Hometowns: Louisville, Kentucky and Italy
COOKING LIGHT: How has healthy cooking changed for you over the years?
JOLENE CRUM: Thanks to Genevieve’s focus on food science and policy [Genevieve soon begins a year of studying food policy in Italy via a Fulbright scholarship], I’m incorporating more fruits and veggies with less carbs and trying new stuff—we take a risk and enjoy it all.
GENEVIEVE CRUM: Rather than completely avoiding certain foods, it’s better to embrace diversity and fall back on the core components of balance and whole foods. It’s because of my mom’s inspiration that I have grown up to value food as a source of both nourishment and community. Each meal my mom cooks is an adventure, because rather than sticking to a few tried-and-true recipes, she is constantly finding new recipes for us to experience that represent a variety of seasonal, fresh ingredients and cultural flavor profiles.
CL: What’s your favorite thing to do in the kitchen?
GC: Chopping fresh herbs. They’re such important additions that can transform a dish. And I love the way they make your hands smell.
JC: I just really enjoy the process of cooking. It’s therapeutic to me. Music is a must, and I like to light a scented candle while I cook.
CL: Tell us about a recent cooking blunder.
JC: Last week I had a pretty packed day before guests came, and I decided to make lemon-blueberry cake from scratch. As I was finishing up, my mixer hit the floor and there was icing everywhere. It was such a mess, but I was running out the door and didn’t have time to redo it. By the time I got home, Genevieve had made another batch of icing for me from scratch, even though she was very busy herself. This was a great example of how we’ve learned to work together and build each other up in the kitchen. She’s such a treasure to me.
Find Genevieve online: https://www.instagram.com/genevievecrum/
Farmers’ Market Socca Pizza Recipe
By Jolene and Genevieve Crum
“In our family we always had a Friday pizza night tradition where we made different easy pizza recipes for a fun and more relaxed night in the kitchen, usually coupled with a family movie night or game night on the deck. Lately both my mom and I have been experimenting with different types of flours, and one of our favorites is chickpea flour because it is inexpensive, nutritious, and a great gluten-free alternative to traditional flour. It also makes a delicious and very simple pizza crust that pairs well with just about any combination of toppings!”
- 1 pint cherry tomatoes, halved
- 21/2 tablespoons olive oil, divided
- 1 cup chickpea (garbanzo bean) flour
- 1 cup water
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. chopped fresh parsley
- 1 minced garlic clove
- 2 Tbsp. prepared pesto
- 3 oz. thinly sliced smoked mozzarella cheese
- 2/3 cup shaved zucchini ribbons
- 1/4 cup thinly sliced red onion
- Fresh herbs
1. Preheat oven to 425°F.
2. Combine tomatoes and 11/2 teaspoons oil in a large bowl. Arrange tomatoes in a single layer on a foil-lined baking sheet. Bake at 425°F for 20 minutes, stirring once.
3. Combine flour, 1 cup water, 1 tablespoon oil, salt, and pepper in a large bowl, stirring with a whisk until smooth. Let stand 1 hour.
4. Place a 10-inch cast-iron skillet in oven for 10 minutes. Add parsley and garlic to chickpea flour mixture. Carefully remove skillet from oven. Add remaining 1 tablespoon oil to pan; swirl to coat. Pour batter into skillet. Bake at 425°F for 15 minutes or until edges start to brown. Remove pan from oven; carefully spread pesto evenly over crust. Top evenly with cheese, zucchini, red onion, and tomatoes. Bake an additional 10 minutes or until center of dough is set and edges are crisp. Sprinkle with fresh herbs.
CALORIES 286; FAT 18.3g (sat 4.7g, mono 6.5g, poly 1.7g); PROTEIN 12g; CARB 20g; FIBER 4g; SUGARS 7g (est. added sugars 0g); CHOL 18mg; IRON 2mg; SODIUM 475mg; CALC 166mg