May 5, 2014 • Nancy Wolfson-Moche

These baby zucchini inspired me to think small. Sometimes small pieces are a comforting way to begin the day. We awaken and build our day, one piece – one step – at a time. “Take baby steps,” my mother always advised when I faced a challenge. Thanks, Mom.


serves 2



12 ounces baby zucchini

3-4 medium to large carrots

2-3 sprigs dill

1-2 Tablespoons EVOO (Extra Virgin Olive Oil)

Process Wash the baby zucchini well by immersing them in water.


Trim and scrape the carrots; rinse them.


Trim the ends and then halve the zucchini, lengthwise.


Place them, inside “face” up, in a cast iron or stainless steel skillet. Use a pastry brush to paint the olive oil onto the surface of each zucchini.


Turn the stove on and use a medium flame to gently brown the zucchini on both sides. Halve the carrots lengthwise and repeat the cooking process with them.


When they are cooked, cube both the zucchini and the carrots so the pieces are all about the same size.


Mix the cubed carrots and zucchini together in a bowl. Chop the dill


and sprinkle on top. Serve in individual bowls.

©Nancy Wolfson-Moche 2014


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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).