May 01, 2010
Bento, again, or as they might say on Iron Chef, "Bento, Greek Flavour."
The meatballs in the little silicone baking cup are spiced lamb, and the salad is the always fantastic and staple summer potluck salad, Chickpea and Orzo with Dill. I've changed the technique a little over the years, and now I combine everything but the orzo and cold water in a big bowl while the pasta cooks, and then, after running it under cold water to stop the cooking, giving it a half-hearted shake and add it to the rest. Quick toss, and you're done.
The olives tucked in with the meatballs are kalamatas. The cucumber is self-explanatory, but I confess it was going to be a Greek salad, originally - cukes, tomato, red onion, more feta, and green bell pepper. I discovered that the other vegetables were inexplicably not in my crisper, so I just went with sliced cucumbers, which I'm always happy to have with my lunch.
Between the chickpeas and the lamb, it was plenty of food. I removed the meatballs and heated them up in the microwave, but I was using fairly lean lamb, so they could have been eaten cold. They were leftovers from dinner the night before, and as you may know by now, I love taking leftover dinner for lunch.