Thanksgiving Repackaged

This Week's Bento Lunch

Thanksgiving leftovers are arguably the best leftovers of the year, so no matter where you're headed Friday, be sure to pack your bento full of holiday goodness! Happy Thanksgiving! 

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Refried Roll-Ups

This Week's Bento Lunch

Loved by both adults and children, this nutrient-rich lunch is fresh and delicious. Blueberries are in abundance this time of year, and they add balance to the orange, white, red, and green of the surrounding colors. Notice the variety of textures as well: crunchy jicama, juicy blueberries, crisp spinach, and creamy yams. It's got the word satisfying written all over it!

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Risotto Wreath

Today's Holiday Photo

Risotto is great for holiday celebrations as either a main course or a side dish. It’s fairly easy to make, can be customized to suit your palate and makes for great leftovers. We had fun using our leftovers to create this festive wreath!

Menu

• Risotto Wreath with Pea Sprouts, Tamari Almonds and a Red Pepper Bow
• Steamed Cauliflower
• Yam Stars
• Mixed Nuts
• Fresh Pineapple Chunks

Preparation Notes

Shape a serving of risotto into a wreath. Top your wreath with pea sprouts, tamari almonds and a red pepper bow. Place your finished wreath into your extra large container.

Add steamed cauliflower and yam stars to the bottom of your extra large container.

Fill your medium unlidded container with mixed nuts.

Fill your medium lidded container with fresh pineapple chunks.

Tangy Yams

This dish is so good!

Makes about 4 servings.

1. Cut a large yam into 3/4-inch cubes.
2. Cut 1 medium onion into medium-size pieces.
3. Mince 2 garlic cloves.
4. Heat 1 tbs olive oil in a large fry pan and add the minced garlic. Heat until pungent.
5. Add chopped onions and cubed yams, and saute until tender.
6. Season with garam masala (available in the spice aisle) to taste.
7. Sprinkle with 2 tbs orange juice.