We'll start with the sides: First up we have Steamed Vegetables with a ginger miso dressing. I've latched onto the wonders of pre-bagged veggies that you toss into the microwave. They even have this one brand that also have a couple of slots of butter so that when you finish microwaving it's all done for you. What a great idea and timesaver. I'll have to re-use this one.
Our second side is a Lobster salad with tarragon and chives. Picked up a couple of frozen lobster tails and put this little number together. I could easily have substituted chicken in place of this for a more budget conscious menu item. Note to self: a little tarragon goes a *long* way.
For the main course we have Filet Mignon with a shitake wine sauce. Pretty self explaining, Found the basis for the recipe online somewhere and had bookmarked it. Did a bit of tweaking to get it more to my taste, but very appropriate with a nice hunk of steak.
And for dessert I had to dress it up a bit, some tuxedo chocolate dipped strawberries to end the bento on a sweet note. I think dipping the 5 or so strawberries took the most time of all of my bento items. All well worth it of course. And since I was only cooking for one I have plenty of left over for myself :)
- Fillet Mignon with Shitake wine sauce
- Lobster salad with taragon and chives
- Steamed Vegetables with Ginger miso dressing
- "Tuxedo" chocolate covered strawberries