Orange Is the New Bento


Today’s unconventional breakfast is a new favorite combination, resurrecting my taste for sardines. I used to love them when I was a kid and then my affinity for them tapered off. I think the smell of someone always eating them in the breakroom at work was apparently off-putting enough that I couldn’t stomach them for a while. I have since rekindled my love for this quick and inexpensive protein resource and have been eating them frequently as if to make up for lost time. The ones I used in this bento are in harissa, adding a bit of a spicy kick. They don’t seem to have a very fragrant odor, nor are they overpoweringly salty as some can be. I toasted some fresh Ciabatta bread (although you can use whatever crusty bread with which your fancy is tickled) and spread on some homemade mayonnaise and Provencal mustard (again, whatever Dijon mustard you prefer will surely render delicious results). I added thinly sliced yellow onion, the sardines, and a pinch of black pepper.

The other compartment has my staple sweet potatoes with maple almond butter and Minneola slices. Also known as a tangelo, this hybrid of a tangerine and a grapefruit looks like a friendly orange grenade and it can sometimes seem oddly hollow. They are easy to peel and don’t really contain any seeds, so it’s good for a quick snack. And it tastes so much better than grapefruit does. I keep trying to make myself like grapefruit, but thankfully minneolas make me feel like less of a masochist.

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