An al fresco bento featuring an edible bunny (to take part in this month's B.O.M.B. challenge!) and springy Italian flavors. Hopping at the chance to use the new magewappa box again, I've filled it here with white roughy in a Genoese-inspired pine nut, green pea, scallion and basil pesto sauce.
The fish sits atop butter lettuce and is surrounded by juicy mini heirloom tomatoes. The huge-eared bunny (hmmm, or is it a jerboa?) is fashioned from a Trader Joe's arancini (a yummy Italian cheese filled, rice wrapped treat) with endive "ears"!
On the other side of the divider, carrot "linguine", snap peas, and scallions; atop the lemon slice is a tiny sprig of oregano from my garden. This plant has tremendous life force, coming up early and exultantly each spring to provide spicy, healthful herbal accents until frost!