Back to School

The Beneficent Bean

August  7, 2014

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.

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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

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Amanda Hesser

Written by: Amanda Hesser

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.