It’s been really warm in Los Angeles and summer feels like it’s just around the corner. The first tomatoes and zucchini are just popping up at the farmers market and I know corn can’t be far behind. For now I’ve been using frozen corn since you can find it “organic” and it’s super sweet. The flavors in this recipe are so delicate and marry beautifully.
Every week at the market there are two ladies selling fish that smells like it came straight out of the sea. You have to wait in line, what feel like forever, but it’s totally worth it.
Feel free to use any mild white fish you find and think your baby will enjoy.
I threw some basil in and was shocked at how it really gave the dish some extra lovin’. I put this puree together in minutes which is perfect for busy parents.

Halibut and Summer Vegetables (15 Baby Servings)

1 Halibut Fillet (1/4 pound)(You could also try cod, tilapia, snapper or any other white fish)
1/2 Cup or 1 Large Tomato (or use organic canned tomatoes)
1 Zucchini, chopped
1/4 Cup Corn (fresh or frozen)
1 Garlic Clove
1/2 Cup Edamame (frozen)
4 Basil Leaves

1. Place all the ingredients except for the basil in a saucepan over boiling water.
2. Let steam for 6-8 minutes or until fish is fully cooked through and flakes.
3. Place all the ingredients, including the basil, in a food processor.
4. Puree until smooth.
5. Cool and serve.

I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.
As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.
As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

Curried Edamame (Makes 12 Baby Serving)

1/3 Bag Frozen Edamame
3 Tbsp Whole Milk Yogurt
1/2 Tsp Curry Powder
*2 Tbsp Apricot Puree
1 Tbsp Water

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.
2. Put all ingredients in a food processor and blend until pureed.
3. Cool and serve.

*To make puree, put a bag or dried, unsulphored apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.