Must-have food of the day: Zucchini

Springtime is right around the corner and we could not be happier. Spring is such a beautiful season - so vibrant and green - just like today's featured veggie, the zucchini!

Zucchini is a relative of winter squash, melon, AND cucumber! Since it has a soft shell and creamy flesh, it is best eaten fresh and shortly after it is harvested. Although most of us consider zucchini a vegetable, it is actually a fruit (as evidenced by its small, nutrient-dense seeds).

Zucchini boasts a wide range of health benefits, from helping cure asthma to preventing bruising. Zucchini has a water content of over 95%, but it is also surprisingly rich in essential vitamins and minerals such as Folic Acid, Potassium, and Vitamin A. To obtain the full antioxidant benefits of zucchini, it is important to eat this veggie in its entirety, including the skin and seeds. Be sure to purchase organic whenever possible to lower the risk of toxic chemicals and pesticides.

Michelle's Famous Zucchini Sweet Potato Bread

This quick bread became an overnight sensation when co-founder Michelle made it for her son's school bake sale. It is now a published recipe that is pretty famous here in New York City. This will no doubt become a regular part of your weekend brunch menu. Slices of this bread are also an excellent treat in your little one's lunchbox - there is very little sugar and no oil!

Ingredients: 

• 3 containers Petit Orgaincs Simply Zucchini (or 3 medium zucchinis, cooked and pureed)
• 3 containers Petit Organics Simply Sweet Potato (or 1 large sweet potato, cooked and pureed)
• 1 1/2 containers Petit Organics Simply Apples (or 2 apples, cooked and pureed)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts (optional)

Preparation:

1. Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray. 
2. Sift the flour, cinnamon, baking soda, baking powder and salt in a large bowl and set aside.
3. Using an electric mixing stand on medium speed, beat the sugar, apples, eggs and vanilla in a large bowl until thoroughly combined (approximately 3 minutes). 
4. On low speed, add the zucchini and sweet potato purees until thoroughly combined (approximately 2 minutes).
5. Slowly in batches, add the dry ingredients to the wet mixture. Stop periodically to scrape down the sides. Option to stir in the walnuts.
6. Transfer the batter to the loaf pan and bake until a toothpick inserted in the center comes out clean (approximately 1 hour to 1 hour and 15 minutes).

Bon appétit to you and your bébés!

Vegetarian Zucchini Cakes

As a mother of three boys, I oft find myself looking for ways to add (er.. dump) more protein into my children's diets.  "They are growing boys and need their red meat!"  Or so my Texas mother emphasizes when we catch up on phone calls.  However, it's easy to forget that vegetables, fruits and grains are just as important as protein. Preparing a veggie-centric meal doesn't have to be as challenging as it sounds.

This is a recipe I picked up during my travels to Greece - particularly to Kalamata (where the olives are grown!).  The Greek word is kolokythokeftedes which literally means "Zucchini Balls." Please don't let the name put you off. It really is quite delicious and easy to replicate at home. Recreating the oceanside table in Greece might be close to impossible though!

Zucchini Cakes
Makes 6-8 servings


Ingredients:

• 3 tablespoons olive oil
• 1 small to medium onion, finely diced
• 6 small zucchinis, grated (the darker the green, the better!)
• 1 cup corn kernels
• 3 tablespoons grated parmesan or pecorino cheese
• 1 cup fresh breadcrumbs
• 1 teaspoon dried oregano
• 2 eggs, scrambled
• Sea salt and fresh cracked pepper to taste
• Tzatziki sauce for dipping, optional
• Fresh dill to sprinkle on top, optional

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix all ingredients together in a mixing bowl. Form the mixture into small balls, approximately two tablespoons in size. Place the balls on the parchment-lined baking sheet and flatten slightly (to form a "patty" shape).  Bake for 15 minutes on each side for a total of 30 minutes.  Option to add the tzatziki sauce and dill sprigs on top.  Serve warm or cold.

Bon appetit to you and your bébés!

