Lately I've been excited for the warmer weather, green grass, and especially the beautiful spring flowers! Unfortunately, spring in the Utah mountains is very unpredictable - we woke up to snow today. Well, I'll have my spring flowers one way or another, even if I have to eat them for lunch!
Today's lunch contains rice, chicken breast ( under the rice), strawberries, carrots, broccoli - and pansies made from red garnet potato and cheese, daisies made from cheese, and tulips made from grape tomatoes filled with cream cheese. The stems are stalks of asparagus. Here's a closer shot of the flowers:
Here are some things I used to make these flowers - click on the pictures for more info:
Happy 1 year blogiversary to my friend, Rebecca of Bentos on the Bayou ! - I added this lunch to her linky party 🙂
Karen Q says
Omigosh that's so gorgeous!!!
Michelle | Creative Food says
absolutely gorgeous!!
Kathy says
Wow! So amazingly beautiful!
Erin Walker says
Oh my gosh!! This is GORGEOUS!!!
Amanda Paulos says
Just beautiful! Yum.
Deb says
WOW! So beautiful! I wish it was my lunch! 🙂
Rebecca says
I think this is one of my favorite bentos ever. It is truly beautiful and a work of art!
Kat Woods says
What a work of art! Using asparagus as flower stem is genius. I also really like the cream cheese in the tomatoes!