Concord grape sauté | shallot + herb chickpea flatbread (socca)


for the shallot + herb socca (chickpea flatbread):

  • 1 cup of garbanzo bean flour
  • 1 1/4 cups of water
  • 1/4 teaspoon of salt
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic, pressed or minced
  • 1 spring of rosemary, minced
  • a pinch of fresh oregano, minced
  • 1 large shallot, thinly sliced with a mandolin
  • several cracks of fresh black pepper

for the grape sauté:

  • 1 tablespoon of grapeseed oil
  • 1 quart (2-3 bunches) of concord grapes (or any kind of grape), sliced in half and de-seeded
  • 1 shallot, thinly sliced
  • 1 clove of garlic, minced
  • a pinch of salt

for the pine nut crumble:

  • 3 tablespoons of pine nuts, toasted
  • a pinch of salt
  • several crack of black pepper

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California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.