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 fixated on finding a way to turn guacamole into a meal. Not that I or many others haven't made a meal of guacamole and chips. But I'm talking about a guacamole lunch that I could respectably send to school. I found my answer in quinoa. If you fold enough quinoa and a few splashes of olive oil and lime into this guacamole recipe, you have a very fine school lunch -- one that you might also turn into a work lunch. It can be eaten with little forks and is extra good when chased with a whole-wheat chocolate chip cookie and banana.
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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.