The farmers’ market right now is sample heaven. One of the best parts about Sunday mornings for me is that I get a morning off and don’t have to cook breakfast for my son OR my husband. That’s because most farmers’ markets feature tray after tray of freshly cut-up fruit and vegetable samples that farmers are begging you to try (of course so you’ll actually buy a bag full of their produce, but how can you resist?!).
Stone fruit (any fruit with a seed in the middle such as apricots, peaches and plums) at this time of year is incredible. Last summer when Kenya was just starting purees, I made this for him every few days. This luscious puree of white peaches and pluots ( a hybrid of plums and apricots which is 3/4 plum and 1/4 apricot to be precise) is heaven for babies.
The main difference between yellow and white peaches, besides the color, is that white peaches are generally sweeter. Pluots are known for their super sweet flavor, juiceiness and for being rich in Vitamin A.
You can really use any type of stone fruit for this recipe such a nectarines, plums, apricots or yellow peaches. If your baby is in the puree stage right now you’re so lucky because purees don’t get anymore beautiful and delicious than this one.

White Peach and Pluot Puree (Make 8 Baby Serving, freeze half)

2 White Peaches
2 Pluots

1. Using a knife, make an X at the bottom of the peaches and pluots, just cutting through the flesh. Make sure to leave them whole.
2. Place the fruit in a steamer pot over boiling water for 2-3 minutes or until the skin starts to peel back from the fruit.
3. Let the fruit cool for a minute or two. Peel all of the skin off the fruit (if you’re using ripe fruit, it should come right off).
4. Cut the fruit into large chunks, discarding the pit and place in a food processor.
5. Puree until smooth.
6. Cool and serve.

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili

Serves 16

2 Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Turn slow cooker (crock pot) on high. Set it for 12 hours. Pour all liquid into the pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients. Stir.
3. Cook in the pot for 12 hours.
4. Cool, puree (for baby) and serve.