Wednesday, February 19, 2014

meatball banh mi bento

Hi there! Spring is in the air here in Sonoma County, with cherry blossom trees in bloom, baby violets emerging, and daffodils glowing yellow. Today's lunch celebrates a particularly beautiful late February day with a meatball banh mi: a savory combination of garlicy meatballs layered with sriracha mayo (combined in 50/50 proportions), sliced avocado and aromatic cilantro. Snap peas and asparagus, along with edible violets keep the spring feeling going. I love this combination of spicy/herbal and cool avocado--it made for a very enjoyable lunch.
To my friends gritting through a long and snowy winter this year, spring is on the way!



OhayoBento said...

I love your warm spring photos! I really do hope that spring shows up soon. It's so grey, brown, and gloomy here. Thank you for brightening up my evening!

Bentobird said...

Sending sunny hugs, thank you Heather!