My Bento Rocks
A little shout out to the URO (see previous post).
I made this bento while a friend was over for dinner. The salad is leftover from dinner, I made the pudding for our dessert, and cooked the egg while we chatted. I had meant for it to be an egg pouch, but for some reason it all stuck to the pan and I had to make do. It still tasted really great though, over cooked or not. Since I was also telling her about the URO this weekend, I decided to give them a little shout out via my cheese. I love the little trick of cutting designs into the wax. It packs a lot of punch for just a little effort.
Quick Recipe: Cucumber and Pepper salad
1/2 cucumber (I used the seedless kind so I don’t have to peel or seed)
1 bell pepper (red, yellow, or orange)
3 tablespoons extra virgin olive oil
3 tablespoons vinegar (red wine or apple cider)
dried parsley, dried basil, or oregano to taste
salt and pepper to taste
Cut cucumber and pepper into bite sized pieces. Combine with the rest of the ingredients and let sit for about 10 mins before serving, stirring occasionally to coat the veggies. Makes a great side dish and bento filler.