Special Summer Omelette

Celebrate summer with a breakfast bento and whip up a delicious omelette stuffed with your favorite seasonal veggies. Add a side of fresh fruit and toast with fresh avocado spread and you have the perfect special summer bento breakfast!

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Stuffed Avocado Summer Picnic

This Week's Menu



Fourth of July weekend is a great time for a picnic! Take all those potluck leftovers and create a beautiful bento for a lunch in the park. We put together an avocado stuffed with grilled salmon, a side of cubed watermelon, snap peas, and banana bread for a sweet treat! Embrace your holiday weekend with good food and family! 

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Smoked Albacore and Avocado Dip ~ submitted by Ailis Roisin of AnthroposDomestica

This Easy Gourmet Recipe Submission is a great party snack or salad topper! See Ailis's blog here.

1 package Hickory Smoked Albacore Tuna
1 Avocado
1 tsp. Olive Oil
1/2 tsp. (or more) Hot Sauce
Salt and Pepper

Halve your Avocado, remove the pit, and scoop out the meat into a bowl. Mash the avocado with a fork till somewhat smooth. Add in the Smoked Albacore Tuna, Olive Oil and Hot Sauce. You can use any brand of hot sauce. I prefer either Tapatio or Sriracha. Sprinkle in Salt and Pepper to taste. Stir until evenly mixed.

Serve with Corn Chips, Veggies or on Small Toasts.

California Brown Rice Salad ~ submitted by Lauren Pierini

This Easy Gourmet Recipe submission is perfect for a summer picnic or barbeque.

Ingredients:

1 Shallot, chopped
2 cups Cooked Brown Rice
1 Tomato, diced
1/2 Cucumber, diced
2 tbsp Arugula, finely chopped
1 Avocado, cubed
1/3 cup Crumbled Feta Cheese
Juice of Half a Lemon
Olive Oil
Salt and Pepper

Prepare your Brown Rice according to the package details and set aside.

Dice your Tomato and half a Cucumber into small pieces and finely chop your arugula and shallot. Set these aside. 

Sauté the chopped shallot in a skillet with a swirl of olive oil. Add two cups of the cooked brown rice, the diced tomato and cucumber, along with your arugula. Cube your avocado and scoop into the mix, discarding the black shell. Add your Crumbled Feta Cheese and squeeze one half of a Lemon over the salad, then Salt and Pepper to taste.  Mix until just incorporated and lightly warmed.

Serve as a side to salmon or as an addition to a green salad. 

Chock-Full Bento

Take advantage of every nook and cranny in your bento lunch box with this chock full menu! Green Salad, Rice Crackers, Fresh Avocado, a tasty Roulette, plus a dessert of Strawberry and Chocolate! Who could ask for anything more?

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Winter Warmth with a Dash of Fun

This Week's Bento Lunch



Staying warm is much more fun with a little Mexican flair! This week, we packed tortilla soup alongside some of our favorite side dishes. If you don't have access to a microwave at lunch, be sure to pack your soup in an insulated Bento Jar for a great mid-day warm up. 

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Avocado, Mango, and Black Beans

This Week's Photo



Menu

* Avocado
* Sliced Mango
* Salsa
* Eggplant Dip
* Whole Wheat Pita Bread
* Black Beans


Preparation Notes

This grab n' go bento is easy to prepare and fun to eat. The variety of colors and textures mirrors the range of flavors and nutrients in this healthy yet simple lunch. Happy spring!

Slice the avocado in half, retaining the pit.

Include some eggplant dip that you've either prepared or purchased.

Fill a second dip container with salsa or pico de gallo.

Slice the whole wheat pita bread into triangles.

Scoop some black beans into one of the medium containers.

Peel and slice a mango.

Avocado and Mango for Lunch

This Week's Photo



Menu

* Mango
* Avocado
* Italian Dressing
* Cubed Tofu
* Whole Grain Crackers

Preparation Notes

This cool lunch is perfect for hot summer days. It can be prepared quickly, which not only saves time, but allows you to get in and out of that hot kitchen in record time. Refreshing and delicious!

Peel and cube the fresh mango.

Slice the avocado in half.

Pour the dressing into the dressing container.

Cube the tofu.

Add some whole grain crackers.