This Week in Bento: March 8-11, 2011

Hi everyone!  Here's the bento wrap-up from the past week...let me know how you like the slightly updated format (listing the contents more clearly).  Here we go!

March 8

Here's a tasty Greek-inspired lunch with lots of color.  Most of the food is leftovers from a meal made by my dear Steve.  This bento is definitely full of rich flavors!

-Lemon-Thyme Grilled Chicken

-Spiced Orzo

-Cucumber, Red Pepper, and Feta Salad

-Navel Orange Wedges

-Prunes

-Pistachios

March 9

It's always nice to have a go-to easy meal when you just want something quick but satisfying.  In our household, that meal is tostadas.  This time around, Steve made a delicious caramelized onion topping for our tostada bar -- a wonderful addition!

-Beef Tostada with all the fixins'

-Red Pepper Slices

-Navel Orange Wedges

-Lime Wedges

-Skewers of Mango Paste, cut into outer-space-themed shapes

March 10

This bento features leftovers from last week's original recipe: Japanese Beer-Braised Short Ribs.  That cool-lookin' green thing over the meat is a chip made from mizuna (recipe for those are also at the link above).

-Beer-braised Beef Short Ribs with Mizuna Chips

-Spicy Edamame

-Wasabi Sesame Pea Shoot Salad with Scallions

-Navel Orange Slices

-Honeydew Mochi

-Macadamia Nuts

March 11

Here's leftovers from another easy meal: store-bought rotisserie chicken.  We made gravy and grilled up some asparagus to go with, but buying the chicken was a nice, quick main dish (and really tasty too!)

-Rotisserie Chicken

-Homemade Chicken Gravy

-Grilled Asparagus

-Cherry Tomatoes

-Cornbread Stuffing

-Pistachios

-Prunes

See you next week with more bentos!