Kitchen is back in action! Long weekend means more time for something fancy and elaborate.
On the bento menu this week: Chicken-Beef-Quinoa Meatballs on a bed of marinara sauce, bulked up with plenty of kale, spinach and purple carrots. On the side, some local kailan panfried in butter, baked kabocha and grilled brown swiss mushrooms. And last of all, a separate container of crispy baked sweet potato fries!
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