Harissa Tomato Salad with Farro

Overhead, close-up shot of a harissa tomato salad made with cooked farro, fresh grape tomatoes, and green harissa.

I feel like when September hits, it’s easy to throw the idea of summer produce out for all the fall goodness that’s about to come our way. And yet, I find September to be one of the best months for tomatoes. The mature plants are still producing and the abundance is still there. The change in the weather also makes me a bit more mindful that it’s only a short time before the tomato bounty is gone.

This harissa tomato salad is a stunner side-dish or lunch salad. I make a note of this in the recipe but I also feel it’s important to call it out here. Make the harissa and farro ahead of time and use both throughout the week. Toss the farro into your morning eggs, use as the base for a grain bowl or more salads, or have a breakfast-for-dinner night and make this farro skillet.

As for the harissa, it’s great with grain bowls, roasted vegetables, or made into another sauce. My favorite is to swirl green harissa into a cashew cream. It makes for the perfect balance of smooth and spicy.

Read more and see the recipe.

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Fluffy Curried Socca (Chickpea Bread)

Fluffy Curried Socca (Chickpea Bread)

Have you ever tried socca? It’s a new-to-us bread that’s not only vegan and gluten-free, but also grain-free, as it’s made with chickpea flour! And in this Indian-inspired version, we used whole spices to infuse a curry flavor into the bread. Swoon.

How do you enjoy socca? So many ways! This recipe in particular works well anywhere traditional naan would,  as well as with dips such as hummus and baba ganoush.

Fluffy Curried Socca (Chickpea Bread) from Minimalist Baker →

Black Bean Plantain Enchilada Bake

Black Bean Plantain Enchilada Bake

Friends, behold one of the best things that’s ever come out of my kitchen: a savory, saucy, Black Bean Plantain Enchilada Bake! Just 10 ingredients required for this incredibly flavorful, hearty, comforting dish. Let’s do this!

This isn’t your average enchilada bake, as it relies on roasted slices of plantains in place of tortillas, which not only add a naturally sweet balance but also keep this recipe both gluten- and grain-free!

Black Bean Plantain Enchilada Bake from Minimalist Baker →

Favorites List (8.31.18)

Put on those reading glasses. There are some great articles in this list!

Fighting the vanilla thieves of Madagascar  (BBC)

A COLD EMAIL FROM A FOOD-OBSESSED TEEN: WHY I OWE EVERYTHING TO JONATHAN GOLD  (L.A. Taco)

Eve Babitz L.A. map (Curbed)

– To Visit: Nahm

The Freshest Ideas Are in Small Grocery Stores (NY Times)

This house

The Decline of Hong Kong’s Iconic Neon Glow (Vox video)

Bribes, Backdoor Deals, and Pay to Play: How Bad Rosé Took Over (Bon Appetit)

Agnes Varda is Still Going Places (New Yorker)

If Everyone Ate Beans Instead of Beef (The Atlantic)

10th anniversary of Put an Egg on It

The Problem with ‘Hey Guys’ (The Atlantic)

Paola Santoscoy’s Sesame Kale Salad (Salad for President)

– New cookbook releases: Genius Desserts / Run Fast: Cook Fast: Eat Slow / Kricket: An Indian-Inspired Cookbook / Ottolenghi Simple

– Fiction: Reading this.

Watching this.

If you love Indian food, follow these cooks on Instagram

Farmers Market Summer Blossoms

Photos: Details of a mural I often walk past on Haight Street, on the side of Edo Salon.

Continue reading Favorites List (8.31.18) on 101 Cookbooks