Today’s kid lunch bento was inspired by picking up strange, imported German bologna (a sandwich meat I’ve never actually bought before). I felt like what goes around should come around, so we made an open-faced bologna pig sandwich with mozarella ears and nose as an homage to pressed lunchmeat.
Black grapes, purple japanese sweet potato flowers, and an edamame salad (recipe follows) completed one simple little bento.
Bon appesqueeeeak!
Edamame Salad
1 cup edamame, thawed if frozen
1 cup sweet corn, thawed if frozen
1/3 cup carrot sticks
1 roasted red pepper, diced
Chopped parsley
Mix everything together in a fridge-safe container, and then make
Dressing
1/3 cup sesame oil
1/4 cup soy sauce
Juice from 1/2 a lemon
salt to taste
Whisk (or shake in a lidded container) together and drizzle over the veggies. Keeps a full work week in the fridge (and makes a nice, quick bento extra).
