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Get Bent(o) at O'Hare

Flying has become ridiculously expensive. They charge you for every little thing and then when you get to the airport you have to pay an arm and a leg for a snack or sandwich.


NOT ON MY WATCH! Today we're sharing TSA-approved* noms for the next time you fly. So grab your bento box, and get ready to satiate your hunger without the O'Hare up-charge.



Ingredients

For the tortellini salad

  • 9 oz cooked and cooled tortellini

  • ½ bell pepper, small diced

  • 1 cup cherry or grape tomatoes cut in half

  • 2 red bunching onions, sliced thin on the bias

  • basil leaves, torn

  • olive oil to coat pasta

  • ⅓ cup cooked and cooled leftover chicken (optional)


For the caprese

  • 5 oz. cherry tomatoes, halved

  • 3 oz. fresh mozzarella "pearls"

  • 2 oz. white balsamic

  • a few leaves of basil

  • salt and pepper



Get Your Ingredients from Forty Acres Fresh Market

Order a $20 Mix It Up Box and request cherry tomatoes, bell pepper, basil, red bunching onions, and basil


Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.



Directions

For the caprese:

  1. Toss together your tomatoes and mozzarella cheese together and portion into your bento box(es)

  2. Put several leaves of basil in a 2 oz. souffle cup with lid

  3. Put salt and pepper into a 2 oz. souffle cup with lid

  4. Put the dressing of your choice in 2 oz. souffle cup with lid. Be sure to put this in your quart ziploc bag so it doesn't get confiscated when you go through TSA.

  5. Once you're through security, stop at your gate and add the basil, salt, pepper, and white balsamic. Then sit back and watch everyone stare at your meals with envy while they eat their uninspiring soggy yet dry sandwich that they got from a clamshell at Hudson News.


Directions

For the caprese:

  1. Toss together your tomatoes and mozzarella cheese together and portion into your bento box(es)

  2. Put several leaves of basil in a 2 oz. souffle cup with lid

  3. Put salt and pepper into a 2 oz. souffle cup with lid

  4. Put the dressing of your choice in 2 oz. souffle cup with lid. Be sure to put this in your quart ziploc bag so it doesn't get confiscated when you go through TSA.

  5. Once you're through security, stop at your gate and add the basil, salt, pepper, and white balsamic. Then sit back and watch everyone stare at your meals with envy while they eat their uninspiring soggy yet dry sandwich that they got from a clamshell at Hudson News.


For the tortellini salad

  1. Cook your tortellini according to the directions, drain it, toss in olive oil and then cool it

  2. Add diced bell pepper, halved cherry tomatoes, sliced onion, torn basil, and chicken to tortellini

  3. Add salt and pepper and toss everything together

  4. Add your dressing of choice to a souffle cup, OR go to the Chilis To Go and ask them for a dressing. Let them know that TSA just confiscated yours.

  5. DO NOT dress your salad ahead of time. Usually TSA is cool with pasta salad, but every once in a while they don't like it and will say that the dressing needs to be in a container. Save yourself the heartache of having to toss out your hard work.

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