Time Saving Tips: Helping Busy Mothers Reclaim the Family Dinner

Launching our baby food company, Petit Organics while being full-time moms (we have a total of five kids between the two of us!) has been quite an experience.  At the beginning, our friends thought we were nuts to take on the challenge, but we have always truly believed in what we are doing – providing families with the only 100% organic, fresh baby food delivery service in Manhattan. After a long day whipping up perfect purees, the last thing either of us wants to do is head straight into our home kitchens to toil away for another hour making dinner.  We’re guessing most of the working moms out there share our sentiments! Since starting our business in 2010, we have gathered some fantastic shortcuts for getting a tasty dinner on the table quickly and efficiently. Read on for ten tips that will help you take back control (along with your sanity) when creating a delicious dinner for your family.

1. Commit to meal planning on a weekly basis.  Write down seven days worth of dinners so that you can make a complete shopping list before going to the grocery store.  This will prevent last-minute ingredient runs or impulse purchases (hands off the Oreos)!
2. Think about how leftovers can be used in the next days’ meal.  This will cut prep-time substantially. See below for a delish roast chicken recipe, we always make two a time so that there is some for the next day – leftover chicken is SO versatile…perfect for soups, pastas, salads, etc.
3. Let go of some recipes. Do you find yourself begging your kids to eat your perfectly prepared pan-seared scallops?  Ask yourself if those scallops are REALLY worth the arguments that usually ensue.
4. Have a list of at least five meals that you ALWAYS have ingredients for in the pantry. This will help out in situations when you are running late or don’t have time to go to the grocery store.
5. Your freezer is your FRIEND! It is so easy to double a marinara sauce for pasta and freeze half.  Same goes for a hearty chili in the winter or veggie lasagna in the summer.
6. Get a slow-cooker, they are AWESOME!  The idea of dropping ingredients in a slow-cooker and eight hours later you have a delicious and complete dinner is, well… amazing!
7. Don’t be afraid to take some extra help when you can get it.  Need to sneak some veggies into one of your meals? Petit Organics is here to help nourish the whole family.  Seriously, we are not kidding about this, our purees are a fantastic addition to so many recipes! See below to learn how to make super easy green rice that your picky toddlers will gobble up.
8. Kids love theme nights. Monday is Mexican night, Wednesday is Italian night and Friday is slow-cooker night. This idea is extra fun for your little ones if you allow them to help select the theme.
9. Set a routine and keep it by having a definitive dinnertime. This will keep your kids from moping around the kitchen asking “When is dinner going to be ready?”  
10. Don’t underestimate your little helpers and have your kids pitch in. It’s no secret that kids love to feel important – this is the perfect way to include them in tasks such as mixing, sprinkling spices or setting the table.

Green Rice

Makes 6 servings

• 2 containers of Petit Organics simply zucchini (or 1 large zucchini, cooked & pureed)
• 1/4 cup low-sodium vegetable or chicken stock
• 1 cup brown rice, cooked
• 2 tablespoons shallots, minced
• 3/4 cup pecorino cheese
• Kosher sea salt and fresh cracked pepper to taste

Prepare brown rice according to the directions. In a large bowl, combine zucchini purée, stock, rice, shallots, cheese, salt and pepper. Stir to combine. Serve warm.

Roast chicken

Makes 6-8 servings

• 2 organic roasting chickens (washed with insides removed)
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp dried rubbed sage
• 2 tbsp kosher sea salt
• 4 tbsp olive oil
• ½ tsp fresh cracked pepper
• 1 large lemon, quartered
• 1 large onion, quartered
• 4 cloves garlic, whole
• 3 cups reduced-sodium organic chicken stock or water
• Butchers twine for trussing the chicken

Set oven to 350 degrees F.  Place chicken (breast side up) on a roasting rack in a pan.  Mix the thyme, oregano, rubbed sage, sea salt, pepper and olive oil until a paste-like consistency forms.  Using your hands or a spoon, slide the paste under the skin and rub liberally on the chicken breasts.  Use any extra on the outside of the skin all over the chicken.  Place half the lemon, half the onion and 2 cloves garlic in the cavity of each chicken and truss the chickens.  Add chicken to the pan and bake uncovered in the oven for 1.5 hours.  It is also very easy to toss 4-5 sweet potatoes on a sheet pan for 45 minutes during the cooking process.  Sautee some fresh baby spinach in olive oil and voila – dinner is served.  Most families will not eat both chickens in one meal, so you can easily use the leftover meat for another meal or two later in the week.  Think chicken enchiladas or chicken and rice soup (both easy to freeze).  We are all about the multi-tasking!

Bon appetit to you and your bébés!