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Tuesday, July 26, 2011

summery sicilian flavors bento


Hi bento pals! A light and cooling bento for another hot July day. This one features crab and shrimp with orange-infused olive oil over snow pea tops, capers, baby orange pepper and a couple of spicy nasturtium blossoms. Bruschetta with diced tomato, yellow peppers, olive oil, plus white peach, watermelon and mint for dessert. I loved the watermelon-mint flavor combo.

Here's the wonderful Sicilian orange-infused olive oil I've been using to brighten everything from salads to pasta recently...


A few images from the farmer's market, including some sun-colored peppers I brought home:






16 comments:

Anonymous said...

O.k.... now i'm all right to dream about to take my bags and buy a "last minute"-ticket to Northern Virginia :D The farmer's market looks so colourful and sunny.

Good bye good old - rainy and cold - germany ;)

The bento looks very tasty!

Greetings

Anja

origa-me said...

Such beautiful saturated colours.
I wonder if it is possible to make one's own orange infused olive oil?
Right!, off to consult Dr Google.

Lia Chen said...

Beautiful with the red and orange hue! And love the fresh pictures from your farmer's market. Take me next time hehehe ... (^.^)

Bentobird said...

Hi Anja, please hop on over to visit...but I must mention that there is tropical heat and humidity to accompany the bright sunshine!

Thanks for your nice visit :D!

Bentobird said...

Hi there origa-me! Thanks so much, and I look forward to hearing about your orange-oil infusion experiment!

Bentobird said...

Aw, thanks so much Lia dear. I'd love to go to the farmer's market with you!

Robin said...

I am loving your use of citrus infused olive oils! I found a fav from California http://www.pasolivo.com/ too. The berries and fruit image just knocks me out. Such a pretty combination. Love you eye for composition Jenn.

Journal Mommy Yenny said...

you have such wonderful pictures ....

Bentobird said...

Hi Robin! Nice, I love how California's wondeful climate allows it to produce everyhing from citrus infused oils to fig jam!

Thanks for your sweet comments and happy Wednesday, friend :D

Bentobird said...

Thank you SO much Journal Mommy Yenny!!

Susan Yuen said...

Beautiful! Everything looks so delish and I love the bruschetta! The orange olive oil sounds fantastic. :)

Bentobird said...

Hi Susan dear, thanks for these sunny, sweet comments! I really recommend this oil...you could say I'm addicted to it :D

Gnoe (@Graasland) said...

That olive oil sounds like a must-have! Although I must say that brischetta makes my mouth water even more ;)

Bentobird said...

Hi Gnoe! Somethimes there's noting like sunny bright Italian flavors to make the heart and tummy glad. Thanks for all your great comments, enjoying them all!

Lyndsey said...

Hi Jenn, I guess I'm working backwards today, but I didn't want to skip a post of yours so I worked my way back. Can't get enough of all your lovely photos. I like the idea of the flavor infused olive oils, but didn't really know how to make good use of them. Have you ever infuse your own before? I did pick up some Korean perilla oil, just used it a couple of times. Can you cook with it or just you it to top things with? Like the pumpkin seed oil I had and used just for salads and drizzling over tomato, avocados and such! Oops... too many question? :) Have a great day!

Bentobird said...

Lyndsey, you are the nicest blog pal!! I'm glad you enjoy my pics, given how often yours have transported me to a serene and beautiful coastal world!

I have not made my own infused oils before...interesting question re the perilla oil, which I LOVE on fried rice but have never cooked with. I need to try pumpkin seed oil--over the veggies you mention...YUM! I figure, find oils with flavors you love, and add them as accents to favorite foods!

Have a wonderful Wednesday!