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:





















