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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GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO

New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO (Gluten-free) SERVES 4-6

CAULIFLOWER "CRUST"

• 2lbs. cauliflower or about 3 cups roughly chopped
• 3/4 cup almond flour
• 1 tablespoons dried thyme
• 3 eggs, beaten
• Sea salt to taste
• Freshly ground pepper

PESTO:

• 3/4 cup pistachios
• 2 garlic cloves, smashed
• 2 cups basil
• 1/3 cup parmesan, grated
• 1 lemon juice + zest
• Olive Oil until desired texture

TOPPINGS:

• 12 oz. heirloom cherry tomatoes, sliced
• 3 garlic cloves garlic, sliced
• 1 large ball mozzarella (about 12oz), sliced
• 3 oz. prosciutto
• 2 cups baby arugula
• Shaved parmesan, for serving

Preheat oven to 400 degrees.

In a food processor, pulse cauliflower until pureed the size of rice.  Add to a large mixing bowl.  Use a paper towel to press cauliflower well and remove any moisture.  Then, add almond flour, thyme, sea salt and freshly ground pepper; mix.  Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes

While crust is chilling, use the same (cleaned) food processor to make the pesto.  First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty.  Stream in olive oil while blending until pesto reaches desired consistency.  About 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!

Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings.  First layer sliced garlic along the bottom of the crust.  Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto.  Top with cherry tomatoes. 

Bake for 7-9 minutes or until cheese has melted completely.  Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.

Remove from heat and allow pizza to cool.  Then, top with prosciutto, baby arugula and shaved parmesan.  

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS

In case you've missed what's ON THE MENU at Clementine Daily:

It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods.  To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup.  The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS (SERVES 4)

For Chickpeas:

• 15 oz. chickpeas, drained and rinsed
• 1 teaspoon olive oil
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• Sea salt to taste

For Soup:

• 2 tablespoons olive oil
• 1 sweet onion,
• 3 garlic cloves, minced
• 1 cup red lentils
• 32 oz. vegetable or chicken broth
• 1.5 lb. carrots, skinned + chopped
• 1/2 teaspoon cumin
• 1 teaspoon parsley
• Sea Salt to taste

Preheat your oven to 400 degrees.  Add 2 can of drained chickpeas to a large mixing bowl.  Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.  Stir to coat, then add to a foil-lined baking sheet.  Roast for 35-45 minutes or until browned & crispy.

In a saucepan, add olive oil, over medium high heat.  Add onion and garlic, stirring for 5-7 minutes or until softened.  Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.  Then, add broth, herbs and lentils.  Bring to a boil, then reduce to simmer and cover. 

Cook at a low simmer until carrots are tender and softened.  Then, using a food processor or blender, puree mixture until smooth.  Top with roasted chickpeas and a pinch of cayenne.