steak and market greens bento

Monday's bento is based on leftovers from a big Sunday meal: hubby made organic New York strip steaks baked in a special Greek yogurt, basil pesto, garlic and pepper marinade:

Resulting in tender, delicious steaks:

We enjoyed them with a quinoa pilaf and big green salad of baby romaine, fresh figs, radish and red onion. The dressing was yummy and bittersweet: one tablespoon each of Dundee orange marmalade and stone ground Dijon mustard, mixed together and tossed with the greens which had received a light coating of sea salt, olive oil, and balsamic vinegar...

At Saturday's farmers market I found a new and interesting leaf: the dramatic violet and green Red Amaranth--its related to lovely quinoa. Here in the bento it serves as a wrap for thinly sliced steak (under the okra garnish). A baby roasted eggplant with pine nuts and basil, quinoa pilaf, radicchio also for lunch:

Dessert is a strawberry mochi given a wagashi look with a Korean melon bunny plus shiny blackberries...

Have a great week and happy cooking, bento friends!