For breakfast in Baby Girl's final bento last week she had a homemade yogurt waffle quarter taken from the freezer, some strawberries and blueberries and a sunbutter oatmeal ball. For lunch she had a deconstructed piece of Fresh Tomato and Zucchini Tart from our dinner the night before and some sliced purple grapes. These were packed in the small and medium Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.
The tart is another favorite recipe of ours that we have been making for years. We anxiously await the first squash and tomatoes of the season from our CSA share so that we can make this. It is a very simple recipe, so the key to its deliciousness is to use fresh and seasonal ingredients. The recipe originally comes from Cooking Light, but we've adapted it over the years. We always make it with a mix of yellow squash and zucchini, use homemade pizza dough and fresh whole milk mozzarella. We brush the crust with some olive oil and minced garlic before layering the vegetables. I always feel like it is summer on a plate. Baby Girl has always been a big fan of her Papa's whole wheat pizza dough. It's one of the first things she happily gummed when starting Baby Led Weaning. The squash and zucchini used to be happily eaten, but have recently been rebuffed as she asserts her budding toddler opinions. Of course, that doesn't mean I stop giving it to her!