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 kids love salads (I wish I could give you the formula for reproducing this trait; I have no idea why they do). I worry that green salads will wilt and turn soggy by the time they unpack their lunches, but heartier composed salads hold up tidily. Today was a fridge salad faking it as a carefully planned recipe. I had leftover beans (lima, navy, and a cute little green number that I found lurking in the back of the pantry, all simmered together and then tossed with loads of olive oil, thyme, and garlic), leftover steak, and a few fresh arugula leaves from the weekend greenmarket. Tumbled together in a bowl and spruced up with a little sherry vinegar, I was proud of my little impromptu salad that could!
For a sweet, I packed these macaroons by we eat. happy. that my daughter, Addison, made on her own (the chocolate chips were her tweak to the recipe) while I watched, drank coffee like a 70s mom, and recorded the action using Simmer.
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Looking more inspiration? Click here to 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.