I have been trying to bring more color and variety to Leah’s meals. Watching her reach for bright vegetables and new flavors makes me think about how her food memories are starting to take shape. Today’s plate came together with one of her favorites, yellow bell pepper, and a seafood risotto that felt special to prepare.

Yellow Bell Pepper
I cut the pepper into four pieces, removed the seeds and white parts, and roasted them skin side up at 350°F for 40 minutes. After roasting, I peeled the skin, mashed the pepper, and simmered it to thicken the flavor. Yellow bell pepper has a natural sweetness and a gentle pepper note that Leah loves. Its bright color always draws her in. It is also rich in vitamin C and antioxidants, a great boost for her immune system.

Green Cheese Bite
I love cheese. I was looking for low sodium options for baby Leah, and ricotta worked great. I grated zucchini and squeezed out the moisture, then mixed it with some steamed spinach and ricotta cheese. The texture was soft and creamy. I pan-fried them in small pancake shapes. I tasted one and it was so good.

Cod Green Pea Risotto
I steamed cod and boiled green peas, then mashed the peas and combined everything with rice I had cooked for us. Simmering it slowly turned it into a soft, mild risotto. Leah seems to really enjoy seafood. Growing up on a small island, seafood was a part of daily life for me. I still remember when my mom once stopped the car by the shore, and we found a sea urchin tucked in the rocks. She opened it with her hands, and inside was the sweetest orange roe I had ever tasted. I hope that one day Leah will enjoy seafood as much as I do, and that we will share these kinds of memories together.