Hi there! Spring has officially arrived and today we enjoyed a softly overcast day that contrasted beautifully with luminous flowers everywhere emerging...
The Van Gogh bridge in Reston, VA, surrounded by pink pastel enchantment:
Virginia bluebells, colorfully resplendent, sweetly demure:
Soba Noodles with Fennel and Yellow Pepper
This tasty dish is simple, energizing and enjoyable both hot and at room temperature in a bento...
1 bundle soba noodles
one fresh fennel bulb, sliced (reserve fronds for garnish)
1 yellow or orange bell pepper, chopped
one half inch ginger piece, sliced (or more to taste)
red pepper oil
3 scallions chopped in half inch lengths
Stir fry all veggies as you set a pot of salted water to boil; cook soba, drain.
Combine vegetables with soba noodles, toss with a pour of pepper oil.
Today's bento features a little bowl of soba with fennel, plus peppery watercress, wild (edible) violets, and tart grapefruit, photographed in our garden:
Enjoy the rest of the week, everyone and happy spring!