SALAD FOR ALL with PUY LENTILS, PUMPKIN AND RICOTTA

When a Melbourne friend announced she was in town and popping in for lunch with her 7.5 month-old baby, I knew it was time to really test out the Billie Bites philosophy.

Could I come up with a dish that would inspire and nourish two adults, a toddler and a baby newish to solids?

BINGO. Mission accomplished. And while this is similar to other salads listed here, it's different enough to warrant fulfilling my guest's request for the recipe.

Oscar hadn't had lentils or ricotta before, but he happily consumed a fair serving of the two, mashed with some roasted pumpkin. I chose ricotta because it doesn't have any added salt - good for babies under one year.

Billie chose on this occasion to pick out the lumps of fresh ricotta. But we know she normally devours anything from the pulse/bean family. Pumpkin these days goes down if it's mixed in with other stuff, or is the only thing on offer.

And Emily and I devoured my cherry tomatoes freshly picked from the back-yard.

Here we have a meal for all. Family friendly, vegetarian and gluten-free.

SALAD FOR ALL with PUY LENTILS, PUMPKIN AND RICOTTA

1 cup French puy lentils, rinsed
1/4 pumpkin, skinned and chopped into bite-sized chunks
olive oil
large handful French green beans, topped and tailed and cut in half
handful cherry tomatoes
few slabs of fresh, firm ricotta (avoid the runny stuff in the tub)
1 lime, juiced
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper


Preheat oven to hot. Place lentils in small pot with 3./4 cup water and bring to boil. Turn to low and simmer with lid until water absorbed or just soft - about 20-30 minutes. Place pumpkin on oven roasting tray and rub with olive oil. Roast until soft and crispy around edges. 


Steam beans until just soft. Mix lime, balsamic, olive oil and salt and pepper and stir through drained lentils, beans and tomatoes in a large serving platter dish. Top with pumpkin and slabs of ricotta.


FOR BABIES 6 MONTHS AND UP: Reserve some pumpkin and puree
BABIES 7 MONTHS AND UP: Reserve some lentils and pumpkin and mash or puree with ricotta
BABIES/TODDLERS 1 YEAR AND UP: Serve salad as is - let them pick what they like. It's all good

EXTREME FOODS, HEALTHY MONDAY AND A SUPERIOR SALAD

Since stepping off the Sydney-Chicago flight on Wednesday night, there's been a lot of pancake and burrito-eating. Family reunions tend to be centred around food, and here that means the local diner. Or the favourite diner in the neighbouring suburb. Or the fast-food outlet trussed-up to look like a fancy family restaurant.

But when an order of vegetable omelet comes with hash browns, a side of blueberry pancakes and toast for Billie - in other words our family of three can split one meal that costs $US6.75 - why would you bother cooking?

Well, after a few days you just do. You crave fresh vegetables and fruit, cheese that's not melted and a salad that's not sweet. (Why, oh why, do Americans put sugar in everything?)

The balance of the not-particularly healthy ubiquitous diners and fast food outlets are farmers markets - such as Oak Park's 34-year-old one where we picked up affordable organic vegetables on Saturday - and the impressive Whole Foods Market franchise.

On my previous visit to Oak Park (an 'urban village' on Chicago's western fringe) I was taken to Whole Foods a few hours after landing. It blew my mind.

So on Healthy Monday, this organic/healthy/sustainable/fair trading/locally produced but MASSIVE and CHEAP supermarket was the main destination for Billie and I.

In Australia, I buy bits and pieces of organic food - milk, yoghurt, teas, breads etc but it's often too darn pricey.  As usual, today I studied the price tags of every item before it made its way into Billie's stroller/shopping cart.

A dozen organic large free range eggs for $US3.99? Organic raspberries at $US.300 a punnet? A block of organic tofu for $US1.69? And apparently the big regular supermarket chains offer some organic lines even cheaper.

Oh, and fresh organic mozzarella for $US3.99 - several large pieces. So that became the protein in our vegetarian Healthy Monday Superior Salad tonight:

SPINACH, MOZZARELLA, ASPARAGUS  SALAD WITH CRANBERRIES

Fresh baby spinach leaves, washed and picked
Three ripe tomatoes, quartered and then cut again
1 orange pepper/capsicum, cut into chunks
1 large round of mozzarella cheese, chopped in smallish pieces
Handful Brazil nuts, chopped in half
Handful dried cranberries
Bunch asparagus, chopped into thirds of quarters and then lightly steamed
Vinaigrette

Assemble all ingredients except dressing and asparagus. As soon as asparagus is cooked, add to salad, dress and serve. This is a light meal - serve with bread perhaps. Or corn chips, guacamole and salsa as we did (only because we had leftovers in the fridge).

Yes, this is not really a baby recipe, but Billie would love mozzarella given half a chance.
Sorry - no pics as using mother-in-law's computer...