Pablo’s Weekly Menus (13 months)

I will be sharing Pablo’s weekly menus every Monday and linking as many recipes as I can… In the meantime, if one interests you, feel free to contact me!

MONDAY

Lunch

Appetizer / Finger Foods: Cherry tomatoes, cauliflower with vinaigrette, cold blue potatoes

Main course: Salmon & sorrel puree

Cheese: Petit Basque sheep’s milk cheese

Dessert: Petit Suisse and peach

Goûter (4pm snack):

Apple-Strawberry compote

Dinner

Appetizer / Finger Foods: Tomatoes and hearts of palm

Main course: Ham and Zucchini/potato puree

Cheese: Port Salut (cow creamy)

Dessert: Plain sheep’s milk yogurt

TUESDAY

Lunch

Appetizer / Finger Foods: Cold green beans and cauliflower with baby vinaigrette

Main course: Veal mixed with peashoots and microgreens puree

Cheese: Goat Gouda

Dessert: Yogurt / Nectarine

Goûter

Pear-basil compote

Dinner

Appetizer / Finger Foods: Gazpacho

Main course: Tofu, served with Kale-Spinach puree

Cheese: Gruyère

Dessert: Plain Greek Yogurt

WEDNESDAY

Lunch

Appetizer / Finger Foods: Greek salad (grated cucumber, tomatoes, feta cheese)

Main course: Boeuf Ratatouille Puree

Cheese: Gouda

Dessert: Yogurt / Apricot

Goûter

Apple-pear compote

Dinner

Appetizer / Finger Foods: Endive & green bean salad with blue cheese

Main course: Roasted Pork Ribs (small pieces from ours!), Herbed Broccoli Puree

Cheese: Petit Basque sheep’s milk cheese

Dessert: Plain Yogurt

THURSDAY

Lunch

Appetizer / Finger Foods: Broccoli, Yam

Main course: Pork & Eggplant Puree

Cheese: Goat cheese

Dessert: Yogurt / Cherries

Goûter

Kiwi & apricots

Dinner

Appetizer / Finger Foods: Tomatoes & Hearts of Palm

Main course: Soft boiled egg, Endive & Potato Puree

Cheese: Port Salut

Dessert: Plain Sheep’s Milk Yogurt

FRIDAY

Lunch

Appetizer / Finger Foods: Artichoke heart, Cauliflower

Main course: Chicken, Leeks & Potato Puree

Cheese: Comté cheese

Dessert: Yogurt / Peach

Goûter

Raspberry-pear compote

Dinner

Appetizer / Finger Foods: Cauliflower, tomatoes

Main course: Sardines, Spinach & Peas Puree

Cheese: Goat Gouda

Dessert: Plain Greek Yogurt

SATURDAY

Lunch

Appetizer / Finger Foods: Crème of Crudités

Main course: Lamb & Cauliflower Puree

Cheese: Petit Basque sheep’s milk cheese

Dessert: Yogurt / Cherries

Goûter

Blueberry-apple compote

Dinner

Appetizer / Finger Foods: Hearts of palm, artichoke hearts

Main course: Roast Beef, Ratatouille

Cheese: Gouda

Dessert: Plain Yogurt

SUNDAY

Lunch

Appetizer / Finger Foods: Grated carrots, green beans

Main course: Turkey & Rutabaga Puree

Cheese: Goat Gouda

Dessert: Yogurt / Nectarine

Goûter

Cherries, lychees

Dinner

Appetizer / Finger Foods: Vegetable pasta with tomatoes

Main course: Pan-fried sole filet with lemon, brussels sprouts puree

Cheese: Port Salut

Dessert: Plain Sheep’s Milk Yogurt

6 thoughts on “Pablo’s Weekly Menus (13 months)

  1. That's AWESOME!! I wish I had a weekly menu, too! Pablo is soooooo lucky!!
    Bisous, et a bientot ! 🙂

    1. It was a miracle! I found it by chance, tucked away on the top shelf of my Whole Foods, but never found it in any other whole foods. They're the fruit petit suisses… I know the same French brand imports plain petits suisses and fromage blanc, I told them to look into it, but haven't heard back… In the meantime, I have found a petit suisse recipe on the lovely Cannelle et Vanille blog (see my links), which I intend to try (and blog about) very soon… 🙂

  2. It seems like you still do a lot of purees at this age, is that a French tradition or is there a reason you like to give purees rather than chopped up foods?

  3. Hi, I am new to your blog but I really like it….I have a question regarding the cheese you give your toddler, does it contain salt or is it salt free? do you make it yourself or you buy it? Thank you 🙂

    1. I apologize for the late reply. I have made ricotta cheese on occasion, but mostly I give him artisan cheese bought at store or cheese shop, raw milk whenever possible, from cow, goat and sheep's milk (creamy, firmer texture, and blue) so it does contain salt. It's the same cheese we have after every meal. It's always in fairly small quantity, being after the meal, portion control comes naturally. Hope this helps! 🙂

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