Wednesday, May 21, 2014

Bento for Baby 5: Strawberry Tortilla Rolls and Swiss Chard Pasta

This "bento" is lacking a bit in the cuteness category, but makes up for it with tasty food. For breakfast/morning snack I packed Baby Girl half a banana and strawberry and cream cheese whole wheat tortilla rolls.  We have been getting tons of beautiful organic strawberries every week with our CSA share from Ambrose Family Farm, so Baby Girl has been enjoying them every day.  She wasn't the biggest fan of them for first couple weeks, but after offering them to her every day she now reaches for them enthusiastically.  This was packed in the medium sized Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.

For lunch, Baby Girl had leftover pasta with swiss chard, sausage and pine nuts from dinner the previous night (more on this below), and cubes of organic cantaloupe and watermelon.  These were packed in 4 ounce glass canning jars.  I packed the pasta in the glass jar so that they could warm it up in the microwave at daycare.  They're a convenient little size, so I used one for the melon as well.  

The pasta is from a Martha Stewart recipe, Gremelli with Sausage, Swiss Chard and Pine Nuts.  This is a delicious recipe that I have made several times.  We got some beautiful swiss chard with our CSA share this week so I was excited to put this recipe on the menu this week.  I make the recipe almost exactly as written, so I'll just link to the recipe, rather than write it out.  I do use 100% whole wheat rotini instead of the gremelli, and I also use the swiss chard stems, rather than discarding them, because they are delicious!  I simply saute the stems for a bit with the garlic before adding the swiss chard leaves. Oh, and we often use cranberries in place of the raisins, because that's what we're more likely to have in the pantry.  It's great with either.  This was heartily enjoyed by the grown ups and Baby Girl for dinner and lunch the next day.  

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