Congratulations to inpatskitchen whose A Tomato Sandwich Worthy of a Little Bacon won this week's contest for Your Best Meat as a Flavoring!

Kris Hoogerhyde and Anne Walker of Bi-Rite Creamery share tips on making ice cream sandwiches at home using their Balsamic Strawberry Ice Cream and Dark Chocolate Cookies.

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!"

"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?

How to get the most out of your leftovers, without a trace of tastebud fatigue.