An Ode to Springtime Produce

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. 

This week I bought my first bunch of ramps, which means it's ramps all day, every day. For Walker and Addison's lunches, I sautéed the ramps over high heat to brown them a bit and just barely cook them through. Meanwhile, I blanched asparagus and cooked wheat berries in salted water until soft. To complete the salad, I folded together the wheat berries, sliced asparagus, chopped ramps, and chopped toasted cashews with a dressing made from sherry vinegar, lemon juice, Dijon mustard, and olive oil. On top of the salad, I added a few slices of leftover roasted chicken. And for dessert, I whipped up a rhubarb quasi-galette—filling a pie pan with dough and this filling, then simply folding in the edges (a speedy cheat, by the way).

What's in your lunch today? See some of the twins' past lunches.