It had been a while—three months, give or take. I’d stopped developing and testing recipes for a handful of reasons: a hectic schedule, a lack of motivation… and, honestly, a drought of inspiration. I flipped through cookbooks, hoping for a spark, but the truth was, I had almost stopped cooking altogether. One weekend, I wandered through the Hollywood Farmers' Market and picked up two tiny treasures: a baby eggplant and a baby zucchini. They sat in the fridge for days—until the zucchini started to wilt, clearly not built to survive another 48 hours. That was the nudge I needed. The baby eggplant, still holding strong beside its fading companion, caught my eye. What if I turned it into a pasta sauce—something to toss with gnocchi? INGREDIENTS for one serving six and a half ounces of gnocchi, cooked al dente fourteen-ounce can of pomodorini (cherry tomatoes) in tomato juice one baby eggplant, roughly chopped one baby zucchini, thinly sliced three tablespoons of white wine a half teas...
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