Amanda's Kids' Lunch

For Lunch Tomorrow, Make More Today

By • May 23, 2013 • 4 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. 

Sometimes, when I'm busy, like this week (er, every week), I turn to one of the world's best cooking methods: boiling. If I have a bunch of vegetables and grains, I blanch and boil them in salted water, then chill them in the fridge, so that I can figure out what I want to do with them later on...when I think I'll have more time. This way I preserve the vegetables from rotting, and delay committing to their final manifestation. It also gives me the flexibility to mix and match things when it comes time to pack lunch. Last night I blanched asparagus, green beans, and broccoli rabe, and boiled farro, barley, and black quinoa (together -- adding the quinoa after the first two had been cooking for 10 minutes). 

This morning, I spooned some of the grains into a container, topped them with broccoli rabe and dressed it all with olive oil and lemon juice. On top, I shaved some Parmesan. Lunch was done and I have lots more to play with tomorrow. 

Rounding out the lunch, I tossed in some strawberries and ricotta-and-fig and chocolate caramels from Liddabit Sweets. An all-business main course and a frolicking dessert. 

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

Jump to Comments (4)

Tags: a's kids' lunch, lunch, grains, farro, quinoa, vegetables, caramel, grain salad, everyday cooking

Comments (4)

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over 1 year ago Audrey07

This lunch series is great! I'm getting a lot of inspiration for making my own lunches.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you -- glad to hear it!

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over 1 year ago JM

That lunch sounds fantastic, your kids are lucky! I have been making mason jar salads the last few months, they help me eat veggies for lunch, cut down on the time I need to prep lunch in the mornings, and keep all the salad ingredients fresh for the week. http://www.myfoodandotherstuff...

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Very cool! Thanks for the link.