Berry Sweet Bento Lunch

 This Week's Bento Lunch

Craving sweet? We say go big but keep it healthy! This naturally sweet bento lunch is sure to satisfy those cravings while leaving you feeling great all afternoon. 

Click here to view this week's full menu and nutritional info.

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. 


Click here to view this week's full menu.

Veggie Spectacular

This Week's Bento Lunch




This week we've packed our Bento Box full of goodness using a flavorful veggie tofu loaf as the main course. Whether you're a full time vegetarian or not, veggie loaves are a delicious way to incorporate great flavor and a number of vitamins and nutrients into your meal.


Click here to view this week's full menu. 

Four Cheese Ravioli

This Week's Photo



Ravioli are easy to prepare and, with the seemingly endless combination of fillings and toppings, are sure to be a hit amongst the entire family. We served our four-cheese ravioli with a fresh green salad, oranges and chocolate squares for dessert which made for quite the lunch time treat.

Menu

•Four Cheese Ravioli with Marinara Sauce
•Green Salad
•Tuscan Salad Dressing
•Orange Slices
•Dark Chocolate Squares

Preparation Notes

Cook the ravioli and put into your large container. Top with marinara sauce and fresh basil.

Toss your favorite greens with dried cranberries and walnuts to put into your other large container.

Fill the dip container with Tuscan dressing to drizzle over your salad.

Fill one bento divider with dark chocolate squares. Store chocolate and Tuscan dressing in your medium container.

Slice oranges to put into your other medium container.

Pasta and Patties

This Week's Photo



Menu

* Whole Wheat Vegetable Patties
* Fresh Spinach Fettuccine
* Walnuts
* Organic Plums


Preparation Notes

Lunch-making can be especially satisfying this time of year with so many fresh vegetables and fruits in season. This pasta dish, for example, is incredibly flavorful and takes just a few moments to prepare. If you belong to a CSA and end up with miscellaneous vegetables at the end of the week, these patties could be just what you're looking for.

Prepare the vegetable patties. Chop well and set aside about 2 cups of vegetables. (Cabbage, green beans, spinach, onions, mushrooms, carrots, yams, zucchini, and chard all work well.) In a separate bowl, mix 2 cups of whole wheat flour and a pinch of salt and pepper. In another bowl, beat an egg and add about 1 cup of water, milk, or soy milk. Add the liquid mixture to the flour mixture and stir lightly to mix. Add the vegetables and stir again. If the batter is too thick, add more liquid. 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 cooked through. Serve plain, or with salsa, marinara sauce,or ketchup.

Boil the fettuccine and set aside. In a large pasta dish, mix fresh diced tomatoes, chopped fresh basil, minced garlic, and olive oil. Add the pasta and toss well to mix, then salt and pepper to taste.

Add a handful of walnuts to one of the medium containers.

Include two fresh plums.