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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.
I thought it was time for some greenery, and a last taste of asparagus before the season comes to a close. This asparagus and pea dish is a handy one to know, for lunches and dinners alike.
Heat a generous layer of olive oil in a deep pan over medium-high heat. Add a smashed garlic clove. When you smell the garlic, add sliced asparagus and season with salt. Cook for a minute, then add raw peas. Cook for another minute, moving things around the pan a bit. Stir in roasted and sliced spring onions. When the asparagus is just cooked on the edges but still firm, scrape the mixture onto a serving plate so the vegetables stop cooking. Let the dish cool to room temperature, then shower with torn basil leaves and a squeeze of lemon juice. Serve, making sure you save some for lunches the next day.
Alongside this spring dish, I packed the kids some smoked ham and halved figs. The pastries are Midge's Naughty Rhubarb Scones; if you haven't made them yet, get on it while rhubarb is still around! They're light and buttery with a crackly sugar shell, well worth the 5 minutes it takes to assemble the dough.
What's in your lunch today? See some of the twins' past lunches.