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've been on a grains and potatoes death march lately, so I dug around in my pantry for something new: beans! After simmering some lima, navy, and flageolets with garlic and herbs, I tossed them with buttery olive oil, and made them the week's good soldiers, pairing them with roasted pork and kale salad.
No surprise, they found their way into lunch as well, once with bits of Canadian bacon and green beans, and here, with roasted carrots and green sauce. I scored low points for seasonality, but high points for healthfulness. And cherries make everyone happy.
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.
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