I really wish you could have been here today to SMELL our Easter Feast cooking. Have you ever had one of those proud moments where you are outside and you smell something amazing and think to yourself, “I’d love to taste THAT!” — it’s that kind of smell that totally makes you jealous, unless it’s coming from your house… your kitchen… and then you just feel proud! Yup, I had that moment today.
I think you’re going to love me for experimenting with socca today (if you don’t already love me!) Maybe you think it’s wrong to experiment with food on a holiday, but I’m always game. Becuase I’ve been on a socca kick lately, I figured that socca works so beautifully when it’s thin that it might work beautifully as a binder in a thick pie/kind of quiche form… and I am beside myself with glee because it does and it does so in an amazing, dare I say, incredible way! I wanted something like Spanikopita, so I used kale for a base of greens and artichoke for that feta-like saltiness. This is one basic idea that I can’t wait to play with using other greens and flavor combinations. What will you try?
What’s even better than a meal that tastes great? — A meal that’s also easy to prepare. No slaving in the kitchen for this cook today! I turned on the oven, spent about 20 minutes prepping veggies and then enjoyed time with my family for an hour while things cooked. Easy enough for any night of the week and PERFECT for leftovers! Try them and let me know what you think!
Mesculin Greens with Beets, Grapefruit and Toasted Pecans
– Fill salad bowl with greens, top with diced beet (ours were peeled, raw); slice grapefruit in half and cut out the segments, then squeeze rind to lightly splash greens with the grapefruit juice; top with toasted pecans (I toasted ours in a dab of coconut oil and sprinkled with a pinch of coconut sugar and a pinch of salt).
Butternut Squash Soup
— Peel and de-seed 1 butternut squash (or cheat and buy peeled squash at the market like I did this time!); Dice about 1 cup of sweet onion. Add squash and onion to a soup pot and add 8 cups of water. Add 1 tsp salt, heaping tsp pepper, a few cloves of garlic, 1 tsp cumin. Boil for 20 minutes. Cool. Puree in blender. Reheat and serve.
Kale and Artichoke Socca Pie
— Wash and chop 1 lb kale. Dice 1 cup onion. Mince 3 cloves garlic. Add to hot skillet and sauté until veggies are soft. Season with rosemary, nutmeg, salt and pepper to taste. Stir in ¾ cup chopped artichoke hearts.
— Combine 2 cups chickpea flour, 2 cups water, juice of 1 lemon.
— lightly oil/spray an 8 inch springform pan. Pour enough batter to coat bottom, then add half veg mixture, top with batter, add remaining veg and top with remaining batter. Lightly mix using a fork… it’s more like moving the veg to the side so the batter can penetrate.
— bake in 400 F oven for 50-60 minutes or until a wooden skewer inserted in center comes out clean.
— Clean and chop veggies into bite sized pieces. I used carrots, potato and onion. Add 1 tsp coconut oil and stir to coat. Sprinkle with salt and pepper. Roast in 400 F oven with the Socca Pie for 1 hour. Toss with fresh dill before serving.