Last week, the work girls and I spent the first day of spring on the benches of the Navy Memorial munching on to-go from Teaism in Penn Quarter. I’ve been meaning to go to Teaism since moving to the District, and I finally made it. Their bento box lunches are delicious, filling and suprisingly affordable. ($8.75 for the Salmon Bento– chilled teriyaki salmon, cucumber-ginger salad, edamame, and rice). An avid lunch-packer and aspiring cook, I decided I would try creating my own bento box on my next night-in with the boyfriend, and, hopefully, have some left over for lunch.
Fresh garlic, ginger, cilantro, sesame seeds, hoisin sauce, and so on, what’s not to love about Asian cuisine? (So what if it happens to replace St. Patrick’s Day festivities?) I’m happy to report we were both impressed with my first soiree into Asian cooking: Asian-ginger baked salmon, Thai cucumber salad (recipe: here), Sezchuan green beans (recipe: here), and Thai Jasmine rice. Ever the wine enthusiast, boyfriend picked up a 2007 Darting Durkheimer Hochbenn Riesling from Pfalz, Germany to pair with the meal. It was great, sweet, but not too sweet, and I loved taking a sip after a bite of the super spicy green beans.
Unfortunately, my leftovers were stuffed in a single tupperware left to mush together; but I plan on ordering a nifty bento-box lunchbox in the near future (In pink, of course). Regardless of what you put in them, they’re a great way to bring a healthy well-balanced meal to the office or wherever your travels take you. Cutie-cook Rachael Ray even credits them as one of her favorite things.