Today’s meal turned out to be a green plate. I have been adding more herbs lately, and chives go especially well with pork. It is fun to see how even small ingredients can bring new flavors to Leah’s meal.

Celery
I grated celery and offered it as part of her meal. It is not her first time trying celery, but grating it lets her experience its fibrous texture in a way that is easy for her to manage. Celery has its own distinct, fresh taste, and I like giving her these small chances to notice and explore it.

Green Onion Potato Tot
I finely chopped green onion and sautéed it. I steamed potato for 30 minutes, then mashed it and mixed it with the green onion. I formed small tots and baked them at 350°F for 10 minutes. The green onion adds a little kick to the soft potato, and she liked picking them up and tasting the little bursts of flavor.

Pork Chive Risotto
I stirred ground pork and blended it for a fine texture. Ground meat, when too dry or firm, can pose a choking hazard, so I try to break it up further and mix it with soft foods. In a pot with a bit of water, I mixed the pork with cooked bulgur and added some chopped chives. Simmering it on low heat brought everything together. The chives paired well with the pork. Leah really seemed to enjoy the rich and herby flavor of this risotto.