Socca (Chickpea Flatbreads)

Socca, and its cousins farinata, cecina, tortillata, or fainá (among others), is probably the best gluten-free bread you’ve never heard of. At its most basic, it consists of three ingredients: chickpea (garbanzo bean0 flour, water, and olive oil. These ingredients are mixed together, the batter is poured into a hot pan or skillet, baked until crisp and brown.

Simple, huh? As you can imagine, any food that simple has be delicious and flexible. Socca (and relatives) takes on different flavors based on how you choose to season it. Want to keep it basic? Fresh rosemary is traditional. Thyme is delicious. Za’atar is unusual — or not, since this dish has a Middle Eastern cousin. Even Indian spices work well here.

Socca is traditionally thin and a bit crisp on the outside, but still flexible. Farinata, or those I’ve encountered, are a bit thicker. Much of the final product depends on how thick your batter is — for the recipe, I’m suggesting a medium-weight batter. Make it thicker or thinner according to your taste.

Hint: since this is a great flatbread, you can also treat it a bit like a pizza, with great toppings!

Roasted Butternut Squash

Some years, the butternut squash never seems to stop coming. Sure, it makes for excellent soups, but even I can only eat so much of the stuff. And since I love roasted veggies, it only makes sense that a roasted butternut squash dish is in my repertoire.

I’ve served this as a side at dinner and as an appetizer at parties. I’ve also witnessed my husband snatching cubes of squash from the baking sheet while I’m busy with other tasks. Of course, I’m guilty of the same crime, so I can’t complain.