To celebrate the season of fall, I made these three leaf themed bentos for myself. While I did enjoy the treat of having maple apple crisp for lunch (and my husband enjoyed eating the rest of it), the oak leaf lunch was my favorite to make and eat. I find it very relaxing to cut fruit and vegetables into cute shapes with a cookie cutter. Also, the novelty of potatoes cut into shapes for a potato salad was enjoyable to eat.
Maple Leaf Bento Lunch
Background: Assorted red lettuce
Maple Leaf: Rice with finely grated carrot, (I packed hot steamed Nishiki rice into a cookie cutter to shape the leaf)
Fruit: Maple Apple Crisp – (I did not use the walnuts.) This was delicious!
Vegetable: Zucchini and carrot sauteed in a little olive oil with sesame seeds
Ginkgo Leaf Bento Lunch
Background: Assorted green lettuce
Ginkgo Leaf: Cheese quesadilla, mini ginkgo leaf shaped tortilla chips
Salsa: Not in photo
Oak Leaf Bento Lunch
Vegetable Potato Salad: I basically followed this recipe from Diethood.com but I cut my potatoes into oak leaves before cooking. I did not use the red onion or oregano. I also used orange and yellow bell pepper instead of the green.
Fruit: Apple slices in the shape of oak leaves with a sprinkle of cinnamon (I wanted to use my mini acorn cutter for this but I momentarily lost it)