health — Cooking for Baby & Me

CHILDREN’S RECIPE: Mixed Berry and Banana Smoothie
Ingredients:
4 cups Greek Yogurt, vanilla
2 tbsp Honey
4 cup Mixed Berries, frozen
2 Banana, peeled and sliced

Method of Preparation:
Put all ingredients in a blender and purée until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

FAMILY RECIPE: Arctic Char with Haricots Verts, Fingerling Potatoes, Dill Lemon Yogurt
Ingredients:
2 fillets Arctic Char, 6 oz each
3 tbsp Olive Oil
2 tbsp Butter
1 cup Haricot Vert, blanched
1 cup Fingerling Potatoes, blanched and sliced
2 oz Chicken Stock
Salt, Pepper to taste
1 tbsp Parsley, chopped
1 cup Greek Yogurt, plain
2 tbsp Dill, minced
2 tbsp Chives, minced
½ Lemon, zest
½ Lemon, juice of

Method of Preparation:
Heat oil, season both sides of fish and cook skin side down in a hot pan for a few minutes. Place in 350F oven for about 5 minutes. Remove from oven, flip fish, add 1 tbsp butter and baste the skin side of the fish.

In a separate pan, sauté 1 tbsp butter, beans, potatoes, chicken stock, salt, pepper and parsley. In a bowl whisk together yogurt, dill, chives, zest and lemon juice. Plate fish over the beans and potatoes with the yogurt.

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, allspice or sweet paprika may be added as baby progresses.

FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.