Hi bento pals! Today's bento was inspired by some lovely items shared by a sweet bento friend, especially the vibrant tones of this beautiful chirimen charm:
In the bento we have a purple market pepper filled with a brown rice, black barley and daikon radish seed pilaf (mix from Trader Joe's) with pistachios and a late golden tomato slice. Leg of lamb cooked with bourbon peaches (more on that in a minute!) with garlic-mayo dressing and fresh mint. The pretty flower-shaped wafer was sent by my bento pal, another one graces the baby spinach and snow pea top salad with sauteed chanterelle mushrooms.
For dessert, dried papaya slices and some lovely chocolates from my bento buddy.
The chilly temperature last night inspired Jamison to make a cozy aromatic lamb dish. Spice (including star anise and cinnamon, yum) and vanilla marinated pears and bourbon peaches roasted along side a lovely New Zealand leg of lamb...a delicious meal with great leftovers for bento!