Several years ago I co-hosted “New Years Rockin’ Eve’ with Dick Clark”. There’s nothing more magical then actually being in Times Square, seeing the ball drop and watching the literal shower of confetti float through the air at the stroke of midnight. How that night inspired a vegetable dish while I was sitting and staring blankly into a saute pan one evening, I have no idea. Maybe it’s because this delicious recipe reminds me of bright and colorful confetti and that was such a special night for me.
I took gorgeous summer vegetables from the farmers’ market, threw them in the food processor and, as Emeril would say, “BAM!” In minutes I had a vegetable dish that’s so easy for babies to chew and digest since the pieces are so small.
If you can’t find the vegetables I’ve used, you could substitute with what is available to you. Try using yellow or green squash for the patty pan squash, broccoli or cauliflower for the romenesco and any color bell pepper that looks appealing. If you’ve never seen or heard of romenesco, search it out. It’s packed with vitamin C, fiber and carotenoids (which have strong antioxidant properties) and it’s visually appealing — definitely one of nature’s cooler looking vegetables.
Chock full of vitamins and minerals, this is a good one for even those little ones that turn their noses up at the foods you really want them to eat.

Vegetable Confetti (Makes 8 Toddler Servings)

1 Cup or 1 Patty Pan Squash, chopped (You could also use zucchini or yellow squash)
1/2 Cup Asparagus, chopped
2/3 Cup Bell Pepper, chopped (any color)
1/2 Cup Romenesco
1 Garlic Clove
1 Tbsp Olive Oil

1. Place the first 5 ingredients in a food processor and pulse until you have small pieces.
2. Heat the olive oil in a medium saute pan over low to medium heat and cook for 3 minutes.
3. Cover, reduce heat to low and cook for 5 minutes or until vegetables are fork tender.
4. Cool and serve.

After coming home from the farmer’s market Sunday morning, exhausted from a long weekend, I had to cook something quick and nutritious for Kenya’s dinner. Believe it or not, my husband came up with this combination. The man loves a lemon (especially if it’s a Meyer lemon which is a little sweeter) and since he’s my best tester and loves to influence Kenya’s palate, I give him props for coming up with this delicious recipe.
It took me minutes to prepare and it makes several meals to serve and a few more to freeze. This dish represents all the delicious flavors that we found at the Sunday market.

Lemon Chicken and Vegetables (10 Baby/Toddler Servings)

1 Chicken Breast
1 Cup Broccoli Florets
1/2 Cup Yellow Squash, chopped
1Tsp Lemon Juice
1Tsp Vegit

1. Cook the chicken breast in a steamer pot over boiling water for 4
minutes.
2. Add the broccoli and yellow squash and steam 4 more minutes or until
chicken is cooked through and vegetables are fork tender.
3. Place all the ingredients in a food processor and pulse.*
4. Cool and serve.

*It’s nice to keep this dish a little chunky if you’re serving it to a
little one with a few teeth.