cusp of spring bento

 

Late February is bringing in colored wafts of spring with trees in pink and white petaled bloom and in my rainy yard today, violet iris unfurling. The tight buds on our lilac tree are starting to open:

 

 

 

 





In the bento, a watercress bed for smoked salmon and cream cheese sandwich (with perky green apple Scotty!) endive and fennel frond, cabbage-beet pickle, stir fried asparagus and a crunchy pink radish all taste like the cusp of spring here today...

 



 



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!

 

 

 



 

 

 



tarragon chicken salad biscuit bento

 

 

Hi there! A buttery biscuit from one of our favorite local breakfast spots, Hank's Creekside, inspired this bento. I filled the biscuit with a chicken salad made with tarragon mustard and just a bit of mayo.

A salad of leafy greens and watermelon radish is part of lunch, along with a cute carton of chocolate milk, and a couple of chocolate heart cookies, with Valentine's Day just around the corner...