Articles Tagged “A\'s kids\' lunch”
Here's a lunch we'd happily turn to any day of the week: roasted chicken salad with celery, Dijon, mayo, and tarragon (says Amanda, "chicken and tarragon are besties").
The tiny spoons are just right for 6-year-old hands piling salad on the slices of whole grain bread, and chocolate spice cookies make for a perfect dessert.Read More »
Here's Amanda with the latest from Brooklyn's most well-fed first graders -- those tomatoes totally do look like fish scales:
Bacon, lettuce, and semi-green tomatoes, sliced super thin so they lay on the bread like scales on a fish. (I made one big sandwich and split it in two for the kids.) Our nanny made apple pie with Walker and Addie; thought they should take their creation to school.Read More »
Today's peek into Amanda's kids' lunch shows a decidedly sophisticated deconstructed salad of roasted chicken, arugula, and baby radishes with mustardy mayonnaise on the side. Cheese crackers provide similarly fancified crunch, and apples from the Hesser-Friend family CSA share are a perfect ending to a fall meal.Read More »
It's a cross between summer and Meatless Monday in the twins' lunchboxes today -- although those apples are an omen of fall! We'll let Amanda explain:
There were still peppers and corn in the market so I decided it was time for a stew of them. That was the main course, just glistening sweet pepper stew. On the side, yogurt, and an apple. I figured they could get meat or fish at dinner.
What's in your lunchbox?Read More »
Nicholas Day calls them dinner savers. But they're great for lunch, too! Today in the twins' lunches, we have BELA smoked sardines, gherkins, olives, mayonnaise, and Dijon mustard mixed into a rough spread and layered with arugula on country bread. Turkish apricots and cardamom shortbread round out the meal.
Want to eat like Walker and Addie? BELA sardines are now in the Food52 Shop! Pick any six of your favorite flavors and make your own sandwiches -- after all, they're perfect for adults, too.Read More »
It's all about playing with scale this week in Walker and Addie's lunch. Are those normal-sized sandwiches and giant pretzels? Normal pretzels and enormous grapes? Well, let's let Amanda explain:
We had leftover slider rolls from our last photo shoot, and I figured my kids would love them for sandwiches -- they're just their size. Ham sandwiches are a good canvas for experimenting with new flavors. Here, I layered smoked ham with mayo, anchovy sauce, a slab of green zebra tomato, and arugula. The rest was a snap -- potato chips, pretzels, and Italian plums from the Greenmarket.
Ah, Italian plums. Got it. What's in your lunch today?Read More »
Today's lunch is barley with Mint-Pistachio Pesto (a Your Best Recipe with Mint finalist!) and crumbled feta. In Amanda's words: "Kids love mix-ins! And watermelon. Because it's summer, and kids deserve to eat lots of watermelon when it's in season."Read More »
We've got a bevvy of Walker-and-Addie standbys in today's lunch snapshot: ham and cucumber sandwiches, a big favorite, paired this time with farmer's cheese and a chimichurri sauce that you'll be seeing on FOOD52 sooner or later. And dessert? Anne Dimock's Genius rhubarb pie, a perfect end to a summery lunch.Read More »
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?Read More »