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).
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).
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.