For this bento I sauteed some shrimp in garlic, butter and lemon juice; then packed them into the box with some cilantro rice, steamed broccoli and carrot flowers. I usually use bigger shrimp ('cause I like the big ones), but the smaller ones came out pretty well too. And they cook super fast, which is a plus for me. The kids ate the shrimp for dinner with whole wheat bowtie pasta, which I cooked together with the broccoli in a single timesaving step.
I was able to find a bunch of summery fruits so I had to stick them in: along with the winter standard mandarin segments -- sliced strawberry, raspberries and blueberries.
I wanted to try making lemon risotto to go with the shrimp, since someone gifted us with a bunch of their backyard Meyer lemons, but ran out of time. Maybe I should use them for something sweet anyway, like lemon bars or some other dessert. I saw a recipe on twitter for limoncello bread pudding! Hmmm...
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!