Tyler Florence is here with recipes out of new cookbook called “Start Fresh,” aimed at those parents who want to cook for their kids starting with that very first bite. Here, he shares recipes for healthy meals to please infants, tots and even grown-ups.
Recipe: Carrot, mango and apple puree (on this page) Recipe: One-pan lasagna (on this page) Recipe: Roast turkey with sweet potato, brown rice, and cranberries (on this page)Brace yourself for one of the most amazing flavor combinations you’ll ever taste. Zip, bang, pow, you won’t know what hit you first: the bright orange of the beta-carotene in the carrots, the sweetness of the apples, or the fresh tang of the mango. In all the years I’ve been cooking, this is one of the best things I’ve made.
Preheat the oven to 350°F. Arrange the carrots, mango, and apples on a rimmed baking sheet and roast until the fruit has browned and the carrots are tender, 20 to 25 minutes.
Scrape the fruit and carrots into a blender and puree until smooth.
Makes three 1/2-cup servings
As far as I’m concerned, this recipe is worth the price of the book—it’s that good and that easy. You’ve probably spent hours making lasagna, carefully layering in the ingredients, only to find, when you serve it up, that it looks nothing like the perfect squares you envisioned. This version is all about flavor — who cares what it looks like? It requires just one pan and takes about 25 minutes to make, start to finish. Just try it. You’ll never make a traditional lasagna again.
Preheat the oven to 400° F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes.
Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth.
When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all.
Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.
Makes 4 to 6 adult servings or 8 kid servings
How great is the idea of a complete Thanksgiving feast all roasted together on a single baking sheet? The flavors are bright and satisfying and the cooking technique is pretty cool. I’m not saying this will replace how you prepare your holiday spread—but then again, it just might. My kids love this dish; it makes a Tuesday night feel like a holiday.
Preheat the oven to 400°F. Arrange the turkey, sweet potato, cranberries, and onion on a rimmed baking sheet and scatter the sage leaves on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper.
Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.
Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh from the skin. Place in a food processor along with some of the cranberries, onion, and sage.
Add a few tablespoons of brown rice. Drizzle in the remaining 2 tablespoons of oil and pulse on and off until coarsely chopped. Serve warm.
Makes 6 to 8 adult servings or 12 kid servings
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