Skillet Potato Socca w/ Honey Mustard Spring Greens

March 31, 2016

Skillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmet

We move in one week and our apartment looks untouched. Not a single item has been packed and I’m surprisingly not stressed about it one bit. When we left California a little over a year ago to move here to Colorado we sold any and everything that wasn’t essential to our everyday living (and then some). Craigslist and I were very close buds. Since moving here we’ve acquired very little. Only a few essentials (like a couch and kitchen table) have made it into our home, but we have kept the superfluous items at bay. Knowing this wasn’t our forever home, we never really “nested” – which is making our move back to California pretty easy. I’m slightly embarrassed to say there is still a tower of boxes in our living room corner we have never unpacked (if that isn’t a sign we didn’t want to stay, I don’t know what is) so we are about a quarter of the way there, packing-wise **wink wink**. The biggest addition to our loot has been dishes and kitchen things, having started this blog here after arriving. We may have shown up with only two bowls and plates a piece. Needless to say I’ve added to that collection a bit, and am only slightly nervous about transporting them all in one piece (tips are welcome here).

Therefore, packing won’t begin until a few days before we move next week, and all the fancy breakfasts and lunches will continue for now. I had ordered a bag of sprouted chickpea flour a month or so back, anticipating the exciting release of Lindsey’s cookbook (more on that next week!), but not knowing what it’s immediate purpose would be. While staring at the bag, the only dish I could think of was socca. So there I was, whipping up this recipe for Scott one Saturday morning for breakfast, and I knew from the first batch that it was intended for sharing with you here – skillet potatoes and creamy honey mustard sauce and all. Read more below on this stellar recipe, as well as about the gorgeous new stainless steel cookware set by Wolf Gourmet that I have been cooking with – plus a special giveaway! Aint life grand.


 
Ps. I’ll be highlighting asparagus in a 20 minute live show today over on my new NOM channel, and sharing a special recipe using this yummy spring vegetable if you’d like to tune in!

Skillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmet


 
ABOUT THE COOKWARE
After witnessing the amazing power and quality of a handful of Wolf Gourmet appliances during the events at the blog awards last year, I knew their cookware was going to be equally top notch. I have to say this is some of my favorite stainless steel cookware I’ve used yet. With an aluminum core covered in 7-ply layers of aluminum and a non-reactive stainless steel exterior that not only making up the bottom of the pans – but extend up all of the sides too – this cookware heats and cooks so evenly you’ll be tossing the old pots and pans out the window before you can say pancakes. Beveled walls reduce sticking, and flared rims make for easy pouring. The handles are super comfy too. These pans are crafted with intentionality, and you can feel it with each use. Here I use the 8.5 inch skillet to make the socca, which you can see if you skip down below the recipe to my little gif. Plus there you’ll find the details on how you can enter to win your favorite piece from the set! Its available on their site as well as at Bloomingdales.


 
Skillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmetSkillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmet


 
ABOUT THE RECIPE
This recipe stemmed from the desire to use my new bag of chickpea flour, and Scott’s love for potatoes with breakfast. Of course this makes a bang-er-ang lunch or light dinner, too, but don’t count it out for breakfast when you are craving something savory. Socca is a simple chickpea flour based flatbread that cooks under the broiler. Here I add skillet potatoes to the mix, and top it with a honey mustard spring greens salad that has chunks of avocado. This sauce alone, if nothing else, is something you need to make. Sweetened with maple instead of honey, and made creamy with cashew butter, this honey mustard is next level. Turmeric and whole grain mustard give it tang with a hint of citrus, and the garlic and vinegar give it an extra depth of flavor. Don’t be turned off by the ingredient list, most of the items are chilling in your pantry, and all you have to do is throw them in your blender and watch the magic happen! A jar of this doesn’t last more than two days in our house, and I love it pairing with sweet spring greens and creamy avocado. Make this salad on its own, or pair it with a savory socca. The whole dish comes together within minutes and will keep you happily filled for hours.


