Wednesday, May 9, 2012
Dressed Up Sammies
One of the most fun ways to eat carrots is slurping up carrot ribbons. They are still a bit crisp but also long and curly. I use the carrot peeler that my Mom had in her kitchen when I was growing up. Every time I do, I give a little sigh of thanks that she gave it to me. It's one of my all time favorite kitchen tools and if it were ever lost I would be desolate.
In the bento: Carrot ribbons in a silicone container, steamed broccoli, half a cherry tomato, corn on the cob, grapes and pear slices are in one tier. The top tier has two soy turkey and cheese sammies and the other half of the cherry tomato.
The sammies are pretty basic but a provolone cheese flower and green onion wrapping makes them dressy and elegant. The green onions were plopped into boiling water for 3 minutes, drained and dried before being cut in two lengthwise and knotted around the sandwiches. The boiling made them pliable and shiny at the same time!