Culinary Recipes

Socca is a chickpea flour flatbread that’s popular in the South of France. Here we change things up with a fun addition of Laura Ann’s LO-FI Cherry Fruit Spread. Try serving it topped with arugula or fresh spinach. Serves 6 Active time 10 minutes, total time 1 ½ hours Vegan, gluten-free, oil-free INGREDIENTS 1 cup chickpea flour 1 teaspoon baking powder 1 teaspoon nutritional yeast 1 tablespoon minced fresh rosemary or thyme 1 cup warm water ½ cup Laura Ann’s LO-FI Cherry Fruit Spread DIRECTIONS In a large bowl, whisk together the chickpea flour, baking powder, nutritional yeast and herbs. Slowly...

As seen on Chef AJ Live!   Serves 4 Takes 20 minutes Vegan, gluten free, oil free, side dish   INGREDIENTS1/2 onion, chopped1/2 cup toasted walnuts2 bunches Swiss chard, rinsed but not dried. Leaves and stems sliced into ribbons½ cup Laura Ann’s LO-FI Cherry Fruit Spread  3 tablespoons balsamic vinegar ( I used California Balsamic’s White balsamic) Freshly ground black pepper DIRECTIONS In a dry cast-iron skill, add the onion and walnuts and toast lightly until the nuts are browned and the onion is slightly softened.  Add the Swiss chard (ribbons and sliced stems) and continue to cook, stirring the chard, for...

Hollywood Marmalade Poundcake It is about baking weather here in LA and I made a Hollywood Marmalade Poundcake with the NYTIMES recipe by Melissa Clark. Time to take that last train to YUMSVILLE - I'll meet you at the station! ;-) INGREDIENTS 215 grams Laura Ann's Hollywood marmalade (2/3 cup), divided 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan 150 grams granulated sugar (3/4 cup) 2 teaspoons grated lime zest ½ teaspoon grated orange zest 3 large eggs, at room temperature 2 tablespoons fresh orange juice 190 grams all-purpose flour (1 1/2 cups) 7 grams baking powder (1 1/2 teaspoons) 3 grams fine sea...