Hello friends and Happy New Year!
Are you also feeling the urge to return to a lighter way of eating after recent, indulgent holiday repasts? In that spirit, today's bento was simple and refreshing, with wild salmon. garden greens, yellow tomatoes, a kiwi "cherry blossom" and the tiniest carrots I've ever seen, plucked from the garden. I'm seeing that that growing our own veggies is a fantastic way to get tiny, bento-able specimens!
In the little ceramic container, a delicious dressing Jamison made for dressing our New Year's Eve salad. It combines olive oil, balsamic vinegar, orange marmalade and black pepper...it was wonderful over arugula salad and today, over my salmon.
Tiny carrots, "Atomic Red" variety
Sweet pea seedling and shadow
Kitchen still lives, highlighting the bright bounty of the current citrus season...
Wishing all a creative and joyful 2013!