Last weekend was one of the hottest weekends I’ve ever experienced. Seriously. I hate to be dramatic but it was 97 degrees and we don’t have AC.
Well, actually we have one wall unit. It’s in Demi’s room. So once 7pm (aka bedtime) rolls around, no cool air is making its way to the rest of the apartment. Joy.
So needless to say, spending time in the kitchen was the last thing I wanted to do.
But it’s August and tomatoes and zucchini run rampant. And it was time to start making food for Demi!
I’ve been waiting very patiently for this day, and I reached the point that I just couldn’t wait any longer! We got the green light to start giving Demi solids at four months but I held out – until now! (She’s almost five months.)
So far, (and we’re one meal in) the plan is to combine some purees with baby led weaning. We’re focusing on savory vegetables because I know she’ll like the sweet ones and some alternative-grain cereals that I found at Whole Foods. I was less-than-impressed with the suggestion to start with rice cereal and decided that for us – vegetables was the way to go.
So we started with a steamed chard and basil purée with quinoa cereal and some breast milk. It tasted like pesto and Demi eagerly licked the spoon and even gave a smile. Next up is zucchini, basil and avocado!
(I love the book ‘Getting To Yum’ by Karen Le Billion, the author of French Kids Eat Everything. It brings up the concept of Americans (this is a generalization!) assuming that kids won’t like vegetables and French thinking the opposite – that vegetables are prepared deliciously and kids will like them!)
The ultra-hot cooking session paid off. Demi was happy with her first meal and our fresh tomato sauce was delicious! It’s really easy to make and full of the best produce summer has to offer. Fresh, healthy, tasty.
Get into the garden, away from the stove and make this perfect end-of-summer sauce!
- 1 lb cherry tomatoes, halved
- 1 small zucchini, grated
- 2 beefsteak tomatoes, chopped (about 3 cups worth)
- 1 cup basil
- ¼ cup pine nuts
- 2 cloves garlic
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 12 oz spaghetti
- olive oil, parmesan cheese
- Place tomatoes and zucchini in bowl, season with salt.
- Puree chopped tomatoes, basil, pine nuts, garlic red pepper flakes and salt until smooth.
- Pour over tomato and zucchini mixture and stir together. Set aside.
- Prepare pasta as directed.
- Serve with high-quality olive oil, parmesan cheese and red pepper flakes.