Another week has ended, which means I have another week of bentos to share with you! Not as many as usual this week, due to a bad cold that kept me home from work for a couple days, but still some good ones.
If you haven't heard, I'm working on an all-bento sister site to PopArtichoke, which will debut in the next couple of weeks. Once that site is up, I'll be discontinuing "This Week in Bento" here, although I will likely provide some updates and links to the new site! I'm starting the second site so that I can streamline both blogs, and so I can have a place to expand on bento topics. But as for now, I'm still doing bento posts here, so enjoy!
January 18
This lunch features Steve's homemade pasta alla carbonara with shrimp. His version of carbonara is spaghetti with a light cheese sauce and bacon. Along with the pasta, there's red pepper slices, navel orange segments, and simply seasoned baby arugula with a mini bottle of vinaigrette.
January 19
Oh dear.. I can't say I'm particularly proud of this photo, but the food in this bento was fantastic! The flatbread in the left container is topped with fingerling potatoes, morel and crimini mushrooms, and truffle oil. The salad features baby arugula, blood orange slices, and avocado. Then for dessert is a oddly-shaped but quite delectable almond cake. All of these foods are part of a romantic meal series of posts you'll see on PopArtichoke near Valentine's Day... and I promise, those photos will be better. ^_^
January 22
This lively lunch was as fun to eat as it is to look at! In the front are savory slices of balsamic-marinated chicken. The grilled asparagus is wrapped in one of those Soy Wrappers
I raved about last week. This one is just the "plain" flavor, which has a light soy taste that went well with the asparagus. Just as that one last week, this bento is gluten free thanks to the wraps. There's garlic mashed potatoes in the back, baby arugula in the center, and the bottle holds a blood orange-shallot salad dressing. To finish it all off are alternating slices of blood orange and navel orange. It's nice that this is citrus season, since the vitamin C is also good for this cold I'm trying to fight off!
I raved about last week. This one is just the "plain" flavor, which has a light soy taste that went well with the asparagus. Just as that one last week, this bento is gluten free thanks to the wraps. There's garlic mashed potatoes in the back, baby arugula in the center, and the bottle holds a blood orange-shallot salad dressing. To finish it all off are alternating slices of blood orange and navel orange. It's nice that this is citrus season, since the vitamin C is also good for this cold I'm trying to fight off!Well readers, thanks once again for letting me share these bentos with you! Have a fantastic weekend!
Oh, the flat bread in the second bento looks so delicious! Did you make it? I'm usually too lazy to make bread. Balsamic marinated chicken looks and sounds nice too!
ReplyDelete*Ena*
Flatbread with crimini and truffle oil? Be still my heart! Ah, more bentos that inspire with rich and thoughtful flavor tapestries, so impressed :D
ReplyDeleteHi Ena - Yes, I did make the flatbread. I'll have the recipe up near Valentine's Day. I am not so experienced in making bread but I've made a few flatbreads and pie/pizza crusts successfully. Thanks for your kind comment!
ReplyDeleteJenn, another beautifully worded comment.. thank you so much! You alway make me smile!
I love the bentos this week! I had those soy wrappers in sushi when I was back home and they were delicious, I think I've gotta get some now.
ReplyDeleteThanks Hannah.. I hope I can have them in Hawaii someday.. or just be in Hawaii, in general..haha..
ReplyDelete