Monday, July 27, 2015

summer snack bento

Finally back to bento after a long break! Today's bento offers cooling flavors and textures for a hot July day. Local scarlet red tomatoes, green figs and lightly dressed chilled shrimp: simple and refreshing. Here's the farm stand/market on the way to the beach where we picked up the delicious tomatoes:
Cows grazing near where we park to make our way down to the ocean
Happy Summer!

Tuesday, April 21, 2015

couscous salad bento

A bright and zippy lunch of couscous salad! Here's my recipe:
Couscous Salad with Herbs and Pistachio
1 cup of couscous
1 cup water
1 cup cooked chickpeas
stemmed, chopped mint and parsley to taste
1 clove minced garlic
1 scallion sliced on bias
2 small Persian cucumbers, chopped
diced red onion to taste
large handful halved, shelled pistachios
Dressing: juice of two lemons, 1/2 cup olive oil, blended
Bring one cup of water to boil, add one tablespoon of butter and a pinch of salt. Remove water from heat and stir in couscous. Cover and allow to steam for 5-7 minutes, then fluff grains with a wooden spoon. Mix in chickpeas, herbs, onion, garlic, other veggies. Pour dressing over, add pistachios and taste, adding more salt if needed, and black pepper to taste.
In addition to the couscous salad, this bento contained endive filled with herbed cheese and a dollop of beet hummus, a cool product I just discovered at Trader Joe's, and extra feta cheese. Yum!

Monday, April 13, 2015

shiso wrap bento

Today's bento features Korean-spring flavors: kimchi fried rice wrapped in aromatic shiso leaves with coconut-oil stir fried baby zucchini and asparagus. These tasty items share the bamboo bento box with scallion pancakes from a local Asian market. Garden chives and a few little yellow tomatoes also for lunch. The soft golden rose is a variety called The Impressionist, now in pastel bloom against the sunny well-house wall. I look forward to these delicate, lush blooms with their softest tint of pink on outermost petals every spring.