Hi bento pals! This weekend, our local farmer's market opened for the spring season. How refreshing to walk on over and find many fresh, delicate spring treats, like these asparagus and herb plants...
Last evening was so beautiful--we ate outdoors in the breezy, filtered twilight and enjoyed a simple dinner of arugula and cheese ravioli with a topping of mushrooms, market chives and asparagus, olive oil and freshly grated Parmesan cheese:
Today's bento also built upon market bounty, with tender lettuce, spicy French radish, asparagus and sugar snap peas. The quiche was inspired by a wonderful post from talented Robin of What About the Food, an edible poem to the spring-spirited onion family...chives, leeks, red and white onion combine with rich cheeses for a lush yet refreshing dish!
This adorable pair was waiting outside a favorite cafe yesterday...so sweet!
Happy cooking, happy spring!