For this bento, I sliced and grilled portabella mushroom caps with olive oil and balsamic vinegar, and sprinkled with chopped scallion. Asparagus and baby round potatoes were tossed with olive oil and garlic, and roasted together. I added a perfectly round cherry tomato in the corner for a splash of red, and some baked sweet potatoes cut into flower shapes. In the fruit section he has sliced plum, blueberries, and a cup of cottage cheese topped with chopped strawberries and wheat germ.
Upon looking at this bento now, it seems like a wintry one, with lots of earth tones and warming foods. Hopefully my bento will start to look brighter and more colorful with the coming of spring! I am definitely liking the longer evenings these days. The kids stayed outside until 8pm last night, riding bikes down the bay trail just down the street from our house. And today was positively warm, which got me thinking about refreshing foods like somen salad and sushi. Yay!
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 ^-^!