What to CookSalad

Pantry Salad

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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.

Today was the first day of musical theater camp, and I thought our kids could use something hearty to power them through it. You've heard of kitchen sink salads; this is a pantry salad. I had various inconvenient amounts of farro, quinoa, and brown rice lying around, so I boiled them one at a time in the same pot. Into the mixed grains, I added poached tuna, asparagus that I had sautéed for just a minute in the same pot as the grains, because I was not -- not! -- going to dirty more than one pot for a lunch salad), garlic chives, the tuna-poaching oil (flavored with garlic, thyme, and chiles), and loads of lemon juice. 

Then I plopped a hard-boiled pullet egg on top, because we live in Brooklyn in 2014, and what other kind of egg would you use? Regular eggs work, too! The chocolate-covered Rice Krispies and yogurt I had nothing to do with; the grocery store delivered them and I happily folded them into the mix without any effort on my part. 

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

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Egg, Yogurt, Lunch, Back to School, Amanda & Merrill, Not Sad Desk Lunch, Kids