on the menu:ensalada de verano: summer salad of watermelon and la serena cheese, heriloom tomatoes, drizzled in honey sherry viniagrette.in my bento:
tomato watermelon salad
1 bag little red tomaotes, halved
1/4 medium watermelon, chunked
3 oz swiss cheese, thin squares
1/4 sweet onion, very thinly sliced
salt and pepper
Combine all ingredients. Serve chilled.
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on the menu:
tortilla espanola: spanish potato and onion omlette
in my bento:
potato onion mini quiches
2 tbsp butter
1/2 onion, diced
1 lb. little yellow potatoes, quartered
4 oz. Meunster cheese, shredded
1 cup cottage cheese
10 eggs
salt and pepper
Heat butter in a skillet. Add onions and potatoes. Cook 10 minutes or until potatoes begin to soften.
Combine cheeses, eggs, and salt and pepper. Add veggies in. Grease muffin tin (I used muffin liners). Bake at 450 for 20 minutes.
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on the menu:
home cured olives
in my bento:
olives from a jar
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on the menu:
bocadillo gallego: roasted red bell pepper, onion, black olive spread, hard boiled egg, spanish bonito tuna
heldado de romero con almendras: rosemary ice cream with almond sponge cake and local blueberries
in my bento:
I wanted the memory of the rosemary, but since ice cream isn’t really lunch friendly I opted to use it in a spread
white bean rosemary dip
2 tbsp butter
1/4 sweet onion, diced
1 can cannelini beans, rinsed and drained
2 cloves garlic, chopped
3 springs fresh rosemary, chopped
2 tbsp olive oil
juice of 1 lemon
Heat butter in skillet. Add onions and cook until soft.
Add onions and all remaining ingredients to food processor. Pulse until at desired consistency.
Serve with toast, crackers, pretzels, pita chips, etc.
Not a bad little bento, huh? And it reminds me of Asheville…
