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.
Lately, I've been busy and ingredients have been piling up in our fridge like a snow drift. I found not one but 3 bunches of parsley and 6 forlorn avocados in the vegetable crisper (which, no matter how hard it tried, could no longer crisp any of its contents). Some people might have found it a sad scene, but all I saw was a lunchtime opportunity! While I boiled some sprouted brown rice, I began chopping -- scallions, blistered shishito peppers, spinach, and some limp but still brightly flavored celery. I added tuna, capers, and pickled mustard seeds, and made a dressing with Worcestershire sauce, lemon, lime, mustard, and olive oil. Refrigerator salad victory was in my grasp. All I needed was a sweet treat -- today, this Pecan-Crusted Oat Flour Genoise and clementines came to the rescue.
Looking for more inspiration? Click here to 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).Order now