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.
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.
Thursday, August 20, 2009
Wednesday, August 19, 2009
Sunday, August 16, 2009
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!