A socca is a savory pancake made with chickpea flour – our version has zucchini and bell pepper baked into the batter. Toasted nuts, goat cheese and caramelized onions top it off for a gorgeous meal.
Video: Cooking with Onions
Try not to cry! Watch as Chef Jo explains the different kinds of onions you find in the supermarket and how best to use them.
1 cup chickpea flour
1 tbsp olive oil
1/4 tsp sea salt
Olive oil cooking spray
1 small red bell pepper, diced
1 zucchini, trimmed and diced
1/2 tsp red pepper flakes, or to taste
1/3 cup crumbled soft goat cheese
1/4 cup chopped toasted unsalted Brazil nuts or hazelnuts
2 tsp olive oil
2 large Spanish or white onions, thinly sliced
1 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary leaves
Sea salt and fresh ground black pepper, to taste
In a large bowl, whisk flour, 3/4 cup plus 2 tbsp water, 1 tbsp oil and 1/4 tsp salt; cover and let stand at room temperature for 1 hour.
Meanwhile, mist a medium skillet with cooking spray and heat on medium-high. Add bell pepper, zucchini and pepper flakes and cook, stirring often, until tender, about 5 minutes. Transfer to a small bowl and let cool slightly.
Prepare Caramelized Onions: Wipe out skillet and return to stove top on medium high; add 2 tsp oil. Add onions and cook, stirring often, until softened, about 5 minutes. Reduce heat to medium-low; add 1/4 cup water, vinegar, rosemary, salt and pepper. Cook, stirring occasionally, until onions are dark golden and liquid has mostly evaporated, 20 to 30 minutes. Set aside and cover to keep warm (or reheat when ready to serve).
Preheat oven to 450°F. Mist bottom and sides of a 9-inch cast iron (or heavy duty oven-proof) skillet with cooking spray. Stir zucchini mixture into batter; pour batter into prepared skillet.
Transfer skillet to oven and bake until socca is firm in center, 16 to 20 minutes. Let stand for 5 minutes before cutting into wedges. Sprinkle with cheese and nuts and serve with caramelized onions.
You can make both the potatoes and onions the day before so that your pre-party preparation is extra fast and easy. After assembling the dish, either bake it at home and serve it within an hour or so (it's equally delicious at room temperature), or take it to the host's place and bake it there.
We’ve taken the best part of a samosa – that pillowy, perfectly spiced potato filling – and turned it into a pie with other flavorful vegetables like carrots and cauliflower. A fresh, cooling chutney balances the heat.
Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.
This recipe is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.
Butternut squash layered with our Everyday Marinara Sauce provides a creamy, sweet base for this protein-packed vegetarian lasagna. You can thank the combination of walnuts, ricotta cheese and mozzarella for the 14 grams of protein in each serving.