Bento #60

I present to you: Thursday 9th of July’s bento (#60).

Upper tier:

• quiche wedge (rocket salad*, potato*, pine nuts, cheese, egg*)
• basil*
• seedless grapes
• red & black currants*
• homegrown bean sprouts*
• radish
• emmental La vache qui rit cheese
• homegrown garden cress*

Lower tier

• beet* salad on romaine leaves* (go to bento #59 for ingredients)
• gherkin
• radish
• dill*

All ingredients marked with ‘*’ were organic. We got some new garden beet in our veggie bag this week. What shall we prepare with them this time? Their leaves, which are almost the same as (Swiss) chard and can be processed like spinach, we already ate in a Italian pasta sauce.

Veggiebag week 28-2009
I decided I would like to be able to look up what came in our weekly Aardvlo bag of organic vegetables. At the end of each year there’s a questionnaire about what you would love to get more often — or what you didn’t like so much. A question that’s easier to answer when you can remember what you got! :-o

So, week 28 of 2009 brought us: a whole bag of basil (we made some fresh pesto sauce and used that on bruschettas, in a salad dressing and for a pasta salad), a head of lettuce, leeks (we had some oven steamed with cheese; there’s one stalk left which we will probable eat with nasi goreng), tomatoes, red beet with leaves, red and black berries.

Are you all really jealous now? ;)

Advertentie

Moving makes hungry (bento’s #32 and #33)

Thursday and Friday were moving days at the office. For me, Friday was the first day in the new building. I brought a bento with side dishes since I didn’t know yet how hungry I would be from all the hard labour, nor if I would be able to buy any food in or near the office site (it’s not located near town anymore). But there seems to be a canteen that I can go check out next week.

Contents:

• corn with several herbs
• boiled egg
• pine nuts and sun-dried tomato for the pasta salad side dish
• carrot
• again a container of humus and mojo Palermo with capers (I am almost out of the mojo that my mother in law brought us from La Palma)
• mini crackers and bounty
• salt & pepper for the egg
• sesame nibbles
• nut mix
• and two pickles rolled in fake meat slice.

On the side some yogurt with prune jelly (homemade by my mother in law).

Contents of Thursday November 8’s bento:

• stir-fried spinach with corn and sesame
• pasta salad
• dried cranberries and bilberries
• mustard cheese cubes
• yoghurt coated dried apricots
• sesame nibbles
• smoked almonds
• small crackers
• a light coke
• and a smint for a fresh breath afterwards.

Notice the nuts, fruits and seeds theme?