Pablo’s Weekly Menu (14 months)

The theme of this past week has been all about making new friends, which is such a rare gift that never ceases to amaze me and make me feel grateful.

It began with a fingerpainting (or rather, bodypainting) playdate, where I was thrilled to share some of my recent concoctions (Watermelon-fig granita, shiso nectarine ice cream, strawberry scones, quatre-quart cake) with the group of moms and their toddlers. Fun was had by all, every language and culture (or close) was represented, from French to German, to Japanese, Persian and Russian, to Argentinian and American…

Then, the highlight of our week was a day spent with Eric, Franka, Dexter and Pépé the cat at Gopher Springs Farm in Topanga Canyon, Los Angeles. This fantastic visit, to help harvest apples, peaches and nectarines, will be the topic of an entire post, but I couldn’t resist sharing some delightful bites from the day here…

The boys (13 and 14 months) had green onions, artichokes and olives for finger foods, they loved it!
The peaches we harvested, and some lavender buds
Franka prepared a fabulous lunch overlooking the canyon. I made peach lavender custard for dessert.

Planning on starting a series called “My friends’ garden”, visiting gardens and cooking with friends, stay tuned for that.

Onward to this week’s menu…

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. Rotation this week: White cheddar from Vermont, Goat Gouda, Petit Basque, Babybel.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).



Appetizer / Finger Foods: Out to lunch with a friend! What we’ll find at the restaurant, most likely avocado and tomato (I don’t even look at the children’s menu BTW)

Main course: Chicken & leeks puree

Goûter (4pm snack) – Peaches & nectarines (from this weekend’s harvest!)


Appetizer / Finger Foods: Green beans, basil & blue potato salad

Main course: Baked bittermelon with veal stuffing (an experiment with bittermelon we found at the Asian produce stand.)



Appetizer / Finger Foods: Tomato, hearts of palm, cauliflower salad

Main course: Dover sole filet with broccoli-turnip puree

Goûter – Shiso Nectarine Ice Cream


Appetizer / Finger Foods: White asparagus in tarragon yogurt sauce

Main course: Stuffed tomato* (with veal stuffing)



Appetizer / Finger Foods: Cold cauliflower, basil and green bean salad

Main course: Trying the cardamom flatbread from Vanilla Bean blog, to make the peach, basil & ricotta flatbread from Cookie + Kate blog, accompanied by a soft-boiled egg (for extra protein).

Goûter – Nectarine & mint raw compote


Appetizer / Finger Foods: Leek’s whites in baby vinaigrette*

Main course: Salmon & Sorrel puree



Appetizer / Finger Foods: Courgette & oregano flowers saladfrom Banger & Mash blog (if I can find flowers!)

Main course: Bison meat patty with kale puree

Goûter – Peaches with lavender yogurt*


Appetizer / Finger Foods: Artichokes & green onions with shallot vinaigrette (in fond memory of Gopher Springs Farm!)

Main course: Gorgonzola polenta with summer squash – a recipe I found here



Appetizer / Finger Foods: Endive & yellow tomato salad

Main course: Turkey & ratatouille*

Goûter – Peach, with my attempt at the black sesame puddingfrom La Fuji Mama blog


Appetizer / Finger Foods: Broccoli florets, vegetable noodles

Main course: Tofu with three roots puree

*Having friends over for dinner, planning on making this bread on a stick over a fire!



Appetizer / Finger Foods: Avocado, tomato

Main course: Sardine eggplant gratin*

Goûter – Cantaloupe & mint granita*


Appetizer / Finger Foods: Hearts of palm & vegetable noodles

Main course: Chicken basquaise



Appetizer / Finger Foods: Green asparagus tips with vinaigrette

Main course: Veal brunoise puree*

Goûter – Watermelon


Appetizer / Finger Foods: Green beans, feta & tomato salad

Main course: Trying Boiled squid with miso vinaigrette from Just One Cookbook blog

9 thoughts on “Pablo’s Weekly Menu (14 months)

    1. Thank you so much! The whole family does eat very well thanks to this little "eduaction of taste" project!!! And no one is complaining 🙂

    2. I removed Cookie and Kate's comment by mistake and don't know how to put it back on 🙁 Dummy me… Here's her original comment:

      "Your one-year-old's meal plan is so much more adventurous than my own! I'm impressed. Beautiful photos, I'd give anything to have one of those strawberry scones for breakfast!"

  1. This sounds absolutely amazing, and your photos are divine. I can only hope I feed my kids as well when I have them!

    1. Thank you very much, it's actually much easier than it looks! I do enjoy cooking, but definitely do not spend whole days laboring in the kitchen… Anyone can do this 🙂

  2. Helene, I enjoy your posts!
    I must ask you, do Eric and Franka have a website/blog of their own? I am interested in learning more about their farm, their seed origins,and even bee-attracting. Thank you, Vicky

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