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Gerber has announced the winner of its 13th annual Gerber Baby photo contest. On Wednesday (12 July), Madison “Maddie” Mendoza from Colorado was named “spokesbaby” for the American baby food company. Since 1928, the long-standing family brand has been known for its iconic “Gerber Baby” logo. At 10 months old, Maddie enjoys her baby music classes, swimming lessons, and hiking with her parents. Included in her photo submission was a throwback photo of Maddie’s mother, Crystal Mendoza, who bears a striking resemblance to her daughter, floppy ponytail and all. According to Gerber, Maddie is a “rainbow baby” – the name for a child born after a miscarriage, stillbirth, or loss of an infant. “Being a rainbow baby, Maddie has brought us immeasurable joy with every milestone, snuggle, and moment spent with her enriching our lives and making every day more meaningful and beautiful,” said Crystal. “We look forward to witnessing her grow into a kind, compassionate, strong, independent and worldly individual as we hope to be stationed overseas again to teach Maddie about all the different parts of the world.” The baby food company also shared Maddie’s inspiring background, both of her parents being from first-generation families from the Philippines. Crystal, Maddie’s mom, and her father, Jun, were high school sweethearts and have been together for 22 years. Her dad, who graduated from the US Air Force Academy, currently serves as a Lieutenant Colonel physician in the Air Force. While Jun has been serving the Air Force for 16 years, both of Maddie’s grandfathers also served in the US Navy after coming to America with very little. Her parents hope that their family legacy of “resilience and love” continues on with Maddie. “Gerber has always believed in the magic of babies, and Maddie’s story, filled with love, resilience, and adventure, embodies the spirit of generations of Gerber babies,” said Tarun Malkani, Gerber President and CEO, in a statement. “The throwback submission of Maddie and her mom brought a smile to the judges’ faces and perfectly captured the spirit of this year’s program. We’re excited to partner with Maddie and her family throughout the next year to highlight the full-circle journey from baby to parent.” As winner of the 2023 Gerber Baby photo contest, Maddie will be featured on Gerber’s social media channels and marketing campaigns throughout the year. Additionally, Maddie and her family received a $25,000 cash prize, a year’s worth of free Gerber baby food, and a new wardrobe provided by Gerber Childrenswear. According to ABC News, the family was also gifted an ezpz First Foods Set, a $500 Gerber Childrenswear gift card, a Mommy & Me luggage set from Beis Travel, and a Canon EOS R50 camera and lens kit. The company also matched Maddie’s cash prize with a $25,000 donation to charitable organisation March of Dimes, which is committed to ending preventable maternal and infant health risks and death. Read More Man says he was uninvited from pregnant sister’s wedding after criticising ‘ridiculous’ baby names British toddler has American accent after watching Ms Rachel videos: ‘Payback for Peppa Pig’ Pregnant woman sparks debate after repeatedly asking stranger to give her a seat

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Warm summer evenings call for tasty meals, without having to spend hours in the kitchen. To help those looking for quick and easy summer mealtime inspiration, Discover Great Veg has shared a menu of tasty recipes packed full of our favourite vegetables, that can be on the table in under half an hour. With five flavoursome recipes to choose from, each inspired by global cuisines, there is something for everyone to enjoy. From the Moroccan flavours of the harissa and kale flatbreads, to the washing-up friendly, one-pot kale and carrot pilaf, these dishes are all fuss-free and can be made with minimal preparation. For a light and zesty supper with fewer than 450 calories, look to the Asian-style shredded chicken and kale salad. This dish takes less than five minutes to cook and is ideal for using up any leftover roast chicken you may have in the fridge. The Japanese-inspired salmon with soy, cavolo nero and sushi rice makes an impressive dinner, but takes just 20 minutes to get on the table. The kale and carrot pilaf is an easy, nourishing meal for all the family to enjoy, and better still – it only needs one pan to make. Finally, bring a taste of the Middle East to your day with the cavolo nero and chickpea falafelswith harrissa, a colourful dish that takes just 10 minutes to prep and 10 minutes to cook. Or the harissa, kale and hummus flatbreads is a tasty alternative to a sandwich and contains one of your five a day, is low in saturated fat and a great source of fibre, protein and folate. Asian-style shredded chicken and kale salad Serves: 2 Prep time: 10 minutes | Cooking time: 3 minutes Ingredients: 125g kale 1 small leek, shredded Zest and juice 1 lime 3 tbsp coconut cream 1 tbsp mayonnaise 1 tsp Thai fish sauce 1 carrot, shredded 200g roast chicken, shredded Method: Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper. Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste. Cooks tip: Great for leftover roast chicken from the Sunday roast and perfect for picnics. Cavolo nero falafels with harissa yoghurt sauce Serves: 2 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 400g can chick peas, drained and rinsed 200g pack cavolo nero, thick stalks removed 1 tbsp tahini 1 clove garlic ½ tsp ground cumin ½ tsp ground coriander 2 tbsp vegetable oil 100g yoghurt (or plant-based alternative) 1 tsp harissa paste Method: Place the chickpeas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well. Divide into 8 and roll into balls. Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half way. Remove and add the remaining cavolo nero, shredded and fry for 2-3 minutes, season. Meanwhile, mix together the yoghurt and harissa. Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt. Harissa, kale and hummus flatbreads Serves: 2 Prep time: 10 minutes | Cooking time: 5 minutes Ingredients: 1 tbsp olive oil 250g bag kale, thick stalks removed 1 tbsp harissa paste 2 flatbreads 100g hummus Pomegranate seed and toasted sesame seed to garnish (optional) Method: Preheat the oven to 200C, gas mark 6. Heat the oil in a large frying pan and fry the kale for 3-4 minutes, add the harissa and season. Meanwhile, warm the flatbreads according to pack instructions. Spread with the hummus and top with the kale. Serve sprinkled with pomegranate and sesame seeds if liked. Kale and carrot spelt pilaf Serves: 4 Prep time: 10 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp vegetable oil 1 red onion, chopped 2 carrots, sliced 1 tbsp curry powder 250g spelt 800ml vegetable stock 50g sultanas 250g bag kale Coriander to garnish Method: Heat the oil in a large saucepan and fry the onion and carrots for 5 minutes. Stir in the curry powder and cook for 1 minute. Add the spelt and then the stock and sultanas. Bring to the boil and simmer for 15 minutes, stirring occasionally. Add the kale and cook for a further 5 minutes. Season to taste. Serve sprinkled with chopped coriander. Salmon with soy, cavolo nero and sushi rice Serves: 2 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: ½ small red onion, sliced 25g sushi ginger, shredded, plus 1 tbsp pickling juice 125g sushi rice 1 tbsp vegetable oil 2 salmon fillets 125g thick cut cavolo nero 2 tsp toasted sesame oil 1 tbsp soy sauce Method: Mix the onion with the ginger juice and set aside. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20 minutes until just tender, leave the lid on and set aside. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10 minutes, turning halfway until cooked through. Cook the cavolo nero in boiling water for 3-4 minutes, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2 minutes, add the ginger, cavolo nero, rice and soy and stir fry for 1-2 minutes. Serve the salmon on top of the rice mixture and scatter with the remaining onion. For more information about great veg and to discover more delicious simple recipes, visit www.discovergreatveg.co.uk Read More What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour

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