This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert.

How are you cooking up summer's abundance of summer squash?

Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.

Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.

What's in your lunchbox?

Rebranding "leftovers" as a fun way to combine meals afresh is the theme of Walker's and Addie's lunches today. Here's Amanda on what they're having:

Kids like leftovers, too! And they like dishes that allow them to browse around and select what they want. We had a dinner party, so I sent our kids to school with Luciana's Porchetta, pickled onions, garlic-rubbed crostini, and baby mustard greens (from the CSA I just joined) dressed with leftover vinaigrette. For dessert: Crème brûlée! But I just called it pudding.

Today's lunch is straight from the FOOD52 Shop: a freekeh salad with celery, lemon zest, parsley, and young garlic. It's topped with German ham, with Vermont Butter and Cheese Company Camembert and Greek yogurt on the side. A smorgasboard of cultures all in two lunchboxes!

Freekeh is great for kids because it's a starch that not only keeps you fuller, longer, it has nutritional benefits that get lost in other forms of wheat. Let’s put it this way: if Oliver Twist’s porridge had been made of freekeh, he wouldn’t have needed to ask for more. (Walker and Addie like it, too.)

If you've ever emptied the contents of your crisper into a batch of grains to make an odds and ends salad, well, Amanda is right there with you. Here's the latest look into Walker's and Addie's lunch:

"I picked up a piece of tuna at the Greenmarket and poached it in oil with garlic, thyme and sage -- and then made a "refrigerator" rice salad with it, adding bits of things I had hanging around. Jasmine rice, capers, pickled ramps, kalamata olives, celery, Russian red kale, and lemon juice.

The carrot sticks are for a little crunch. And the mango is the Rum-Spiked Roasted Caramelized Mango leftover from our photo shoot."

There's a secret special ingredient snuck in with the Greenmarket fare in today's peek into Amanda's kids' lunchboxes. Here's what they're having, straight from Amanda herself:

"Smoked ham topped with sautéed turnip greens, kale, and fresh garlic. I think a few asparagus spears are snuck in there as well. The local strawberries are nice this year so I've been putting them in every lunch -- sometimes whole, sometimes sliced and mixed with yogurt, and sometimes on top of stewed rhubarb. My kids went to a birthday party where there was a piñata, thus the lollipop and Hershey's Chocolate. I let our kids have commercial candy now and then, but I draw the line at fast food!"

Today's lunchboxes reveal a Middle Eastern influence for Walker's and Addie's lunches. There's stuck-pot rice (it's simple: basmati, yogurt, curry powder, and lime juice), a celery and Israeli cucumber salad (remember, Walker loves cucumbers!), and Fage yogurt with honey.

What are you having for lunch?

"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket."
- Amanda

We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?

This week's peek into Walker's and Addie's lunchboxes is as easy as 1, 2, 3: liverwurst over ricotta on one slice of bread, another slice sprinkled with garlic oil to top them, and container of clementine sections for dessert.

Raise your hand if you're having a liverwurst sandwich for lunch, too. Nobody?

I happened to have a conversation with Addie after she and Walker took this to school for lunch, and I can report that she really enjoyed it! Virginia ham, cucumbers, and MissGinsu's recipe for Sweet and Spicy Pickled Ramps make a wonderful sandwich on brioche bound together with a swipe of mayo, plus a Cara Cara orange for dessert.

The pickles were leftovers from Amanda's Friday night dinner party, but it was more than just efficiency that prompted her to put them in the sandwiches. She says, "My kids love pickles and cucumbers so I try to find ways to tuck them into their lunches."

What's in your lunchbox?