What a week! Between an international business trip, a summer cold ( blah!), and a few birthday parties we weren’t able to spend as much time in the kitchen as we usually do, but so is life. The “Zen Bowl” was probably the winner of the week. Fig just loves noodles and doesn’t mind barreling his way through the vegetables, which in this case happened to be sunflower sprouts and bok choy, to get to those precious udons. I made a simple herbal broth which consisted of star anise, fennel seeds, garlic, onions and salt and then cooked the noodles into the nutritious broth. The meal was half inspired by a Pho bowl but was really a vehicle to get rid of some older vegetables that were nearing the end of their days in my fridge.
Fig was also a huge fan of the Butternut Squash Cornbread Muffins. Like most little kids, he can pound down carbs like nobodies business, filling up on starches and then not touching anything else on his plate. For this reason, I avoid giving him bread with his meals unless the items are homemade and typically contain some kind of vegetables that needs to be used up quickly.
So without further adieu, here is this week’s sparse edition of “On Our Table This Week”