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?

 It's technically fall but still feels like summer, meaning your brown bag lunches should be in full celebration of this stage in between seasons.

It's time to think about school lunch again (and -- as always -- the quest for a civilized office lunch marches on). Lucky for us, our friends at Food Network have asked the minds behind our favorite food sites to pool their best ideas for lunches that will stand up to a trek in a brown bag (or one of these).

There are sandwiches, and there are sandwiches.

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.

We expose the versatilty of the tomato, an edgy veggie.