Monday, July 5, 2010

Gender Bento

I am finally using up the last of the bread, bologna, and cheese from our camping trip last weekend. These two happy sandwiches are hanging out with red pepper slices, cherry tomatoes from the Sebastopol Farmers Market, steamed romano beans from The Patch in Sonoma, two cherries, and a few blueberries, also from the Sebastopol Farmers Market.
I had a great Fourth of July celebration with friends, complete with BBQ and pool time. I brought along these steamed green beans topped with a lime infused olive oil and basil dressing. They turned out great!

Recipe for Green Beans with Basil-Lime Olive Oil Dressing

3 pounds of green beans, rinsed and trimmed
1 cup lightly packed fresh basil leaves
2 garlic cloves, grated
1/3 cup lime infused olive oil (I used Stonehouse Olive Oil, based in Berkeley)
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Steam green beans for 7 to 10 minutes. Run beans under cold water to stop them from over cooking. In a food processor, combine basil, grated garlic cloves, olive oil, salt, and pepper. Blend dressing. Spoon dressing over beans. Serves 10 as a side dish. *If you don't have lime infused olive oil, use regular oil and add a bit of grated lime zest and a tablespoon of lime juice.


  1. I love the bento and the green beans looks fabulous! Thank you for sharing the recipe. :)

  2. Thanks Susan! The beans were a hit at the 4th of July party, and super easy to make. They would also make a good bento ingredient, but you would have to put them in a liner so the dressing would not get on everything else.

  3. Fresh and lovely green beans recipe, cute his and her post, SB!

  4. Thanks Bentobird! I saw these cookie cutters and knew they would make a fun themed bento.

  5. Beautiful! (Sorry, on vacation and days behind, I don't know how I missed this one!)

  6. Thanks Shannon! I have been loving your little sliders and mini sandwiches, too. :-)