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Table of Contents

• ↓ Broccoli Tahini Pesto Pasta
• ↓ Saucy Tomato and Barley Risotto with Marinated Feta
• ↓ Creamy Tomato Chickpea and Cauliflower Masala
• ↓ Lemon Raspberry Layer Cake with Lemon Buttercream
• ↓ Harissa Roasted Carrots with White Beans and Dill
• ↓ Zucchini Kofta Curry
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"The thing that no one talks about when introducing solids to babies is how much work it is. We did baby led weaning which is definitely less work than starting with purees, namely because after a month or so the baby can eat whatever you eat so you don’t have to go out of your way to prepare anything special. But it’s still a lot."

"Not only do you have to make sure that all food is cooked and prepared in a way such that baby is less likely to choke on it, but you also want to make sure that they are exposed to a good variety of fruits and vegetables, introduced to as many allergens as possible between 6 and 12 months of life, AND once said allergens are introduced they need to keep being exposed to them at least once a week for the first 4-5 years of life in order to get the maximal benefit out of this early exposure."

"Worth it, considering that now Nico literally eats everything and is so excited about mealtime."

"A rich and saucy tomato and barley risotto topped with marinated feta from Ottolenghi’s Jerusalem cookbook."

Key Topics & Focus Areas for joanne-eatswellwithothers.com:

Broccoli Tahini Pesto Pasta

Saucy Tomato and Barley Risotto with Marinated Feta

Creamy Tomato Chickpea and Cauliflower Masala

Lemon Raspberry Layer Cake with Lemon Buttercream

Harissa Roasted Carrots with White Beans and Dill

Zucchini Kofta Curry