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Heirloom Tomato Pico de Gallo (Makes 3 cups)



It’s the final day of our giveaway event for a copy of “The Baby-Led Weaning Cookbook” by Gill Rapley and Tracey Murkett. (To enter, click here

One of the cookbook recipes we tried this week was fish cakes. Fish and cake are two words I don’t usually put together, but they do make a lovely dinner. Think of crab cakes, but substitute the crab with fish. You can find the recipe for fish cakes on the baby-led website (click on the Recipes tab and scroll down to the last recipe on the page).

This recipe is Henry-approved.
Along with cooking from “The Baby-Led Weaning Cookbook”, we are harvesting lots of tomatoes. The fish cake recipe calls for fresh coriander / cilantro, which sparked my idea to pair it with a mild salsa. This turned out to be a delicious combination.

The pico de gallo recipe makes about 3 cups which is much more than you need to accompany the fish cakes. It will keep in the refrigerator for a few days. You can also freeze any extra, and then bring it out on a cold winter day to remind you of sunnier weather.
Fish cakes served with pico de gallo, sweet potato chips, and fresh nectarine.
Ingredients
2 cups heirloom tomatoes
½ cup Walla Walla or red onion
½ cup bell pepper
½ cup fresh cilantro
1 garlic clove, minced
1 lime
1 teaspoon extra virgin olive oil
Pinch of kosher salt

Directions
Choose a variety of red, yellow and green tomatoes. Rinse the tomatoes then slice them in half. If the tomatoes have lots of seeds, remove the seeds. Chop the tomatoes into small chunks and put them in a medium-sized bowl.

Choose a bell pepper that contrasts with the color of the tomatoes. Rinse the pepper and onion, then dice them into small pieces. Add these to the tomatoes.

Chop the cilantro. Mince the garlic clove. Combine these with the vegetables.

*If not serving immediately, stop at this point. Refrigerate the vegetable mixture in an airtight container.

Juice the lime. Add lime juice, oil and salt to the salsa. Stir well. Serve immediately.
Henry munches on fish cakes and pico de gallo.
How your kids can help

  • 1-year old: Smelling the bell pepper, onion, cilantro, garlic and lime. These are very fragrant ingredients. See how your little one reacts to each of the different scents.
  • 2-year old: Mixing the salsa.
  • 3-year old: Juicing the lime.
  • 4-year old: Measuring the ingredients.
  • 5-year old: Chopping the cilantro with scissors.

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