Spring Bento

An impromptu trip to Portland’s farmer’s market yielded a lovely bunch of kale rapini. I don’t think I would have purchased it had the sky not clouded over and poured in an instant. Not that it wasn’t attractive, but my heart strings were being pulled by a chicken liver pate a few booths back, at Chop. Had the down pour started then, I’d be waxing poetic over charcuterie.


Kale rapini can be interchanged with broccoli rabe, which is the road I took. Amending this epicurious recipe http://www.epicurious.com/recipes/food/views/Broccoli-Rabe-with-Bulgur-and-Walnuts-241334 to feature red quinoa instead of bulgur and sherry vinegar instead of lemon juice, and pistachios instead of walnuts. Warm, it makes a fantastic side, but, isn’t not enough on it’s own.

The rest of my bento is a showcase for and empty fridge. Simultaneously trying to not throw away half my produce drawer and get more raw veggies in my diet, I fixed up this carrot cashew dip, http://www.wholefoodsmarket.com/recipes/2866, cutting out half the apricots, and adding a dollop of red miso. Warm, the mash tasted like Play Doh. Or, what I remember Play Doh tasting like- salty and warm from being held captive in my hands. Given a night to mellow out, it tasted sweet and savory all at once atop a cool slice of cucumber. Better for me than the box of emergency chocolate stashed under my desk.

My apologies for the clunky web links. If anyone knows how to hotlink using wordpress mobile, let me know!

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