cubism

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.

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serves 2

INgredients

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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.

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Trim and scrape the carrots; rinse them.

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Trim the ends and then halve the zucchini, lengthwise.

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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.

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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.

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

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

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and sprinkle on top. Serve in individual bowls.

©Nancy Wolfson-Moche 2014