cubism

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.

IMG_7113

serves 2

INgredients

IMG_7066

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.

IMG_7069

Trim and scrape the carrots; rinse them.

IMG_7072

Trim the ends and then halve the zucchini, lengthwise.

IMG_7074

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.

IMG_7080

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.

IMG_7086

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

IMG_7092

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

IMG_7098

and sprinkle on top. Serve in individual bowls.

©Nancy Wolfson-Moche 2014

 

Previous Post:
«
Next Post
»

Icing on the Cake: Testimonials

Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.