Food The Bite:

Julia Gartland | Sassy Kitchen

First and foremost I would like to thank this sassy swooner for endless amounts of inspiration – the thoughtful gluten free recipes, the stunning photography, and the oh-so-swoony styling is simply perfection. I first met Julia at the Saveur Blog Awards though I have admired from a distance for quite some time. I am honored to introduce and feature Julia Gartland of Sassy Kitchen on this weeks #TheBite!

Julia Gartland | Sassy Kitchen

NAME : Julia Gartland

PROFESSION : Photographer & Food Stylist, creator of Sassy Kitchen

PHILOSOPHY ON FOOD?  Simple food & seasonal ingredients.

COOKING MAKES ME FEEL  Calm, confident & endlessly fulfilled

ESSENTIAL KITCHEN TOOL? A mandolin, cast iron, sharp knives & hands.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Lots of lemons, Maldon Sea Salt & good coffee.

SOUNDTRACK IN YOUR KITCHEN? Depending on the time of day, anything from 90’s hip hop to The Velvet Underground & Nina Simone.

 

Julia Gartland | Sassy Kitchen
Julia Gartland | Sassy Kitchen

MIDNIGHT SNACK? Ice cream or homemade popcorn

QUIRKY FOOD HABITS? I love canned tuna!

I CAN NEVER RESIST? French fries, always.

THE RECIPE YOU ARE KNOWN FOR? Fruit crumbles, pesto pasta & good salad dressings.

MOST SWOON-WORTHY RESTAURANT? Estela

THEY SAY YOU ARE WHAT YOU EAT –  WHAT ARE YOU? A really good salad.

Julia Gartland | Sassy Kitchen

Thyme + Sumac Chickpea Socca with Arugula, Pistachio + Feta Salad

Julia Gartland

Ingredients

SERVES 4 

  • 1 cup chickpea & fava bean flour
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons sumac
  • 1 cup lukewarm water
  • 4-6 tablespoons olive oil, divided
  • 1 medium sweet onion, roughly chopped
  • 1 garlic clove, minced
  • 3 tablespoons thyme leaves, de-stemmed
  • 1/2 lemon, juice + zest

ARUGULA, PISTACHIO & FETA SALAD

  • 3 heaping handfuls of baby arugula
  • 1/3 cup pistachios, toasted lightly & roughly chopped
  • 2 oz. good sheepsmilk feta, crumbled
  • 1/2 fennel bulb, shaved
  • 1/2 red onion, thinly sliced
  • Sea salt to taste
  • Freshly ground pepper

LEMON DIJON DRESSING:

  • 1 teaspoon whole grain dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • Olive oil, about 2 tablespoons – 1/4 cup

 

The Prep

  • Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour. sumac, salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in onion, garlic, thyme and lemon juice + zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  Mixture should be the consistency of heavy cream.
  • Add skillet or cast iron to hot oven to preheat with 2 tablespoons of olive oil to coat (for about 10 mintues or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.
  • Top with sea salt, fresh pepper and more thyme then bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.ARUGULA, PISTACHIO & FETA SALAD
  • Add mixed greens to serving bowl and toss with pistachios, fennel and red onion.  Set aside.
  • In a small mason jar, mix together all dressing ingredients minus oil.  Whisk in enough olive oil until dressing is desired thickness, then cover and shake well until dressing has emulsified.
  • Drizzle over top salad before serving, crumble in feta and garnish with flaky sea salt and freshly cracked pepper.  Serve atop socca slices & enjoy!
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