 
Skillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmetSkillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmet

This post was done in collaboration with Wolf Gourmet. All words and opinions are my own, and I truly think their cookware is some of the absolute best. Make sure to check out their newest set here

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


 
SKILLET POTATO SOCCA W/ HONEY MUSTARD SPRING GREENS
Makes 2 servings.

skillet potato socca
1 cup yukon potato, small dice
2/3 cup chickpea flour
2/3 cup filtered water
1 tablespoon quality EVOO (plus more for cooking the potato)
1/4 teaspoon fine sea salt
few dashes of black pepper

honey mustard dressing
1/4 cup pure cashew butter
1/4 cup grainy mustard
1/4 cup plain, unsweetened almond milk
1 large garlic clove
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 tablespoons cold pressed flax oil (or EVOO)
1/4 teaspoon ground turmeric
1/4 teaspoon fine sea salt
few dashes of black pepper

to serve
spring greens
pea shoots
diced avocado

Combine the ingredients for the dressing in a blender and blend until smooth and creamy. Transfer to an airtight jar and set aside (or refrigerate) until ready to use. Will keep for up to one week.

For the socca, mix the chickpea flour and water in a small mixing bowl. Add the water in 1/3 cup increments while whisking to avoid clumping. While whisking, drizzle in the tablespoon of olive oil until creamy. Cover and set aside on the counter to “set” for 30 minutes to an hour.

When ready to make the socca, turn the broiler on to preheat (find out where your broiler is here) and heat an 8.5 inch skillet over medium/low heat on the stove. Add 1 tablespoon of EVOO or coconut oil to the pan, and add the diced potato. Toss the potato to coat in the oil, and sprinkle with the salt and pepper. Let cook until the potato is nice and browned (about 8 minutes) giving it a toss halfway through to evenly cook. When the potato is finished cooking, leave the skillet on the stovetop and turn the heat down to low. Evenly distribute the potato pieces around the pan and pour the chickpea batter into the skillet to fully coat the bottom. Let cook on the stovetop until the edges begin to pull away slightly and firm up (about 3 to 4 minutes), then take the pan off of the heat and transfer to a rack about 6 inches below the preheated broiler. Let cook under the broiler for exactly 3 minutes, then remove (using a towel or hot pads – the handle will be piping hot). Using a spatula, slice the socca into quarters, and slide two pieces onto each plate.

Toss a few handfuls of spring greens and pea shoots with a few tablespoons of the honey mustard dressing in a large mixing bowl. Remove the skin and pit from one large avocado and dice. Toss into the salad and divide between the two plates on top of the socca. Enjoy right away while the socca is still warm.


 
WOLF GOURMET GIVEAWAY >>
Win your favorite piece from Wolf Gourmet’s stainless steel cookware set by popping over to check it out here and letting me know in the comments below which piece you’d love most! Enter by next Wednesday, April 7th, for a chance to win. Open to U.S. residents only.

Skillet Potato Socca w/ Honey Mustard Spring Greens // by Faring Well #vegan #recipe #wolfgourmet

  • Annette March 31, 2016 at 5:28 am

    This recipe looks so good. I had to read through it a few times, thinking I was missing the “egg” in the ingredients! It looks so much like an egg dish. I’ve not tried chickpea flour, but now you have me interested.

    The cookware is very nice. I checked out the video at the link and wanted the entire set! Seven ply? Wow! If I had to pick one favorite I’d say it’s the 11.5 inch skillet.

    • Faring Well April 5, 2016 at 11:43 am

      Thank you Annette! I know, chickpea flour looks so similar to eggs – it makes a delicious vegan omelette too!

  • Maya | Spice + Sprout March 31, 2016 at 5:36 am

    Yum! I’m reading this while eating 7am overnight oats before class, and it’s not that they aren’t good, but I would swap them out for this skillet potato socca in a heartbeat! Good luck with the packing girl, I am so stoked to keep reading about your adventures <3

    • Faring Well April 5, 2016 at 11:45 am

      Aw thank you tons Maya! You are the sweetest. And as for breakfasts, I can never choose between savory and sweet it seems – I always have to have one of each ;) your oats followed by this socca would be perfection! <3

  • Ni March 31, 2016 at 5:45 am

    What a beautiful looking dish, and it sounds delicious too! I”ll definitely be making this recipe soon. I have to replace my skillet first, but hopefully I luck out on your fantastic giveaway. lol I wish that I could afford the whole set, but the one I really need is the 8.5 inch skillet. Thanks for this great contest. I love your blog, and I’ll be sharing this latest recipe with my daughter who just went from being a vegetarian to a vegan.

