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This post is sponsored by Bob’s Red Mill. All opinions are my own

Thank you all for your amazing comments on my last post. It was so fun reading through them all and I’m happy to know that so many of you love supporting your local farmers market. I hope that the “dish up a veggie” section on the blog can help out a bit for some of those more intimidating items you’re not quite sure what to do with. I’m still working on expanding that list but check it out if you haven’t yet! In the meantime, I’m happy to send a copy of the book to Naomi who is intimidated with mustard greens. I’m hoping that some of my cookbook recipes for mustard greens will help her out a bit! Congrats Naomi! I hope you enjoy the book.

So let’s get back to this recipe shall we? The zucchini at the farm is going off and with an abundance of leeks and squash blossoms flooding the fields I thought this would be a great recipe to share. I refer to this as “pizza” because I love to load it up with a bunch of different toppings, but socca– made from chickpea flour– is really more like a pancake or thick crepe. It’s a traditional southern France street food and is absolutely delicious. With a slight nutty flavor and chewy texture it’s the perfect vehicle to load up with your favorite seasonal veggies.  It’s a breeze to prepare and tastes great with a simple side salad for a complete meal.

I hope you all enjoy this “pizza” recipe as much as we do. Cheers to the summertime harvest!