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There was a world of chocolate in my weekend.

On Saturday I ate a dinner that consisted almost entirely of wasabi and crystallized ginger dark chocolate brownie edges.

(It was an accidentally-on-purpose kind of situation.)

And then on Sunday I learned from that mistake life choice by dedicating a WHOLE.SEPARATE.MEAL to dessert. You know, so that I could still have all the nutrition from three normal semi-healthy meals. But with an extra meal of butter, flour, and sugar added in.

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Guys, I’m not sure that I exerted my finest decision-making skillz this weekend.  Truth be told.

At least, that’s what the sugar-withdrawal this morning is telling me.

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Please tell me I’m not alone in my weekend dessert debauchery.

Or my Monday morning yearning for just a little bit of atonement these next few days.

(You know, before my mind realizes that Saturday is MOVING DAY and I have not a single thing packed and thus I MUST stress-eat nutella like it’s my job. Because that will somehow get things into boxes. Yikes.)

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Let’s go with it.

A farinata is basically a crepe made of chickpea flour (so it’s totally gluten-free!) which, like pretty much any other crepe, can be topped with any number of things, sweet or savory. Here, because I think I’ve had enough sweets this past weekend for at least a lifetime, I’ve gone the savory route using roasted tomatoes, asparagus, and almost-caramelized onions as my toppings of choice.

You can pretty much top it with whatever you want, but you should know that this version tasted like spring. And sunshine. And was perfect for waking up my sugar-fatigued taste buds.

You’ve probably made better life decisions this weekend so you don’t need this kind of cleansing, but just in case or either way…this dish has you covered.

PicMonkey Collage

One year ago…Salted Caramel Bundt Cake
Two years ago…Vegetarian Chili with Cashew Pistachio Sauce, Banana Split Sandwich on Peanut Butter Banana Bread, Mexican Torta
Three years ago…Garlic Popcorn Coconut Rum Chicken, Haitian Pumpkin Soup with Okra
Four years ago…Lime Cilantro Linguine with Peanut Sauce (, Maple Soy-Glazed Salmon and Sugar Snap Pea Rice–favorite>

Asparagus, Tomato and Onion Farinata
Serves 4, adapted from Cooking Light April 2011

Ingredients

  • 1 pint cherry tomatoes, halved
  • 4 tbsp olive oil, divided
  • 2 1/4 tsp chopped fresh rosemary, divided
  • 3/8 tsp black pepper, divided
  • 3.18 oz chickpea flour (about 3/4 cup)
  • 1 cup water
  • 1/2 tsp salt
  • 1 large yellow onion, thinly sliced
  • 1/8 tsp red pepper flakes
  • 3 garlic cloves, chopped
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 tbsp parmesan cheese

Instructions

  1. Preheat oven to 450.
  2. Toss together tomatoes, 1 1/2 tbsp olive oil, 1/4 tsp rosemary, 1/8 tsp black pepper and salt to taste. Arrange the tomatoes in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, stirring once. Set aside to cool.
  3. In a medium bowl, whisk together the chickpea flour, water, salt, 1 tbsp olive oil, the remaining 2 tsp rosemary, and the remaining 1/4 tsp black pepper until smooth. Let stand for 30 minutes.
  4. Heat a large skillet over medium-high heat. Add 1 1/2 tsp olive oil to the skillet. Add the onion and cover and cook for 8 minutes, stirring occasionally. Stir in the red pepper flakes and garlic. Cook, uncovered, for 18 minutes or until garlic is golden, stirring frequently. Remove from heat and mix in the asparagus. Season to taste with salt.
  5. Grease a 10-inch springform pan with remaining olive oil. Pour the chickpea flour batter into the pan and bake for 20 minutes. Remove from the oven and top evenly with the asparagus mixture, roasted tomatoes and parmesan cheese. Place back in the oven and bake for another 12 minutes. Let stand for 10 minutes at room temperature before serving.

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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69 Responses to Asparagus, Tomato, and Onion Farinata

  1. Looks so so so good, Joanne! And there’s nothing wrong with indulging in a pan of brownies every once in a while (need to try ginger/wasabi in mine!!!)

  2. I’ve been eating asparagus like it’s my job lately – I can’t get enough! This looks awesome. I’m envious of your dessert-filled weekend :)

  3. Oh yum, Joanne. This looks gorgeous. I can’t wait for local asparagus to become available. :)

    Yippee for move-day! So excited for you. :)

    And a meal for dessert? I totally do that now, too. Breakfast 1, breakfast 2, lunch, dinner and last, dessert!! :) Although maybe that is why I don’t fit in my pants anymore. :(

  4. Oh, how fun! I’ve never heard of a farinata. Sounds awesome!
    Best of luck packing this week :)

  5. bellini says:

    If you’re moving I think you’re allowed to eat anything you want. It is an unwritten rule since dishes, pots, pans, etc are all packed neatly in boxes. Good save thought with chickpea flour crepes.