    • Faring Well April 5, 2016 at 11:46 am

      Thank you so much for leaving me this note Ni! You are too kind and I am just over the moon thrilled that you love this recipe and are wishing to share it with your daughter. Crossing my fingers and toes for you in the giveaway! <3

  • Harmony March 31, 2016 at 6:10 am

    Looks delicious! Would love to have the 6 inch dutch oven

    • Faring Well April 5, 2016 at 11:51 am

      Thanks Harmony!

  • Laura March 31, 2016 at 6:12 am

    I want this dressing so bad, but I’m out of cashew butter! It sounds incredible. Sending you best wishes for an easy move, too. At least you got a head start with those unpacked-but-now-totally-packed boxes ;) Hugs.

    • Faring Well April 5, 2016 at 11:48 am

      Thank you tons Laura! I hope you are able to pick up another jar soon and give this sauce a whirl, I would love to know what you think ;) and thank you about our move too – I think we will finally know when we love a place when there are no longer any “ready packed” boxes in the corner ;) Hugs right back at you!

  • Sarah | Well and Full March 31, 2016 at 7:34 am

    As someone who is moving a boatload of kitchenware + ceramics right now myself, my best tip is – bubblewrap. Lots and LOTS of bubblewrap. ;) Also, this socca – whoa. Everything about this is everything. The potatoes, the honey mustard dressing, the spring greens… I wish this whole plate would just magically transport itself to CT so I can eat it all up, ya know?? This may be one of my most favorite of your recipes, ever! <3

    • Faring Well April 5, 2016 at 11:49 am

      Most favorite ever!? That is so neat Sarah! You’re the best. And as for bubble wrap, heck yes, got me a nightly large roll all ready to do some wrapping’ ;) best of luck with your move right now too! <3

  • Emilie @ The Clever Carrot March 31, 2016 at 7:50 am

    Love what you did here Jess. I’ve been into chickpea flour lately, exploring options for my little guy. This is something I’ve got to try!! And Wolf gourmet pots….. the best!!

    Good luck with your move and looking forward to your west coast adventures. !! XO

    • Faring Well April 5, 2016 at 11:50 am

      Oh yes I forgot your little one was experiencing some issues, you would totally love the versatility of this flour for him! And as for our move – thank you! SO exited. xo

  • Kim March 31, 2016 at 8:56 am

    The 11.5 ” skillet because the bigger the pan the bigger the pancake! Turmeric dressing is having quite a thing lately, cant wait to try this!

    • Faring Well April 5, 2016 at 11:50 am

      Thank you tons Kim! <3

  • Lindsey March 31, 2016 at 9:13 am

    I hear you on those breakable kitchen/dinnerware pieces! I actually use these (http://www.containerstore.com/s/kitchen/dinnerware-serving-storage/12) from the container store for shoots, they are a bit pricey but so worth it – especially for ceramic or non-replaceable pieces! I wish you all the best in packing up, and I couldn’t be happier for your move back. I don’t know exactly how you feel, but I can just imagine that feeling of moving home – there’s no place like it! Loving this roasted potato flecked socca! Such a stellar idea, girl! <3

    • Faring Well April 5, 2016 at 11:54 am

      Thank you for that link/tip lindsey! So great. And thank you tons and tons about our move, you are just the sweetest and we are over the moon ecstatic about it too! And totally a compliment about my socca coming from you, girl, you’re the chickpea flour queen ;) xoxo

  • Lori March 31, 2016 at 9:29 am

    This meal looks so delicious! Perfect for lighter meals as the weather warms up. I’m going to add it to me menu for next week.
    The cookware is beautiful and looks like such good quality. My smallest skillet is not in the best condition anymore, so I would love the 8.5 inch skillet.
    Good luck on your move!

    • Faring Well April 5, 2016 at 11:53 am

      Thank you about our move and for the recipe compliments, Lori! I hope you get too try and enjoy it super soon <3

  • Colleen March 31, 2016 at 9:53 am

    I’d love that Dutch oven. Not practical for my small apartment but I’d make room for it!

