Salad

Barley Salad and Baklava

April 24, 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. 

Barley salad and baklava

If I could make this lunch over again, I'd add chopped dill to the salad -- but alas, dill was not in the fridge in the crucial time of need. But the salad -- barley with roasted salmon, sliced asparagus, pickled onion, and lots and lots of lemon juice -- fared okay without it. I tossed on some avocado slices instead. Just for fun. And for dessert, I packed up some baklava and apricot-and-pistachio fruit log from Mansoura, an extraordinary Mediterranean bakery in Brooklyn -- a gift from a friend. I'm starting to think I need more friends and more food gifts, and this lunch thing will get a whole lot easier. 

What's in your lunch today? See some of the twins' past lunches

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

0 Comments