hapa bento

Another Back-to-School bento idea for today’s post.  How about ravioli and sausage? Yes!!!

And packed in one of my most favorite Elph boxes from Japanistic.

Today’s bento is filled with mushroom ravioli, vegetarian sausage, asparagus, carrots, bit’s of smoked mozzarella and a cherry tomato.

If you decide to pack a similar bento just remember to keep things light and not add too much sauce.  And you can add almost any type of vegetable if asparagus in not a favorite.

For more ideas visit my Back-to-School page for tips and suggestions.

Also, I’ll be announcing a contest in a  few days where you will have a chance to win a cute bento box from our friends at Japanistic!

For more bento tips, information and recipes subscribe to hapa bento via your email or newsreader

Japanistic – cool, fun, well-designed Japanese bentos and other products!

Hi bento lovers!  Today’s featured bento is a no-cook lunch.   Because all the foods are “ready-to-eat”  from my neighborhood deli. 

Sometimes, especiallly on  the most hectic of days, I totally opt out of cooking. 

On this occasion I picked up  roasted chicken, ravioli salad, corn pudding, and roasted veggies.  

I added the  ”heart” as my own personal touch.  Maybe because I have teeny-tiny pangs of guilt?

Nah!

Gotta run.  I’ll be back to posting some delicious bento-friendly recipes soon.

PS. If you’re in the Seattle area, and shop at PCC Natural Markets… you must try their ravioli salad.  So good.

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Did your teen-ager declare herself a vegetarian and refuses to eat food bought from the school cafeteria? No problem, pack her a meat-free bento lunch!

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Ah… summertime!   Well, it’s not quite here yet but it’s close enough so today’s bento has one of my favorite warm weather salads…caprese!

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Someday,sometime, somewhere,  I’ll take a stab at creating,  from scratch, some ravioli.   For those of you who do this,I marvel at your skillset  and patience!   I know, I know… you are probably thinking, “but ravioli is soooo easy”.   All I know is  that when I watch cooking shows that feature homemade pasta and “stuff made from dough”, my eyes start to glaze over as soon as the host touches that rolling pin!  Tee hee…  I’m scared of dough!    It’s the “bar” that all cooks seem to be measured.   When a baker is judged on their pies, it’s all about the crust, which is another name for dough!  Time and time again, I hear and read, “the crust was too crusty”,  or the “dough was too doughy”.  Too much pressure for me.   Read the rest of this entry →