This first bento of the month should definitely make up for my bento-less last week!
Two years ago we went to Cappadocia, Turkey in October and had an amazing time. This bento contains some leftovers of Turkish take-away (dôh not that old of course). YUM! Unfortunately I don’t know the correct names for these mezze dishes, but I will try to add them later on.
Hot pepperspread, eggplant spread (I don’t think it was baba ghanoush), summer couscous salad with watercress leaf, blue grapes, fishy with dressing, sundried tomato.
Bean salad with paprika and onion, choggia beet stars, snow peas, dill and red batavia lettuce.
On the side:
Organic butterfly biscuit, mandarin (and I also took an apple and some toast for the vegetable spreads).
Last time I got some choggia in our weekly veggiebag I cooked it like ordinary beet, but then it became a homogeneous red. Now I kept it raw to preserve the beautiful pink and white pattern ;) When cooked for just a minute or so the pattern stays alive as well, but not as fresh as it is now. Someday I’ll try steaming it!
BTW a tip for Dutch people who would like to try more organic g/foods: until November 7th you can collect EKO-marks of products and swap them for fun fair trade and environmentally friendly Goodforall products!
CSA & organic: grapes, beet, lettuce, dill
Organic: watercress, biscuit