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.
My latest lunch fixation has been brown jasmine rice (which may be a made-up varietal, but I like it anyway) and quinoa. I boil salted water, add the rice, and cook it for 13 minutes; then I add the quinoa and cook the whole mixture for another 4 or 5 minutes. The rice ends up cooked but firm, and the quinoa is still a little crunchy. I never measure the two, but I tend to add about 3 parts rice to 2 parts quinoa.
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Once those are cooked, I add whatever mix-ins I have around. This week, it was yellow squash (grated, salted, and squeezed dry, and mixed in while the rice is hot, so that the squash softens a tiny bit), chimichurri sauce (extra from the steak with chimichurri for dinner we had this week), and pistachios. I laid a few slices of avocado on top for general healthfulness, a change in texture, and some additional yellow and green for my dual-chrome palette. The two dark orbs are ripe, fragrant plumcots from the Greenmarket.
What's in your lunch today? See some of the twins' past lunches.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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.