  • Liora (Allthingsloveli) March 31, 2016 at 10:00 am

    Good luck with your move! I also just moved so I can totally sympathize :)

    This looks so delicious- I know my family would love it! I am planning to make it next time I visit home. And this cookware looks amazing too, I had never heard of it. I would love the 11.5 inch skillet- perfect for making the socca!

  • Michelle @ Hummingbird High March 31, 2016 at 10:01 am

    moving/packing is genuinely one of the most stressful experiences ever. but i swear to god, it all comes together last minute. it’s almost harder to do it slowly… i often end up unpacking things i thought i didn’t need but actually did. good luck!

    • Faring Well April 5, 2016 at 11:55 am

      Ah I totally feel you – we are waiting to the last minute, so we’ll see how that goes!

  • Emma {Emma's Little Kitchen} March 31, 2016 at 10:14 am

    Socca is my current obsession… can’t wait to try this potato version, lush!!

    • Faring Well April 5, 2016 at 11:55 am

      Thank you Emma! <3

  • Roxana March 31, 2016 at 11:01 am

    Yum! I have been looking for a great stainless saute pan for a while – I’d love the 3.5 quart one with lid!

  • Natalia M March 31, 2016 at 1:52 pm

    I want the whole set, but 11.5″ would be a great start. I need to make sure I can fit as many pancakes as possible in a pan 😁

  • Gena March 31, 2016 at 1:54 pm

    I am absolutely in love with everything about this recipe: the delightful and bright dressing, the easy socca, the spring greens. And it’s a dream come true for this savory breakfast lover. Thanks, Jessie!

    • Faring Well April 5, 2016 at 11:56 am

      Goodness thank you Gena! I’m so thrilled you think so, and from one savory breakfast lover to another – heck yes. XO

  • Terri Cole March 31, 2016 at 7:08 pm

    That 11.5 inch skillet is calling my name!

  • judith March 31, 2016 at 7:30 pm

    any of the skillets! my roommates destroyed mine!

  • Amy L March 31, 2016 at 8:58 pm

    I’d choose the 2 quart saucier with lid.

  • Lora Liebich March 31, 2016 at 9:22 pm

    I have everything I need to make that recipe except for the 8.5 inch frying pan. + the avocado and pea shoots

  • Heidi March 31, 2016 at 9:46 pm

    Okay, that photo screams YUM, thank you! I will be getting chickpea flour tomorrow and will have fun giving this recipe a go.

    AS for the wonderful Wolf Giveaway, that 11.5 inch skillet looks like a winner!

    Question, have you done much baking with Rice Flour? Over the winder holidays my hubby and I went to Sri Lanka and we ate tons of this rice flour “rote” (flatbread). Sometimes it just had shredded coconut mixed in, but more often than not, it had red onions, and jalapeno peppers. I was curious if you have had much luck with rice flour, I’ve only tried it once, and it came out all weird. Any tips or ideas would be fun. Thanks!!

    • Faring Well April 5, 2016 at 11:57 am

      Hi Heidi! Thank you about the recipe! And as for brown rice flour, it is a total mystery to me – but someone I see use it a ton is Emma from mydarlinglemonthyme.com – I would check her out! <3

  • Jess @ Nourished by Nutrition April 1, 2016 at 3:18 am

    This recipe is great – light and flavorful. Plus, perfect timing! I have been staring at my bag of chickpea flour waiting…. I never really have savory breakfasts but this will be a perfect recipe for weekend brunch/lunch!

    Good luck with your move! I recently moved and packed up all my fragile pieces by wrapping them in newspaper so that nothing ceramic, glass, etc was touching surface to surface. It was tedious but all came out unbroken!

