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.
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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.
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.