There's steamed corn from the Santa Rosa Original Certified Farmers Market, steamed edamame, an orange tomato and a red cherry tomato, inarizushi stuffed with plain rice, two turkey patties, and a few pretzels.
Bento Stash made this bento possible! I literally was able to throw this together and take a picture in 10 minutes. Yay! I also posted this on the What's For Lunch Wednesdays blog hosted by Shannon. Check it out for great bento ideas!
Here's the recipe for the turkey patties, which I modified from a post by Debra at hapa bento:
Recipe for Turkey Patties
4 oz ground turkey meat
1 pinch salt
1 quail egg yolk (or part of a chicken egg yolk)
1 tsp soy sauce
1 tsp sugar
1 green onion, minced
1 tsp sesame seeds
a few drops of toasted sesame oil
1 pinch powdered ginger
1/2 tblsp corn starch
vegetable oil for frying
Mix together all ingredients except vegetable oil in a bowl. Form golf ball sized balls and slightly flatten them from the mixture. Heat vegetable oil over medium-high heat. Add turkey patties and cook for about 2 or 3 minutes on one side. Check to make sure patties have browned a bit, then flip patties over and cover with a lid. Finish cooking for another two minutes or so, until patties are cooked through. Makes about 5 patties.