In the summer we get amazing dry-farmed Early Girl tomatoes and green heirloom tomatoes from Tomatero Farm. I'm always looking for ways to highlight these tomatoes in a meal so that it feels celebratory to eat them. This flatbread is what I've been making lately.
Read MoreThis chickpea flatbread (known as Socca) is my go-to choice when I want a quick bread to compliment soups, such as these previous two cleansing soups, or a saucy meal. It's a flatbread native to southern France that is traditionally cooked in a wood-burning oven and served as street food. Consisting of chickpea flour, water, and salt in it simplest form, it's a
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