Here’s what Pablo’s tastebuds are up against this week…
Also sharing some of the foods that have inspired us this week… Getting Pablo very involved in looking and touching the produce, taking him to the market, talking about what we’re going to cook with it, having feel the different textures, this all contributes in making him excited about eating and discovering new flavors. And food, cooking and mealtime (and everything related) represents a special family connection which he implicitly senses. He knows this is something we all value and enjoy together.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Similar rotation as last week since we still have a bit left: a Blue Cheese from Point Reyes, Fol Epi (a French nutty Swiss cheese) and the Goat Gouda, which he loves. I also use Babybel when we have lunch out, easy for picnics.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
I marked with a * the recipes which will be the topic of upcoming posts.
Appetizer / Finger Foods: Endives & green tomatoes
Main course: Turkey & yellow squash puree
Goûter (4pm snack) – Cherries & banana
Appetizer / Finger Foods: Broccoli florets, yellow tomato
Main course: Sardines, Three Roots Puree.
Appetizer / Finger Foods: Black beans, hearts of palm
Main course: Veal, peashoots and microgreens puree
Goûter – Watermelon
Appetizer / Finger Foods: Green asparagus tips, dark red tomato
Main course: Pork & eggplant puree
Appetizer / Finger Foods: Blue potato, corn & tomato salad with Feta
Main course: Salmon with sorrel
Goûter – Strawberry-apple compote
Appetizer / Finger Foods: Broccoli florets
Main course: Chicken basquaise*
Appetizer / Finger Foods: Hearts of palm, green tomato
Main course: Duck, white beans and tomato puree*
Goûter – Raw apricots-peach & mint compote
Appetizer / Finger Foods: Green beans & parsley salad
Main course: Swiss chards & cod brandade*
Appetizer / Finger Foods: Crème of crudités
Main course: Beef patty with green beans, garlic and parsley puree
Goûter – Nectarine and plum
Appetizer / Finger Foods: Cauliflower florets, yellow tomato
Main course: Lentils cooked with onions and herbs
Appetizer / Finger Foods: Avocado, red tomato
Main course: Shrimp scampi with pea-spinach puree
Goûter – Peach
Appetizer / Finger Foods: Cauliflower & beet
Main course: Soft boiled egg with brussels sprouts puree
Appetizer / Finger Foods: Tomato & hearts of palm
Main course: Chicken & leeks puree
Goûter – Plum, apricot
Appetizer / Finger Foods: Cooked carrots with Feta
Main course: Tofu, with broccoli-turnip puree