baby zucchini with moro blood oranges

February 6, 2014 • Nancy Wolfson-Moche

Everyone loves a baby vegetable, and blood oranges are the perfect winter citrus garnish.

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serves 4

INgredients

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About 15 baby zucchini

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

1 Moro blood orange

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Process   Wash the zucchini well by immersing it in water. Slice each zucchini in half, lengthwise.  On a medium flame, heat a cast iron or stainless steel skillet for about one minute. When it is very warm, add the olive oil to the pan and allow it to disperse and heat up for about 20 seconds.  Add the baby zucchini, “face down” in the oil.

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When the outer skin begins to pucker, it is time to turn it over.

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Blister the outer skin in the oil. Remove from the pan and dredge on a brown paper bag. Sprinkle lightly with sea salt. In the meantime, slice the blood orange horizontally into  quarter-inch-thick rounds.

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Arrange the baby zucchini and the blood oranges on individual plates and serve.

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©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).