Hey bento friends! Hope everyone's staying warm and enjoying getting ready for the impending holidays. Over here it's business as usual: bentos, bentos, and more bentos!
November 16
I started out the week with this tasty bento featuring some Chinese carryout leftovers: beef chow fun! Then I stir-fried some lotus root using this recipe from Just Bento. It features sesame, ginger, and green onions; a beautiful bento-perfect side! There's naruto and cherry tomatoes, and a fortune cookie (which by the way, read "If you think you can, you can.") The edamame is in a new penguin-shaped cup. My sister was recently in San Francisco and got me a bunch of really cool bento accesories! Thanks Bec! Those kawaii heart skewers are from her too, and there's even more! Check out all this cool stuff:
I especially can't wait to use the spaceship cutters!
November 17
Here's a Greek-inspired bento featuring lamb kefta kebab with an orange & beet salsa. Steve originally got the idea from this Epicurious recipe for lamb burgers, but this time he made kebabs and it was even better! I've also got pita bread, cucumber, feta cheese, and some dates with honeyed almond butter. If you like lamb, check out that recipe for sure!
November 18
Here's another recipe from the amazing Just Bento: shrimp and tofu mini-burgers with red pepper sauce. I'd never tried this recipe before, but it was super easy and so delicious! The lotus root made another appearance, along with some rice, spicy edamame, and Korean pear with strawberry preserves.
Steve's bento had the rest of the beef chow fun, spicy edamame, stir-fried lotus root, and Korean pear.
November 19
There was still a bit of that fantastic lamb left over, so here it is again with all the fixins'. Little skewers of mini heirloom tomatoes and hearts of palm side aside the lamb, and in the front is some lemony sautéed spinach. A colorful and oh-so-flavorful bento!
November 20
And here we are at today's bento! I can not even describe how happy I was to see this lunch today; working at a grocery store during the week before Thanksgiving is non-stop craziness. I was ravenous by the time I had my lunch break, and this vegetarian bento was just what I needed! Wasabi-ginger shiitake and spinach stir-fry, black rice with sesame seeds, Japanese sweet potato with miso-scallion butter, and some cute cookies filled with strawberry-flavored cream... a perfect way to end the week! And what a week it was!
Well, that's it for now, folks! Thanks for reading, and keep up with those bentos! ^_^
Absolutely gorgeous! I love all of the wonderful color combinations you use!
ReplyDeleteThanks Heather! That means a lot from a fellow bento artist! ^_^
ReplyDeleteYou pack the nicest bentos! We have some of the same bento boxes, so I hope you don't mind if I use you as inspiration! :)
ReplyDeleteWould I mind? Are you kidding me, Debra? I'd be honored!!! I love HapaBento! ^_^
ReplyDeleteLoved seeing your great new bento accesories, Megg, congrats! They are really fun--I'm so partial to the orange and blue picks!
ReplyDeleteBeautiful array of vibrant, flavorful bentos...the last one with its deep toned Japanese yumminess has me...OMG, Japanese sweet potato with miso butter? Amazing, I must try this stat!!
I know, aren't those picks so cool? It was so cute.. my sister had a "disclaimer" before she gave it to me like "I didn't know what to get and I had to ask someone to help me so I hope this is okay." Of course I was ecstatic when I saw everything! ^_^
ReplyDelete