddess Grilled Cheese Sandwich

based on all those gorgeous green goddesses out there…

makes 1 sandwich


2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)


Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto


1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste


Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)


from here