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.
Level-headed cooks might have moved on from wheat berries by now, but no. I could not. I had to give them one more chance at bat (after last week's lunch and another earlier this month). This week, I trimmed back their participation even more and gave them equal standing with some chickpeas to form the base of a salad with fresh asparagus, turnip wedges, and mustard greens. I dressed the salad with olive oil, lemon juice, and coarsely ground pepper. This was a little too ascetic for my taste, and certainly my kids', so I sprinkled a chopped hard-boiled egg on top. I hadn't made a loaf cake in a while, and I was running behind on my cooking this past weekend, so I sought culinary refuge in this Coconut Quick Bread, which takes just minutes to assemble and makes a hearty dessert for the week—it's not too sweet, and if it doesn't make it into the lunch box, it also can be toasted and spread with lemon or lime curd for breakfast.
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.