Brad's Lunch, Thursday April 24, 2008
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Author: Gretchen Status: published Published: Feb 01,2010 license cc-by-nc-sa tags: recipe, food, soup, asparagus, bento, lunch, dietbento, gluten-free, mrbento, lowfat, outdoors, lasagna, crudites,
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Share on TwitterI was going to make him something else for a main dish today but I was exhausted from yesterday and overslept! So instead he got more lasagna. Oh well, we need to use it up anyhow and he doesn't mind eating it.
Asparagus mushroom soup: I wanted a fairly light vegetable soup with the hearty lasagna so I mixed a cup of creamy portobello soup with a cup of vegetable broth, then chopped in about 10 stalks of asparagus, a few mizuna leaves, and a small handful of parsley. This lightened the mushroom soup up considerably; I got distracted so it cooked a little longer than I expected, so the asparagus was softer than I was aiming for but the soup picked up a lot of wonderful asparagus flavor. It's actually pretty full of asparagus, though that's hard to see.
The vegetables are red bell pepper and slices of daikon radish, smeared lightly with baba ganoush and topped with carrot flowers that were frankly a bit more trouble to make than my rather unimpressive output indicates; I'll probably stick to rings from now on. I added a radish so they wouldn't wiggle around.
Another strawberry and white grape juice jiggler and a small mandarin over the orange honey almonds and some cut up pieces of the fiberful fruit bars.
