Hi bento pals! So it's finally March, and I'm elated to feel that spring is practically here. Jamison and some friendly cats who live nearby enjoying the sunshine:
Today's bento features Persian flavors: in the upper right section, beef and cabbage with dark green khoresh gormeh sabzi: a tart-savory blend of parsley, spinach, mint, cilantro, lemon, leek, garlic. I used the Sadaf brand version, picked up on a recent Persian market visit and blended it with leftover beef and veggies. Saffron and Tumeric's recipe for this dish looks wonderful...must try soon.
Steamed and buttery asparagus, an artichoke bottom filled with smoky baba ganoush, red grapefruit and plump green grapes also for lunch. I made this decorative pick with a turquoise colored bead and toothpick:
Hello almost spring!