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.
This is more a remix than an entirely new lunch idea. We had lots of leftovers, so I put together a few things our kids hadn't had in a day or two so that lunch would at least feel new. Chicken cutlets were the anchor. I added kale salad (perhaps the only salad that's just as good the third day as it is the first), and roasted cauliflower (a frequent fridge staple for us). I had also made a raspberry-rhubarb pie, so I cut mini slices, fit for their short lunch period. You know what's best about the leftovers lunch? It takes 5 minutes to assemble!
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What's in your lunch today? See some of the twins' past lunches.
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.