Bento Box Of The Day Recipe

Basic chicken noodle soup

In a medium pot, melt 1 tbs butter over medium heat. Add diced onion, carrots, and celery and sauté 4–5 minutes until softened. Pour in 4 cups chicken stock, bring to a simmer, season with 1/2 tsp salt and 1/4 tsp black pepper. Add 1/2 cup egg noodles and simmer 6–8 minutes until noodles are tender. Adjust seasoning and keep warm until plating.

Creamy mushroom soup (alternative)

In a medium pot, melt 1 tbs butter over medium heat. Add sliced mushrooms and 2 tbsp finely chopped onion; sauté until mushrooms release liquid and begin to brown, about 6–8 minutes. Pour in 2 cups chicken stock (use remaining stock as needed), bring to simmer and cook 8 minutes. Stir in 1/4 cup heavy cream, season with 1/4 tsp salt and a pinch of black pepper. Simmer 2 more minutes, then puree partially with an immersion blender for a smooth-but-textured soup. Keep warm for plating.

Petite Mixed Baby Salad

In a bowl, toss 2 cups mixed baby greens with 2 tsp olive oil, 1 tsp red wine vinegar, a pinch (1/4 tsp) salt and 1/8 tsp black pepper. Add halved cherry tomatoes, sliced cucumber and 1 tbs grated parmesan. Top with 2 tbs croutons and serve with a lemon wedge on the side.

Petite Caesar Salad

Toss 1.5 cups chopped romaine with 2 tbs Caesar dressing until leaves are lightly coated. Add 1 tbs grated parmesan and 2 tbs croutons. Garnish with a lemon wedge and a sprinkle of black pepper. Serve chilled.

Steak Au Poivre

Pat the 6 oz steak dry and press 1 tbs crushed coarse black pepper evenly onto both sides. Season lightly with 1/4 tsp salt. Heat a heavy skillet over high heat until very hot, add 1 tsp olive oil and 1 tbs butter. Sear steak 2–3 minutes per side for medium-rare (adjust time for desired doneness). Transfer steak to a resting plate and tent with foil. Reduce heat to medium, add 2 tbs brandy to deglaze (careful of flames) and scrape up browned bits. Add 1/2 cup beef stock and simmer to reduce by half, then stir in 2 tbs heavy cream and any accumulated steak juices. Taste and season. Spoon sauce over sliced steak when serving.

Fresh Grilled Salmon

Preheat grill or grill pan to medium-high. Brush the 6 oz salmon fillet with 1 tsp olive oil and season with 1/4 tsp salt and a squeeze of half a lemon. Grill skin-side down 4–5 minutes; flip and grill 1–2 minutes more until cooked through but still moist (internal ~125–130°F). Remove from heat and rest 2 minutes. Garnish with 1 tbs chopped fresh dill or parsley and a lemon zest if desired.

Chicken Supreme

Preheat oven to 375°F (190°C). Pat the 6 oz skin-on chicken breast dry, season with 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp fresh thyme. In an ovenproof skillet, heat 1 tsp olive oil over medium-high heat and sear skin-side down 4–5 minutes until golden. Flip and transfer skillet to the oven; roast 12–15 minutes until internal temp reaches 165°F. Remove and rest 5 minutes before slicing. Spoon any pan juices over the chicken when plating.

Braised Short Rib (make-ahead)

Season short ribs with salt and pepper. In a heavy Dutch oven, brown short ribs in batches in 1 tbs oil over medium-high heat, about 3 minutes per side. Remove ribs and sauté 1/2 cup chopped onion and 2 smashed garlic cloves until translucent. Add 1/2 cup red wine to deglaze, scrape browned bits, then add 1 cup beef stock and 1 bay leaf. Return ribs, bring to a simmer, cover and transfer to a 325°F (160°C) oven or keep at low simmer on stove for 2.5–3 hours until fork-tender. Remove bay leaf and reduce braising liquid to a glaze consistency if desired. Keep warm and portion one 6 oz piece for the bento.

Steam 3/4 cup seasonal vegetables until crisp-tender (about 4–6 minutes). Steam or reheat 3/4 cup cooked rice and toss with 1/2 tbs butter and a pinch of salt. Place rice and vegetables into the bento box compartment. Add the chosen main protein (slice steak or chicken, place whole salmon fillet or braised short rib). Garnish protein with chopped parsley and a lemon wedge when appropriate. Portion the chosen soup into a small cup and serve alongside the salad in its own compartment. Ensure all hot items are warm and salads are chilled before assembly.