Wednesday, May 25, 2016

Temari Rabbit 2-Tier Bento #72

Bell pepper strips glazed with ketchup; spinach sauteed with mushrooms, garlic, and grape tomatoes; rice; and marinated tofu topped with scallions and sesame seeds.

I ran across the idea of glazing bell pepper strips with ketchup in Just Bento, but was skeptical until I found myself short on time and needing to use up some bell pepper. I do like ketchup, but as Makiko Itoh says, ketchup does seem a little...something these days. Americans are stereotyped as putting ketchup on everything, and ketchup, like Jello salad, is seen as woefully unsophisticated. But this was really delightful--an excellent flavor. So try adding some ketchup and a bit of red pepper flakes after you've stir fried bell pepper strips sometime, and see what happens. You might actually like it.

Incidentally (this didn't occur to me until I was halfway through lunch), this is vegan and gluten free.

Tuesday, May 24, 2016

Lunchopolis #19

Today's doctored up salad has grape tomatoes and avocado with a dressing of sour cream mixed with salsa verde (sour cream and salsa mixed in a roughly 1-to-2 ratio makes a really good salad dressing or veggie dip), served alongside pinwheels made of a mixture of leftover cooked salmon, cream cheese, capers, and red onion spread on a flour tortilla, and fresh cheddar curds and apple slices.

Monday, May 23, 2016

ECO Lunchbox Three-in-One #39

I've been eating an inordinate amount of green leafy salad lately, but when it's free it's what you do. I doctored the leftover tossed salad with strips of pepperoni and salami, then served it with mixed olives, yogurt-ranch dressing spiked with Parmesan cheese, and leftover angel hair pasta with grape tomatoes and olive oil with more Parmesan on top.

Saturday, May 21, 2016

Pack-a-Snack #70

I used some leftover pasta to pack this snack in one of my Happy Jackson boxes. I added Parmesan and mayo to leftover angel hair with olive oil, garlic, and grape tomatoes. It was really good! (And otherwise I would have had a really tiny amount of pasta that didn't go with anything else I had on hand.)

Friday, May 20, 2016

Happy Jackson Snack Boxes #8

Leftover tossed salad from a work event with some yogurt-ranch dressing, cocoa cakes (by Effie's Homemade--not so easy to find everywhere but I was able to get them in Vermont), and whipped lemon yogurt topped with strawberries.

I was in a terrible hurry this morning, but this was fine. And I love the cocoa cakes. I wish I were the sort of blogger random companies sent food to so I didn't have to pay for them--although then again, maybe I don't wish that.

Thursday, May 19, 2016

ECO Lunchbox Three-in-One #38

Romaine, red onion, grape tomato, yellow bell pepper, and carrot salad with homemade poppy seed dressing; a cheese I don't recall the name of that I bought while vacationing in Vermont, blueberry-chocolate preserves, oatcakes, and strawberry chunks.

Wednesday, May 18, 2016

ECO Lunchbox Three-in-One #37

Quick salad of romaine, red onion, and grape tomatoes; homemade mustard-y vinaigrette, brie topped with orange-lime-ginger marmalade, and brioche toast.