Summer (and I mean the real summer, not wishy washy milquetoast summer) means no or little cooking and lots of fresh tomatoes. Caprese salad is my go-to dish when it gets this hot.
I took the caprese salad idea and applied it to bento by making these caprese skewers. In this bento: steamed corn on the cob from Duffy at the Santa Rosa Farmers Market, edamame, an Italian Sugarplum from Triple T, two baby carrots, two turkey patties, grapes from Neufeld Farms, and caprese skewers made with cherry tomatoes from The French Garden in Sebastopol, basil from the Wednesday Night Market, and fresh mozzarella cheese.
If you missed the interview I did with Sheri of Happy Little Bento yesterday, I have uploaded it in two segments here. It was really fun and I think we were able to demystify bentos for those who are curious about how to make them.