Amanda's Kids' Lunch

Pantry Salad

By • July 10, 2014 • 5 Comments

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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.

Today was the first day of musical theater camp, and I thought our kids could use something hearty to power them through it. You've heard of kitchen sink salads; this is a pantry salad. I had various inconvenient amounts of farro, quinoa, and brown rice lying around, so I boiled them one at a time in the same pot. Into the mixed grains, I added poached tuna, asparagus that I had sautéed for just a minute in the same pot as the grains, because I was not -- not! -- going to dirty more than one pot for a lunch salad), garlic chives, the tuna-poaching oil (flavored with garlic, thyme, and chiles), and loads of lemon juice. 

Then I plopped a hard-boiled pullet egg on top, because we live in Brooklyn in 2014, and what other kind of egg would you use? Regular eggs work, too! The chocolate-covered Rice Krispies and yogurt I had nothing to do with; the grocery store delivered them and I happily folded them into the mix without any effort on my part. 

What's in your lunch today? See some of the twins' past lunches

Jump to Comments (5)

Tags: Lunch, kids, brown bag, yogurt, salad, eggs

Comments (5)

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3 months ago ATG117

Two fages!

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3 months ago Emily Whetstone

How long do you hard boil pullet eggs? I come from the cold-water-bring-to-boil-cover-for-12-minutes school, but that's for larger eggs...

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3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I start them in cold water, bring them to a simmer, and drained them after 4 1/2 minutes of simmering.

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3 months ago Yessica

this looks delish...for both me and baby. I will give it a try since I too have odd amounts of grain in the pantry. thank you for sharing your creativity!!

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3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!