Pie

A Leftovers Lunch

by:
June 19, 2014
7 Comments

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

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!

Shop the Story

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

Order Now

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

Order Now
Tags:

See what other Food52 readers are saying.

  • AntoniaJames
    AntoniaJames
  • Two Trays Kitchen
    Two Trays Kitchen
  • stephanieRD
    stephanieRD
  • ChefJune
    ChefJune
  • Allyn
    Allyn
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.

Popular on Food52

7 Comments

AntoniaJames
AntoniaJames June 19, 2014
What's in my lunch today? Leftover This Salad http://www.wellandgoodnyc.com/2013/07/09/food-52s-healthiest-summer-quinoa-salad-with-corn-and-fresh-herbs/ with a few chunks of French sheep's milk feta (including a bit of the brine!) and a small Persian cucumber, chopped, stirred into it + cantaloupe chunks with a handful of still-warm-from-the-bush, blueberries, just picked from our bushes out front. Life is so good. ;o)
 
Two T.
Two T. June 19, 2014
So delicious. What recipe did you use for the pie? xx
 
Author Comment
Amanda H.
Amanda H. June 19, 2014
This rhubarb pie (but I didn't have enough rhubarb so I tossed in some raspberries and a plum!) https://food52.com/recipes/17516-anne-dimock-s-straight-up-rhubarb-pie
 
stephanieRD
stephanieRD June 19, 2014
I do this all the time! Throw a little of this, and a little of that together. Lately, I've been inspired by the grain salads I've seen here. Made a pearl cous cous greek salad with leftover chicken,cucumber, tomato, onion, and leftover tzaziki sauce!
 
ChefJune
ChefJune June 19, 2014
I wish I had that for lunch today! :)
 
Allyn
Allyn June 19, 2014
This has been our lunch this week (http://girlnamedallyn.wordpress.com/2014/06/19/italian-sub-chopped-salad/) but I do need to start thinking outside the salad box a little. Chicken cutlets and roasted vegetables sound pretty delicious. I just try to avoid anything that needs to be reheated, but I bet these would be delicious cold as well.
 
Author Comment
Amanda H.
Amanda H. June 19, 2014
Yes, by lunchtime, they're not cold -- closer to room temp.