Today's bento made use of the beautiful slender squash at the farmers market:
I sautéed several of the sqaush, thinly sliced, with onion, fresh basil, and golden squash flowers. Next, eggs, milk and swiss cheese were added before pouring all in a round casserole to bake. This little heart was made from the frittata and is decorated with golden squash "clouds" and purple sage blossoms:
Snow pea tops, mini peppers, ripe cherries and a vanilla kiwi cupcake round things out!