We are officially moving into oven season and I could not be more excited!
As much as I love summer and gallivanting on the beach/park/boardwalk/pool, there is something so wonderful about the seasons changing and the humidity finally breaking. When I was a kid, we were only allowed to turn on the oven once the temperature broke below 75 degrees. Something about saving electricity and air conditioning, which to a 14 year old is equivalent to blah blah blah. You know, like the adults in the Peanuts cartoons. Except those adults were my parents and you could actually see their faces.
Any who, as a kid I was a huge baker, so the fact that I could start baking once fall came was a HUGE deal. I would plan out all of my pumpkin and apple and plum adventures. Personally, my fall treat of choice was pie. Every thanksgiving, I was in charge of making the pie and I took my position very seriously. As a kid, I followed that recipe on the Libby's can to a t. However, as I got older, I started sneaking in other spices. One time, my mom got super mad when she found out I added UNMEASURED GINGER to our pumpkin pie. Don't worry: everyone survived. I definitely thought I was living life on the edge. Can you tell that I was the cool kid in high school?
I was once the kids put my chocolate chip pumpkin bread in their faceholes.
The beauty of this time of year is that wonderful juxtaposition between summer and fall. You can turn on your oven and not instantly regret it five seconds later. This is why for three blissful weeks, I make every effort I can to roast all of the summer vegetables. Tomatoes, zucchini, eggplant: they all get shoved into an oven until their flavors become sweet and delicious. This recipe makes use of the oven for a tag team of deliciousness. Tomatoes and squash are tossed in awesome warming spices (another plus of the season) and roasted until golden. Socca is essentially a big protein packed savory pancake made with chickpea flour. Feel free to make the socca and top it with whatever you want! I love it with swiss chard and mushrooms in the winter personally. However, I allow zucchini and tomatoes take their last stand with this power packed flava explosion. I served this with Chobani plain greek yogurt, which gives a wonderful creamy note to the mediterranean-spiced veggies. Hummus or an egg would also be an excellent addition. In any case, make this recipe and savor the end of the summer veggies! You know, in case you haven't had enough zucchini and tomatoes yet. My love will never die. I probably should just turn into a giant zucchini.
Chickpea Socca with Curried Zucchini and Tomatoes
socca recipe adapted from The Kitchn
Eat this and easily squash the competition!
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.