Haddock, Tomato, Zucchini and Pasta

Prep

Cook haddock through until it flakes easily and is no longer translucent, never raw or seared. Remove every bone by running your fingers through the flesh, then flake it fine or blend it smooth into a purée. Serve plain with no added salt; mix into a familiar vegetable mash if you like.

Cut

Flake into soft, pea-size pieces, checking each one by hand for bones, or serve as a smooth purée.

Prep

Choose a ripe, soft tomato. Peel off the skin (it can bunch up and be hard to chew), scoop out the seedy core, and mash the flesh or stir it into a purée. If offering a piece to hold, give a soft finger-length strip of peeled flesh. Cherry and grape tomatoes are a round choking shape, so always quarter them lengthwise into small pieces and never serve them whole or halved.

Cut

Peeled, mashed, or a soft finger-length strip; quarter cherry/grape tomatoes lengthwise.

Prep

Steam or roast the zucchini until soft, served warm. Offer it as a finger-length spear the baby can hold, or mash it smooth. The skin can be a little chewy early on, so peel it or cook until very tender.

Cut

Soft finger-length spear, or smooth mash. Peel if the skin is firm.

Prep

Cook pasta until very soft, well past al dente, and serve plain or with a smooth, low-salt sauce. Larger soft shapes like penne or fusilli are easy to grab; you can also mash it. Wheat pasta is a common allergen, so offer it on its own first. Enriched pasta adds iron and folate.

Cut

Serve large soft shapes whole for grabbing, or mash. Cut long pasta into short pieces so it does not dangle. Keep small shapes lightly mashed.