#25 Veggie Pasta Bento

Top Tier: Cucumber (from the garden!) and carrot slices
Bottom Tier: Capellini with a triple tomato and asparagus sauce
Hidden: Chocolate square in the lid

This sauce is made with 3 kinds of tomatoes- raw cherry tomatoes (from the garden!), bottled stewed plum tomatoes, and sun dried tomatoes.
Recipe:
Saute some asparagus in a little olive oil and salt (I prefer using fresh asparagus as opposed to frozen, because it doesn't fall apart as easily). When the asparagus is cooked through (about 5 minutes on medium heat), add thinly-sliced garlic, and saute for another couple of minutes. Add sun dried tomato pieces, and whole cherry tomatoes. Cover pan so that the tomatoes will burst from the heat. Then, add a couple of the stewed tomatoes, and crush/mix them with the rest of the sauce. Add any spices to taste (I used ground black pepper and an Italian seasoning mix), pour sauce over pasta , mix, and top off with some Parmesan cheese.

#24 Orange Bento

Bottom Tier: leftover takeout- enchilada and 1/2 of a quesadilla
Top Tier: 2 apricot halves, cut-up carrot, trail mix as filler.

#23 Pita Pizza Bento

It's been months since I posted! I've been packing bento lunches pretty much daily, but have been too lazy to photograph/post them. Here's one I found in my camera from June or so (I think):

Bottom tier: Whole wheat pita with tomato sauce, sundried tomatoes, roasted garlic, and Buffalo mozarella slices

Top tier: cucumber (from the garden!), strawberries, grapes, tiny homemade lemon poppyseed muffin with orange glaze.

I will try to get back in the game starting.... NOW!