  6. I’ve had my fair share of those sugar overloads and this definitely would be the perfect sugar-detox!

  7. london bakes says:

    As my weekend consisted mainly of wine, I think I definitely need a bit of a detox!

  8. I had cheesecake factory this weekend and made two batches of dessert bars, so yeah, I think I need this.

  9. Looks great – I had never heard of a farinata before but I think I would really like this.

  10. This sounds tasty! I always fall off the eating-well wagon on the weekend and have to make a slow climb on Monday out of bed and towards a big pile of veggies.

    What?! No packing yet? Go start packing, lady!

  11. i’ve never heard of a farinata but now i want to make this. happy packing!! my bday is saturday and i am wishing it’ll come ASAP but i bet you want it to hold off…haha

  12. this will definitely help balance all the sugar and butter :) love how high it’s piled with veggies!! good luck moving!

  13. I love this! Those tomatoes look incredible, I’m so happy we’re heading back into tomato season.

    And as for the crepe- I’m thinking that this weekend, when it warrants it, it can also be used as a vehicle for said stress-eating-Nutella? Double duty!

  14. SallyBR says:

    Oh, my god.. Stop right now! Do you have ANY idea for how many years I have farinata on my list of “things to do soon?”

    way too many… why, oh why can’t I just MAKE IT?

    I am pinning you. Right now. Well, pinning your post. You go with it, sorry

  15. Elizabeth says:

    It never occurred to me to put things on top of farinata! That looks darn good too.

  16. Elizabeth says:

    Please excuse me for commenting twice – but wasabi and crystalized ginger in brownies? This sounds amazing. No wonder you had it for dinner! (The wasabi and ginger are vegetables, aren’t they? So they definitely would turn the brownies into dinner.)

  17. This looks SO good! Roasted tomatoes are just fantastic, and the addition of asparagus really puts it over the edge :).

  18. Jessie says:

    Ha, I’ve definitely nibbled on dessert edges and called it a meal before! Not bad for an occasional treat :) This farinata looks like the perfect anecdote to a post-sugar high! ‘Tis the season for asparagus!

    Good luck with your last-minute packing, Joanne! You can do it, rah rah rah!

  19. Amy says:

    I always feel awful and guilty after a weekend of pure sugar. (That’s a lie. I never feel bad.) I would certainly not feel guilty about eating that Farinata, though. Gorgeous! And p.s. moving suuuuucks. BUT, moving in with The.Boy. will make it suck a little less.

  20. Kalyn Denny says:

    You don’t even want to know what I ate this weekend. But onward, and this recipe looks amazing!

  21. Tandy says:

    This is way better than dessert for me. Hope the Nutella helps pack boxes ;)

  22. Pam says:

    I had chocolate peanut butter ice cream last night and it took all my willpower not to get seconds. UGH.

    This farinata looks beautiful and delicious!

  23. The asparagus and tomatoes are screaming spring – so pretty! I can’t believe you are moving this weekend and have nothing packed lol!

  24. Beth says:

    There’s nothing like stress-eating to get the packing started. Good luck!

  25. Catherine says:

    Dear Joanne, This looks healthy and delicious. Good luck with the moving. Blessings dear. Catherine xo

  26. Lora says:

    I ate a lot of sugar this weekend as well. I so want this for lunch right now. The tomatoes especially.

  27. Beautiful! And it is almost tomato season! Which means bathing suit season as well ;)

  28. Monica says:

    There’s always plenty of desserts in my weekends (weekdays, too, to be honest) so I can relate. This looks really delicious! I love to roast tomatoes and now I know what farinata is! I’m also a fan of Cooking Light too.

  29. Lynn says:

    There was a bit of sugar this weekend. OK – a lot. But I also crave things such as this dish. Yum.

  30. That dish does say summer! It looks so refreshing and vibrant! Hope you get packing soon :)

  31. I loooove how beautifully blistered your tomatoes look and now I’m craving this and those brownies for dessert. LOVE asparagus and love how they’re becoming more affordable with the season now.

  32. Dixya says:

    there are days where sugar is my answer to everything Joanne :) oh well you have made up it with this wonderful meal :) :) hope packing and moving process goes s mooth

  33. This is so gorgeous, Joanne. I love frittatas for weeknight dinners that need to be quick and easy. Yours looks perfect for sharing with my hubby sometime soon!

  34. This sounds amazing. It’s about time I try making something with chickpea flour. Moving always seems daunting, but somehow it gets done. You’ll get there! Plus, better to eat the Nutella than pack it and have to move it, right?

  35. I don’t even like asparagus and I find myself looking at these pictures and convincing myself that I do haha:)) Looks so delicious!!

