Weeknight Cooking

A Good Kind of Salad Bar Lunch

April 10, 2014

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. 

Amanda's Kids' Lunch from Food52

I didn't mean for today's lunch to feel like a salad bar buffet, but sometimes these things happen. There's quinoa and tuna salad with lemon, capers, anchovy, and a secret ingredient: freshly grated horseradish. Next to this salad is cauliflower couscous. And in between, I wedged a few pea shoots for crunch. Dessert is cubed mango because this lunch was desperate for a flash of brightness.

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  • Shalini
    Shalini
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    allie
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    Amanda Hesser
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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

4 Comments

Shalini April 10, 2014
Did the kids eat it, the horseradish element? Beautiful meal, especially with the mango! Bet they ate that....
 
Author Comment
Amanda H. April 10, 2014
Yes -- I didn't add a ton.
 
allie April 10, 2014
Amanda, I continue to be awed at what your children (seemingly happily) eat - yes, I know all about offering kids what adults are eating, but how did you work this magic -- not just with *one* child, but *two*? If there anything they refuse?
 
Author Comment
Amanda H. April 13, 2014
They're not super fond of eggplant or mushrooms. We didn't do anything special -- we just never offered options, and we served them what we were eating from the time they could eat solid food.