Main: Farfalle with eggplant and basil sauce.
Fruits/Vegetables: Sugar snap peas, kiwi fruit, and grapes.
Snack: Strawberry yogurt.
Ever have one of those revelations that just changes everything you thought you knew about cooking? Ruhlman did it to me with his chapter on salt in his new book, Ruhlman’s Twenty.
I stayed up late testing some of the things he talks about in that chapter and reworked my recipe for Eggplant and Basil Sauce based on his recommendations. (The link points to the reworked version.) So late, in fact, that I was too fuzzy-headed this morning to do very much for this bento. Serving up the pasta with some fresh fruits and vegetables was just about my speed.