  36. Hotly Spiced says:

    I’ve never heard of these before but I do like the sound of a chickpea crepe – great texture. And the topping is so summery – so how is the weather? Much above freezing yet? xx

  37. P says:

    A chickpea crepe sounds awesome. Chickpea seems to be a great replacement in a lot of recipes that tend to use wheat flour. This looks like it would appease any sugar withdrawls you may be having ;)

  38. I would move in for this :)

    The crepe made with chickpeas? I love it!

  39. wasabi and crystallized ginger WHA!? Mmmmm… I need a good healthy meal, though, cuz I’ve been eating my weight in “test” macarons today. ugh. This sounds like just the thing for me.

  40. Kim says:

    You had me grinning at almost-caramelized onions. That caramelizing takes forever, doesn’t it? I’m sure they tasted great anyway though. Looks very pretty!

  41. Gloria Baker says:

    Look absolutely delicious!

  42. Gwen says:

    I think the ginger & wasabi effectively cancel out the sugar. That’s my professional opinion. As for te

  43. Gwen says:

    The farinaya, perfect! ;)

  44. Katie says:

    Oh, I’ve been wondering about chickpea flour, so I’m so glad you posted this tonight. Packing will go quickly. Get rid of what you can–it feels good–and enjoy unpacking it all this weekend. What a fantastic adventure!

  45. Eileen says:

    Hey, this would be an amazing meal no matter what the indulgence beforehand! (Mine was beer. You certainly aren’t alone!) A massive amount of roasted tomato and asparagus will totally cure what ails you. :)

  46. Lynn says:

    Your toppings look amazing, Joanne. I’ll bet they’d be super on pizza crust, too.

  47. Reeni Pisano says:

    This will wipe away my peanut butter cookie sins in one sweep! It’s been awhile since I had farinata and I think it needs a reappearance in my life soon!

  48. Thank you as always love learning something new!
    Never heard of Farinata before, despite growing up in NY around old world Italians too!
    Very healthy indeed!
    Looks to be a great feed!
    Cheers! Joanne

  49. Lady, we need to have a dinner party together. Farm to table (with some sweets thrown in the mix of course!) I love your savory recipes SO much!!! If you ever find yourself in Oregon look me up! we have a dinner date :)

  50. It LOOKS like spring and sunshine, Joanne! How beautiful and delicious and so very, very healthy. Wishing you much strength and fun as you move. :-) XO

  51. Kari says:

    Those brownies sound quite impressive. This also looks very impressive. I think you’re doing very well with balance :)

  52. That Girl says:

    I love seeing the veggies spill over the top of this.

  53. Katerina says:

    Very beautiful combination of flavors and colors. The perfect way to celebrate spring!

  54. LOL, I’ve replaced a meal with dessert, but never though to add a whole extra meal to the day in honor of sweets! So smart! haha! This farinita sounds like the perfect way to start your week off on the right foot after a weekend of debauchery. Good luck with the move!

  55. This dish looks so fresh and flavorful. I’m so looking forward to asparagus season – I can’t wait!

  56. How did I not know that farinata was a thing? Thanks for bringing it to my attention. And good luck for moving day hope you have lots of extra nutella supplies!

  57. a gluten free crepe? why am I just now hearing about this? You betcha this is going to be on my blog like tonight- okay I am way to busy for it to be tonight but soon! I love it

  58. I have such a weakness for meals like this! And they always make me feel better after a dessert binge ;)

  59. Ashley says:

    Ooh! I’ve never had this type of crepe before… and I’m such a sucker for blistered tomatoes. Mmmmm…

  60. tigerfish says:

    I get asparagus almost every week now and am always on the lookout for new inspirations like this.

  61. Dining Alone says:

    Good luck packing, it is such a pain in the butt. This looks like the perfect way to cleanse that extra brownie love :)

  62. I’ve never heard of a farinata but if it’s like a crepe, but healthier and baked in the oven then I’m sold!

  63. elly says:

    This sounds awesome. I have a bag of chickpea flour that’s been sitting in my cabinet unopened for ages. Looks like it’s finally time to break that bad boy out!

  64. This is such a cool concept – I have made chickpea flour “pizzas” but I love the crepe-like texture of the crust here!

  65. Corina says:

    I love the taste of chickpea flour so I’ll have to try something like this. It looks so lovely and healhty.

  66. By now you should be in your new place!

    Love this spring-y dish with asparagus and the chick pea flour crepe sounds delicious.

  67. There’s no shame in having a separate meal for dessert! And this farinata – yes! It definitely screams out spring, and I just love the vibrant colors too!

  68. Laura says:

    That looks fantastic. I love asparagus this time of year.

  69. Nutmeg Nanny says:

    Oh wow, I bet this is delicious! It looks so vivid and satisfying :)

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