Like clockwork, my stomach usually starts growling around 9:30 in the morning. That is approximately 3 hours too early for us to rationalize taking a break from the fields. I like to think of myself as a tough woman but there is usually a meltdown at some point during that critical 3 hour period. Especially when endless heavy lifting is involved.
This past week has been a little different since we have had amazing help from my brother and Rebekah. We have enjoyed long lunches after busting our butts all morning. It’s been amazing and there hasn’t been any meltdowns. Smiles all around.
Lately I’ve been sneaking in from the fields a little early to whip us up a quick lunch. Taylor and I love roasted polenta and this is our favorite lunch at the moment. We top our polenta with avocado, radishes, arugula, and a drizzle of oil and lemon juice. It’s easy to prepare and I feel a little bit silly posting this as a recipe. However, I know we aren’t the only ones with busy schedules and quick and healthy lunches are always a good thing to keep fresh and exciting. These little bites are filling but wont weigh you down so you can continue to be productive for the rest of your day. I hope you all enjoy these little polenta bites as much as we do. Dig in.
Roasted Polenta With Avocado and Radishes
Appetizers & Snacks
Roasted polenta rounds are delicious when topped with creamy avocado and crunchy radishes.
PREP TIME 5 mins.
COOK TIME 15-20 mins.
1 16oz package cooked polenta log, cut into 1/2 inch rounds
1 large ripe avocado, diced
4 large radishes, sliced into thin rounds
A few handfuls of fresh arugula
Fresh lemon juice
Crushed red pepper flakes to taste
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss polenta rounds with a little oil. Place in a single layer on a lightly greased baking sheet. Roast in the oven until lightly browned on each side-about 20 minutes. Flip polenta halfway through cooking.
Once polenta is done roasting spread with avocado, radish, arugula, and spices. Drizzle with olive oil and a splash of fresh lemon juice.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
True love happens when your brother and girlfriend drive all the way from Montana for their first vacation in months and spend the entire weekend in the dirt.
I’m not exactly sure “vacation” is the right word.
Regardless of all the hard work we ate pretty darn well this past weekend.
I’m trying to convince these guys to move out to the farm and never leave us. It’s amazing how much more work you can get done with four people instead of just two. It’s awesome! We celebrated the end of long days with delicious food and this socca flatbread with minted pea pesto is a new favorite. It’s a breeze to whip up and I absolutely love the chewy and crispy texture. If you haven’t heard of socca before it’s a gluten-free flatbread made out of chickpea flour and is a traditional dish from Nice, France. There are a million ways to jazz up your socca flatbread. We topped ours with a fresh pesto for a light and spring inspired meal.
I lightly adapted the recipe from theKitchn and was extremely happy with how this turned out. For more tips on how to cook socca check out this post.Enjoy!
Socca Flatbread with Minted Pea Pesto
Appetizers & Snacks
A fresh and satisfying flatbread that is easy to prepare.
PREP TIME 30 mins.
COOK TIME 10 mins.
For the Socca:
2 cups chickpea flour
2 cups water
2 1/2 Tablespoons Grapeseed oil + more for the pan
1 teaspoon salt
For the Pesto:
2 cups fresh peas, blanched (or 1 10-ounce package frozen peas, defrosted) Reserving a few tablespoons of peas to top on the flatbread at the end.
1/4 cup fresh mint leaves, minced
2 cloves of garlic, chopped
1/4 cup pine nuts
1/4 cup organic parmesan cheese, shredded
1/3 cup extra virgin olive oil, plus more to thin
1 Tablespoon fresh lemon juice
Hefty pinch of fine sea salt
A small handful of fresh organic parmesan cheese
a few Tablespoons of pine nuts
A handful of fresh arugula
Serves Makes 2 (10 -inch) flatbreads
Whisk together the chickpea flour, water, olive oil, and salt. Let stand for 30 minutes.
Set an oven rack 6 inches below your ovens broiler and turn the broiler on. Preheat a 10-inch cast iron skillet or pie pan for about 5 minutes (Don’t skip this part or your socca may not cook properly.)
Place all of the ingredients for the pesto together in a food processor and process until slightly smooth but still a little chunky. Taste test and set aside.
Place about 1 Tablespoon of grapeseed oil in the pan and swirl it around until it is evenly coating the bottom of the pan. Give the chickpea batter another good stif and pour half of the batter into the pan.
Broil for 7-10 minutes or until socca is browned and crisp on the top and cooked in the middle. Remove from oven and spread with half the pesto mixture. Top with pine nuts and parmesan cheese and place back in the oven until cheese is melted and pine nuts are browned. About 2 minutes.
Carefully remove the flatbread from the pan with a spatula and repeat with the second half of the batter.
Top each flatbread with arugula and peas. Enjoy!
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.
It’s Easter weekend which means it’s time to whip up brunch.
We are spending Easter Sunday with a few friends and family who have volunteered to come help out on the farm. We will be celebrating the day by hauling manure, planting strawberries, seeding in the greenhouse, and weeding. In exchange for everyone’s hard work I have promised a sampling of small bites and cocktails. If you are not sure what to cook this weekend I hope you find some inspiration here.