Meet Thursday’s bento. Clockwise…

Upper tier
Thai green curry and spicy bean sprout salad with tofu.

Lower tier
Basmati rice, runner beans, parsley, deliiiicious alcove ripened Dutch goat’s cheese — to go with the Pan de Orej├│n (Spanish apricot cake with almonds) that I spotted at my local cheese shop, yellow cherry tomatoes, bits of sundried tomato and a small bottle of lemon juice to ‘pimp’ my plain drinking water.

The taugeh (bean sprouts) and red pepper in the salad are homegrown.
The beans are csa (the ones in the curry also).
The red bell pepper and cucumber in the salad are local.

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