Bento Brunch

This Week's Bento Lunch 

This week we decided to put together some of our breakfast favorites for a festive bento brunch! We chose farm-fresh eggs, crispy tots and wholesome fresh fruit for ours, but we encourage you to mix and match your favorite feel-good breakfast foods in for a fun mid-day meal. Enjoy!

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Blast the Blues

This Week's Bento Lunch

Got the winter blues? A bright, colorful lunch like this is sure to blast those blues away and is packed with vitamins and nutrients, so it'll surely to give you that extra boost we all need this time of year.

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Little Fingers Bento

This Week's Bento Lunch

This week's bento lunch box is geared towards all those little ones out there on the go! Of course, the portions can easily be increased to work for big kids and adults too. One easy meal for the whole family - now that's a winning lunch!

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Think Local Lunch

This Week's Bento Lunch

In Santa Cruz we have access to the best fresh fish right off the dock. So this week, we put together some amazing fish cakes with two tasty summer salads and fresh, farmer's market blueberries! Eating local is the best! 

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From the Tea House to the Lunch Box

This Week's Bento Lunch

To keep lunch time interesting, we decided to combine it with tea time in this week's bento lunch. It's easy - just grab some of your favorite noshes, a glass of tea and enjoy! 

Enjoying the Best of Both Worlds

This Week's Bento Lunch

The day the pizza met the tostada was a beautiful day indeed and this week we're celebrating that very marriage with pizza tostadas! Feel free to be bold when combining ingredients so you can enjoy the best of both worlds. 


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Jazzed Up Sandwich Lunch

This Week's Bento Lunch

This week we chose to have a sandwich for lunch but kept things interesting by pairing it with sautéed veggies, fresh berries from the garden and mini pretzels. Enjoy! 


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Cheese Tasting Bento Lunch

This Week's Bento Lunch

This week we were thrilled to see cheese and crackers in our bento lunch! We chose Iberico which is a Spanish cheese but feel free to choose one of your favorites or try out something new. 


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Last Bites of Summer

This Week's Bento Lunch

It's clear that fall is upon us, but here in California we can still find a few of our summertime favorites at the farmers' market. This weekend, market shoppers were sure to get their fill of summer's remaining bounty. We were happy to get our hands on some delicious blueberries and green beans for this week's bento lunch.

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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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Springtime Snacking

This Week's Bento Lunch

Summer's right around the corner, the weather is warming up, and cold snacks are a must; so this week we put together a bento snack pack. With a combination of fresh fruits, veggies and protein packed nuts, this snack pack will help you enjoy your favorite warm weather activities without skipping a beat!

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Bento Brunch

This Week's Bento Lunch

This week we decided to put together some of our breakfast favorites for a festive bento brunch! We chose farm-fresh eggs, crispy tots and wholesome fresh fruit for ours, but we encourage you to mix and match your favorite feel-good breakfast foods in for a fun mid-day meal. Enjoy!

Click here to view this week's full menu.

End-of-Summer Spread

This Week's Photo



Menu

* Whole Wheat Pita Bread
* Green Beans
* Baby Carrots
* Blueberries
* Hummus


Preparation Notes

It's clear that summer has started easing into fall. Here in California, there are still plenty of summer finds at the farmers' market, but winter vegetables are starting to appear as well. Market shoppers made sure they got their fill of summer's remaining bounty: blueberries, green beans, strawberries, and more. Lucky for us, the blueberries and green beans made it into our lunchboxes this week!

Cut the pita bread.

Cut the green beans.

Add some baby carrots.

Fill a medium container with blueberries.

Prepare some hummus (or purchase your favorite store-bought brand).

Spaghetti Squash with Pesto

This Week's Photo




Menu

* Spaghetti Squash with Pesto Sauce
* Green Grapes
* Fresh Blueberries
* Oatmeal Bars


Preparation Notes

Substituting spaghetti squash for plain old pasta adds a depth of flavor and wholesome nutritients to any pasta sauce. The recipe for this dish was sent to us by Mariel Hemingway, whose new book, Mariel's Kitchen, is sure to be a winner in your home as well. We served this main course with fresh fruit and a couple of delicious oatmeal bars to achieve this way-more-than-satisfying meal.

Prepare the spaghetti squash with pesto. (This keeps well overnight, so consider making it for dinner and setting some aside for lunch the following day.)

Add a handful each of grapes and blueberries.

Prepare the oatmeal bars using the recipe on page 74 of The Laptop Lunch User's Guide.

Bread and Cheese Picnic

This Week's Photo



Menu

* Fresh Papaya stuffed with Mountain Blueberries
* Francese Bread
* Zucchini Patties
* Brie Cheese
* Cheddar Cheese


Preparation Notes

This decadent picnic lunch is ideal for special occasions when you want something light and satisfying. It's especially deliciious during the summer months when local blueberries are in season. Substitute melon for the papaya if you prefer.

Slice the papaya in half and remove the seeds. Add heaping scoop of blueberries to the center (or pack them on the side and add them just before eating.)

Slice a piece of francese bread.

Prepare the zucchini patties. Combine 1 1/2 cups grated zucchini, 1/2 cup grated carrot, and 3/4 cup grated onion in a bowl. Add 1 egg and stir. Add 3/4 cup whole wheat flour, a pinch of salt and pepper, and mix gently. Add a small amount of olive oil to a skillet and heat. Spoon the batter into the skillet. Pan-fry the patties on one side and then the other until golden brown. Serve plain, or with salsa, marinara sauce,or ketchup.

Add two of your favorite cheeses. (Brie and cheddar pictured here.)