Saturday, January 2, 2010

New Year's Bento (#10)

Yesterday's bento. Black-eyed peas aren't my usual New Year's Day food tradition (creamed salmon with peas is), but I use them in this salad, so why not?   New Year's eve I had quesadillas, so I saved some for this bento.  I've been waiting for avocados to come down in price (got them for 99 cents at Macs).  My quesadilla has guacamole, tomtoes if I have them but I didn't, monterey jack cheese, and sour cream.  The recipe for the salad, which I call Sweet Scent of Summer Salad, is on my other blog, Vermont Food and Garden.  I had thought I'd get Green Mountain Gringo Salsa, to add another local food, but it's now made in North Carolina (!)

This bento: Summer Salad (black-eyed peas, corn, cucumber, green pepper, red bell pepper, red jalapeno, onion, celery, lime juice, canola oil, salt and BP) flour tortilla, guacamole (avocado, salsa, onion, lime juice), monterey jack cheese and sour cream. melon

Local foods: Cabot's monterey jack cheese and sour cream.  A wrinkled jalapeno from my garden, now turned red.


  1. Looks great! Have you tried using a little sugar in your guac? I've found it a helpful addition. Also, kudos on the Cabot use, as always. :-)

  2. Beautiful! Great colors and it looks quite healthy.

  3. Max. I love me some Cabot. Are you able to get the dry cheddar powder? A lazy but v. good way to add a touch of cheddar to a lot of things.

    What does the sugar do for the guacamole? I'll give it a try.

    Arm: Max is interested in brands of black-eyed peas. Head on over to the other thread and give us some black-eyed pea help if you've got an opinion.

  4. Hi Kathy! I haven't seen the dry Cheddar powder anywhere, but I have seen it mentioned online a few times. I'll have to see if Cabot's site sells it.

    What sugar will do for your guac is neutralize the acid in the lime juice, balancing out the flavor of the acidity a little. I hope that helps!