Main: Lobster ravioli with a garlic alfredo sauce.
Sides: Rosemary-olive focaccia and a cucumber, tomato, mint, and feta salad.
Fruits/Vegetables: Pineapple chunks.
I’m slowly getting the art of making perfectly bento-sized focaccia. I still had some dough left over from the last time I made focaccia, so I pulled it out of the freezer the night before, and then proofed and baked my hand-shaped mini focaccia loaves in the morning. As it turns out, I can use my pizza stone in my toaster oven and get the same results on baking as I did in my regular oven.
I purchased the lobster ravioli from costco on a whim, and was delighted to find out that it was as delicious as it looks. Served with a creamy, garlic alfredo sauce, it makes for a pretty rich meal, so I rounded it out with a light salad to cleanse the palate. The dressing for the salad is a simple olive oil and lemon juice vinaigrette, packed in a separate container to keep the salad from getting soggy. I also scooped out the insides of the tomatoes in the salad for the same reason.