I’ve been eating okra since I was a wee one. When you grow up in the south, it’s an every day vegetable that people eat. Now that I live in California, it’s funny to see peoples faces when you say, “want some okra?” A lot of my friends haven’t even tried it before. Maybe they never had the opportunity. It’s not exactly a vegetable that you see on restaurant menus unless it’s been deep- fried and no longer resembles a green vegetable. But when cooked simply for minimal time, it’s a rich source of fiber and vitamins A and C.
Okra is in season and started popping up at the farmers’ market about 3 weeks ago. The first time I saw them I actually gasped with excitement, so fond are my childhood memories of it. When I came home I steamed up a batch for 4 minutes, let them cool and Kenya and I sat there and munched away. I was kind of shocked, but he loved them. He wasn’t so keen on them whole, however, so I cut up each one into several pieces for him. My husband can’t stand their somewhat sticky texture (which actually has thickening properties, perfect in a dish like this), but that’s what I love about them, so to each his own. Mixed in this caponata, the okra is transformed into a salsa-like dish minus the spice.

Okra, Corn and Tomato ‘Caponata’ (Makes 8 Toddler Servings)

2 Tsp Olive Oil
2 Tbsp Onion, chopped
1 Garlic Clove, minced
1 Cup Okra, chopped into 1/4 inch pieces
1/2 Cup Tomatoes, chopped
1/3 Corn, fresh or frozen
1/2 Tsp Vegit (or Spike)

1. In a medium saute pan heat the oil over medium heat. Add the onion and saute for 2 minutes until clear and translucent (do not brown).
2. Add the garlic and saute for 1 minute.
3. Add the vegetables and Vegit, saute 1 minute and cover.
4. Cook for 3-4 minutes or until the vegetables are fork tender.
5. Cool and serve.

Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that 
when she made it, she imagined as if she had been whisked off to the 
south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, 
it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but 
the cup of oil she used in her recipe would give it an orange hue and make it not so healthy.
 This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables 
in the dish are so vibrant and colorful, you know upon first sight that it has to be full of 
vitamins and minerals.
Did you know that weight for weight, bell 
peppers have more vitamin C then oranges? And tomatoes are 
actually a fruit, packed full of 
antioxidant vitamins which help protect your little ones immune system 
by fighting off harmful free radicals. These facts alone are just two reasons 
why a ratatouille a day keeps the doctor away

Ratatouille (Makes 8 Baby/Toddler Servings)

1 Tbsp Olive Oil
1/3 Cup Onion, chopped in bite size pieces
1 Garlic Clove, finely chopped
1/3 Cup Zucchini, chopped in bite size pieces
1/3 Cup Eggplant, chopped in bite size pieces
1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
1 Tsp. Parsley, chopped fine

*If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand

1. Heat the olive oil in a large saute pan over medium heat.
2. Add the onions and lightly saute for 2 minutes (make sure not to brown them).
3. Add the garlic and cook another minute.
4. Add the remaining vegetables and saute for one minute, uncovered.
5. Cover and cook for 6-8 minutes.
6. Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
6. Cool and serve.

Kenya has had an unusual transition from purees to solids. Sometimes 
he only wants solids to feed himself and other times he only wants purees for me 
to feed him. This recipe is for one of the first solid foods I fed him 
and he loved it. It was especially fun for him to feed himself the 
tiny pieces of vegetables, grains and meat (delicious and good for fine motor skills!). This is also a great dish because it contains a vegetable, protein and several grains.
As I’ve written time and time again, I’m a huge fan of Trader Joes when it comes to food shopping. The prices are usually lower than most 
stores, they carry a huge array of organic products and items that are 
very kid friendly. The Harvest Grains I use here are healthful, 
fast and easy to cook. Sometimes I cook them longer then the package 
calls for so the grains stick together. Kenya really likes to take a handful when he feeds himself. He always looks at me like he’s so proud to be part 
of the process.

Mediterranean Medley (8 Baby Servings)

1 Tsp Olive Oil
1/4 Lb. Ground Organic Meat
1/4 Cup Zucchini, chopped
1/2 Cup Tomato, chopped
1/2 Tsp Fresh Thyme, chopped
1/2 Cup Harvest Grains (a mix of Israeli couscous, orzo, baby garbanzo
beans and red quinoa from Trader Joes), cooked per the instructions on
the package

1. Heat the oil in a saute pan over medium heat.
2. Add the ground meat and cook for 2 minutes.
3. Add the vegetables and thyme and cook for 3 more minutes or until
all the ingredients are fork tender and the meat is cooked through.
4. Mix the meat and vegetable mixture with the grains.
5. Cool and serve.

I have to admit that I ripped off the idea for this salad from my friend, Annika. She made a similar version at a birthday party and Kenya gobbled it up. The best part is that you can buy pre-cooked lentils at Trader Joe’s (my favorite) or most supermarkets if you don’t have time to cook your own.
Lentils are a rich source of iron, needed for the production of white blood cells, the lynchpins of your child’s immune system. They’re a great alternative to meat as well as being high in fiber and easy to digest.
Since lentils are so tiny and soft, this recipe is perfect for babies with just a few teeth. Make sure to cut the tomatoes in an appropriate size, depending on your baby’s level of chewing ability. This salad is so beautiful and can quickly be prepared for your baby as well as your family, just by adding a little salt and pepper to taste.

Lentil Salad (6 Baby Servings)

1 Cup Lentils, cooked
1/4 Cup Tomatoes, small dice(I used cherry tomatoes)
1/2 Avocado, small dice
2 Tsp Lemon Juice
1 Tbsp Olive Oil

1. Combine all the ingredients in a bowl.
2. Serve.

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 admit, this isn’t exactly a dish that would come to mind when you think of “baby food,” but my little guy sure does love it. Yes, it’s 70 degrees in Los Angeles, which doesn’t make you think of pulling out the crock pot to make a slow roast, but I disagree. Last weekend at the Farmers market I trudged out in the rain (it does rain here once in a while), and realized that I hadn’t purchased the delectable Bison ( http://lindnerbison.com/ ) that’s sold there in quite a while. Packed with more protein and Iron then even beef, it’s a perfect meat for everyone in the family. This is one of my favorite 1, 2, 3 dishes that takes little effort and is packed with flavor. As soon as its ready just puree a cup for baby and you can enjoy the rest.

Baby Bourguignon

3 lb. Bison (or Beef, Preferably Grass Fed, Roast)
1 Onion, chopped
4 Stalks Celery
1 bag Baby Carrots, 16 ounces
1 Bay Leaf
2 Cups Mushrooms, halved
1 14 ounce can Chopped Tomatoes
1 Cup Pomegranate Juice or Wine (only if you’re making for adults only)
2 Cups Water
1 Tbsp fresh Thyme
3 Cloves Garlic
Salt (after you remove portion for Baby)

1. Put all the ingredients in the Crock pot and cover.
2. Set to cook for 6 5-6 hours on high or 8-10 hours on low.
3. Remove 1 cup portion for baby and puree.
4. Salt the dish to taste for adults and serve.

*You may also heat 1 tbsp oil in a saute pan and sear the roast on all sides for several minutes before putting in the crock pot. Do not “cook” it, though.