Tortellini Caprese Bites
1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
Optional, Included pitted Black Olives
Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.
Jicama and Melon Salad
2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)
2 cups cubed honeydew melon
3 T. fresh lime juice
3 T. chopped fresh mint leaves
1 tsp. lime zest
2 tsp. honey
Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.
These chewy, savory nuggets are an excellent make-ahead protein option for meatless lunches.
Preheat the oven to 400Â°F. Line a baking sheet with parchment paper.Â Cut one 14 to 16 oz block of extra-firm tofu into 1 in slabs. Place a double layer of paper towels onto a baking sheet and arrange the tofu slabs in a single layer on top. Cover with a double layer of paper towels and set another baking sheet on top. Place a heavy cast-iron skillet or several large cans onto the baking sheet to weigh it down for 20 minutes. Meanwhile, in a large bowl, whisk together 3 T. of soy sauce, 1 T. of sesame oil, and 1 T. of maple syrup. Cut the pressed tofu into 1 in cubes, gently toss in the marinade, and let sit for several minutes. Arrange the tofu in a single layer onto the prepared baking sheet and bake until lightly browned, about 30 minutes, turning the pieces over halfway through baking. Makes about 2 cups [320 g].
Cheese Tortellini Antipasti Skewers
1 cup Cherry Tomatoes
1 Pack Salami Slices
1 cup Mozzarella Bites
½ cup Green Olives
½ cup Kalamata Olives
2 cup Cooked Cheese Tortellini
⅓ cup Pesto (thinned to dip consistency)
12 6” Wooden Skewers
Thread all ingredients except pesto on skewers. Serve drizzled with pesto or with pesto for dipping.
Prosciutto-Wrapped Basil Shrimp
20 large frozen peeled deveined shrimp, thawed
1 T. chopped fresh basil
1 tsp. extra-virgin olive oil
1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/8 tsp. freshly ground black pepper
10 (about 4 oz.) very thin slices prosciutto
8 lemon wedges, for serving
Preheat broiler. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.
Serving Size: 5 Shrimp
The blue might be white cheese and blue food marker.
edamame skewer and lil ham rolls
Adorable bears made from half bagel, cheese, nori, and washi tape on stick.Â I see sausage/hot dog cut into flower, hard boiled egg, and something i don’t recognize.Â My kids would probably gag over the black rye bagel, but a single color is doable.Â So cute!
Its a very simple idea — tri-color heirloom tomatoes cut into wedges, sliced fresh mozzarella and fresh green & purple basil caprese salad.
Cuteobento posted back in the height of flickr and never had a blog (at least not in english) that I ever could find, so no idea whats all in there!
We can see cabbage, and cherry tomato and a nice blanket of egg sheet, but it was the color and egg sheet field decor that I liked anyway —
I love how she thinly sliced pea pod as the leaves, simple cuts in the sausage / hot dog rounds as flowers, and of course the cloud shaped cheese becomes a lamb with a few bits of nori.
Teriyaki Chicken Brown Rice Bowl
1/2 cup soy sauce
1/4 cup mirin
1/4 cup ginger wine
1 T. brown sugar
1 tsp. sesame oil
1 clove garlic, crushed
4 skinless boneless chicken thighs (approximately 600g)
2 tsp. vegetable oil
1 large carrot, peeled and spiralised
1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
1 cup frozen soy beans, thawed
1/4 cup pickled ginger
2 spring onions, julienned
1 tsp. sesame seeds
1 cup brown rice, cooked (to serve)
1 tsp. Japanese rice seasoning (bonito and nori furikake), optional (to serve)
In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine. Add chicken thighs, cover and marinate for 30 minutes. Heat a sautÃ© pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside. Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly. Steam Chinese broccoli for 2-3 minutes, or until tender To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a Â¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
I used to love those little round metal tins of pastillines candies!Â Seems like you could get single flavors or citrus or mixes.Â They were small bits of hard candy.Â Ahhhhh
Sandwiches, cheeses, ham, nori
Corn (looks like a quarter mini cob), broccoli
This may be my favorite sherimiya bento ever.Â I always love her use of color, but look at the backwards pick used for the tail.Â genius!
Ravioli, cheese, nori,
mandarin, cucumber, sugar snap pea
Are those smiling daisies cheese or egg sheets?Â I don’t know!Â I found out!
“My lunch has one teriyaki hamburger patty cut in half, a small sprig of steamed broccoli sliced in half, a piece of simmered kabocha that I sliced up and fanned out, and a baby Roma tomato cut in half for some red.
I think I mentioned before how the baby Romas are almost gone and it seems like ever since I said that, the basket just doesnâ€™t empty! *sigh* I think I have about six more to go. For the flowers, I cooked a bit of egg substitute on low heat, then cut out the flowers with one of my sandwich cutters. The middles are simply sliced baby carrot. I didnâ€™t even need to use a straw, I simply cut two thin slices off a thick carrot and added the nori faces.”
Double Baked Root Vegetable Chips
Nonstick Cooking Spray
2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)
Â¼ tsp. salt
Â¼ tsp. pepper
Preheat oven to 375Â°F. Lightly coat two large baking sheets with cooking spray.Â Â Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.Â Bake 10 minutes. Remove and let stand 5 minutes.
Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325Â°F oven 3 to 4 minutes.
Here she has coated the teddy onigiri with some flakes ofÂ katsuo bushiÂ after tinting the rice light brown with soy sauce. Under them is some chicken for support, the rest was sliced there.
Broccoli, carrot stars
Looks like mini “pizzas” from puff pastry perhaps.
Grapes, strawberry, orange slices
Looks like some grape tomatoes tucked in
There are perhaps some of that pink fishy stuff in there.
Little piggy Baran piece.
She makes such uncluttered and pretty bentos.
I love the colors here, something about it is very striking.Â I bought a pan to try and master that rolled omelet.
Peppers stuffed with …. cheese mixture?
Rice with Grape Tomato
Cherry tomatoes turned into balloon and cherries with the picks
Sandwich Car, sausage, cheese, nori, and perhaps ham
In perusing bentos, I have noticed a lot of eggs in this or similar state.Â I have never contemplated sending a sunny side up egg in a lunch box.Â Not even sure it felt/feels safe.Â But it is an adorable little sunny face with its nori smile and crab stick cheeks!Â Mushroom looks easy enough with cheese and cold cut like salami.Â I also see some mushrooms, crab sticks, a dumpling, and what is that vegetable?Â I thought it was okra, but now I am not sure, and I’m not sure how its cooked in that coating.
Ricotta & Jam Pancake Sandwiches
Mixed Roasted Nuts
Tonkatsu (breaded pork cutlet).Â You can buy tonkatsu sauce or make an approximation withÂ ketchup, Worcestershire sauce, oyster sauce and sugar.
Salad, Broccoli, Yellow Tomato, Cherry Tomato, Radish
Jam Sandwiches, with strawberry insert using desert bread, lettuce, sesame seeds
Tamagoyaki (rolled omelet)