    Jess

    • Faring Well April 5, 2016 at 11:58 am

      Thank you for the great tip and compliments on this recipe Jess! You’re so sweet. I hope you give this a whirl for lunch sometime soon and put that bag of flour to use too! <3

  • Shelley | Sevengrams April 1, 2016 at 6:16 am

    Considering breakfast/brunch might be my favourite meal of the day, I am alllll for this recipe. Such a lovely combination of flavours and textures Jessie. And no sweat on the lack of packing — when we moved back from Toronto, we got it all done in 2 days, you just power through until there’s nothing left. Still can’t believe you’re moving back, so happy for you guys! xx

    • Faring Well April 5, 2016 at 11:59 am

      AH thank you Shelley! Thank you for all of this. We are so pumped too. I don’t know how I will sleep these next 2 nights! XX

  • Emily | Gather & Dine April 1, 2016 at 12:19 pm

    There’s that honey mustard dressing! I’m sure it just adds the perfect touch to this fresh beautiful socca plate. I need to play around more with chickpea flour… just got Lindsey’s new book too and I can’t wait to experiment. I tried nom again and just couldn’t get it to work. Darn! Would have been so much fun to see your show. :( Big hugs as you pack up and head home!

    • Faring Well April 5, 2016 at 12:00 pm

      Oh yay! So glad you have her book! Isn’t it magnificent? So bummed about NOM – if you’d like, send me an email letting me know whats up so I can let them know and get it fixed! Super appreciate you trying still friend! faringwellblog@gmail.com

  • Tracie April 1, 2016 at 4:46 pm

    I love the 6 quart Dutch oven! I would love to make a big batch of beef stew! I am the oldest of twelve children and this Dutch Oven would be perfect for Sunday dinners at my mom’s house!

  • David April 1, 2016 at 5:49 pm

    My favorite is the 6 quart dutch oven. We cook 90% of our meals on our stove top, so that would be the most used item in our kitchen

  • Sonia April 2, 2016 at 6:11 am

    If I had to pick….I’d choose the 2qt saucier with lid. I love the rounded sides. Or the 8.5″ skillet! They are all beautiful! Love your blog, and I am going to look for some chick pea flour this morning when I go shopping!

    • Faring Well April 13, 2016 at 1:59 pm

      Thank you tons Sonia! And congrats you are the winner (!!!!) YAY. Emailing you now :)

  • Tyneisha April 2, 2016 at 8:49 pm

    Wow I have never heard of Socca- that is something I am going to have to try ASAP. I am having dreams about that 11.5″ skillet, so I am definitely choosing that one if I win!

  • Laura April 2, 2016 at 10:02 pm

    Id probably get one of the frying pans or the sauté pan!

  • Sharon April 5, 2016 at 6:54 am

    That’s my kind of breakfast! Beautiful! Ooh, and asparagus up and coming ….yum! That cookware is gorgeous too; I would choose the 6 quart round Dutch oven. So versatile!

    • Faring Well April 5, 2016 at 12:01 pm

      Thank you tons Sharon! <3

  • Cheryl Larimer April 5, 2016 at 4:10 pm

    I would choose the 11.5 inch skillet. I love that it has a helper handle and can go from stove to oven. The large size would accommodate our large family meals and it looks amazing. I have never made a socca and recipe looks good – I will add it to my list of must try soon.

  • Cindy A. April 5, 2016 at 7:43 pm

    I would love to own the 6 quart round Dutch oven with lid. Thank you so much for offering such a wonderful giveaway!

  • Emily April 6, 2016 at 10:29 am

    When I look it the fridge and see veggie odds and ends on the verge of death, tucking them inside a fritatta is almost always my answer. Your socca seems like a great template for cleaning out the fridge and my vegan friends can enjoy it with me! I’m starting grad school in the fall and am starting to think about stocking the kitchen in my new apartment. I won’t have a ton of space, so I’m on the prowl for a few great pots and pans that can be used for lots of things. The 10″ skillet totally fits the bill! Its not too big or too small and perfect for the many fritattas and soccas in my future.

  • Sherrie April 6, 2016 at 11:38 am

    THIS SOUNDS AMAZING! xx

    • Faring Well April 13, 2016 at 1:56 pm

      Thanks tons Sherrie!

  • manda April 6, 2016 at 1:01 pm

    A fry pan

  • Sonia April 29, 2016 at 5:57 am

    Hi Jessie! I wanted to send you a big thanks for winning the pot. It is a beauty and I will get lots of use from it. Plus, it has a really nice story behind it that I will never forget, and tell it every time I get the chance! (It’s the first time I’ve won something online.) Thank you (and Wolf) again!