Spinach with pine nuts
(SERVES 4; FOR AGES 1-4; PREP TIME: 10 MINUTES)
1. In a preheated oven at 350 degrees F, lightly brown 1⁄4 cup pine nuts. Set aside to cool.
2. Sauté 1⁄2 clove minced garlic and 1⁄2 shallot, minced, in 1 tablespoon of extra-virgin olive oil for 1 minute. Add 11⁄2 pounds washed and stemmed spinach, and sauté 1 more minute until wilted. Add lightly browned pine nuts, 1-1⁄2 more tablespoons of olive oil and 11⁄2 teaspoons freshly squeezed lemon juice, tossing constantly for 1 minute.
3. Season with a pinch of ground nutmeg, sea salt and black pepper and serve.
For children under 3, omit the pine nuts.
For children up to 18 months, puree the unseasoned sautéed spinach in a blender; for 1-1⁄2- to 3-year-olds, chop it into small pieces.
Per toddler serving (1⁄4 cup each): 88 calories; 13% protein (3 g); 17% carbohydrate (4 g); 70% fat (7 g); 0.5 g saturated fat; 7,990 IU vitamin A; 25 mg vitamin C; 2.5 mg iron; 86 mg calcium; 167 mcg folate; 66 mg sodium; 2 g fiber.