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Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
I thought it was time for some greenery, and a last taste of asparagus before the season comes to a close. This asparagus and pea dish is a handy one to know, for lunches and dinners alike.
Heat a generous layer of olive oil in a deep pan over medium-high heat. Add a smashed garlic clove. When you smell the garlic, add sliced asparagus and season with salt. Cook for a minute, then add raw peas. Cook for another minute, moving things around the pan a bit. Stir in roasted and sliced spring onions. When the asparagus is just cooked on the edges but still firm, scrape the mixture onto a serving plate so the vegetables stop cooking. Let the dish cool to room temperature, then shower with torn basil leaves and a squeeze of lemon juice. Serve, making sure you save some for lunches the next day.
Alongside this spring dish, I packed the kids some smoked ham and halved figs. The pastries are Midge's Naughty Rhubarb Scones; if you haven't made them yet, get on it while rhubarb is still around! They're light and buttery with a crackly sugar shell, well worth the 5 minutes it takes to assemble the dough.
What's in your lunch today? See some of the twins' past lunches.
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
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A better basket.