This bento lunch was very fast to make. It contains leftovers from our Easter dinner. I put the dairy in a silicon cup so it can be removed and the rest of the lunch heated in a microwave.
At my Dad’s request I made pierogi for Easter. I made cabbage and cream cheese, spinach and cheese, and fresh strawberry. When I posted about our Christmas Dumplings Around the World meal, a faithful reader and blogger provided many suggestions for making pierogi. I tried spinach and strawberry because of her. My family loved the strawberry pierogi and considered it a favorite. There were no strawberry pierogi left for this lunch.
Dairy & Fruit: Greek yogurt with a little leftover rhubarb strawberry filling from dessert crepes, strawberry as decoration
Vegetables: Spinach, Trader Joe’s garlic and herb goat cheese with Parmesan cheese (leftover pierogi filling), leftover asparagus with bread crumbs
Pierogi: Homemade pierogi, cabbage and cream cheese, spinach and cheese (leftovers)