Monday, Feb 22, the large comparment has shrimp shushi with avocado, asparagus or scallions and two cornichons. The small comparment is cauliflower curry, sugar snap peas, mixed marinated bell peppers, and a little fruit mix of apple, orange, and pineapple. In the small picture on the left are the vegetables and shrimp during the prep stage. The veges are easy. Blanch the peppers and marinade in basil, olive oil, and rice vinegar, salt & pepper. The cauliflower is the same process with curry added. The snap peas are sauteed in oil, then soy and coarse salt added.