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April 2015

Socca with Swiss Chard, Pine Nuts and Tahini-Yogurt Sauce

Socca with Swiss Chard, Pine Nuts and Tahini-Yogurt Sauce

Socca and tahini have pretty much been my main obsessions for the past year. Although, my love affair with tahini really extends much further back than that. If you’re not on the sesame tahini train, I advise you to get on it. (Come aboard the Soom train, and you’ll get an extra smooth ride.)

Socca still feels new to me though, with what seems like a never-ending number of ways I could imagine it being used. In fact, that’s what I love about both tahini and socca – they can be reinvented in so many different ways, including this latest creation where the two team up together.

Socca with Swiss Chard, Pine Nuts and Tahini-Yogurt Sauce

Swiss chard is of course yet another lovely ingredient. Add it to anything, and what will result is the magical appearance of something beautiful. Those colors…pretty much the embodiment of spring at its best.

It’s as vibrant as the weeping cherry tree and pink tulip filled gardens, and as tasty as the greens that are beginning to show up in them. Magic.

Swiss Chard Stalks

Here, swiss chard gets a simple saute to create a light and healthy, seasonal topping for the tender socca that’s placed beneath. A tangy yogurt-tahini sauce richens it up, and creates a meal you’ll want to make again. And again. And again. Until your tahini jar runs out, and you move onto a new socca creation.

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Cut into quarters and serve as a meal for two, or divide into smaller pieces for a fun pre-dinner or party app. Note, you will want to serve this up with a fork. You’ll find the socca dough to be rather tender in comparison to pizza or other similarly-styled dishes. It’s more than worth the fork though, and even slightly messy hands if need be!

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Italian Roasted Eggplant Tabbouleh

Italian Roasted Eggplant Tabbouleh

Spring has arrived in Philadelphia. Finally.

As I sit writing this post, the window to my left sits open, allowing a cool, but not too cool, breeze to flow in.

I could end my post here.

Spring is here, and that’s really all that needs to be said, right?

Italian Roasted Eggplant Tabbouleh

With these first few 70-degree days, I’m already feeling revived. My impulses to cook are breaking out of their winter hibernation and are quickly kicking back in. And my excitement for my new community garden plot is building by the minute.

Italian Roasted Eggplant Tabbouleh

Hopefully, this garden will yield lots of fresh veggies this summer, which will then propel lots of seasonal, healthy recipes for you on this blog. A garden is my ideal summer project. If such a project could make any money, and didn’t attempt to kill me while doing so, I’d already have quit my day job by now. I could spend every waking second outdoors and not get bored.

In fact, I did that for a few summers. My body wasn’t entirely quite as thrilled with me as my mind. But both still long for those days.

Perhaps one day, my camera will reunite me with farm life. Dream.

Italian Roasted Eggplant TabboulehThis easy tabbouleh (pilaf? casserole? whatever you want to call it?) is also kind of dreamy. Filled with creamy roasted eggplant and topped with not-to-be-taken-for-granted pine nuts, this is my attempt to swap pasta for whole grains and create a dish that’s equally as delicious. It worked.

Add some cheese on top, and you’ll create an even richer lunch and/or dinner for yourself. And once summer tomatoes arrive, definitely throw a few slices of those on top, too.

Italian Roasted Eggplant Tabbouleh

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