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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.
Keeping the notion of "fluff" in play, my son Walker asked to learn how to make lemon meringue pie this week. Meringue pies are great to make with kids because they have distinct components that can be tackled over the course of a day, so you never risk overwhelming (er, boring) your fledgling student. We followed Yossy Arefi's recipe; she doesn't give instructions for the pie shell, so we used the press-in crust from my Peach Tart recipe. (FYI: I had never pre-baked it before, and it held up like a champ).
Leftover pie made for an easy-to-pack dessert. It may look more like Eton Mess by the time they get to camp, but so be it.
For the main course, things are a bit more buttoned up: a bed of brown jasmine rice and quinoa topped with roasted salmon and spring onions; sliced radishes; and chopped kale and dill with capers, lemon juice, and olive oil. I thought about adding avocado but decided it was excessive -- tell me if you think otherwise.
What's in your lunch today? See some of the twins' past lunches.