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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:

  1. 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

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  2. 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.

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

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  4. 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!

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

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

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  7. 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.

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  8. 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

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  9. Thank you SO much Journal Mommy Yenny!!

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

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

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

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  13. 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!

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  14. 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!

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  15. 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!

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